Demonstrated at the 2011 Melbourne Food and Wine Festival.
Cut ricotta in half, and rub all over with salt. Place in an oven at the lowest possible setting and leave overnight. Repeat this for three or four nights, turning the ricotta over each night. During the day, take the ricotta out of the oven and it will continue to dry out. If it is sunny leave it uncovered out in the sun or another option would be to leave it uncovered in the fridge.
The ricotta should feel firm to the touch. Use it grated on pasta or soups as an alternative to parmesan.
If baked for only two nights it is lovely to eat as a fresh cheese.
Store in the fridge, wrapped in a cheese cloth or baking paper.
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