Easy to make traditional Italian cheese :)
- Pour your milk into a large pan or stockpot and then heat the milk, without boiling, to around 85 centigrade.
- Do not allow to boil or scorch. Stir often.
- Raise temperature slowly so you don't over heat the milk.
- Once the milk is up to temperature, add the salt and stir in well then add the rennet and water and stir in for two minutes.
- Take off the heat and leave to stand for 30 minutes until the curds and whey has seperated.
- Place a colander into a bowl, then line the colander with cheese cloth or muslin (The bowl below will catch the whey so you can use it to make plain ricotta).
- Use a knife to cut the curds then pour the curds and whey into the lined colander and leave for 10 minutes to drain, then tie up the muslin and hang from the sink tap to drain for an hour.
- After an hour open the mulin up and scoop the curds out into a mold and either place in a cheese press or weigh down with books or tins for an hour to compress the curds.
- Unmold your cheese cheese, gently rub the outside of cheese, on all sides, with salt then cover and place in fridge.
- Then once a day, for the next seven days, lightly salt the outside of the cheese, drain any liquid from the plate and then turn the cheese over and place back in the fridge.
- After seven days you will have a mildly salted ricotta salata.