- 05/07/2014 at 2:16 am #1854
I made a fresh batch of Ricotta Salata last night. I tried a new recipe for the ricotta using the whole milk instead of using whey. I also used a different pot since I was only heating one gallon of Whole Cows milk and 1/2 cup of Cream and my normal pot it too big for that. Because of my unfamiliarity of the new pot I heating the milk too slowly and I think I agitated the milk too much making sure it didn’t scald on the bottom so it resulted in a milky whey. The yield was still good but I definitely left some goodness behind. I just finished pressing it for 12 hours, re-wrapped it in new cloth and gave it its first salting. I will follow up on this thread on how the process turns out05/07/2014 at 2:17 am #1855
I guess I should proof read any further posts.. I sound like a 5 y/o LOL05/07/2014 at 2:32 pm #1859
24 hours and just finished todays rotation and second salting. Cheese looks good, no cracks and starting to firm up. There was only a small amount of whey in the bottom of the tray08/07/2014 at 8:10 am #1864
Day 4 – Cheese looks great. Very little whey coming out and firming up nicely. Most of the whey residue is located on the cheese cloth wrapping and nothing in the drip tray. The salt is being absorbed and thinned less and less so I don’t need to add as much during each turning. Still storing in the pressing mold in regular fridge. No signs of mold growth or cracking.11/07/2014 at 10:54 am #1882
Sounds like it is going well ranzi007.
Keep us updated!12/08/2014 at 5:11 am #1897
A little over a month later and the texture of the cheese is great. After 1 week I used some cheese paper and placed back in my ripening container. I couldn’t have asked for a better texture or creamy taste.. HOWEVER.. WAY TOO SALTY. The recipe I used salted 2x a day for 7 days.. I think next time I will only salt when none can be felt on the surface of the cheese.16/08/2014 at 11:08 am #1901
That’s exactly what I do ranzi.
Once you can feel that all the salt added has been absorbed into the cheese, then apply more. But if it’s still on the surface, wait until the next due salting time and check again.
The density of your curd and the rind formed will impact how much salt is assimilated so directions on a set amount of salt and application do not always apply.