*  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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