Ricotta Salata – A Simple Pressed & Salted Cheese

In this post we’ll cover a simple semi-firm pressed cheese – ricotta salata. This is a great recipe for your first adventures in pressed cheese since the ricotta is so simple to make and the final product can be made using very basic equipment. You don’t need a cheese press and you don’t even need to cut any curds!To make this cheese you can use the ricotta recipe posted earlier one this site, and if you choose, your handmade mold from this post.

As the name implies ricotta salata is a salty cheese from Italy that uses ricotta as its base. It can be used fresh or aged for an extended time. When it’s young, ricotta salata is similar in taste to a Greek style feta. It works well served in an antipasto or as a garnish for pasta. Try substituting ricotta salata in any recipe that calls for feta. If you age it long enough it can be used as a grating cheese – sort of a poor man’s Parmesan. If you make several at a time you can sample the cheese at different stages of aging and see which you like best.

Like feta (which many of you have probably made) whey is sweated from the pressed ricotta using salt. This helps create a drier cheese while also imparting a salty tang. And, like feta this recipe is pretty forgiving. However, unlike feta it is not cultured and requires no rennet.


  • Ricotta – yield from ½ gallon will fill 1 mold
  • Non-iodized salt
  • 1 or more molds – fresh or ricotta style, or ones you made yourself


  1. Make ricotta. Use your tried and true recipe or the one previously posted here.
  2. Line mold(s) with a damp cheese cloth. Ladle the curds into the mold(s).
  3. Fold cheese cloth over curds trying to keep it flat as possible. Add follower if you have one. Press at 10lbs for at least 12 hours or overnight, flipping once. Depending on the temperature and humidity in your kitchen you may need to press it at a slightly higher weight or for a longer time for the curds to knit together properly. It’s ready when it is a semi-solid brick.IMG_3143IMG_6588
  4. Generously salt all sides of the cheese and transfer to a storage container and refrigerate (in a cheese cave if possible).  Ideally the cheese should be raised off the bottom of the container so it’s not sitting in the whey, but if you drain the whey off every day it will be fine.IMG_2588
  5. Continue salting, draining and flipping the cheese every other day until you have repeated this 7 times.
  6. Rub off an extra salt and pat dry. Wrap in cheese paper and store in your fridge for the desired length of time.

Ricotta Salata – Hoegger Article

Ricotta Salata – Hoegger Article

This month for the Hoegger cheese blog I wrote about making ricotta salata. It’s a simple pressed cheese made from ricotta that can be used fresh or aged to make a grating cheese (sort of a poor man’s parmigiano). It’s a great intro to pressed cheeses since it requires no cultures or rennet, has minimal aging requirements and can be pressed in a homemade mold. Check out my previous ricotta post for the base and my guide to homemade cheese molds to finish it.


Draining the Curds

Draining the Curds

Flawless Ricotta Every Time and Other Thoughts

If you’ve ventured into the world of cheese making, you’ve probably made ricotta. Since it’s very easy to make, yet yields a surprisingly sophisticated product, it is an ideal starter cheese. But, don’t be dismissive of ricotta. Even after graduating to much more complex cheese projects, I find myself returning to its delicate sweetness and ephemeral texture. Not to mention, it’s a workhorse in the kitchen and a mainstay of Italian- American cooking.  Cheese makers of all levels should be interested in a quick but excellent ricotta. So, if you’ve had problems with your ricotta making or would like to improve an already good recipe, I have a tip for you – baking soda.

While doing research for the cheese making class I teach, I read and tested a number of published ricotta recipes. As you may already know, ricotta is an acid precipitated cheese. That is, instead of using cultures or cultures and rennet to make the milk solids, (i.e. curds separate from the whey) an acid is used to complete the reaction. The specific acid varies from recipe to recipe, but the most common are citric acid powder and vinegar, either the white or apple cider variety.  After comparing several recognized recipes’ methods and ingredients I was surprised to find the recipe I’d been taught as an apprentice had an addition – baking soda.

Recipes frequently warn you not to use too much acid when precipitating the curd. This is because excess acid will impart sour or bitter flavors to your finished product. However, you want to get as much solids out of the whey as you can for the best texture and yield. If your whey still appears milky after you’ve added your acid and stirred, it’s suggested you slowly add more (with vinegar 1 teaspoon at a time) until it achieves complete precipitation – i.e. all the ricotta you’re going to get is floating in completely used up whey. If this is your first time you may not know what to look for, and the thought of possibly ruining your beautiful cheese is daunting. Or, if you want this to be quick and easy as can be there’s a simple solution – baking soda.

Baking soda is a basic compound and acid is, of course, an acid. As you probably learned in grade-school science class, if these two opposites meet, a chemical reaction occurs.  When you add the baking soda (after you’you’ve strained off the whey), any unused acid left in the ricotta reacts with it and is then neutralized. Yes, there will be some white foam like those science fair experiments, but that means it is doing its job – getting rid on any potential off flavors.

I agree you don’t want to go unduly overboard with your acid, but I also want this to be a “can make it in your sleep” kind of recipe. So, instead of trying to find the perfect equilibrium of acid for curd formation, I just add a splashes or “glugs” of vinegar one at a time until I think it looks right. If I overdo it a little I don’t worry – the baking soda will correct my liberal hand. It eliminates any sour flavors while also removing cheese related stress!

Here’s my tried and true ricotta recipe, but the addition of baking soda will work in any recipe, so feel free to incorporate it into your own. Just add it after you’re done straining and watch it work its magic (or really chemistry!). With this method I have never had anything but sweet, delicate fluffy ricotta. (Yet, anyway!).

Whole Milk Ricotta

• 1 Gallon whole. raw or pasteurized, milk
• ¼ White vinegar
• 1 tsp. baking soda
• Salt to taste (optional)

1. In a 6qt+ non-reactive pot slowly bring 1 gallon whole milk to between 185-195 degrees Fahrenheit. Stir frequently to prevent scorching. This should take 15 minutes or more.
2. Add ¼ cup white vinegar.  Stir once and let stand for 10 minutes. You should see the curds start separating from the whey. Check periodically. If the curds are not separating enough add 1 tablespoon of vinegar at time until whey is not milky looking.
3. While you’re waiting, line a colander with damp cheesecloth (depending on the weave you may need to fold it a few times) and set colander over a pot or in a sanitized sink.
4. Drain ricotta into colander. Don’t scrape the bottom! It will get scorched bits in your beautiful ricotta. Let drain briefly – the longer it drains the thicker and drier it will be.
5. Transfer to container and whisk in baking soda.
6. Add salt if desired, then refrigerate.

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