Who knew making ricotta cheese was so easy?! All you need is milk and, in this recipe, buttermilk. The recipe I used is from 101 Cookbooks. I chose it because I didn't want to get all complicated with adding lemon or vinegar like some recipes call for. This just called for a gallon of whole milk and a quart of buttermilk.
You heat the milks until they reach 175 degrees. That is when the curds form so that you can separate them from the liquid whey.
I scooped them into a cheesecloth that I had folded in layers over a colander.
Then I hung the whole thing up so that as much liquid as possible would drain away. And here is the final product...