How to Make Ricotta Salata: A Guide to Homemade Hard Ricotta
This article provides a comprehensive guide on how to make Ricotta Salata at home. The process involves creating a fresh ricotta from whole milk, then pressing, salting, and aging it to produce a firm, flavorful cheese.
What is Ricotta Salata?
Ricotta Salata, literally translated as “salted ricotta,” is a pressed, salted, and aged cheese made from sheep’s milk whey. Unlike the soft, creamy ricotta typically used in lasagna, Ricotta Salata is firm enough to grate or shave. It boasts a milky, slightly salty flavor that intensifies with age. This Italian cheese is a versatile ingredient, adding a burst of flavor to salads, pasta dishes, and grilled vegetables. While traditionally made from sheep’s milk whey, it can also be made from cow’s milk. We will be focusing on making it from cow’s milk for ease of access to ingredients.
Why Make Ricotta Salata at Home?
Making Ricotta Salata at home offers several advantages:
- Cost-Effective: Store-bought Ricotta Salata can be expensive. Making it yourself significantly reduces the cost.
- Control over Ingredients: You can choose high-quality, fresh ingredients, ensuring a superior final product.
- Customization: Adjust the salt level and aging time to suit your preferences.
- Rewarding Experience: The process is relatively simple and provides a satisfying culinary accomplishment.
The Ricotta Salata Making Process: Step-by-Step
Making Ricotta Salata involves a multi-stage process:
- Making the Ricotta: Start by creating fresh ricotta from whole milk.
- Draining and Pressing: Remove excess whey to firm the cheese.
- Salting: Salt the ricotta to preserve it and enhance flavor.
- Aging: Allow the cheese to age, developing its characteristic texture and taste.
Here’s a detailed look at each step:
Making the Ricotta:
Ingredients: 1 gallon whole milk (not ultra-pasteurized), ¼ cup white vinegar or lemon juice, ½ teaspoon salt.
Equipment: Large pot, thermometer, cheesecloth-lined colander.
Instructions:
a. Heat the milk in the pot over medium heat to 190-200°F (88-93°C), stirring occasionally to prevent scorching.
b. Remove from heat and stir in the vinegar or lemon juice and salt. The milk will begin to curdle.
c. Let stand for 10 minutes to allow the curds to fully form.
d. Gently pour the curds and whey into the cheesecloth-lined colander.
e. Let the whey drain for about 30 minutes to create a soft ricotta.
Draining and Pressing:
Equipment: Cheesecloth, heavy weight (e.g., canned goods, water-filled jar), perforated mold (optional).
Instructions:
a. Gather the edges of the cheesecloth and tie them tightly to form a ball.
b. Place the cheesecloth ball in a colander or perforated mold.
c. Place a heavy weight on top of the cheesecloth to press out excess whey.
d. Press for 12-24 hours, or until the cheese reaches the desired firmness. The longer you press, the firmer the ricotta will be.
Salting:
Ingredients: Coarse sea salt or kosher salt.
Instructions:
a. Remove the ricotta from the cheesecloth.
b. Sprinkle the entire surface of the ricotta generously with salt.
c. Place the salted ricotta on a draining rack or plate lined with paper towels.
d. Allow the salt to penetrate the cheese for 24-48 hours in the refrigerator, flipping it occasionally to ensure even salting.
Aging:
Equipment: Cheese aging box or breathable container, refrigerator.
Instructions:
a. Place the salted ricotta in a cheese aging box or breathable container in the refrigerator.
b. Age for 1-4 weeks, or until the cheese reaches the desired firmness and flavor.
c. Turn the cheese every few days to ensure even aging.
d. Mold may develop on the surface. This is normal. Wipe it off with a clean cloth dipped in a vinegar solution (1 tablespoon vinegar per 1 cup water).
