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)