Recipe courtesy of Faith Willinger
Ricotta Pantesca
- Level: Easy
- Yield: around 1/2 pound pantesca
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 71
- Sodium
- 557
Ingredients
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)
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.;