Equipment and Ingredients
Here’s a summary of the essential equipment and ingredients:
| Item | Description |
|---|---|
| Whole Milk | Essential for the ricotta base; avoid ultra-pasteurized milk. |
| Acid (Vinegar/Lemon Juice) | Used to curdle the milk and separate the curds from the whey. |
| Salt | Adds flavor and aids in preservation. |
| Large Pot | For heating the milk. |
| Thermometer | To accurately measure the temperature of the milk. |
| Cheesecloth | Used to drain the ricotta and press it into shape. |
| Colander | To hold the cheesecloth while draining the whey. |
| Heavy Weight | To press the ricotta and remove excess moisture. |
| Aging Container | Allows for proper air circulation during the aging process. |
Troubleshooting and Common Mistakes
- Milk Doesn’t Curdle: This can happen if the milk is too old or ultra-pasteurized. Ensure the milk is fresh and not ultra-pasteurized.
- Cheese is Too Soft: Increase the pressing time or use a heavier weight.
- Mold Growth: While some mold is acceptable, excessive growth can indicate a problem. Ensure proper ventilation during aging and wipe off mold with a vinegar solution.
Storage and Serving Suggestions
Store Ricotta Salata in the refrigerator, wrapped in cheese paper or parchment paper, for up to 2 weeks. Serve it grated or shaved over salads, pasta dishes, grilled vegetables, or as part of a cheese board. It pairs well with olive oil, balsamic vinegar, and fresh herbs.
Frequently Asked Questions (FAQs)
Can I use goat’s milk to make Ricotta Salata?
Yes, you can use goat’s milk. The process is the same, but the flavor will be slightly different, resulting in a tangier, more distinct cheese. The aging time might also need slight adjustment.
What type of salt is best for Ricotta Salata?
Coarse sea salt or kosher salt are the best options. Avoid iodized salt, as it can impart a metallic taste to the cheese. The larger crystals allow for more even salting and a better flavor profile.
How long should I press the ricotta?
Pressing time depends on the desired firmness. For a softer cheese, press for 12 hours; for a firmer cheese, press for 24 hours or longer. Experimentation is key to achieving your preferred texture.
How do I know when the Ricotta Salata is ready to eat?
The cheese is ready when it is firm enough to grate or shave and has a salty, slightly tangy flavor. The aging time will affect the intensity of the flavor. Taste-testing is the best way to determine readiness.
Can I add herbs or spices to my Ricotta Salata?
Yes, you can add herbs or spices during the salting process. Rosemary, thyme, and black pepper are popular choices. Sprinkle them on along with the salt. This allows the flavors to infuse into the cheese during aging.
What if I don’t have a cheese aging box?
A breathable container with air holes will work as a substitute. The key is to allow for proper air circulation to prevent excessive moisture buildup. Consider using a container lined with paper towels to absorb excess moisture.
Why is my Ricotta Salata bitter?
Bitterness can be caused by using too much vinegar or lemon juice, or by over-salting. Carefully measure the acid and salt according to the recipe.
Can I freeze Ricotta Salata?
Freezing is not recommended as it can alter the texture of the cheese, making it crumbly. Freshly made and aged Ricotta Salata is best enjoyed without freezing.
What’s the difference between Ricotta and Ricotta Salata?
Ricotta is a fresh, creamy cheese made from whey. Ricotta Salata is a pressed, salted, and aged version of ricotta, resulting in a firm, grating cheese.
Is it possible to use ultra-pasteurized milk?
While not ideal, you can use ultra-pasteurized milk, but you might need to add a small amount of calcium chloride (available at cheesemaking supply stores) to help the curds form properly. The texture might not be as desirable compared to using non-ultra-pasteurized milk.
How do I prevent mold from forming on my Ricotta Salata during aging?
Proper ventilation and regular inspection are key. Wipe off any mold with a clean cloth dipped in a vinegar solution (1 tablespoon vinegar per 1 cup water). Ensure the container is not airtight.
What dishes pair well with homemade Ricotta Salata?
Homemade Ricotta Salata elevates many dishes. It’s fantastic sprinkled over roasted vegetables like asparagus or eggplant, adds a salty kick to simple pasta dishes with olive oil and garlic, and is a delightful addition to summer salads. Consider pairing it with grilled peaches and balsamic glaze for a sweet and savory treat.