Makes 2 cups • Prep Time: 10 minutes • Cook Time: About 1 hour
4 cups milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt
1. Add all ingredients to a 4-quart pot. Bring to a gentle boil over medium heat. Meanwhile, line a mesh strainer with cheesecloth and place over a deep bowl or pot.
2. Once the curds separate and rise to the top of the pot, stir gently and turn heat down to lowest setting. Cook 2 more minutes, then remove pot from heat and set in a warm spot for at least 30 minutes and up to 1 hour.
3. Ladle curds into the prepared strainer and pull the cheesecloth up the sides to loosely cover the ricotta. Let sit 10 minutes to drain. Store in a tightly covered container in the refrigerator up to three days.