how to make ricotta salata

3 min read 05-02-2025

Ricotta salata, the salty, firm cousin of creamy ricotta, is a delicious addition to salads, pasta dishes, and more. While you can certainly buy it, making ricotta salata at home offers a rewarding experience and ensures the freshest possible flavor. This comprehensive guide will walk you through the process.

Understanding Ricotta Salata

Before diving in, let's understand what makes ricotta salata unique. Unlike its fresh counterpart, ricotta salata is a whey cheese. This means it's made from the leftover liquid (whey) after cheesemaking, not from the curds themselves. The whey is heated and acidified to separate the proteins, which are then collected, pressed, and cured. This process results in a firm, salty, and slightly granular texture that's perfect for grating or crumbling.

Gathering Your Ingredients and Equipment

Making ricotta salata requires specific ingredients and equipment. Ensure you have everything ready before you begin:

Whey: Approximately 1 gallon of fresh whey from cheesemaking (you can source this from a local cheesemaker if you don't make cheese yourself).
Salt: About 1/4 cup of kosher salt, or to taste. The amount will depend on the saltiness of your whey and your preference.
Lemon juice or citric acid: 2-4 tablespoons, to adjust the pH of the whey.
Large pot: For heating the whey.
Cheesecloth or fine-mesh sieve: To strain the curds.
Mold: A suitable mold for pressing the cheese (a colander lined with cheesecloth will work).
Weights: For pressing the cheese (heavy books or cans will do).
Brining container: A container large enough to submerge the cheese in brine.

Step-by-Step Instructions: Making Ricotta Salata

Here's a step-by-step guide to making your own ricotta salata:

1. Preparing the Whey

Heat the whey in a large pot over medium heat. Do not boil. You want to gently warm it to around 180-190°F (82-88°C). Use a thermometer to monitor the temperature accurately.

2. Acidifying the Whey

Once the whey is warmed, add the lemon juice or citric acid slowly, stirring gently. The whey will begin to coagulate as the proteins separate.

3. Separating the Curds

Reduce the heat to low, and continue to stir the whey gently. Let it simmer for 5-10 minutes until the whey is mostly clear and the curds have settled.

4. Draining the Curds

Line a colander with cheesecloth or use a fine-mesh sieve. Carefully pour the whey through the cheesecloth or sieve to separate the curds. Allow the curds to drain completely for at least 30 minutes.

5. Pressing the Curds

Place the drained curds in your chosen mold (a colander lined with cheesecloth works well). Place a weight on top of the curds to press out excess moisture. This should be done for at least 12 hours, or even longer for a firmer cheese.

6. Salting and Curing

Once pressed, remove the cheese from the mold. Gently rub salt all over the surface of the cheese. Place the cheese in a brining container and cover it completely with brine (saturated salt water solution). The brining process will further enhance the flavor and texture.

7. Aging the Ricotta Salata

Let the cheese cure in the brine for at least 30 days, or even up to several months, depending on your desired level of firmness and saltiness. Turn the cheese regularly to ensure even curing.

Using Your Homemade Ricotta Salata

After curing, remove your ricotta salata from the brine, rinse it, and pat it dry. You can now enjoy your homemade ricotta salata, grating it over pasta, salads, or using it in other dishes. Store it in the refrigerator, wrapped tightly.

Tips for Success

Use fresh whey: The fresher the whey, the better the resulting cheese.
Monitor the temperature carefully: Overheating the whey can result in a tough cheese.
Adjust the salt: Taste the cheese periodically during curing to determine the desired saltiness.
Be patient: Curing takes time; don’t rush the process.

Making ricotta salata at home is a rewarding experience that allows you to control the quality and flavor of your cheese. With patience and attention to detail, you’ll soon enjoy the unique and delicious taste of your homemade ricotta salata. Enjoy!