In a pot, combine whole milk and heavy cream.
Heat on medium and occasionally stir for 10-15 minutes, or until the temperature reaches 200°F.
Don't let it boil.
Turn off the heat, and stir in the lemon juice for about 5 seconds.
Allow to sit for 5 minutes, without stirring.
Line a large bowl with a fine mesh strainer and cheesecloth.
Pour everything through the strainer, to separate the curds from the whey.
Allow to sit and drain for 20 minutes.
Add salt if desired.
Transfer ricotta to a airtight container and refrigerate.
Toast baguette slices.
Rub with garlic clove on one side.
Top with ricotta, cherry tomato slices, olive oil, salt and pepper, basil.
In a bowl, combine all dry ingredients.
In a separate bowl, combine ricotta, milk, egg yolks, lemon zest, 1 tablespoon lemon juice, and vanilla.
In another bowl, whip egg whites into stiff peaks.
Gradually add dry ingredients to wet ingredients while whisking.
Fold in the whites.
Heat butter in a pan on medium-high.
Once foamy, add a ladle of batter.
Flip when the bottom is browned and bubbles appear on the top.
Remove when fully cooked, and serve with fresh fruit and syrup.
In a bowl, soak bread crumbs with milk for 2 minutes.
Add the rest of the ingredients, except marinara sauce, and mix until well combined.
Roll about 2 tablespoons of the mixture to form meatballs.
Heat oil in a pan on medium-high.
Cook and brown meatballs on all sides.
Reduce heat and pour marinara sauce over the meatballs.
Cover and cook for another 5 minutes.
Serve alone, over cooked pasta, or in a sandwich!