Our newest Cheesy Challenge is going to be
Ricotta Salata. Ricotta Salata is a sliceable cheese with a texture similar to Romano, but it is not nearly as complex...as it doesn't get better with age. It should be eaten within a week or so. Basically you use the curds you get from making Ricotta (loose, fresh cheese) and press and salt them.
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
yield: 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.
NOW that you have fresh Ricotta cheese....let's turn it into Ricotta Salata!
Ricotta Salata
from jam it, pickle it, cure it
by Karen Solomon
yield: 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.
*Okay Forgers...Cheese on!
Link up to the current month's linky post (which can always be found via link on sidebar) once you've made it and posted on your blog!
Yeah, it has been hot! But that does not stop our intrepid Forgers - just look at what everyone made this month - great forging!
Ap269 made some glorious cultured butter and fell madly in love with fresh buttermilk.
And she also made some homemade cottage cheese with Tuscan herbs, yum!
And, on a roll, Ap269 also made some delicate Brousse - and check out the delicious potato cakes on her post!
Poppyseed took a break from her peach-fest to make creamy yogurt cheese. Beautiful!
My partner in crime, Heather, made three delicious variations of the cultured butter.
Try, try, again - Ree made some gorgeous feta!
Lexi made garlic bread with her homemade cultured butter!
Foodycat delighted us with fresh cultured butter on homemade cherry and buttermilk scones.
I (Natashya) loved the whole cultured butter making experience!
Rebecca made homemade cultured butter, and came up with inventive ways to agitate the cream!
Veena made some delicious oregano cultured butter for her daughter.
