Ricotta Pantesca

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   ["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 ricotta pantesca."]

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