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