How to make reduced fat ricotta

Remember when we canceled cable, which then lead to tv withdrawals, followed by tv overdose? I couldn’t take it any longer. I missed the Food Network and just the randomness of tv too much… so we finally got cable back. Surprisingly, I’ve been watching it in moderation. No more tv binges!


So the other day I happened to stumble upon Anne Burrel’s Secrets of a Restaurant Chef. During the episode she showed how easy it was to make ricotta cheese. I couldn’t believe it. The whole thing literally took less than 30 minutes from start to finish. Of course I had to try it myself… and make it lower fat!

Ricotta is milk and heavy cream (3:1 ratio), curdled by the addition of acid (vinegar in this case… I’ve seen buttermilk used as well). Super easy! I subbed low fat milk for whole milk in Anne’s ricotta recipe and got to work.


Mixture before and after. See the curdles forming? I let it simmer for quite a bit (probably 20 minutes) but there was still a lot of liquid.

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I don’t know if that’s normal but it didn’t seem like more curdles were forming with more time so I decided to go ahead and move on to the straining stage.


15 minutes later…


Homemade ricotta!!! Party smile


Deciding what was for breakfast couldn’t have been easier!



Ricotta + sour cherry preserves = heaven!


This ricotta was a bit drier than the whole milk stuff but I just loved the mild taste of cream in each little curdle. Adam and I snacked on it straight out of the bowl last night. The stuff is crazy addictive!

PS – Does the background in the photos look familiar?

PPS – I have a new recipe up on Russian Bites. Check it out Smile

And now a question for you… What should I do with the strained out whey? I can’t bring myself to throw it away. I’m sure I can make something genius with it… help me!

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