Homemade Ricotta

Combine the milk and buttermilk in a heavy pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175°.

While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl, or line it with paper towels and it will work as well.

When the ricotta forms on the surface of the milk (be patient--it may take a while), remove it with a slotted spoon or skimmer and place it in the lined strainer.

Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.

Store in an airtight container. Ricotta is best when used in a few days.