🔎
Left Arrow Back To List
Flag this question for inappropriate content
Previous Previous Question
Next Question Next

I'm reposting this as the display turned out wrong the 1st time. How would you adapt J. Perillo's ricotta to make it part skim? Thanks. ;o)

Here is a link to Jennifer Perillo's Creamy Homemade Ricotta: http://www.food52.com/recipes...

I'm making Susan G's Aztec Coffee Cake, for which part skim is preferred.
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)

New_years_kitchen_hlc_only
Answer »
New_years_kitchen_hlc_only

AntoniaJames is a trusted source on Bread/Baking.

added about 1 year ago

Having not received any answer to this, and seeing that it's dropped off the front page of the Hotline, I'm adding this "answer" to bump it back up. I need to shop today for the ingredients for the ricotta I plan to make this evening for the Aztec Two Step Coffee Cake I plan to make tomorrow. Thanks, everyone. ;o)

Scan0004
susan g added about 1 year ago

I hesitated to try an answer because I haven't made it, but I thought there were comments from people who made a lower fat version. Here's one:

Deb Roseman added about 1 month ago

I made this using just 2% and buttermilk to watch the calories and it was so yummy.

There's probably a happy medium...

No need to email me as additional
answers are added to this question.
Food52 Cookbook
Hotline

Popular Questions

␡
␡

How you eat is how you live.
Let's eat well together.

Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions, our new kitchen and home shop, launching soon!

Please enter a valid email address.

Well played.
You deserve a cookie.

We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now