Just a little correction: I usually make this recipe with a gallon of milk. In this video I used a half gallon, which came out fine. But if you want to make this at home, I’d suggest going with the whole gallon, so here are the proportions:
1 gallon whole milk, 1 quart buttermilk, 1 pint heavy cream (optional), a little salt, if you like.
Erica De Mane 
I loved this video! I’m going to try it with the buttermilk and cream….looks so light! Thank you!
Nuturespath, I think you’ll like it. XX
I made ricotta this morning and enjoyed the simple salad of very fresh local asparagus, herbs straight from the garden: our first mint & lemon balm and a slick of a good Ligurian EV oil. Next time I’ll drain the curds for a bit longer (I only scalded the milk at noon!), but it made a lovely light lunch.
It was useful to see the video demonstration – almost the same process as making paneer (which I do regularly), but for that, I use lemon juice as a coagulant before pressing the curds into a block.
HI CLIVE, I’m so glad it came out well. I think I’ll cook up another batch today to eat with honey. Best, Erica