Ricotta Pantesca

RICOTTA PANTESCA
 
2 quarts whole milk
1 recipe Mediterranean sea water
juice of 2 lemon, around 1/3 cup

Heat the milk and the sea water over low heat until it 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 small plastic ricotta basket if you can find one and drain for 15 minutes.  Serve warm or at room temperature with a drizzle of honey. 

Yield: around 1/2 pound ricotta pantesca



MEDITERRANEAN SEA WATER
1 tablespoon sea salt
2 cups water (filtered or bottled if local water is too chlorinated)
 
Mix salt in water until dissolved.