Ricotta Pantesca

Ricotta Pantesca

Recipe By : Cooking Live Show

CL8914

1 Preparation Time :

Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method -- -- --

1 tablespoon sea salt

2 cups water

is

-- too chlorinated)

2 quarts whole milk

1 cup heavy cream

2 lemons (about 1/3 cup) -- juice of

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 1/2 pound pantesca - - - - - - - - - - - - - - - - - -