Recipe courtesy of Faith Willinger
Save Recipe Print
Yield:
around 1/2 pound pantesca
Level:
Easy

Ingredients

Directions

Mix salt in water until dissolved. Heat the milk, cream 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.;

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Insalata Pantesca

Recipe courtesy of Wolfgang Puck

Ricotta

Recipe courtesy of Clifford Wright

Ricotta Cappuccino

Recipe courtesy of Giada De Laurentiis

Ricotta Sherbet

Recipe courtesy of Jose Garces

Homemade Ricotta

Recipe courtesy of Ina Garten

Ricotta Parfaits

Recipe courtesy of Giada De Laurentiis

Ricotta Doughnuts

Recipe courtesy of Gale Gand

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.