Ricotta yogurt

My multi-tasking on Sunday yielded some interesting results with my yogurt. Instead of heating it to a boil and then letting it cool, I just took out the milk for yogurt when it heated to about 150 degrees and stirred in the yogurt cultures and let it sit (or rather forgot about it again...). The result is a rather strange, but delicious, mix of ricotta cheese-like curds and thick cream. It smells fine and there is no evidence of spoilage...so what to do? Well...when life gives you green velvet curtains, you make a green velvet dress...or so I hear women do here in the south. So for a decadent snack yesterday, I diced up some juicy peaches and ladeled the ricotta cheese over them and stirred in a good dollop of local honey. That was pretty close to heaven. Then I took a nap.