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Old 07-29-2012, 08:52 PM   #21
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to each it's own, but the post above is from 2006, just saying.
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Old 07-29-2012, 09:27 PM   #22
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isn't it amazing the variety of tastes? I find ricotta has a lighter, fluffier texture than cottage, which to me is like little curds in whey. Quite a different experience. I have used both in lasagna though, sometimes one, sometimes the other, sometimes two of them.
If the sauce is tasty, and you're in the mood for lasagna, I'd say go with whatever cheese you have on hand.
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Old 07-29-2012, 10:48 PM   #23
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I like to use cottage cheese, because I like to be able to make a salad with it as well as using it in lasagna or topping for hamburger onion pie.
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Old 07-29-2012, 10:56 PM   #24
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I've used both, and have no problem with either one.
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Old 07-29-2012, 11:17 PM   #25
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Realistically, they aren't that far apart. Drained cottage cheese, mixed with shredded mozz, grated parm, garlic, fresh chopped parsley, salt and pepper( think manicotti filling)I think holds up better when doing a big ol honkin batch of lasagna. Also, while I prefer the texture of ricotta in ravioli, tortellini, and desserts, I like the consistency/texture in a hearty meat lasagna. Besides, it all bakes in there, and gets gooey anyways, I think for a lot of people they would be hard pressed to even know the difference.


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Old 07-29-2012, 11:20 PM   #26
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We're recycling.
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Old 07-29-2012, 11:24 PM   #27
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Originally Posted by Dawgluver View Post
We're recycling.
It's the online version of CPR, resurrecting threads from the dead!

I think it would be best to "BUMP", then yell CLEAR!
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Old 07-30-2012, 03:27 AM   #28
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get me 5 ringers lactate, stat!

(i don't know what that means, but emt's always say that on tv shows)
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Old 07-30-2012, 09:07 AM   #29
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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?
I press it through a sieve (strainer) to drain moisture out of it, and then whip it using a hand mixer. I have substituted cc many times for ricotta. Yesterday I substituted Greek Yogurt for ricotta in a recipe. It worked fine.
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Old 07-30-2012, 09:56 AM   #30
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Good question ... Interesting Post.

I would never sub Home Made Ricotta in a classic traditional Italian pasta with American Cottage Cheese or any other cheese for that matter.

Cottage cheese has a variety of curd styles, small, large etcetra ... however, it cannot replace ricotta in a lasagne or stuffed shells ... it has a totally different texture, taste and smell.

Ricotta also can be made or purchased salty or sweet, and from cow, goat or sheep milk ...

Cottage cheese is made from dairy cows to my knowledge only.

*** 2 other alternatives would be: Spanish Requesón or Queso de Burgos, from Burgos, Castilla León, Spain; however, they too, are texture different than cottage cheese, and are from dairy cows. Requesón is the closest to Ricotta, and Queso de Burgos is not curdy however, is wet like Cottage cheese.

Have a lovely summer,
Margaux Cintrano.
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