How to make homemade ricotta

As a cheese maker and cheese cave designer, I'm here to tell you it's not that difficult to make a wheel of your own #ricottasalata.  By slowly heating one gallon of local milk with 1 quart local buttermilk to 180 degrees Fahrenheit, you will get luscious and fluffy ricotta cheese curds, floating in the clear #whey.   After you have coagulated the milk into fluffy #ricotta curds, it's time to ladle the curds into a cheese form or colander, lined with cheesecloth.  Allow the curds to drain off the extra whey/water content for one hour.   Then add 4 teaspoons of salt and mix the curd in the cheese cloth. For the full #ricottasalata recipe, you can click the link in the @cheesegrotto profile. For pressing the fresh, #housemade #ricotta, I have a great basic cheese form from @necheesemaking. I fold the layers of the cheese cloth over the top, place the lid on, and use a jar of coffee beans, or a can of tomatoes to press the ricotta into a wheel shape.   Make sure the cheese form is elevated! Click the link in the @cheesegrotto bio for the full recipe on ricotta and ricotta salata. After your #housemade #ricottasalata has been pressed for 13 hours in the fridge, it is time to take the cheese out of the form, and salt the the exterior!   Salt the wheel of ricotta cheese once every three days and store on a plate loosely covered with wax paper.  You want some air to circulate around the cheese so it cures and get firmer.   Be sure to flip the wheel once a day! Depending how salty you like it, you can continue to salt the wheel for up to seven days.