On Thu, 4 Feb 2021 07:13:09 -0600, Jon Danniken >
wrote:


>I am using Costco unsalted butter, I don't know if that is going to be a
>significant source of water. The eggs I am using are also from Costo,
>and while they are described as "large" eggs, they tend to be on the
>"larger" size; maybe I should weigh my egg product more carefully?
>
>The ricotta I am using is full fat, and previous batches have seemed
>consistent with what I expect from ricotta, although the last batch was
>runnier than the others (as well as the resulting product).
>
>So, what changes would you suggest I try? Less ricotta? Fewer eggs?
>Adding more almond flour or adding some gluten-free flour to the mix?
>
>Thanks for your suggestions,

I bet your uncle Erich believes it was the space aliens.