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Ingredients
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Cheese Preparation
Optional Finishing / Storage
Method
Cheese Preparation
Drain ricotta
Line a fine-mesh sieve with cheesecloth and set over a bowl. Spoon the ricotta into the lined sieve and refrigerate for 2–3 hours (or up to overnight) to remove excess whey. Press gently with the back of a spoon after the first hour to speed drainage. The ricotta should be thick and almost paste-like.
Combine dry elements
In a medium bowl, whisk together the grated Parmesan, grated Grana Padano (or pecorino), and nonfat dry milk powder until evenly distributed. The dry milk powder helps absorb moisture and encourages a drier, shred-able texture.
Incorporate ricotta
Add the well-drained ricotta to the bowl with the dry cheese mixture. Using a flexible spatula or wooden spoon, fold until the mixture is homogenous. The goal is a cohesive, slightly crumbly mass rather than a wet paste.
Season and bind
Stir in the kosher salt, freshly ground black pepper, and lemon zest. Cut in the cold butter cubes by pressing them into the mixture with the spatula until distributed in small flecks; the butter helps add richness and mouthfeel when the mixture is chilled.
Adjust texture
If the mixture feels too wet to form shreds, add up to 1 additional tablespoon of nonfat dry milk powder or an extra 1–2 tablespoons of grated aged cheese and mix until it holds together in small pebbles. If too dry, add 1 teaspoon of milk and mix gently.
Form and chill
Turn the mixture onto a piece of plastic wrap or parchment and shape into a log roughly 1½–2 inches in diameter (or press into a shallow rectangular block). Wrap tightly and refrigerate for at least 2 hours, preferably 4 hours or overnight, until firm and cold — this makes shredding easier.
Shred the chilled cheese
Unwrap the chilled log/block. Using the large holes of a box grater or the medium plate of a food processor fitted with a shredding disc, grate the chilled cheese into shreds. Work quickly to keep the cheese cold so it shreds cleanly rather than clumping.
Optional Finishing / Storage
Prevent clumping (optional)
If you plan to store the shredded cheese, toss the shreds with the arrowroot or cornstarch (about 1 teaspoon per 2 cups of shredded cheese) to keep them free-flowing. Toss gently to coat evenly.
Store
Place the shredded cheese in an airtight container or vacuum-seal bag. Refrigerate for up to 1 week or freeze for up to 3 months. If freezing, portion into usable amounts and thaw in the refrigerator before use.