Fresh whole milk ricotta (requeson)

Shake the cream-top milk well and pour a gallon into a heavy pot; add the quart of buttermilk and the half cup of lime juice.

Heat over medium with a thermometer in place, slowly bringing it to about 190; around 160, after about 20 minutes, it steams and curds form on top.

At 190, when the curds are firm, lift them into a cheesecloth-lined strainer.

Drain about half an hour, then refrigerate to chill.

To serve, drizzle with a little olive oil and sprinkle with black pepper and flake salt.