Ricotta Salata

This is my first pressed cheese.  It's super easy and delicious.  The trickiest part is remembering to salt it daily.

Ricotta Salata

Ricotta
Salt

First, make ricotta.  This is my favorite recipe.  During the straining step, let it strain overnight in the fridge.  Then shape the ricotta and wrap it in a fresh cheesecloth.  Put a weight on top of it for a few hours (or more, overnight in the fridge is fine).

Next up, salting!  Salt the cheese with about a teaspoon of salt and either wrap in plastic wrap or place in a small container.  Every day, remove the cheese from the wrap/container and pour off any whey.  Salt it again with about a teaspoon and wrap it up again.  Repeat for a week, then taste.  You can salt less often after the first week.

We like the cheese around day 10, but you can age it for 3 weeks.  Make sure you salt it!