The best way to save money in the restaurant business is having multiple uses for the same products. My favorite at the restaurant or home is heavy cream. I use heavy cream for sauces, making butter, ricotta cheese and buttermilk.
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Making butter-
I start by adding 2 qts of heavy cream to a kitchenaid mixer and within 8 min. I have butter and the start of buttermilk.
Now that I have 37.65 oz of left over milk I will add 2 cups of buttermilk, give it a whisk, cover over night under refrigeration and I have buttermilk.
Since I have ricotta cheese on my menu more often than not I will use the left over milk for that purpose.
Making ricotta
Use the left over milk from making butter and 1 qt of heavy cream. Add to a heavy bottom stock pot and heat to 180*f. Once up to temperature add 2 tbs salt, whisk, remove from the head and add 1 cup of lemon juice. Set aside, allow to the curds to separate. This process normally takes 15 or 20 min. If you dont see the curds separateing add an additional cup of lemon juice and re heat to 180*f again. Once separated strain thru a fine mesh strainer or cheese bag. I normally allow the cheese to drain over night but it can be used as soon as its neesed. Store under refrigeration and use within 4 or 5 days.
thekiltedchefnc 