Hi, does anyone have experience cooking with sheep milk ricotta? Want to make a fritatta and sub sheep ricotta for someone who has to avoid all cow milk products, I'm not sure if it will cook any differently
Did the original recipe call for cow milk ricotta? If so, the sheep milk version should work just fine. However if the original recipe called for a mozzarella, etc., any ricotta substitute would change the texture. It would probably work, but it would be different.
as long as the recipe calls for ricotta, the sheep's version will work just as well.