Ricotta
Ricotta weighs 246g per cup and has a grainy, moist texture. Whole-milk ricotta gives the creamiest results in lasagna, stuffed shells, and cannoli. Part-skim ricotta works but is slightly drier. Drain ricotta through a fine-mesh strainer for 30 minutes if your recipe calls for a thick consistency — this is especially important for cheesecake and filled pasta. Fresh ricotta from a cheese counter tastes significantly better than tub ricotta. Refrigerate and use within five days.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.