I love Ricotta Salata and had not have thought of making it until Amanda found a recipe and gave it a go. Now it is going to be a staple cheese around here. You can make this with pasteurised milk that you buy at the supermarket. So no excuses about not having a cow!.
I Heat 2 gallons (about 9 litres) of raw milk to the first bubble -about 185F ( 85C ).
Add 2/3rds of a cup of white vinegar and 2 teaspoons of salt. Stir with a light hand until just mixed.
Set aside to curdle for about 2 hours.
No more stirring. Be good now.
After a couple of hours the curds will collect at the top of the pot. Carefully spoon the curds into a muslin lined colander .
Gather the muslin into a bag and hang to strain. I drain it for the afternoon.
In the evening pour the curds into a muslin lined mold and press for an hour, then unwrap, turn, rewrap and press again for 12 hours at about 10 pounds. (basically a cast iron skillet). On the bench.
Salt all over with non iodised salt.
Place in a container then into your fridge, wipe, re-salt the surfaces and turn every day for seven days. The salt is dragging out the moisture. I place a ring or small stand under the cheese after a few days so the whey will drain away from the cheese.
After the seven days, wrap in cheese paper and allow to age for a month to three months. I have seen people dust it with paprika at this stage and I look forward to trying that.
Ricotta salata is wonderful, mostly I like it sliced thin and tossed in hot oil until brown then thrown into a salad of tomatoes and olives and greens with a lemon dressing. Delicious.
I hope you have a lovely day.
Your friend on the farm