Smitten Kitchen very recently posted about a zucchini galette, and I decided that I just HAD to make it. It calls for ricotta as well, and since I've seen homemade ricotta posted on so many blogs, I figured I would give it a try (and if it didn't work, I was planning on buying it from the store). I discovered right away that there are many ways to make it. The "real" way is to use the whey leftover from making homemade mozzarella. The next best thing is to cook soured milk, using either buttermilk, white vinegar or lemon juice. I decided to use buttermilk, and it worked really well. Be careful when draining it - I think mine got a little too dry. I think next time I might try using white vinegar. That's something that's easier to always have on hand.
1 quart whole milk
1 cup buttermilk (I used nonfat because that's all the store had)
Line a colander or large strainer with cheesecloth, folded over so it's at least 4 layers thick. If you want to save the whey, put a bowl underneath.
Combine both milks in a heavy medium sized saucepan, over high heat.