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Old 01-14-2011, 11:09 AM   #11
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I'd go with the cottage cheese myself. I often substitute cottage for ricotta in recipes. I buy the small curd and it works well. I've blended it some if I want it smoother but most times don't bother. This recipe is being blended anyway so I doubt the difference would be noticeable. Andy's description of the difference between cottage and mascarpone is right on.
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Old 01-14-2011, 11:11 AM   #12
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Quote:
Originally Posted by Andy M. View Post
Cottage cheese is the most like ricotta. Mascarpone is expensive, delicious and rich but I think it's more like cream cheese.
AH! Cream cheese! Yes, a much cheaper choice for the same sort of use than Mascarpone. I knew I was forgetting something.
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Old 01-14-2011, 11:12 AM   #13
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Quote:
Originally Posted by potsnpanties View Post

See this is what happens, I get curious then start over-thinking scenarios !
Don't worry about it. The subject of substituting for ricotta is a good one. I enjoy your ideas. Keep them coming.
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