Mix together the milk and buttermilk in a heavy-bottom sauce pot over medium-high heat.

Stir the mixture occasionally, scraping the bottom of the pan to avoid scorching the milk.

Stop stirring once the milk is hot and curds begin to rise to the surface. Scrape the bottom of the pan again one more time to free up any stuck curds.

Line a large sieve or colander with 5 to 6 layers of cheesecloth. Place the lined sieve or colander over a bowl.

The curds and whey will separate at around 175ºF. Allow the mixture to continue cooking until the top surface is covered with the separated curds. Remove the pan from the heat at this point and ladle the curds into the lined sieve or colander, allowing excess whey to drain into the bowl beneath it. Do not press the curds.

Pull up on the sides of the cheesecloth and tie the pouch closed. Allow the curds to drain for at least 15 minutes.

Once the curds have drained and are semi-firm, transfer the ricotta to a bowl and fold in the chopped fresh herbs, grated garlic, salt and pepper. Enjoy the herb ricotta immediately or refrigerate it in an airtight container for later use.

*Helpful hint: If the ricotta is too firm, simply add in a few tablespoons of the reserved hot whey (or hot water) and stir to soften the cheese.