makes about 2 cups plus a few spoonfuls for taste testing
Keep in mind the ricotta will thicken in the fridge, so don’t drain it too much, or it’ll end up dry and cakey. I also like to let it come to room temperature before serving.
4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt
Add ingredients to a 4-quart pot. Bring to a gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
Once curds begin to separate from the whey (liquid temperature will be between 175º and 200º), remove from heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.
Let curds sit in cheesecloth to drain liquid 15 to 30 minutes, depending on how creamy you’d like your ricotta. Store in refrigerator up to two days.