- Rinse out a large saucepan with cold water and leave it wet (this will stop the milk from scalding).
- Pour the milk and buttermilk into the saucepan and heat, stirring occasionally until the temperature reaches 80-82°C.
- Remove from the heat and scoop off the curds with a slotted spoon or small sieve into a cloth-lined colander.
- Cover and refrigerate until cold.
Note: For a soft ricotta remove from the colander as soon as it’s cold, or for a firmer ricotta leave in the colander overnight.