Making Ricotta Salata at Home

Ricotta Salata is a great way to use up leftover whey. Simply make the Ricotta using your favourite recipe, then salt and press, turning a few times and adding extra salt along the way. Deliciously firm and creamy at 14 days or hard and able to be grated at 90 days.
You can pick up supplies for Ricotta Salata at www.littlegreenworkshops.com....
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
Curd Nerd Newsletter; www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
recipes
and for the Little Green Cheese Podcast, visit www.littlegreencheese.com/pod...
Follow on Facebook;
/ thecheesemantv or
/ littlegreenworkshops

[@actorsnonactors]

Thank salata.

[@cyndifoore7743]

Oh my, looks so delicious! I can just imagine what my lasagna would taste like with homemade ricotta and mozzarella, my homemade sauce and fresh lasagna noodles.

[@AtomicShrimp]

Loving your videos Gavin - and thinking about trying this one as it seems like a good place to start. tTo what extent does the flavour develop and mature in this cheese? There's no added culture is there? - Is there a greater risk of infection by wild bacteria/moulds?

[@rubixia4077]

Aw hey, fancy seeing you here.

[@nkyhomesteading6500]

Going to make this today with dried cranberries!

[@jimmyreuben6919]

Hi Gavin, how do you know how turns are required for the poundage of pressure you wish to achieve. Thanks.

[@jimboultonafc]

Hi Gavin gonna try this one today as I have a load of whey left over from making Leerdammer yesterday, probably going add extra milk to boost the quantity of final product. you never know I might end up with ricotta salata with eyes lol.

[@MrGundawindy]

Is it possible to speed up the air drying by using a dehydrator? If so, what temperature and for how long? I don't have 2-3 days to dry it.

[@sebastianconca5370]

Hello, what is the diameter of the cheese basket? I'm trying to calculate the weight required for my small mold. Thanks!

[@dkroen17]

Doesn't it need to go into the fridge when you leave it to press?

[@unzzy12]

Hi gavin, love all your videos. I tried making this cheese and this is my first cheese I have ever made. Everything seemed ok, although after 5 days mold started growing, and i wiped it off with a salt solution. Although i noticed the cheese started to have quite a strong smell almost like feet. Is this a sign the cheese is off or will this smell go away with ageing. I look forward to hearing from you.

[@MrVinnyboombottz]

What brine solution do you use to wipe off the cheese/mold?

[@slehernik]

What difference does it make if you use non-iodized salt instead of the normal one?

[@mhcoult]

Hi Gavin, love the videos you have taught us so much. Just a query about the Ricotta Salata... In this recipe you made a fresh Ricotta rather than from residual whey from a previous cheese. Can we use left over way, as it were, to make R. Salata? If so does anything need to be change in terms of process or ingredients?

[@GavinWebber]

+Martin Coult the process is the same, but you will probably have much less Ricotta to work with.

[@user-bl9ge4ue4s]

This is genium

[@jazzabeanie]

4:52 does the ambient temperature and humidity matter when air drying? I am currently at 30C and 65%

[@amazingGrace108]

Wow! Does it melt?

[@imtethered1]

Gavin, you talked a bit about salt and I am curious. What exactly is cheese salt and what can be substituted? I understand that it has to be non iodized but what else is a good or bad sub? Would the minerals in Himalayan Pink Salt effect the outcome etc?

[@GavinWebber]

You can use any non-iodized salt. Kosher salt, or cheese salt is fine as it also doesn't have any anti caking agent added.

[@paulgambley9559]

Hi Gavin, Just a quick question about the salata. Can I make it from whey ricotta or does it need to be fresh milk ricotta?

[@thomascool1335]

better to use raw milk but since it’s impossible to get them in australia, yes you can use fresh milk

[@josephaoun8190]

Hello Gavin. Yesterday day i made ricotta out of leftover whey and put it in the fridge. Can I press after 24 Hours to form Ricotta Salata? Will it work after that time in the fridge? Thank you

[@GavinWebber]

it presses best when it is warm.

[@dcrepazkeay]

This is a good question for people like me who only have one press, which is in use for 18-24 hours with main cheese while I make ricotta.what is the best way to keep the ricotta say overnight until the press is free?

[@shanej2429]

Great video, how long can you age this for?

[@GavinWebber]

a few months

[@cookingworldworld3405]

Hi does the little green workshop deliver to India..??

[@GavinWebber]

Not at this stage with the global postage service in chaos

[@elizabethshaw734]

I know ricotta Salata to be pure white and very had almost like a Parmesan so that it can be grated over food. it's not a creamy cheese not in Italy and not in the US.

[@m3lodr4matic]

Ok....? What's your point?

[@malcolmburgan6428]

How do i find the bush channel

[@GavinWebber]

youtube.com/@Bushchannel

[@mohamedhattem5189]

Molto bene

[@takgavin]

Question: what is cheese salt? You say cheese salt but the bottle it comes from says simply "table salt". Is cheese salt a special salt or is it just, well, salt?

