250ml all purpose cream
pinch of salt
3 tablespoon freshly squeezed lime
In a medium heat, boil the milk, cream, and salt stirring continuously.
Reduce heat and add lime juice, keep on stirring until curds formed.
Turn off the heat and let it set for few minutes, do not stir.
Use a muslin bag to filter the mixture, draining the curds from the liquid and set for an hour.
When the curd is ready, place it in the refrigerator to chill for another 2 hours. Remove ricotta cheese from the muslin bag and place in containers. Now it's ready to use, the rest should be refrigerate and use within 3-4 days.
I made 4 small container of ricotta cheese for my desserts, good for 4 days!