Just put a 1 lb. batch of Ricotta Salata in the cheese press for its 12 hour pressing. We (my husband, Michael, and I) thought that it might be neat to try it with some lavender salt -- bought at Whole Foods. We had had some chevre with lavender in it called Purple Haze that we used in salads and it was great, so wanted to try this out to see if we could get the same lavender taste in the ricotta salata.
For philistines like me, I had to check what Lavendar Salt is, is this it (http://www.flickr.com/photos/30629739@N00/2716628185/)?
If so, looks like fun, thanks for the idea, pictures please if you get a couple minutes :).
Yes, that is the idea except the salt I have doesn't have that pretty purple color-- mine, unfortunately, is white, but has the lavender flowers in it. I will take a picture once it comes out of the press tomorrow.
Wow, that sounds really interesting.
Here is a picture of the little cheese and the lavender salt I used.
Thanks for the pictures and the idea, cheese looks great, now your next and most problematic stage . . . . aging!
I've made this type of cheese several times before and it has always come out(knock on wood)--it does crack a bit in the fridge at first, but seems to get better once wrapped in plastic wrap after 7 days of salting then into a baggie in the bottom compartment of the fridge. We've really enjoyed it on green salads, looking forward to this one in an arugula salad with sliced pears, toasted pecans or pinenuts and maybe some cutup figs. Just hope the lavender flowers don't make it get all moldy and weird.
Well herbs, garlic, peppers, chili have all been used in cheese, so I see no reason that the lavender should go off, any more than any of these.
BTW that purple lavender salt is just gorgeous. Would love to get my hands on some of that.
do you use a general ricotta recipe? what size hoops, what weight and for how long?
made heaps of ricotta but never pressed it.
thanks
Bundy
I use Ricki Carroll's Whole Milk Ricotta Recipe -- and her Ricotta Salata Recipe. I press the cheese for the times she states in the Ricotta Salata Recipe but I use a 2lb weight for the first press and then a 5 lb weight after turning it over.
thanks for the information
Bundy
Oohh! Sounds delicious!
Megan
Thanks, Megan. We'll be trying the cheese in about a month, that way the salt tends to dissipate throughout the cheese and it's not as pronounced as when the cheese is new. Looking forward to it with anticipation.
Saycheese, how long can this cheese keep for, how long can you age it for?
Well, the non-Lavender Ricotta Salata we are eating now is about 2 months old. It seems to keep a long time. Not sure exactly how long -- it never gets a fighting chance. I gave a one month old 1 lb. wheel to a friend. She took it to a Christmas party and it was gone before the evening was over -- everybody asked what dairy it came from-- made me feel good when she told me that.
Tonight we try the Ricotta Salata with Lavender Salt in an Arugula Salad. Here's hoping it worked.
Have you tried it on it's own yet? Let us know how it tastes.
It had some salty taste but a nice aroma and hint of lavender in it as well. I ate some by itself and enjoyed it. My husband thought it was very good. I would certainly make it again.