8 quart covered stainless steel saucepot with heavy bottom
Thermometer (one that goes from 0 to 220 degrees)
Large strainer or colander for draining curds
Cheesecloth, or linen (non-terry cloth) dish towel for lining strainer
Pot or large bowl to catch draining whey
Mesh strainer, or slotted spoon, for removing curds from saucepot
1 gallon whole milk (do not use ultra-pasteurized milk)
1 quart full fat buttermilk
1 pint heavy cream, preferably not ultra-pasteurized
1 teaspoon kosher salt, more or less to taste, optional
Yield: About 2 pounds
Line a large colander or strainer with several layers of cheesecloth. Place the cheesecloth-lined strainer over a large pot or bowl; set aside.
Place milk, buttermilk, heavy cream and salt in a large, heavy saucepot over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally, cooking until little bubbles appear on the surface. Continue heating, without stirring, until the temperature reaches 190 degrees, being careful not to let the mixture boil over. (Large, billowy cloudlike curds will form in the pot.) Remove the pot from heat and allow to stand, undisturbed, for 1 hour. (You do not have to cover the pot.)
Using a mesh sieve, or slotted spoon, ladle the curds into the prepared cheesecloth-lined colander. Gently pour the liquid (whey*) left in the cookpot over the solids in the cheesecloth. Allow to drain for 1 hour. (Be sure cheesecloth is not resting in liquid while it is draining.) Once the cheese is drained, store in an airtight container, in the refrigerator, for up to 5 days.
*Kitchen Ade note: If you opt to save the leftover whey for other recipes, such as using it to replace the water for making bread, be sure to store it in the refrigerator. Like the cheese, it is best used within 5 days.