Curds and Wine will be open Wednesdays and Saturdays 11 am to 12 pm and 1-2 pm for
in-store shopping or online order pick up, closed between 12-1 pm for lunch.
I have limited inventory and will not be restocking most items - contact me
to check inventory before you visit the store. If
an item is not visible online it is out of stock, or if you cannot add it to the cart online it is out of stock
and I likely will not be restocking the item. I have a very limited inventory of wine kits, if you want a
particular kit please contact me
to request. It could take 4-6 weeks to
come in, I will let you know estimated arrival time before completing the request.
Curds and Wine will be CLOSED a few dates in November/December/January:
CLOSED Wednesday November 9th
CLOSED Sunday November 20th through Friday November 25th for Thanksgiving
CLOSED Saturday December 24th and Sunday December 25th as well as Saturday December 31st and Sunday January
Easy Cheesy - Ricotta Salata
Here is a simple Blue Ribbon recipe for you to try. Ricotta salata is a pressed, salted wheel of ricotta that
has a fresh flavor and firm texture. It's great on salads, or on braised greens. It's super easy to make, but
quite impressive to give as host gifts or bring to holiday gatherings!
What you need*:
Put the milk into the pot and add the dissolved citric acid. Heat the milk with direct heat to about 185Â° F;
you should see the milk form fluffy white curds that float in the liquid whey. If you don't see the curds
separating cleanly, add another dose of 1/2 tsp citric acid, the curds should instantly separate after this
addition. Stop stirring at this point and turn off the heat. Put the cheesecloth in the colander in a sink
or large bowl and carefully ladle the curds with the slotted spoon or skimmer into the cheesecloth. If you
want to pour the curds into the cheesecloth, pour very slowly and make sure you have a very fine
cheesecloth, or all of the curds will pour through. Tie the ends of the cheesecloth together and hang the
ricotta for about 30 minutes to drain.
Take the ricotta out of the cheesecloth and put it in a large bowl. Add 1/2 Tbsp cheese salt and mix
thoroughly. Press the curds into a ricotta basket and put another empty basket on top with a jar of water or
large soup can as a weight to press the cheese; press at room temperature for 1 hour. Remove the cheese from
the mold and flip it over, then press with the weight on top at room temperature overnight.
The next morning take the cheese out of the mold and lightly sprinkle the surface evenly with cheese salt,
as well as smoked paprika/pimenton if desired. Place the cheese back in the mold and move to the
refrigerator. Turn the cheese every day for one week, lightly salting extra days if desired. Keep the cheese
uncovered unless it starts to dry out too much, then lightly cover it with plastic wrap (do not wrap
tightly, the cheese should dry out a little bit during this time).
The cheese is ready to eat after one week, and can be aged for up to 4 weeks. If any undesired mold appears
on the cheese, rub it off with a clean towel and some salt. You should get about 1/2 pound of cheese.
* Most ingredients are in our Mozzarella
and Ricotta kit along with this recipe as well as others!
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