Ingredients

• 5 quarts whole milk
• 5 cups full-fat buttermilk
• 3 cups half & half

Preparation

1. Heat milk, buttermilk, half & half in a large heavy-bottomed pot over high heat; cook, stirring occasionally, until curds begin to form, 6–8 minutes.
2. Reduce heat to medium; simmer, without stirring, until an instant-read thermometer inserted into the milk reads 175°, about 25 minutes.
3. Let cool; cover and chill completely.
4. Set a cheesecloth-lined sieve over a bowl.
5. Ladle curds into sieve and cover with plastic wrap; chill overnight, and then transfer ricotta to a container.
6. Discard whey or save for another use.
7. Chill up to 1 week.