Making Ricotta Salata at Home

Ingredients

• 5 kilograms Ricotta (fresh whole‑milk ricotta, well drained)
• 1 teaspoon Cheese Salt (non‑iodized) (non‑iodized cheese salt for initial mixing)
• 1 teaspoon Table Salt (non‑iodized) (split into two ½‑tsp additions during pressing)

Instructions

1. Mix Salt Into Ricotta

   Place the drained ricotta in a large mixing bowl, add 1 tsp cheese salt, and stir thoroughly until the salt is evenly distributed.

   Time: PT5M

2. Line the Cheese Basket

   Line the cheese basket with a tight‑weave cheesecloth, folding the edges over the rim so no curd can escape.

   Time: PT10M

3. First Gentle Press (30 min)

   Spoon the salted ricotta into the lined basket, fold the cloth over the top, place the press weight gently (≈5 kg), and press for 30 minutes.

   Time: PT30M

4. Flip, Salt, and Medium Press (6 h)

   Remove the basket, flip the curd block, sprinkle ½ tsp table salt over the surface, re‑line with the cloth if needed, and press at medium pressure (≈10 kg) for 6 hours.

   Time: PT6H

5. Second Flip, Salt, and Overnight Press (12 h)

   After 6 hours, flip the cheese again, add the remaining ½ tsp table salt, and press at medium pressure for another 12 hours (overnight).

   Time: PT12H

6. Air‑Dry Until Touch‑Dry

   Remove the cheese from the press, place it on a clean drying board, and let it air‑dry in a cool, well‑ventilated area until the surface feels dry to the touch (2–3 days in winter).

   Time: PT72H

7. Mature the Cheese

   Transfer the touch‑dry cheese to a maturation box (or covered container in the fridge) and age for 2 weeks. If a thin white mold appears, gently wipe it off with a clean cloth.

   Time: PT336H

8. Serve or Store

   After two weeks, the Ricotta Salata is ready to slice, grate, or crumble. Store wrapped in parchment and a zip‑top bag.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g