Ricotta Salata with wild garlic and truffle salt

[dc-k]

My attempt to make a tasty cheese from left over whey. Like many people have run out of uses for plain ricotta an also have a garden full of wild garlic.  Attached is a picture of my ricotta salata on day two. There seem to be a few different approaches to this one particularly when it comes to aging temperatures. I mixed the wild garlic leaves on milling and have rubbed with truffle salt.

Some people dry in a fridge, others in a cold room. I have put mine in a box in a cave running at 13c and will salt daily for the first few days.

[River Bottom Farm]

Looks nice AC4U

[dc-k]

A second Ricotta Salata with truffle salt. This time I used a tofu press which seemed to deliver exactly the right texture. dried for a week in the cheese cave, salted daily with the truffle salt for first five days.

Now going into a calzone!