Fold the cheesecloth in half so it fits your colander. Wet the cloth and return it to the colander. Set aside.

Combine the milk, buttermilk and salt in a large pot and heat over medium heat. Stir almost constantly for the first five minutes or so, to prevent it from scorching to the bottom of the pan.

Stir occasionally and check the temperature. You'll notice the mix will begin to thicken and look like cream and little bubbles will form around the edges of the pan. Mind the temperature so the milk doesn't come to a boil. When it's about 175F/80C turn off the heat and let stand without stirring for 5 to 10 minutes.

Use a strainer to dip the curds out of the pot and into the cheesecloth lined colander.

Reserve about a cup of the leftover whey.

After the mix has drained for a bit, gather up the edges of the cheesecloth around the ball of curds and hang it from a spoon or your faucet for another half hour or so. Avoid overly tightening the cloth around the curds.

When completely drained, transfer the ricotta to a bowl, you made to need to scrape some off the cheesecloth. If it seems dry, add a little whey. This is also the time to adjust the level of salt.

The ricotta can be used right away or refrigerated in a covered container for up to a week.