Homemade Ricotta Salata

Ricotta, one of the most popular cheeses in America, is a moist fresh cheese that is used in many Italian dishes like lasagna, and cheesecake. Ricotta Salata is a variation of ricotta that has been pressed, salted and dried. Ricotta Salata is hard and white and has a mildly salty, nutty and milky flavor. It can be shaved or grated over salads, pastas and vegetable dishes or served on crackers or crostini.

Makes 1 block of cheese

 

Ingredients

2 Quarts Whole Milk

2 C Buttermilk

¼ + Table Salt

Cheesecloth

Kitchen Twine

2 Plastic Containers from Grape Tomatoes

Optional

Extra Virgin Olive Oil

Fresh Cracked Black Pepper

1 Loaf Italian Bread (sliced & lightly toasted)

Directions

Line a large colander with two layers of cheesecloth and place it in the sink.

 

Pour the two quarts of whole milk, 2 cups of buttermilk and ¼ teaspoon of table salt into a large pot over medium high heat. Stir frequently to prevent the milk from scorching.  As the milk heats curds will slowly start to rise to the top. When the milk starts to steam and the mixture has reached 185°F, turn off the heat and let sit for 10 minutes. The whey will look like cloudy water under the curds. This can take 20-30 minutes.

Carefully ladle the curds into the cheesecloth lined colander – do not pour it over. Taste the curds to see if they are salty enough. Ricotta Salata has a slightly salty taste but you can adjust the salt level to your own taste by adding extra salt. If adding the second round of salt, remove curds from muslin, add salt, mix and return to the cheesecloth. Gently press the top of the curds down. When the ricotta has stopped dripping, pull up the sides of the cheese cloth and tie the top. Holding the ball of cheese in one hand, and the top of the cheese cloth in the other, squeeze out as much whey as you can – then hang it in the sink for 30 minutes to continue to drain (see photo).

Cut off the top of a plastic container from grape tomatoes and line it with a 10” x 12” piece of cheesecloth and place it in a larger container to collect the whey that will drip out. Place the drained ricotta into the container and fold over the cheesecloth to cover the cheese (see photo). Place the second grape tomato container on top of the cheese and place a 14oz. can of vegetables on top to weigh down the cheese (see photo). Place in the refrigerator for 24-48 hours to dry out.

Optional Way to Serve

Remove the cheesecloth and place the Ricotta Salata on a plate. Pour good quality extra virgin olive oil on top them sprinkle with fresh cracked black pepper. Serve with crackers or lightly toasted slices of Italian bread.

To print a copy of this recipe go to Ricotta Salata.