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!

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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.

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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.

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15 minutes later…

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Homemade ricotta!!! Party smile

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

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Ricotta + sour cherry preserves = heaven!

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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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