Homemade Ricotta with Italian Salsa Verde

Name: Homemade Ricotta with Italian Salsa Verde
Ingredients: 2 quarts whole-milk, preferably non-homogenized; Kosher salt; 1/3 cup freshly squeezed lemon juice; 2 cups loosely packed fresh Italian parsley leaves; 2 tablespoons drained capers in brine; 1 teaspoon Dijon mustard; 2 anchovy fillets; 2 scallions, coarsely chopped; 1 clove garlic, crushed and peeled; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 36 Crunchmaster® Multi-Seed Rosemary and Olive Oil Crackers; Garnish suggestions: thinly sliced fennel, thinly sliced radish, pomegranate seeds, chopped; Toasted hazelnuts