To make this homemade is quite comparable price wise with any store bought brand and the taste is so much richer than anything I've fund commercially. You probably even have all the equipment necessary in your kitchen right now.
All you need is a non reactive pot, (This means stainless steel, non scratched enamel, glass, or clay. NO nonstick or aluminum.), a cheese thermometer, (I don't even have one of those, so I use a candy thermometer) and a colander and some cheese cloth (I found mine at the dollar store).
|It's gonna have to be a big pot.|
|Some colander/cheesecloth action going on.|
1/2 Gallon Buttermilk
1 Pint (I use 1 QT for a richer ricotta) heavy whipping cream
1 Gallon Whole Milk
1 1/2 TB Kosher Salt
|Easy Peasy Nice and Easy|
|Make sure it's cooking evenly (Do not boil)|
|Just starting to make curds.|
|Almost done cooking.....|
When it reaches 190 degrees, pull it off the heat and let it rest for an hour. After that, gently ladle it into the colander and let it drain for at least 20 minutes.