Monday, April 27, 2009

Ricotta Salata

This was the other cheese recipe from the Portland Press Herald Article

1 1/2 to 2 pounds ricotta
1 tablespoon kosher salt (if using store-bought ricotta)


  1. Wrap ricotta in cheesecloth and tie ends together. Hang over a bowl for 20 to 30 minutes to allow whey to drain off.
  2. Place on a plate or in a bowl and put a weight, such as a large can, on the cheese. Refrigerate for three days, or until the ricotta is very firm.
  3. Preheat oven to 200 degrees.
  4. Line a baking pan with parchment. Unwrap the cheese and place it on the parchment paper.
  5. Bake for 6 hours, or until the cheese is firm and dry.
  6. Cool completely and then wrap in plastic. Refrigerate for up to three weeks.
Use as you might other hard Italian cheeses such as Romano or Parmesan Reggiano.

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