Ricotta cheese is an ancient Italian cheese traditionally made with sheep's milk. The word ricotta means "recooked," as the cheese is made from the leftover whey of the cheese-making process after a different type of cheese is made. Today ricotta is made using cow, goat and sheep's milk and is available at most grocery stores. It is a simple process to make ricotta even creamier than it is naturally.
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Things you need
- Whole cream or half-and-half
- Measuring spoons
- Fork or whisk
Empty a carton of ricotta cheese into a bowl.
Add 1 to 2 tbsp of whole cream, or half-and-half, to the cheese in the bowl.
Mix the cream throughout the cheese using a fork or a whisk.
Add up to 3 tbsp more of the cream, 1 tbsp at a time, until the desired creaminess is achieved in the ricotta.
Tips and warnings
- For creaminess with less fat, simply add whole or skimmed milk instead of cream.
- If you plan to use the ricotta in a cooked recipe, such as lasagne, you can also whisk in one egg to every 227gr. of cheese to increase the creamy texture of the cheese.
- Fresh ricotta is naturally creamy. If you have an Italian market in your area, you may be able to purchase fresh ricotta.
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