Using a large stainless-steel pot, add milk and buttermilk. (Note: Make sure pot is very clean before starting.)

Place pot over medium-low heat, stirring occasionally, until temperature reaches 175°F. Do not let mixture come to a simmer. (Tip: A candy thermometer clipped to the side of the pot is the easiest way to monitor temperature.)

Remove pot from heat and let rest for 45 minutes uncovered at room temperature.

Line a sieve with 2 layers of cheesecloth. (Note: The cheesecloth should be large enough that it hangs over the side of the sieve.)

Using a skimmer, spider or slotted spoon, gently remove the milk solids (curds) from the pot and place in the sieve.

Fold the edges of the cheesecloth over and squeeze gently. Let drain in sieve for 90 minutes at room temperature.

Transfer the cheese into a clean bowl. Add cream and salt; gently fold until well combined. (Tip: Start with ¼ cup of cream and add more as needed to reach desired level of creaminess. We typically add ~½ cup total.) Add more salt if needed.

The ricotta can be eaten at this point, but we often let it rest in an airtight container overnight in the refrigerator. It will firm up once refrigerated, so you might need to add more cream the next day.

Store leftover ricotta in an airtight container in the refrigerator for up to 5 days.

For serving, we typically spread the ricotta on slices of crusty bread and drizzle it with good quality olive oil.