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You are here: Home / Recipes / How to make Ricotta Salata

How to make Ricotta Salata

26/09/2016 By Gavin Webber 5 Comments

Ricotta Salata is a great way to use up leftover whey.  Simply make the Ricotta using your favourite recipe, then salt and press, turning a few times and adding some extra salt along the way.

Deliciously firm and creamy at 14 days or hard and able to be grated at 90 days.

Ricotta Salata

Ingredients

  • Whey Ricotta or Whole Milk Ricotta about 500 grams / 1 lbs.
  • Cheese Salt

Equipment

  • 800 gm Cheese Basket
  • Loose weave cheese cloth
  • Cheese Press
  • Drying mat
  • Wooden Boards

Method

  1. If you haven’t already, add 1 Tablespoon of cheese salt to the Ricotta and mix thoroughly.
  2. Scoop Ricotta into a cheese cloth lined cheese basket.  Press at 5 kg / 11 lbs for 30 minutes.
  3. Remove from basket, rub over the surface with 1 teaspoon of cheese salt, then turn and rewrap.  Press at 10 kg / 22 lbs for 6 hours.
  4. Remove from basket again, rub over the surface with 1 teaspoon of cheese salt, then turn and rewrap.  Press at 10 kg / 22 lbs for 12 hours.
  5. Take the cheese out of press, unwrap and air dry for 2 to 3 days until touch dry.
  6. Mature at 13C/55F at 80% humidity for 14 to 90 days.  It’s delicious fresh after 14 days, or the longer you mature this cheese, the harder it becomes and is ideal for grating.

Ricotta Salata

You can pick up cheese making supplies and equipment for Ricotta Salata over in our store; Little Green Workshops.  I recommend the Mozzarella and Ricotta Kit, which is perfect for making this cheese.

Little Green Workshops

 

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Related

Filed Under: Recipes, Video Tutorial Tagged With: Ricotta, Ricotta Salata, Whey Ricotta

← LGC 053 – Cheese Wax Norwegian Whey Cheese – Mysost →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. livingintrust says

    25/04/2023 at 16:47

    I was wondering which amount of salt is required at the begining. In the video you said use 1 teaspoon and in the written recipe its 1 tablespoon. Which one is correct?
    Thanks

    Reply
  2. James Barlow says

    31/01/2023 at 08:14

    Why is there no reply?

    Reply
    • Gavin Webber says

      31/01/2023 at 11:44

      There you go!

      Reply
  3. T says

    12/09/2022 at 13:06

    The instructions my Sicilian grandmother gave for making Ricotta for grating was simply drain the store bought ricotta in a colander in the fridge for a couple days, then PACK salt all around it,
    put it on the top of the refrigerator and forget about it for a few weeks.

    Reply
  4. JP LeRoux says

    11/10/2018 at 13:28

    Hi there, I tried making Ricotta, and Ricotta Salata for the first time, and I’ve run into some trouble. I don’t know where exactly I went wrong, I wasn’t able to turn the cheese as frequently as your recipe said, or maybe I over salted during pressing or under…but after drying for 3 days I have a greasy/sticky residue on the top and bottom of my cheese. It looks right, but definitely not touch dry. Hoping you can advise. Should I put the cheese in a maturation box and fridge at this point, salt it, not sure what to do. Thanks!

    Reply

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