I would like to start making my own ricotta but don't really want to use cream (trying to keep it healthy). What substitute would work well?
I've never even heard of making ricotta with cream. I normally use whole milk, but I'm sure that low fat would work just as well.
you don't need cream. It gives it a softer creamier texture. If you are using low fat or no fat milk your curds will be dry but that's not such a bad thing depending how how you are going to use it.