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Charcuterie/Cheese, Italian | |
| Whey Ricotta or Whole Milk Ricotta about 500 grams / 1 lbs. Cheese Salt Equipment 800 gm Cheese Basket Loose weave cheese cloth Cheese Press Drying mat Wooden Boards | |
| If you haven’t already, add 1 Tablespoon of cheese salt to the Ricotta and mix thoroughly. Scoop Ricotta into a cheese cloth lined cheese basket. Press at 5 kg / 11 lbs for 30 minutes. Remove from basket, rub over the surface with 1 teaspoon of cheese salt, then turn and rewrap. Press at 10 kg / 22 lbs for 6 hours. Remove from basket again, rub over the surface with 1 teaspoon of cheese salt, then turn and rewrap. Press at 10 kg / 22 lbs for 12 hours. Take the cheese out of press, unwrap and air dry for 2 to 3 days until touch dry. Mature at 13C/55F at 80% humidity for 14 to 90 days. It’s delicious fresh after 14 days, or the longer you mature this cheese, the harder it becomes and is ideal for grating. | |
Unrated | |
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