Homemade Ricotta Salata Cheese

5 from 1 vote

While finding the best ricotta salata cheese substitute isn't challenging because of the many options, as a home cook, I always love making my own ingredients and ingredient substitutes. If you want to stock up on ricotta salata without purchasing pre-made ones, this recipe for homemade ricotta salata cheese can be very handy.

Prep Time8

Cook Time1

Total Time8 1

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: pounds

Calories: 1794kcal

Author: Val

Equipment

Saucepan or cooking pot
Fine-mesh colander
Bowl
Airtight square-shaped container

Ingredients

1 gallon cow's or sheep's milk
1 teaspoon citric acid powder
½ cup rich or heavy cream or vegan cream
1 tbs cheese salt (or salt)

Instructions

Place the cheesecloth on top of your colander and put this setup over a bowl. Set aside.
Put the milk and citric acid powder in your saucepan or cooking pot and mix.
Allow the mixture to boil and simmer over medium-low or low heat until curds form.
Turn the heat off and slowly pour the solution over your colander covered with cheesecloth. This will separate the whey from the cheese (curds).
Remove the cheesecloth from the colander and place it on your clean counter or a plate.
Sprinkle salt onto the curds.
With your clean hands, mix the curd with the salt.
Once done, wrap the cheese (curds) with the cheesecloth.
Gently press on the wrapped cheese several times to remove excess liquid (whey).
Place it in your refrigerator, and then unwrap it every 12 hours to rub it with salt. Do this for a week.
After a week, unwrap your aged ricotta salata cheese, transfer it to your container, and seal it tightly for storage.

Notes

You can use the fresh homemade ricotta salata cheese after adding salt. However, I suggest allowing it to age in the refrigerator for a week for better flavor and texture.

Regarding shelf life, your homemade aged ricotta salata cheese is edible for up to a month when stored in the refrigerator.

Nutrition