2 cups (500ml) homemade or store-bought cultured buttermilk
2 cups (500ml) pouring cream
Combine milk, buttermilk and cream in a large saucepan. Heat over medium heat, without stirring, until it reaches 88°C/190°F on a cooking thermometer. Do not allow the mixture to boil.
Remove pan from heat; cover with a lid. Stand at room temperature for 5 hours or until cool.
Place a large sieve over a large bowl; line with muslin. Using a sterilised slotted spoon, lift the curds into the sieve.
Refrigerate for 3 hours or until drained (you may need to empty the whey if the bowl gets too full. The leftover whey has many uses, see page 11). Transfer ricotta to an airtight sterilised container and refrigerate.