Homemade Ricotta Salata

Steps

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1. 1
   Heat the whole milk over gentle heat to 185–190°F, stirring constantly throughout.
   ▶ ≈0:28
2. 2
   Turn off the heat and stir in the coarse salt.
   ▶ ≈0:47
3. 3
   Add the distilled white vinegar—the milk will begin to curdle immediately. Stir gently a few times in a figure-eight motion, then let it sit undisturbed for 10 minutes.
   ▶ ≈0:53
4. 4
   Line a ricotta basket or colander with several layers of cheesecloth, placing it in a bowl elevated so the bottom doesn't touch the sides—this allows whey to drain.
   ▶ ≈1:18
5. 5
   Carefully transfer the curds to the prepared basket using a spider skimmer or large slotted spoon.
   ▶ ≈1:38
6. 6
   Cover with the overhang of the cheesecloth and weight it down with a bowl of water or another heavy object to press the cheese.
   ▶ ≈1:52
7. 7
   Place in the refrigerator and let it press for 24–36 hours.
   ▶ ≈2:13
8. 8
   Unwrap and unmold the ricotta salata. It is now ready to use and can be sliced for salads, sandwiches, or cheese boards.
   ▶ ≈2:20