Appetizers & Snacks/

Lime-Set Whole Milk Ricotta

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Votes: 5
Rating: 2.4
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 milk mixture over medium until a cooking thermometer reads 190 degrees. 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 requeson until you’re ready to serve.


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