ChefTalk.com Top Picks
Here is an excellent article from one of ChefTalk's chefs on how to make ricotta
I'm going to go out on a limb here and say you would probably be ok. I make ricotta from whey after making hard cheese, so I don't have a lot of fat left in there to begin with. My ricotta is creamy and very mild. I would think you could use the light cream just as well as the heavy and still have a very good ricotta. My recipe also says to add a quart of milk to increase the yield....I haven't done that as I make cheese every 3 or 4 days and am finding it difficult to use up the ricotta I already have.
I always make ricotta at home, Have you tried Spinach Ricotta Pie, It's very delicious. I would like to share the recipe
3 large eggs, beaten , 1/4 cup chopped sun-dried tomatoes , 1/2 teaspoon salt, 1/2 teaspoon pepper , 1 pie crust, 3 tablespoons butter, 1 medium onion, chopped, 2 garlic cloves, minced, 10-ounces fresh spinach, chopped , 16-ounces ricotta cheese, 8 ounce mozzarella cheese grated, 1/2 cup grated Parmesan cheese.
Preheat oven to 350°F. Place the pie crust in a 9-in pie dish. Fold the edges under and crimp the edges. Put the pie dish in the refrigerator.
Melt the butter, Add the onion and saute until translucent after that add the minced garlic and saute for 1 minute longer,
Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in the eggs, spinach, sun-dried tomatoes, salt, pepper and blend well.
Now spoon the cheese mixture into the pie crust. Bake for 50-60 minutes or until the filling is set in center and brown on top.