Ricotta. 13 Incredibly Delectable Substitutes for Ricotta Cheese

• This is a good substitute for ricotta cheese
• The thermal mass of the whey will hold at this temp for quite some time
• The mixture is then heated to 176-185F, for 15-30 minutes
• My first attempt at making Ricotta, and it was so easy, and the results were perfect
• This was especially true in some of the longer aged 'Pasta Filata' styles stretched cheese such as Caciocavallo or Provolone and even in Parma style cheese where Ricotta is a heat and acid precipitated cheese that can be made from whole or skim milk

• It was originally a means to strip proteins from the whey following the primary cheese making process
• Transfer to an airtight container and store for up to two weeks
• Cottage cheese should be sieved before use as an alternative for ricotta, to drain out the excess whey
• I used fresh organic whole milk, fresh organic heavy whipping cream, salt, and fresh meyer lemon juice
• Some of the substitutes mentioned above are tougher than ricotta, and they need to be blended to make them smoother
• When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta