Whole Milk (16 cups)
Heavy Cream (4 cups)
Buttermilk (1 cup)
Salt (1 tsp)
up to a gentle boil in a large stockpot over medium heat.
After the curd has formed on top, remove sauce pot from the heat.
Place a large colander in a large bowl and line colander with cheesecloth. Feel free to fasten cheesecloth to the colander with clips to keep from cloth falling.
Pour curdled dairy into the colander to allow the whey to drain. Discard whey, place colander in a large bowl and allow to drain overnight.
Remove ricotta from cheesecloth and place in an airtight container. Use in your favorite ricotta recipes.