At-home ricotta salata
Laura in the Kitchen · ♥ 1.1K likes · 29.8K views · 3 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 gallon milk
Bring the milk to 185 to 190F over gentle heat, stirring the entire time.
Heating the milk and splitting it
- 3 tsp coarse kosher salt
- ½ cup distilled white vinegar
Turn off the heat; stir in the salt, then add the vinegar with the heat off.
When the milk splits, give a couple of stirs in a figure-eight motion and leave undisturbed 10 minutes.
Line a sieve or ricotta basket with a couple of layers of cheesecloth and set it elevated in a bowl so the bottom does not touch.
Transfer the curds with a spider, cover with the cheesecloth overhang and weigh down with a bowl filled with water.