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1
Line a large colander with several layers of dampened cheesecloth, allowing the edges to extend over the edge, and place colander in bowl.
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2
Combine milk and buttermilk in large stockpot. Attach a candy thermometer to edge of pan so that it extends 2 inches or more into milk mixture.
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3
Cook over medium-high heat until thermometer registers 170 degrees (about 20 minutes), gently stirring occasionally. AS SOON as it reaches 170 degrees, stop stirring (whey and curds will begin separating at this point). Continue to cook, WITHOUT STIRRING (so that curds do not break apart), until thermometer reaches 190 degrees. Immediately remove pan from heat.
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4
Using slotted spoon, GENTLY spoon curds into cheesecloth-lined colander; whey will drain into bowl, which can be reserved for other use.
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5
Drain this way for 5 minutes, then gently gather edges of cloth together (again being careful not to squeeze or push on the curds) and wrap with rubber band or tie edges together in order to hang from faucet or other object. This will cause it to drain more thoroughly. Leave for 15 minutes or so until remaining whey has drained out of the ricotta.
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6
Unwrap cloth and scrape ricotta into a bowl and sprinkle with salt, if desired. Save or discard the whey.
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7
Cool to room temperature. Can be stored up to four days in refrigerator.
