Fresh ricotta

As seen here and used here and here and here.

1 gallon organic whole milk
1 quart buttermilk

Line a large colander with at least 4 layers of cheesecloth, and place over a large bowl. Pour the two milks into a large pot over medium heat. Heat, stirring occasionally to prevent milk bits sticking to the bottom, until it reaches 175F, at which point the curds (white cheesy chunks) will have separated from the whey (pale watery liquid). Ladle the curds and whey into the colander as pictured, letting the whey drain into the bowl. Tie the corners of the cheesecloth together and continue to drain for about an hour and a half, or until it reaches your desired degree of dryness or creaminess. Put the whole cheesecloth-wrapped package in a tupperware in the fridge and use within a few days.