Fresh ricotta

Shake the non-homogenized milk and pour a gallon into a large, heavy pan; add the buttermilk.

Add the lime juice, set over medium heat and stir gently while it slowly rises to 190 degrees, measured with a thermometer, about 20 minutes.

Scoop the curds off the top with a skimmer into a colander lined with damp cheesecloth set over a bowl.

Drain about 30 minutes for a creamy ricotta, or an hour for one firm enough to crumble.

Refrigerate at least 30 minutes to set the curd before using.