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)

AntoniaJames
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2 Comments

susan G.
susan G. March 6, 2012
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...
 
AntoniaJames
AntoniaJames March 6, 2012
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)
 
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