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Old 09-25-2006, 09:30 PM   #1
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ISO: Ricotta substitute

I'm in New Zealand, in a student town, so food is mostly limited to alcohol, staple food and body builder's food. I was thinking of making lasagna, but i could not find any ricotta, what can i use to substitute ricotta in a recipe?

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Old 09-25-2006, 09:48 PM   #2
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I use cottage cheese...hubby likes it better that way.
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Old 09-25-2006, 10:17 PM   #3
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Ditto what Angie says - cottage cheese works great and is more moist. I mix half cottage cheese and half grated mozzarella but that's not a must if you just want to use the cottage cheese only.
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Old 09-25-2006, 10:27 PM   #4
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Cottage cheese. You may want to put it in the blender and add a touch of sugar as ricotta is smoother and a little sweeter.
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Old 09-26-2006, 05:12 AM   #5
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Quote:
Originally Posted by kitchenelf
Ditto what Angie says - cottage cheese works great and is more moist. I mix half cottage cheese and half grated mozzarella but that's not a must if you just want to use the cottage cheese only.
Will it be noticably different from ricotta? Since ricotta is made from the whey of mozzarella, i would assume that adding mozzarella would close the gap...
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Old 09-26-2006, 05:55 AM   #6
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Quote:
Originally Posted by Ardor
Will it be noticably different from ricotta? Since ricotta is made from the whey of mozzarella, i would assume that adding mozzarella would close the gap...
It will be different, but extremely servicable. Any substitution will make the outcome different.
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Old 09-26-2006, 06:42 AM   #7
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I have never noticed any difference in taste at all--or looks, for that matter. In my recipe I put the cottage cheese, eggs, garlic and parsley and mix it well with the mixer. I don't think I could tell any difference from ricotta and made it with cottage cheese before I even knew what ricotta was.
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Old 09-26-2006, 06:54 AM   #8
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Would adding white wine make it melt smoother?
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Old 09-26-2006, 07:07 AM   #9
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Quote:
Originally Posted by Ardor
Will it be noticably different from ricotta? Since ricotta is made from the whey of mozzarella, i would assume that adding mozzarella would close the gap...
Ricotta cheese can be made from the whey of mozzarella, but ricotta can be made from the whey of any sufficiently renneted cheese. And it can also be made from whole milk, not whey at all. I regularly make ricotta from three different recipes and each starts with whole milk.
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Old 09-26-2006, 07:31 AM   #10
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Would adding white wine make it melt smoother?
I don't think there is any need to do anything different to the recipe. Many recipes start with the cottage cheese option and mine is quite smooth. I don't think wine will add anything to the mix.
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