In a large professional stock pot, add the whole milk.

Heat the milk to a rolling boil, stirring continuously to ensure a skin does not form on the surface.

Immediately add the buttermilk and fine sea salt.

Stir the mixture once to incorporate, then allow it to rest undisturbed over medium-low heat.

Wait approximately 5 minutes for the white cheese curds to fully separate from the translucent yellow whey.

Line a stainless steel colander with several layers of clean white cheesecloth.

Carefully pour the mixture into the colander, allowing the whey to drain through.

Tie the corners of the cheesecloth into a bundle and suspend it over a bowl or cup to collect any remaining drainage for 10 to 15 minutes.

Transfer the ricotta to an airtight ceramic or glass container.

Refrigerate for 2 to 5 hours to allow the cheese to firm and the flavor to develop.

Once set, fold in your choice of finely chopped fresh herbs or sweet accents before serving.