Ricotta Salata

Pour the whole milk into a large pot and slowly heat it over medium heat, stirring occasionally to prevent scorching.

Once the milk reaches about 85°C (185°F), add the white vinegar and gently stir. Curds will begin to form.

Remove the pot from heat and let it sit for 10 minutes to allow the curds to fully separate from the whey.

Line a colander with cheesecloth and carefully ladle the curds into it, letting the whey drain away.

Gather the cheesecloth around the curds and press gently to remove excess liquid.

Sprinkle the salt evenly over the curds and mix gently.

Shape the curds into a disc, wrap tightly in the cheesecloth, and place a weight on top to press for several hours or overnight in the fridge.

After pressing, unwrap the cheese and let it chill in the fridge for 1-2 days before serving.