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A question about a recipe: Creamy Homemade Ricotta

Ceae82cb-9a13-4f32-89db-3f3a2d07395a.food52_01-10-12-6879

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 3 years ago
3 answers 1124 views
Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 3 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.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 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 3 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.