Fresh Ricotta

Directions

1. 1
   Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.
2. 2
   Combine the milk and buttermilk in a large saucepan or enameled pot.
3. 3
   Heat very slowly over low heat until the mixture reaches 165F.
4. 4
   The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid.
5. 5
   Use a slotted spoon to remove the curds to the lined sieve.
6. 6
   Allow to drain and set for 30 to 45 minutes, or until thick.