Appetizers & Snacks/

Lime-Set Ricotta

From Season 9, Mexico: One Plate At A Time


  • 1gallon whole milk (choose the best milk you can find; for me that is milk that is local, low-temperature pasturized, organic, not homogenized, made from the milk of grass-fed cows)
  • 1quart buttermilk
  • 1/2cup fresh lime juice


In a large (7- to 8-quart) heavy pot, combine the whole milk, buttermilk and lime juice. Heat the mixture over medium until a cooking thermometer reads 190 degrees. This will take about 20 minutes.  The curds will begin to separate from the whey and float to the top of the pot.

With a slotted spoon or wire skimmer, gently skim the warm curds from the top of the whey and place them in a medium mesh strainer lined with cheesecloth. Let the curds drain from the whey for about a half hour, until the desired consistency is reached. Chill the ricotta until you’re ready to serve.



  1. Hello,

    How does the ricotta made with lime or lemon compare to rennet?

    Does the lemon or lime flavor stand out?

    Thank you,
    Sherrill Polk

    1. Thank you for the question Sherrill,
      The lime is our preference because it lends a light,bright, slightly limey flavor. The rennet also makes more firm curds. The lime flavor is very subtle.


  2. I love your show & that you take authentic recipes and show the public how to make them here in the US. I have visited Mexico & had many of the dishes you prepare. Thank you.

  3. I made your ricotta. It was easy, but I have a question. Why don’t you add salt? I am using the leftover whey to make potato soup.
    Thanks Rick!

    1. Hi Angela,
      Traditionally Requeson is not salted. Is is done so that it can be used in both sweet and savory dishes and seasoned based on how you are preparing it. And great idea for the whey!

  4. Hi, I watched the episode today and am excited to try this fresh ricotta recipe! What is the refrigerated shelf life of the ricotta? Thank you, Susan

    1. Hello Susan,
      Generally- I would say the safest bet is to go with whatever the expiration date is of the milk that you use.

  5. I have loved watching your shows and eating your food. Thankyou
    P.S. Love your daughters name too. I’m in my 60’s and no one else had my name at school. Still quite unique, si?

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