First need from cheese whey to make ricotta. On the "Cook" has several options for making ricotta. I recommend http://www.povarenok .ru/recipes/show/991 33/. The finished ricotta put into a form, lined with cheese cloth.

To compress 5 kg 5 hours, then flip and change. Pressed weight of 10 kg for another 12 hours.

At the bottom of the container, place a napkin on her drainage Mat (I made from plastic canvas). Grate cheese generously with salt on all sides and place in a container. Close the container and refrigerate. The next day, change the cloth, again RUB the cheese with salt and place in the container by the other party. Do so every day. The original recipe sea salt daily for 7 days, but then it turns out the cheese is very salty. If you want to reduce the salinity, salt respectively 7 and 3-4 times.

Remove cheese from container, shake off any salt. Wrap in paper and put it in the fridge to Mature. If You have a refrigerator no-frost, then a few days later, when the cheese dries, it is desirable to fill the head of a special mastic or sivakumaraval. Ricotta salata can be used fresh, for example in salads, as a substitute for feta. You can leave to Mature for 90 days. Mature Ricotta salata is used for rubbing, as a cheap substitute for Parmesan.