Ricotta Pantesca

Recipe Ingredients

1 tablespoon	15ml	Sea salt
2 cups	474ml	Water - (filtered or
		Bottled, if local water is too
		Chlorinated)
2		Whole milk
1 cup	237ml	Heavy cream
		Juice of 2 lemons - (abt 1/3 cup)

Recipe Instructions

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.

This recipe yields about 1/2 pound pantesca.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Faith Willinger - From the TV FOOD NETWORK - (Show # CL-8914)

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