CheeseXML 1.00
Ricotta salata
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| Heavy cream | 0.5 cup |
| Citric acid | 1 tsp |
| Non-iodized cheese salt | 4 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 88 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 88 °C | |
| 2 | Add acid Stir in the acid and wait until the whey clears. | Step code · Coagulation · Temperature: 88 °C · Until: Clear whey · Addition: Amount: 1 tsp; Dilute in: 1 cup | |
| 3 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 4 | Cook to 90 °C Heat the grain at the published rate, stirring so it does not mat. | Step code · Cooking · Temperature: 90 °C · Ramp: From: 88 °C; To: 90 °C | |
| 5 | Settle the grain Stop stirring and let the grains sink before the whey draw. | Step code · Healing · Time: 5 min · Settle: Duration: 5 min | |
| 6 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 7 | Salt Salt the curd or the wheel. | Salt · Salting | |
| 8 | Age Unwrap, rub with salt, rewrap, refrigerate 12 hours. Repeat every 12 hours for 3 days in the mold, then a week on a rack. Age up to 2 months. | Age · Aging |
Ricotta salata
Whey cheese · Difficulty: 2
Batch scale
Scale factor:
Description
Cultures for Health ricotta salata: 1 gallon whole milk plus 1/2 cup cream, 1 tsp citric acid, salt, heated 185–195 °F, pressed, dry-salted a week, aged up to 2 months into a grateable white cheese.
Recipe details
- Style
- Whey cheese
- Country
- Italy
- Region
- Sicily / southern Italy
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 60 min
- Total time
- 8 d
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- Heavy cream — 0.5 cup
Role: Cream · Kind: Milk Cream
- Citric acid — 1 tsp
Role: Acid · Kind: Acid Citric
Preparation: Dilute in: 1 cup; Instruction: Dissolve in cool water before adding to the milk.
- Non-iodized cheese salt — 4 tsp (Details: Salt: Dry salting; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Cheese hoop / mold
- Cheese press
- Follower
- Butter muslin / cheesecloth
Process
Heat the milk to 88 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 88 °C
Add acid
Step code · Coagulation
Stir in the acid and wait until the whey clears.
Temperature: 88 °C · Until: Clear whey · Addition: Amount: 1 tsp; Dilute in: 1 cup
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Cook to 90 °C
Step code · Cooking
Heat the grain at the published rate, stirring so it does not mat.
Temperature: 90 °C · Ramp: From: 88 °C; To: 90 °C
Settle the grain
Step code · Healing
Stop stirring and let the grains sink before the whey draw.
Time: 5 min · Settle: Duration: 5 min
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Age
Age · Aging
Unwrap, rub with salt, rewrap, refrigerate 12 hours. Repeat every 12 hours for 3 days in the mold, then a week on a rack. Age up to 2 months.
Aging
Duration: 35 d; Stage: Name: Dry ricotta salata; Duration: 35 d; Temperature: 4 °C
Storage
Temperature: 4 °C; Shelf life: 60 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Ricotta Salata Cheese; Creator: Cultures for Health; Year: 2022; URL: https://culturesforhealth.com/blogs/recipes/cheese-recipe-ricotta-salata
Tags
Tag: Acid and heat; Tag: Vegetarian