Recipe courtesy of Faith Willinger

Ricotta Pantesca

  • Level: Easy
  • Yield: around 1/2 pound pantesca
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1 tablespoon sea salt

2 cups water (filtered or bottled, if local water is too chlorinated)

2 quarts whole milk

2 cups heavy cream

Juice of 2 lemons (about 1/3 cup)


  1. 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.;
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