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A question about a recipe: Creamy Homemade Ricotta

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I have a question about the recipe "Creamy Homemade Ricotta" from Jennifer Perillo. Can I substitute sheep's milk for cow's milk in this recipe? Allergies are not an issue, so i would use cow's milk buttermilk and cream. Thanks so much.

AntoniaJames is a trusted source on Bread/Baking.

asked about 4 years ago
3 answers 1403 views
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Maedl

Margie is a trusted home cook immersed in German foodways.

added about 4 years ago

Sheep milk would be fine-and add a distinctive flavor. Ricotta usually doesn't have the cream that your recipe calls for. Ricotta means 're-cooked' and is made from the remaining milk and whey left over after making cheese. Yours will be good, I am sure, but will have a higher fat content than the usual ricotta.

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ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

some of the best ricotta I have ever eaten was made with sheep's milk. Sub away!

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 4 years ago

Sheep's milk has a considerably higher butterfat content in comparison to cow's milk, so you may want to omit the addition of cream. You may also get a slightly more creamy yellowish hue for the ricotta as opposed to the usual white.