In a large pot, add milk, cream and buttermilk in that order. Set the flame to
a low-medium heat.
Stir ingredients. As the mix heats, use a rubber spatula to stir, scraping along the bottom to keep any cheese from sticking to the bottom of the pot.
The tenderness of the ricotta depends on a lower, slower heat, so do not allow the mixture to reach boiling point.
A raft of cheese curd should start to form at the top. Continue to run the spatula along the bottom of the pan occasionally.After 30 minutes or so, your mix may begin
to simmer slightly, which is OK. Watch as the raft forms and the whey begins to clarify. Once the raft is formed and the whey is relatively clear, turn the flame off and let it set
for at least an hour.
Line a chinois with cheesecloth and set over a large container. Pour whey into the cheesecloth, holding the cheese back to be placed in the cheesecloth last. Let drain overnight.