Homemade Ricotta Cheese (Recipe courtesy Karen Berg of Karen Cooks For You)   1 gallon 2% reduced fat milk 5 cups low fat buttermilk 1/2 teaspoon sea salt   Combine Milks in heavy duty stock pot and cook over med to high heat. You will need a candy thermometer and have it extend 2 inches into the milk. Stir occasionally until it reaches 170 degrees. DO NOT STIR AFTER 170! Let cook until 190 degrees as the whey & curds form. Scoop out into a cheese cloth inside a colander to drain for 5 minutes, then tie the cloth to the sink faucet and drip free of any liquid 15 minutes or so. It keeps 4 days in the refrigerator and makes 3 cups of wonderful ricotta. Sprinkle with salt.