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Woodman Cheese and Crackers

['1 1/2 cups (13 oz / 363 g) whole milk', '1/2 cup (4.1 oz / 116 g) heavy cream', '1/2 teaspoon Maldon sea salt', '1 1/2 tablespoons fresh lemon juice', '1/2 cup (2.5 oz / 70 g) whole wheat pastry flour', '1/2 cup (2.1 oz / 60 g) rye flour', '1 tablespoon sugar', '1 teaspoon Maldon sea salt', '1 teaspoon baking powder', '1 teaspoon caraway seeds', '4 tablespoons (2 oz / 56 g) cold unsalted butter, cut into small chunks', '1/4 cup (2.1 oz / 60 g) whole-milk plain yogurt', 'Colorful edible flower petals, for garnish', 'Maldon sea salt', 'for garnish']

To make the ricotta cheese, line a colander with a double layer of cheesecloth and set the colander over a bowl.
Combine the milk, cream, and salt in a small saucepan and cook over medium-low heat, stirring often to prevent scorching, until the mixture registers 190°F on a digital thermometer.
Remove the pan from the heat and gently stir in the lemon juice. Let stand for 5 minutes, and then pour the curds and whey through the cheesecloth-lined colander. Let drain at room temperature until the cheese is thick and spreadable, about 1 hour.
Transfer the cheese to a container, cover tightly, and refrigerate.
Combine the whole wheat flour, rye flour, sugar, salt, baking powder, and caraway seeds in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed to blend. Add the butter and mix on low speed until the mixture resembles coarse meal, 1 to 2 minutes. Add the yogurt and continue mixing just until the dough comes together into a ball, 10 to 20 seconds.
Turn out the dough onto a large sheet of parchment paper and press it into a flat, even rectangle measuring about 5 by 6 inches. Lay a second sheet of parchment paper on top and roll out the dough to an even 1/8-inch thickness. Remove the top sheet of parchment and, using a chef's knife, cut the dough into rough 2 by 4-inch rectangles. The dough will be sticky, so don't try to remove the rectangles until after chilling. Slide the parchment with the dough onto a baking sheet and refrigerate until the dough is firm, at least 30 minutes or up to 1 week.
To make the crackers, position racks in upper and lower thirds of the oven. Preheat the oven to 400°F and line two baking sheets with parchment paper.
Using a small spatula, carefully remove the crackers and place them on the prepared baking sheets, spacing them 1 inch apart.
Bake, rotating the baking sheets midway through baking, until the crackers are golden brown and crisp, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets, and then use a spatula to transfer the crackers to a wire rack to finish cooling.
To serve, spread a layer of ricotta cheese about 1/8 inch thick onto each cracker. Scatter a few edible flowers over the ricotta and sprinkle with sea salt.

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