| 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
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”