Homemade Ricotta Salata Cheese

Ingrédients

• 1 gallon cow's or sheep's milk
• 1 tsp citric acid powder
• 1/2 cup rich or heavy cream (or vegan cream)
• 1 tbs cheese salt ((or salt))

Préparation

1. 1

   Place the cheesecloth on top of your colander and put this setup over a bowl. Set aside.

2. 2

   Put the milk and citric acid powder in your saucepan or cooking pot and mix.

3. 3

   Allow the mixture to boil and simmer over medium-low or low heat until curds form.

4. 4

   Turn the heat off and slowly pour the solution over your colander covered with cheesecloth. This will separate the whey from the cheese (curds).

5. 5

   Remove the cheesecloth from the colander and place it on your clean counter or a plate.

6. 6

   Sprinkle salt onto the curds.

7. 7

   With your clean hands, mix the curd with the salt.

8. 8

   Once done, wrap the cheese (curds) with the cheesecloth.

9. 9

   Gently press on the wrapped cheese several times to remove excess liquid (whey).

10. 10

    Place it in your refrigerator, and then unwrap it every 12 hours to rub it with salt. Do this for a week.

11. 11

    After a week, unwrap your aged ricotta salata cheese, transfer it to your container, and seal it tightly for storage.