Hot!Ricotta vs. Cottage Cheese

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fabulousoyster
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Re:Ricotta vs. Cottage Cheese 2013/02/26 20:59:54 (permalink)
Yes, you can use either one, I prefer ricotta.  Perhaps its a regional thing?   I'm thinking back over my years, of all the lasagnas I've had, I've always assumed it was made with ricotta and never could tell the difference or question the difference.
 
I am eating Paneer lately, what a wonderful white cheese!!!!!  It cooks wonderfully in a curry sauce.  That might be fine for a lasagna too!
#31
ann peeples
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Re:Ricotta vs. Cottage Cheese 2013/02/27 07:21:56 (permalink)
Sounds good, fab!I find ricotta dry, so mix in cottage cheese for wetness.
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pnwchef
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Re:Ricotta vs. Cottage Cheese 2013/02/27 13:50:12 (permalink)
I grew up with using Ricotta, my mom made a great lasagna using Ricotta. I am wondering where the idea of using Ricotta came from, they don't use it in Lasagna in Italy. I think the Italians feel the Ricotta makes the Lasagna to heavy. When they make it in Italy, they use a Bechamel sauce, this cream sauce when baked in the lasagna makes it lite and airy. If you ever try it use the Bechamel sauce are you would Ricotta cheese. I'm not saying it's better, I'm just saying thats the way they do it. If I were to make the Lasagna with Bechamel sauce, I would also use a fresh Mozzarella cheese.........................
#33
lleechef
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Re:Ricotta vs. Cottage Cheese 2013/02/27 18:29:47 (permalink)
Time to fess up.  My great-grandmother came from Piedmont, Italy, near the Swiss border as did my grandmother and grandfather.  They never made lasagne, my mother never made lasagne and I never made lasagne.  I never tasted it until I went to college and I didn't like it.  I still don't like it.  But I would have to agree with pnwchef that it is made with Bechamel in Italy and I would probably prefer it that way, even though I do like ricotta.
#34
2005Equinox
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Re:Ricotta vs. Cottage Cheese 2013/04/01 00:54:18 (permalink)
Seems like using cottage cheese is a very common thing here in Wisconisn for some reason. I have used both and like both.
 
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Buck & Vi's
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Re:Ricotta vs. Cottage Cheese 2013/04/21 10:21:19 (permalink)
pnwchef

We goat some goats this yr, I plan on breeding them this month, should have a few Kids the first of Aug. I plan on making fresh Ricotta and Mozzarella cheese, I'm wondering how the Lasagna will taste with the Goat flavor. I have them in a good quality pasture, so I'm hoping for the best. The cheese will be from our Goats, the gnd beef is from our cows, the Italian sausage will be from our pigs. The Roma tomatoes and Basil & garlic are from our garden.  I think we just about have the whole Lasagna coming from the farm...............pnwc

Bill I am not commenting on this line buddy its a 'G' rated show!!
#36
agnesrob
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Re:Ricotta vs. Cottage Cheese 2013/04/21 10:49:38 (permalink)
I have made lasagna using béchamel sauce instead of ricotta. I liked it but my family wasn't too keen on it. I'm back to using ricotta for lasagna and saving the béchamel for moussaka and patstitsio.
#37
mar52
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Re:Ricotta vs. Cottage Cheese 2013/04/21 12:57:45 (permalink)
Bechamel with occasional, randomly placed dollops of ricotta.  My way.
 
Then again I also like sliced meat ball in mine.  Haven't made it in thirty years.  Last time was for a friend's baby shower.  Her son got married a couple of months ago.
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agnesrob
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Re:Ricotta vs. Cottage Cheese 2013/04/21 14:02:48 (permalink)
Mar, I also like to use sliced meatballs along with sliced or crumbled Italian sausage too. 
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mar52
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Re:Ricotta vs. Cottage Cheese 2013/04/21 14:35:04 (permalink)
I forgot about the Italian sausage.  I like getting varied tastes with different bites.
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Michael Hoffman
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Re:Ricotta vs. Cottage Cheese 2013/04/21 16:00:12 (permalink)
I've always used sliced meatballs -- never a meat sauce. In fact, I never heard of lasagna being made without them till I moved to Ohio.
#41
annienc
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Re:Ricotta vs. Cottage Cheese 2013/07/01 12:30:05 (permalink)
This is my first time commenting, so I hope my comment goes to the right forum.  This is in ref. to Ricotta Cheese vs. Cottage Cheese when making lasagna.  The Mueller's Lasagna Pasta box some 35-40 years ago had a recipe that called for either/or - BUT - whichever you decided to use, you were to add 1 egg, parmesan cheese and mozzarella cheese.  I have to say, in the 35 years I have been making lasagna, I have only used cottage cheese, and everyone seems to love it.  I made 3 pans a few Sundays ago for my local police department, and I'm making another 3 pans this July 4th for another local police division.  They were all asking for my recipe.  I might try the ricotta cheese (just to see the difference), but (for me) I really love the flavor of the cottage cheese. 
#42
Michael Hoffman
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Re:Ricotta vs. Cottage Cheese 2013/07/01 12:43:26 (permalink)
Welcome to Roadfood annienc. I've always used ricotta, myself, but I've seen here that others use cottage cheese as you do.
#43
pnwchef
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Re:Ricotta vs. Cottage Cheese 2013/07/01 13:22:09 (permalink)
Annie, Welcome to RF, happy to see you made the move and posted. The only thing you will see different if you use Ricotta is, It's a bit stiffer. If I am using Ricotta, I would have to use more eggs. I have also use cottage 100's of times with no problem at all. when I make the cottage cheese mixture, I use cottage cheese, eggs, granulated garlic, parsley, parm cheese.......... Take care, I think it's great you are taking care of your local Police dept, Great Job..........pnwc
#44
EdSails
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Re:Ricotta vs. Cottage Cheese 2013/07/01 17:18:02 (permalink)
CCinNJ

