Homemade Ricotta

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.

Reduce heat to medium; simmer, without stirring, until an instant-read thermometer inserted into the milk reads 175°, about 25 minutes.

Let cool; cover and chill completely. Set a cheesecloth-lined sieve over a bowl. Ladle curds into sieve and cover with plastic wrap; chill overnight, and then transfer ricotta to a container. Discard whey or save for another use.