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CATEGORY CUISINE TAG YIELD
Dairy Cooking liv, Import 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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