- Add milk, buttermilk, and salt to a large, heavy-bottomed pot, and stir well. Cook over medium heat, stirring occasionally to prevent scorching, until a thermometer reads 180 degrees F (this will take about 30 to 40 minutes).
- Turn off heat; cover and let stand, at room temperature, until curds have formed and floated to the surface and are surrounded by clear, yellow whey, about 2 to 3 hours.
- Line a colander with cheesecloth, leaving at least 6 inches of overhang on all sides. Set the colander over a large bowl. Using a slotted spoon or wire-mesh strainer, gently scoop the ricotta from stockpot, and place in colander.
- Hang the cheesecloth and let the ricotta drain into the bowl, about 30 minutes (for a creamy texture) or up to 2 hours (for a firmer texture).
- Remove ricotta from cheesecloth into a bowl. Add seasoning, if you wish, or keep plain.
- Reserve the whey for another use. You can dilute it with water and add it to garden plants as a supplement; feed it to your animals (they'll love it!), soak grains in it before making bread, or even add it to your shampoo regimen or rub it on your skin for natural skin and hair care.
*Recipe from Food and Wine (March 2022).