Recipe - Ricotta Pantesca

1 tablespoon Sea salt
2 cup Water (filtered or bottled,
if local water is too
chlorinated)
2 qt 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 One half pound pantesca

Recipe by: Cooking Live Show #CL8914 Posted to MCRecipe Digest V1 #653 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997