8 cups (2 litres) 3.25% whole milk

2 cups (500 ml) buttermilk

1 cup (250 ml) 15% or 35% cream (see note)

Salt

In a large saucepan, heat the milk, buttermilk and cream over medium heat until a candy thermometer reads about 85 °C (185 °F). Reduce the heat to low to maintain this temperature (the mixture should not boil or the curd will break). Let rest on the heat, without stirring, until a white curd forms at the surface, about 30 minutes. The yellowish whey will separate from the curd.

Line a colander with 3-ply cheesecloth. Pour the curd into the colander and let drain for 30 to 45 minutes. For drier ricotta cheese, let it drain longer in the refrigerator. Transfer to a bowl. Season with salt to taste, if desired. Store in the refrigerator.

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