[@GavinWebber]

+takgavin just use any non iodised salt without any anti-caking agent and you will be fine

[@GavinWebber]

+takgavin just use any non iodised salt without any anti-caking agent and you will be fine

[@carpii]

Gavin Webber but even the salt you use in this video has anti caking agent. might be listed as E554, but that brand does have it

[@coolshava]

Gavin Webber would a sea salt or something else with trace minerals ruin the process?

[@lapatron555]

Hey Gavin could you make cream Cheese? Thanks.

[@GavinWebber]

Your wish is my command; kzbin.info/www/bejne/gIiWf4uddpd7j9k

[@lapatron555]

Thank you!

[@keeperofthegood]

Hmm,. the 'rind with salt' put in mind washed cheeses. Have you done beer/salt washed cheeses?

[@GavinWebber]

+keeperofthegood No, but sounds interesting. Do you have a recipe?

[@keeperofthegood]

I wish I did which is why I ask :) They are soft cheeses, and the process is similar to salt water dipping you have done, and that I can say only by reading the description of the process so I would guess they would be time and handling similar to Brie type cheese. I live a few hours drive from Oka Quebec ( google says 5hrs) where the cheese Oka was created by Trappist Monks. It's been long held as the only cheese of Canadian origins so the 'general story of how it is made' is often explained but those are meant for the masses, not for the genuinely curious. It is one of a great many washed rind cheeses, but because of the Canadian connection it is available at every grocery store I've ever been in here in Canada. In terms of volume of variety, it rubs shoulders with Cheddar and brie in most cheese aisles. And while some washed rinds are pungent, and some are really pungent, the Oka is sweet, less intense an aroma to me than say a Provolone and it has a texture/nuttiness similar to a soft Gouda. It is really nice baked on or in a crusty bread and mixes well with fruits and nuts.

[@slugbug11]

That’s not properly correct. In Sicily we don’t press it so much and we put salt on it and turn every 1 day at the beginning, then every 2 days until it reaches the wanted texture.As you can see there is a blue stain on the left, that’s not good because that could be a beginning of mold. At last ricotta salata is made mostly to be grated not to be eaten in slices

[@roxymcrae4645]

Could you please explain how much pressing you do? How it differs from this recipe? Thank you

[@slugbug11]

@@roxymcrae4645 no press,only salt and drain

[@slugbug11]

@@roxymcrae4645 Al little press at the beginning with hands, fork or spoon but not machines

[@roxymcrae4645]

@@slugbug11 wonderful, thank you for sharing 😊

[@slugbug11]

@@roxymcrae4645 if you understood they let the ricotta to drain for 24h.After the add salt on top and rest other 24h.After they pull out the shapes and add salt everywhere and drain for 48h in the mold. At last they pull out the ricotta and let it stay for 2 weeks. I suggest to flip it every day and add a pinch of salt

[@luchs2907]

What's a cheese you would really want to make, but can't/don't know how to?

[@GavinWebber]

+Michael Boyd I've been mulling over washed rind cheese for a while like Talleggio, anything that uses Brevibacterium Linens. I must pluck up the courage and give them a try.

[@matth5680]

2 hours later into what was supposed to be Havarti, I find my rennet is dead. I'll be using this recipe to save all my milk 😀 I wonder what a cultured ricotta salata is called?

[@jeremybrua5523]

That was going to be my question. How did it turn out?

[@matth5680]

Jeremy Brua I'm not sure if it was my rennet, or to low of a temperature, but it ended up working after another half an hour or so and a few degrees extra in temperature. It's now in the 'cave' but I have no idea what sort of cheese it is haha

[@etherdog]

It seems from this video that ricotta salata is kind of a freeform cheese, not so much a formulaic cheese. Of course the same sanitation rules apply, but pressing and aging times are kinda unspecific. Is this one of those cheeses that you make between the really intensive long-stirring cheeses? I know you are left handed and sometimes wear a left wrist brace. Is that from repetitive stress injury from cheese making or from the common malady of adolescent fantasy disorder? :-) (I am teasing, not trolling--couldn't help myself, sorry)

[@GavinWebber]

Yes, Ricotta Salata is once of those cheeses you make when you have too much whey and Ricotta! Pretty hard to stuff up. Yes, I do wear a brace as I have osteoarthritis in my left thumb joint. The pain comes and goes, but the brace helps.

[@robertlombardo8437]

You could make enough mozzarella and ricotta inside of a day to make a killer lasagna by dinner time.

[@rocco.mbb.zoccoli]

Curd nerds😂

[@mariabuccheri2721]

Peccato non capisco la lingua Bravo

[@caterchef27]

Who has a press and basket just lying around.

[@GavinWebber]

Most cheese makers

[@HJules-cw6fb]

11 people are lactose intolerant.