Making Ricotta at home is easier than you might think. You can make it plain or add herbs, garlic or spices. We find that it is more economical than the tubs you buy in the store. You control the size of the curds and the moisture content. We made ours in a more traditional way, Many times if you buy ricotta in Italy or specialty shops it is shaped almost cone like. Whilst we didn't have the mold, we chose to make it a bit drier like that. You can easily have it with more liquid. Okay, so technically what we made is a fresh cheese as we strained out the whey (which is really what ricotta is made from), but it is delicious and better than most of the stuff you buy in stores. Ricotta salata is produced in the south of Italy. in some places, it is made from whey that comes from the production of Pecorino Romano, which is a sheep's milk hard cheese. The curds are molded into a basket. The cheese curds are then salted and pressed after straining them, extracting even more
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