Homemade Ricotta Cheese - Buttermilk Method

1/2 gallon whole milk
1 pint buttermilk (full-fat if available)

 Line a large colander or sieve with 6 - 8 layers of cheesecloth that has been rinsed in cold water and set aside. 

In a large non-reactive saucepan, combine milk and buttermilk. Place the saucepan over high heat and insert an instant-read or candy thermometer to monitor the temperature. Gently stir the mix frequently, scraping the bottom of the pan with a wood or silicone spatula to prevent scorching. Stop stirring when the mixture becomes warm to the touch.

 As the milk continues to warm, curds will rise and clump on the surface. As the curds begin to form, scrape the bottom of the pan gently to release any stuck curds, being careful not to break up the top curd any more than necessary. 

When the milk reaches 175° to 180°F, the curds and whey will separate. Immediately remove the pan from the heat set it aside to rest for 10 - 15 minutes. 

After resting, gently ladle the curds and whey into the prepared colander. Try not to break the curd any more than is necessary. When the whey is mostly drained away, gently lift the corners of the cheesecloth and tie them together with some string, and hang the cheesecloth bag from the kitchen faucet to continue draining. Do not squeeze the curds!

Let the cheese drain, undisturbed, for about 15 more minutes, or until all dripping stops. Untie the bag and pack the fresh ricotta into airtight containers and refrigerate until use. It will last about 1 week in the refrigerator. 

Yields about 2 cups/1 pound of ricotta. 

No buttermilk? No problem. Just use the vinegar method.