- 1 quart whole milk
- 1 c. buttermilk
- 1/2 c. heavy cream
- 1 tsp kosher salt
Line a fine-mesh sieve with four layers of cheesecloth. Set it over a bowl.
In a large saucepan, combine the milk, buttermilk, cream, and salt. Bring to a boil over medium heat, stirring frequently to prevent scorching, until the milk solids separate from the liquid.
Pour into the straner. Let drain for 15 minutes.
Use the cheese in the sieve; discard the liquid in the bowl. If your prefer a creamier ricotta, you can pulse the cheese in the food processor until smooth. Homemade ricotta can be refrigerated in an airtight container for up to 1 week.