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!

Ricotta, updated

I have a new favorite ricotta recipe.  Both aren't technically ricotta, since ricotta is traditionally made with whey leftover from making mozzarella.  Anyway, this new method heats the milk to 200 degrees, hotter than I thought would yield quality ricotta. I am going to leave my old favorite ricotta recipe below the new one, just so you can see what's best for you.  This recipe is easy to adjust for whatever amount of milk you'd like to use.  My preferred pot fits 1 1/2 gallons so I have made the recipe for that amount.

Ricotta

makes probably 4 cups or more of ricotta

1 1/2 gallons of raw milk

1 1/2 tsp salt (I have been using kosher salt)

1/2 - 3/4 cup of lemon juice

In a heavy bottomed large pot (this is important so you don't scorch the bottom of the pot), heat the milk and the salt to 200, stirring occasionally in the beginning and near constantly towards the last 20 degrees.  When you reach 200, add in some of the lemon juice and give it a brief, slow stir.  Your goal is to mix in the lemon juice without disturbing the milk too much.  You'll pretty instantly see curds forming, if you don't, then add in more lemon juice).  Let it sit for 10 minutes and then scoop out the ricotta.  You can put it into a strainer with or without a cheesecloth.  Your curds should be super large and that allows you to skip the cheesecloth.

Old recipe and notes:

This is my favorite ricotta recipe.  I use super fresh and raw goat milk, but it will work with cow milk as well (fresh is best).  It's very light and fluffy at first.  I use it in everything from macaroni and cheese to galettes to omelets.

Ricotta
how much ricotta this makes depends on your milk, at least 2 cups usually

1/2 gal raw milk
1 tsp citric acid powder, dissolved in a 1/2 cup water
a few shakes of salt

Using a large pot, pour the milk in, add in half of the citric water mixture, and the salt.  Stir.

Heat slowly to 165-170, stirring occasionally to avoid scorching.

If you do not see curds/flakes forming, add in more of the citric water mixture.  Stir gently from this point on to avoid breaking up the curds.

Continue heating to 190-195, then turn the heat off.  Let it rest for 10-15 minutes off heat.

Prepare your draining setup.  I like to use a large bowl with a cheesecloth lined colander in it (a pillowcase or cloth napkin is a fine substitute).  Pour everything in to the colander.  Let strain for at least 15 minutes and up to a few hours, depending on your preference.

Save the whey for everything from soup to rice to waffles!