Is There Any Cheese That Is Very Similar In Taste And Texture To Ricotta?
Filed in Category Ricotta Cheese
I’m a military wife stationed overseas and our commissaries don’t have very large selections and the local German stores are too expensive…we’re on a tight budget. I want to make a dinner that calls for ricotta cheese and the commissary doesn’t have any. So what cheese could I substitute?
13 Comments so far
Although ricotta cheese is sweeter and smoother than cottage cheese, large-curd cottage cheese would be the best substitute that can be found in a commissary. But, as a bonus…cottage cheese is lower in fat!
In any Italian dish, you can substitue cottage cheese. If you want it to have the same texture, I recommend that you puree it, but you can add it with its normal texture and probably not tell the difference.
My mother’s lasagna recipe calls for cottage cheese, and I always make it with ricotta. So in reverse, if your recipe calls for ricotta, just use cottage cheese! Drain it a little if it’s too wet, use smaller curds to not be too lumpy.
try for farmers cheese.
TAKE COTTAGE CHEESE AND DRAIN THRU A COLANDER AND WHIP LIGHTLY IN A BLENDER or FOOD PROCESSER….YOU CAN ADD PARMESAN CHEESE–NOT MUCH– TO GIVE MORE FLAVOR WHEN BEATING…….
-I have used cottage cheese as a replacement. i just put it in a bowl and mash with a fork until the consistency i like.don’t use dry curd cottage cheese just regular. there is no noticeable difference.————- good luck
When I can’t find Ricotta cheese, I substitute cottage cheese. I use the small curd, and mix it with an egg for cooking. If it is just eating, just the cottage cheese would probably (maybe) work.
cottage cheese works fine. Mix cottage cheese with grated parmesan. 2 parts cottage to 1 part parmesan. I think you will prefer the this over ricotta cheese anyway. My kids sure do!!
you can substitute cottage cheese which you have blended in a blender for ricotta cheese. I like to add some parmesean cheese to that also.
susan
I had that problem in Russia–couldn’t find ricotta or cottage cheese. Go with Geneveive’s suggestion, but if that doesn’t work out, all I did over there was find a medium-soft white mild cheese (a kind we don’t have in the US–I don’t remember it’s name) and I added a little milk to it in a bowl, stirred it around and used that instead. Worked out fine. Really, you can substitute any cheese that appeals to you. Just poke it and sniff it if you’re in a store where you can do that. (I know, that’s ridiculous advice, but that’s what I did.)
Also, in the past I’ve made lasagna where I upped the mozzerella and left out the ricotta entirely–my husband and I don’t like ricotta or cottage cheese so that’s how we make it when it’s just the two of us.
Good luck!
small curd cottage cheese. depending on what you are using it for, season it to your taste or use plain
If you’re in Germany, go to a local market and ask for “pot cheese” or “farmers cheese”. They have a great selection and it actually has more taste than normal ricotta does. It’s also usually pretty inexpensive over there because of how common it is in “peasant” cooking.
I hate ricotta so I have substituted with cottage cheese or even cream cheese depending on the recipe.