Ricotta Pantesca

* Exported from MasterCook *

Ricotta Pantesca

Recipe By : Cooking Live Show #CL8914
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

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

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




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