Ricotta Salata
Press and salt cure freshly made ricotta from the Fromaggio. Grate and crumble this cheese on salads and over pasta for a punch of flavor.
Ingredients
Steps
1. +IngredientsPlease add:
16fl oz of Fresh ricotta
3tsp of Kosher Salt
2. Mix
Time: 00:00:00
Temperature: 70°F
Speed: 1 RPM
3. Press
Time: 00:00:00
Temperature: 70°F
Pressing force: 1PSI
4. Press
Time: 00:00:00
Temperature: 39°F
Pressing force: 1PSI
Note: Flip the wheel of ricotta after 1 hour of pressing, then press for 12 hours.
5. +Ingredients
Please add:
0.25tsp of Kosher Salt
Note: After pressing for 12 hours, rub the exterior of the cheese wheel with salt.
6. Affinage
Time: 00:00:00
Temperature: 39°F
Humidity: 50%
Note: Each day, flip the cheese and rub the exterior with 1/4 teaspoon of salt each day.
7. Affinage
Time: 00:00:00
Temperature: 32°F
Humidity: 50%
Note: Optional: coat the wheel with paprika. Continue to age the cheese for 7 to 14 more days, flipping once per day. Do not add any more salt. The longer you age the cheese, the less salty it will be.