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Old 05-04-2006, 09:44 AM   #11
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I have often used cottage cheese in place of ricotta in lasagna. When I do I whip it in my KA to smooth it out. My recipe uses eggs so the cheese layer using cottage cheese sets up just fine. I notice no difference.
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Old 05-04-2006, 10:12 AM   #12
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Shaheen, look at my response in the home made Ricotta thread. It's difficult to go through the elaborate Ricotta making process but you can use the paneer making process for Ricotta. It will give you a similar taste.

The only difference is as follows - To make it like Ricotta you have to use milk and cream and then use Vinegar to curdle it. You also don't need to drain the curds overnight or under weight like you do with paneer. This will give you a ricotta texture and you can use this in any recipe that calls for ricotta (e.g. lasgne).
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Old 05-04-2006, 11:46 AM   #13
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Thanks Everybody!!
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Old 05-06-2006, 07:12 PM   #14
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To me, cottage cheese is just flavorless.
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Old 05-06-2006, 08:00 PM   #15
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In lasagne, I often use cottage cheese instead of ricotta. To me, I have a dwarfed sense of smell and taste, ricotta and cottage cheese are both rather bland. I choose based on the texture I'm in the mood for.

Cottage cheese isn't a replacement for ricotta, but, IMO, they are often interchangable.
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Old 05-06-2006, 08:29 PM   #16
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I have heard that cottage cheese can replace ricotta also, but I never do while preparing lasagna.

I don't know, the texture of ricotta seems easier to work with, it's just lighter. I have substitued cottage cheese for ricotta I make it for someone lactose-intolerant.
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Old 05-06-2006, 08:41 PM   #17
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And ricotta has SO much flavor. As I said in my post, if I am using cottage cheese in place of ricotta I whip it in my KA so it is basically becomes the same texture as ricotta.
How can you use cottage cheese for someone lactose intolerant?
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Old 05-06-2006, 08:49 PM   #18
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Quote:
Originally Posted by Gretchen
And ricotta has SO much flavor. As I said in my post, if I am using cottage cheese in place of ricotta I whip it in my KA so it is basically becomes the same texture as ricotta.
How can you use cottage cheese for someone lactose intolerant?
Heh, I try to "turn" cottage cheese into ricotta by hand, didn't work so well, your method didn't dawn on me til your post.

All I know is that people severly lactose-intolerant have told me that the pills they take before a meal don't seem to work as well with ricotta, since I think it's made from a very lactose-rich whey to begin with.
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Old 07-29-2012, 07:14 PM   #19
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Cottage Cheese instead of Ricotta

Quote:
Originally Posted by Shaheen View Post
As I mentioned earlier I'm not looking at any specific recipe right now. Just wanted to know..
How is the the taste and texture of ricotta different form cottage cheese? I have never had it.
Try using half of each. I do that and it doesn't really seem to change anything. Sometimes I feel Lasagna can get a little dry depending on the brand and type of cheeses you use.
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Old 07-29-2012, 07:16 PM   #20
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In regards to the above post, I don't like the texture of Ricotta so that's why I use both. It's not as bad. I think Ricotta tastes like a "mud paste"! Eww!
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