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1
Select a sieve or colander with a wide surface area so the curds will cool quickly.
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2
Rinse a large piece of cheesecloth or muslin with cold water, then fold it so that it is 6 or more layers, and arrange it in the sieve or colander placed in the sink.
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3
Pour the milk and buttermilk into a large non-reactive saucepan.
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4
Place over high heat and heat, stirring the mixture frequently with a rubber spatula and making sure to scrape the whole pan bottom to prevent scorching.
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5
Once the mixture is warm, stop stirring.
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6
As the milk heats, curds will begin to rise and clump on the surface.
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7
As the curds begin to form, gently scrape the bottom of the pan with the spatula to release any stuck curds.
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8
When the mixture reaches 175 to 180F, the curds and whey will separate.
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9
The whey looks like cloudy water underneath a mass of thick white curds on the surface.
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10
Immediately remove the pan from the heat.
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11
Working from the side of the pan, gently ladle the whey into the prepared sieve.
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12
Go slowly so as not to break up the curds.
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13
Finally, ladle the curds into the sieve.
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14
Lift the sides of the cloth to help the liquid drain.
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15
Dont press on the curds.
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16
When the draining slows, gather the edges of the cloth, tie into a bag, and hang from the faucet.
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17
Drain until the dripping stops, about 15 minutes.
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18
Untie the bag and pack the ricotta into airtight containers.
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19
Refrigerate and use within 1 week.
