Combine milk, buttermilk & cream in a large pot (such as one you’d use for boiling pasta) over medium-high heat & bring to a simmer. When it’s ready bubbles break the surface around the edge of the pot, the mixture swells up the side of the pot about 1 inch (give or take) & it looks as though the mixture has split. Remove the pot from the heat & let sit, uncovered & untouched for 45 minutes.

Meanwhile, set up a fine metal sieve in a medium-large size bowl. Drape a piece of muslin inside the sieve, overhanging the side. After 30 minutes, carefully pour the milk mixture into the cloth-lined sieve. Let stand for 1 hour or until cool.

Gather the cloth up towards the center & twist to help squeeze the excess whey from the cheese – I do this a couple of times. Discard the whey (the liquid in the bowl).

Once the cheese is cooled. Twist the cloth into the center, cover with a plate then weight the plate down with a can of something from the pantry. Store in the fridge for 8 hours or overnight.

Remove the can & plate. Carefully unwrap the cheese then place a plate or bowl over the cheese & upturn it onto the plate. Discard any whey in the bowl. Place the ricotta into a bowl or sealed container & store in the fridge up to 2 weeks.