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How would you adjust this recipe to create "part skim" ricotta? I'm making Susan G's Aztec Coffee Cake, for which part skim is preferred.

Food52_01-10-12-6879

Here is the recipe of that dessert, in case it makes a difference: http://www.food52.com/recipes... . I've made this ricotta many times, by the way. It's sensational. In fact, tomorrow I'm teaching my son, who's home from college on spring break, how to make the full-fat version. Thanks so much, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 2 years ago
1 answer 1775 views
Noz_photo
added over 2 years ago

Honestly I wouldn't worry about the difference! The two types of ricotta won't differ substanstially in weight or volume, so the extra kick of fat will probably just result in a cake with an extra-tender crumb.