How To Make Ricotta Salata At Home
Video Stats
Recipe Overview
Overview
Making Ricotta Salata at home is a delightful experience that showcases the simplicity of cheese-making. With just a gallon of milk, some salt, and vinegar, you can create a deliciously firm cheese that elevates any dish. The process begins by heating the milk to just the right temperature, ensuring it doesn’t boil, which is crucial for achieving the perfect curd consistency.
Once the milk reaches the desired temperature, adding salt and vinegar initiates the curdling process. It’s fascinating to watch the milk split, transforming into curds and whey. After a brief resting period, the curds are transferred to a cheesecloth-lined vessel, where they will drain and firm up. The pressing step is essential, as it removes excess moisture, resulting in the characteristic texture of Ricotta Salata.
After allowing the cheese to set in the fridge for 24 to 36 hours, you unveil your homemade creation. The satisfaction of slicing into your own Ricotta Salata is unmatched, especially knowing how versatile it is. Whether crumbled over a fresh salad or layered in a sandwich, this cheese adds a delightful touch to your meals. It’s a fantastic way to enjoy a gourmet ingredient without the hassle of searching for it in stores, especially in areas where it’s hard to find.
This recipe not only empowers you to make your own cheese but also opens the door to endless culinary possibilities. I encourage you to give it a try and enjoy the fruits of your labor in various dishes!
Recipe Details
Steps & Tips
Bring a whole gallon of milk to a temperature of 185 to 190°F over gentle heat, stirring continuously.
Add three teaspoons of kosher salt to the heated milk and stir.
Tip: Make sure your heat is off when adding vinegar to avoid cooking the curds.
Stir the milk in a figure eight motion after adding vinegar.
Let the mixture sit undisturbed for 10 minutes.
Line a ricotta basket or vessel with cheesecloth and place it in a bowl.
Tip: Elevate the cheesecloth-lined vessel to allow moisture to drain effectively.
Use a big kitchen spider to transfer the curds to the lined vessel.
Cover the curds with the overhang of cheesecloth and weigh it down.
Add half a cup of distilled white vinegar to the milk mixture.
Tip: Using a bowl filled with water can help weigh down the cheese for better pressing.
Place the weighted curds in the fridge for 24 to 36 hours.
Tip: Let the ricotta salata sit in the fridge for 24 to 36 hours for optimal firmness.
After the resting period, unwrap the cheese and it's ready to use.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Ricotta Salata is a firmer version of ricotta cheese, making it ideal for slicing and grating.
- •The addition of vinegar helps to separate the curds from the whey during the cheese-making process.
- •Using a cheesecloth allows for better drainage of moisture, resulting in a firmer cheese.
- •Ricotta Salata can be used in various dishes, including salads, pasta, and sandwiches.
