Free Recipe Ricotta Pantesca
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Ricotta Pantesca Recipe
1 tb Sea salt
2 c Water (filtered or bottled,
-if local water is too
-chlorinated)
2 qt Whole milk
1 c Heavy cream
2 Lemons (about 1/3 cup),
-juice of
Ricotta Pantesca Preparation
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 Recipe by: Cooking Live Show #CL8914 Posted to MC-Recipe Digest V1 #653 by Angele and Jon Freeman <jfreeman@netusa1.net> on Jun 30, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Ricotta Pantesca?
If you know a better Ricotta Pantesca Recipe please comment below.