How to make dried ricotta cheese with Rosa Mitchell

Posted On January 17, 2023

Rosa Mitchell at Rosa’s Canteen in Melbourne’s CBD told Drive with Raf Epstein how to dry ricotta on Foodie Tuesday.

Dried ricotta is a delicious alternative to grated parmesan cheese for serving over pastas, soups and salads.

If you only bake it for two nights, it is also lovely to eat as a simple cheese with bread.

Leaving the ricotta out of the fridge in its basket for a day before salting will also improve flavour.

When buying ricotta make sure you purchase from the large the large 3-4 kg rounds sold in good delicatessens. Makes 2 nice big wedges.

Ingredients

1.Preheat the oven to the lowest possible setting.
2.Cut the ricotta in half, place on a baking tray lined with baking paper, then rub the salt all over to coat.
3.Place in the oven and leave overnight, or at least 12 hours.
4.Turn the ricotta over and cook for a further 12 hours, then repeat a further two times, or until the ricotta is firm to the touch.
5.Between cooking, place the ricotta outside in the sun or on an open airy bench. The cooking time will vary depending on the oven.
6.Dried ricotta can be stored in the refrigerator wrapped in foil or muslin (cheesecloth) – it will keep for up to 2 months.

Posted 9h ago9 hours agoTue 17 Jan 2023 at 12:36am, updated 3h ago3 hours agoTue 17 Jan 2023 at 5:52am