Sicilian Homemade Ricotta Cheese

Line a large colander or sieve with 4 layers of cheesecloth.Set aside.

Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes.Continue heating, without stirring, until the temperature reaches 80 degrees.Remove from heat and let stand for 1 hour.The mixture will be separated into white curds and clear whey.

Using a slotted spoon, ladle approximately 0.25 of the curds into the cheesecloth-lined colander.Gather up the corners of the top cheesecloth and secure closed with a zip tie.Repeat with the rest of the curds, cheesecloth, and zip ties.Use the last zip tie to thread all of the cheeses together.Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.

Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight.In the morning, cut zip ties, and transfer cheese to an airtight container.