Homemade Ricotta Salata Cheese

While finding the best ricotta salata cheese substitute isn't challenging because of the many options, as a home cook, I always love making my own ingredients and ingredient substitutes. If you want to stock up on ricotta salata without purchasing pre-made ones, this recipe for homemade ricotta salata cheese can be very handy.

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1Place the cheesecloth on top of your colander and put this setup over a bowl. Set aside.
2. 2Put the milk and citric acid powder in your saucepan or cooking pot and mix.
3. 3Allow the mixture to boil and simmer over medium-low or low heat until curds form.
4. 4Turn the heat off and slowly pour the solution over your colander covered with cheesecloth. This will separate the whey from the cheese (curds).
5. 5Remove the cheesecloth from the colander and place it on your clean counter or a plate.
6. 6Sprinkle salt onto the curds.
7. 7With your clean hands, mix the curd with the salt.
8. 8Once done, wrap the cheese (curds) with the cheesecloth.
9. 9Gently press on the wrapped cheese several times to remove excess liquid (whey).
10. 10Place it in your refrigerator, and then unwrap it every 12 hours to rub it with salt. Do this for a week.
11. 11After a week, unwrap your aged ricotta salata cheese, transfer it to your container, and seal it tightly for storage.