Ricotta pantesca

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Sea salt
2 cups Water (filtered or bottled, if local water is too chlorinated)
2 quarts Whole milk
1 cup Heavy cream
2 Lemons (about 1/3 cup), juice of

Directions

Mix salt in water until dissolved. Heat the milk and the "seawater" over low heat until the mixture boils. Add the lemon juice, stir a few times, and when mixture begins to curdle remove from the heat. Let curds rest for a minute or two. Skim the ricotta curds from the whey with a slotted spoon or skimmer and place them in a colander lined with cheesecloth, a wire sieve, or a plastic ricotta basket. Drain for 15 minutes. Serve warm, or at room temperature, with a drizzle of honey.

Yield: around ½ pound pantesca Recipe by: Cooking Live Show #CL8914 Posted to MC-Recipe Digest V1 #653 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997

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