Hello everyone, I am a new member here but I've been reading on this forum for about a year now. This will be my first official post=)

Ok so I have a question,I want to make a ricotta cake for Easter. I want to use the fromscratchsf recipe but she uses buttermilk(or whole milk) and sour cream. So I wanted to know will I be able to swap out the sour cream for the Ricotta? As I understand Ricotta contains acid and less fat than the sour cream so would that mess with the recipe? Should I not use the buttermilk with the ricotta?

Thanks in advance.