Ricotta Cheese

In a large stainless steel kettle, slowly bring milk to 180 degrees, stirring once in a while (not more than every few min) 30-40 min.. Let stand, undisturbed, for 2-3 hours to let curds form. Line a large mesh strainer w a damp kitchen towel or several layers of damp cheesecloth, making sure that the cloth extends well over the sides of the strainer. Place over large, deep bowl and gently scoop the curds with a large strainer. Allow to drain for 30 min, for a creamy texture, or up to 2 hours for a drier texture, making sure that the strainer does not rest in liquid. Gather up the loose ends of the cloth and twist lightly to extract more liquid from the curds. Transfer curds to bowl and stir in the salt. Keep, refrigerated, up to 1 week.
Milk 1 gal organic Whole

Buttermilk 1 qt organic
Salt 1/2 tsp Kosher