Place the whole milk and buttermilk in a heavy-bottomed pot, on medium, and stir until the curds form and look like ricotta. (Many sites will advise a thermometer and specific temperature.)
Strain the mixture into a bowl through two layers of cheesecloth. (She lets it sit, draining, in the refrigerator.)
Drizzle the cheese with honey and lemon juice, toss gently to incorporate. Sprinkle with zest just before serving at room temperature. (You can top it with a tablespoon of raspberry preserves, too.)