Recipes › Cheese › Homemade Ricotta Salata Recipe

Homemade Ricotta Salata Recipe

Recipe by Pedro M. A. Neves

Ricotta salata is a pressed, salted cheese from southern Italy with a firm, crumbly texture and bright, tangy flavor. This recipe guides you through transforming fresh ricotta into this traditional pasta topping and appetizer. Making it at home delivers superior quality and reveals the elegant simplicity of this rustic cheese.

Ingredients

• 2 kg (4.4 lbs) fresh whole milk
• 60 ml (1/4 cup) fresh lemon juice or white vinegar
• 10 g (2 tsp) fine sea salt, plus more for pressing and aging
• 1/2 tsp white pepper (optional)

Instructions

1. Heat the milk slowly in a large stainless steel pot to 90°C (194°F), stirring gently to maintain even temperature. This takes approximately 15-20 minutes.

2. Remove from heat and add the lemon juice or vinegar while stirring slowly in one direction for 1 minute. Let the pot rest undisturbed for 10 minutes to allow curds to form and settle.

3. Cut the curds into 1 cm (1/2 inch) cubes using a long knife in vertical then horizontal motions, holding the blade at a 45-degree angle. Rest for 5 minutes.

4. Slowly heat the curds to 38°C (100°F) over 15 minutes, stirring gently and constantly to prevent matting. Hold at this temperature for 10 minutes.

5. Line a colander with fine cheesecloth and pour the curds and whey through it. Reserve the whey. Gather the cloth corners and hang the bundle to drain for 30 minutes.

6. Transfer the drained ricotta to a bowl and gently break it apart with a fork. Mix in 10 g sea salt and white pepper if using. Divide equally into two portions.

7. Line a mold or small colander with cheesecloth and fill with one portion of salted ricotta. Fold the cloth over the top and place a weighted plate on it. Press at room temperature for 6 hours.

8. Unwrap the pressed cheese block and place it on a wire rack set over a tray. Coat all sides evenly with fine sea salt. Let it rest uncovered at cool room temperature (16-18°C / 61-64°F) for 24 hours.

9. After 24 hours, brush off excess salt from the surface. Wrap the cheese loosely in parchment paper and refrigerate at 4°C (39°F). The cheese will continue to firm and dry over 5-7 days as it ages.

Substitutions

• For vegetarian cheese: use liquid vegetarian rennet instead of animal rennet if desired, though this recipe uses acid-set method without rennet
• Replace lemon juice with white wine vinegar for a subtly different flavor profile and equal curdling results
• Use goat milk instead of cow milk for a tangier, more delicate ricotta salata with similar pressing technique
• For lower-salt aging: reduce initial salt to 5g and use minimal salt for the pressing coat, accepting a shorter shelf life of 2-3 weeks

Tips

• Maintain precise temperature control with an accurate dairy thermometer; fluctuations cause inconsistent texture and yield
• Use the pressed cheese within 3 weeks when stored at 4°C in parchment; it hardens further and develops deeper flavor over time
• Grate aged ricotta salata directly over pasta, soups, or shaved thin as a snack; the firm texture is ideal for both applications
• If your home is warmer than 18°C, place the salting cheese in a cool cellar, basement, or wine cooler to prevent the curd from becoming too soft during aging

Ricotta salata originated in Sicily and southern Campania as a way to preserve fresh ricotta through salting and pressing, predating modern refrigeration. It remains a cornerstone of southern Italian cuisine, traditionally grated over pasta con le sarde and other rustic dishes where its sharpness balances rich sauces.

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