Originally Posted by Zhizara
Isn't Mascarpone pretty expensive? This thread has got me thinking more along the cottage cheese idea. It's totally different when used as a topping for Hamburger Onion Pie when mixed with beaten egg.
Of course this is a little off topic for the OP. When used in a pudding texture/moisture would have to be a factor. I like the idea of tofu as a substitute, but have no idea about using it in a pudding.
Hmm if you're buying pre-packaged in tub Ricotta, then yes, in comparison Mascarpone is likely to be more expensive (I wouldn't call it an outrageously pricey cheese, but it isn't el cheapo). Having said that it can always boil down to what you're actually using in the first place. In the case of a pudding like the OP has listed, I was wondering if cottage cheese on its own wouldn't be firm enough, so a mixture of cottage and Mascarpone would theoretically give a better, more similar texture and feel to Ricotta (at least cottage cheese I've seen, seems to be with a higher water content compared to Ricotta).
Tofu I actually have no experience in using in a pudding form
you'd have to compensate for the blandness, and again its water content. I guess what kind of pudding the recipe is meant to result in is also a clear factor.
See this is what happens, I get curious then start over-thinking scenarios