Lime-Set Whole Milk Ricotta
From Season 9, Mexico: One Plate At A Time
1 gallon 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)
1 quart buttermilk
½ cup 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.