If you've never made a basic Ricotta, well then...this is your chance to knock out two cheesy challenges at once! As usual, you are welcome to use any recipe or method you choose...but I'll go ahead and give you one just in case you don't have one that you already like...or are just too lazy to go looking. No shame in that...it's like I'm talking to myself. I'll start with a Ricotta recipe...gotta start with the basics...and then move on to the Ricotta Salata. Lots of people who are already into making cheese make Ricotta with the whey left after making another cheese...great! Use your chosen method for making Ricotta...then skip down the the Ricotta Salata!
Ricotta Cheese
from jam it, pickle it, cure it
by Karen Solomon
by Karen Solomonyield: 1¼ c.
8 c. whole milk
1 tsp. citric acid
¼ c. water
2 Tbs. half & half
1 tsp. kosher salt
Pour milk into saucepan. In small bowl, dissolve citric acid in water, then add it to the milk and set over medium heat. Stir to distribute the acid evenly. When temperature of milk reaches 190° F (~15-20 mins.), turn off the heat. Do not stir or disturb the milk and let sit for ~10 mins. to allow curds and whey to separate.
Gently strain solids from the liquids in a fine mesh sieve. Don't press or squeeze at all. Once most of liquid has dripped out, move the curds to a bowl and toss with cream and salt.
Store, covered, in refrigerator for up to 1 week.
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| fresh Ricotta is loose like this photo credit |
NOW that you have fresh Ricotta cheese....let's turn it into Ricotta Salata!
by Karen Solomon
yield: 1 (6-8 oz) cheese
1 1/4 c. Ricotta Cheese Curds
4 tsp. kosher salt, or more if needed
Ricotta Salata
from jam it, pickle it, cure it by Karen Solomonyield: 1 (6-8 oz) cheese
1 1/4 c. Ricotta Cheese Curds
4 tsp. kosher salt, or more if needed
Pour the cheese curds into a cheese press and press at room temperature for 3-4 hours, until solid. Once the cheese has come together, gently coat the exterior w/ 2 tsp.of the salt (or more), then wrap in a clean kitchen towel. Place wraped cheese on a plate, and refrigerate for 2 days.
Remove cheese from fridge, rub with 1 more tsp. salt and replace cloth with a clean cloth. Let sit another 2 days. Repeat once more; cheese should be quite firm.
Once it's ready to eat, brush off as much of the salt as possible, and slice from center out-as you would a pie. Enjoy immediately.
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| Ricotta Salata photo credit |
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