Fresh Ricotta

Directions

1. 1
   {"0":"1. Line a wide sieve or colander with cheesecloth, folded so that it is at least 4 layers thick. Place in sink.","2":"2. Pour milk and buttermilk into a heavy-bottomed pot. Cook over high heat, stirring frequently; scrape bottom of pot occasionally to prevent scorching. As milk heats, curds will begin to rise and clump on surface. Once mixture is steaming hot, stop stirring.","4":"3. When mixture reaches 175 to 180 degrees on a candy thermometer, curds and whey will separate. (Whey will look like cloudy gray water underneath a mass of thick white curds.) Immediately turn off heat and gently ladle curds into sieve.","6":"4. When all curds are in sieve and dripping has slowed (about 5 minutes), gently gather edges of cloth and twist to bring curds together; do not squeeze. Let drain 15 minutes more. Discard the whey.","8":"5. Untie cloth and pack ricotta into airtight containers. Refrigerate and use within one week."}