CharlieD
Chef Extraordinaire
to each it's own, but the post above is from 2006, just saying.
We're recycling.
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.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 have used both as well, and I have left it out. Italian immigrants to NA used ingredients that were available to recreate familiar dishes. Now that shipping is more reasonable, the authentic foods are more readily available. But, not necessarily reasonably priced for s/one on a budget.I actually use the ricotta cheese in my lasagna, but I have had lasagna with cottage cheese as well. I like both. I grew up eating lasagna without ricotta or cottage cheese. Mom made lasagna without it because my dad didn't like either one.
Hands down what makes my lasagna good is the home made whole wheat pasta...just sayin.
I had a hard time finding it when I lived in northern MN, too. That's why I used to make my lasagne always with cottage cheese I pressed through a sieve (to get rid of some of the liquid), added eggs and spinach to the cottage cheese.I actually like ricotta, it's just taht I can never get it here, sadly.