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.;

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Homemade Ricotta

Recipe courtesy of Ina Garten

Lemon Ricotta Cookies

Recipe courtesy of Trisha Yearwood

Herbed Ricotta Bruschettas

Recipe courtesy of Ina Garten

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Insalata Pantesca

Recipe courtesy of Wolfgang Puck

Ricotta

Recipe courtesy of Clifford Wright

Ricotta Doughnuts

Recipe courtesy of Gale Gand

Browse Reviews By Keyword