Rico is a whole other story.

 
Mother of Mercy! Is this the end of Rico?
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WarToad
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Re:Ricotta vs. Cottage Cheese 2013/07/09 11:31:50 (permalink)
I used to use ricotta cheese in my lasagna, but after one time it not being available and substituting cottage ccheese, I found cottage cheese more flavorfull.  I just drain it in a fine mesh seive for 30 min and all excess liquid is purged.  Firms up just fine, you can add a beaten egg if you want it firmer.
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slaveforpizzaandsushi
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Re:Ricotta vs. Cottage Cheese 2013/07/23 11:51:44 (permalink)
please see other message
post edited by slaveforpizzaandsushi - 2013/07/23 11:55:34
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slaveforpizzaandsushi
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Re:Ricotta vs. Cottage Cheese 2013/07/23 11:55:17 (permalink)
Might add a correction here.
First off, ricotta is used in lasagne recipes from Southern Italy. Those in the North region, prefer a Béchamel (Bescimella). It irks because it is a regional preference, not a question of what is authentic.
Cottage cheese was more readily available than ricotta many years ago, so when people say, I am Italian and we used cottage cheese, so that is authentic, we have to realise you use what is available, but not what is traditionally used. This is not meant as a cut towards anyone.
 
I tend to make my lasagna without ricotta or cottage cheese, more akin to the Northern style, than south.
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leethebard
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Re:Ricotta vs. Cottage Cheese 2013/07/23 12:04:19 (permalink)
Even in restaurants in Rome I've had lasagna made with delicious creamy Beschamel sause. Both are "authentic" and traditional in Italy, but I truly doubt any Italian in Italy would use "cottage  cheese". I don't see the less flavorable comment about ricotta...and even with ricotta my Italian mon and Grandma would stir in an egg into the cheese mix, alomg with a little fresh parsley . ...oh and grandma also used chopped up meatballs(and hers were superb)...Mom did also, but also used chpped meat sometimes. Today, I use both..I tend to use whole milk ricotta(Polio) My daughter loves eating it out of the container like cottage cheese> I* think it has a great taste.
post edited by leethebard - 2013/07/23 12:09:30
#49
1steve
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Re:Ricotta vs. Cottage Cheese 2014/05/10 18:49:24 (permalink)
I guess if cottage cheese is what you grew up with it might work, but my family won't eat it that way. It has nothing to do with texture, it's about the flavor. When I was growing up my mom always used ricotta. One time my dad said that cottage cheese was on sale and that he heard lots of people substitute it. So he asked her to try it. We all thought it was terrible! Ricotta has a very delicate flavor, almost tasteless. Cottage cheese on the other hand is tangy. to me it's like the difference between whipped cream and sour cream. As soon as we bit into the lasagna made with cottage cheese, everyone said it had a sour taste. No, it was fresh, the cottage cheese was not spoiled. It was just a big difference from the mild ricotta taste. Cottage cheese and pineapple we do like, so it's not just that we don't like cottage cheese at all.
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SeamusD
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Re:Ricotta vs. Cottage Cheese 2014/05/12 11:42:52 (permalink)
I'll only use ricotta and mozz in mine... I recall eating some made with cottage cheese and I thought it was a little sour also.
I like to load it up with fresh vegetables... zucchini, yellow squash, onion, tomato, spinach. Makes it a little wet, but after a little while it all the moisture soaks back in.
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Michael Hoffman
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Re:Ricotta vs. Cottage Cheese 2014/05/12 11:56:04 (permalink)
leethebard

Even in restaurants in Rome I've had lasagna made with delicious creamy Beschamel sause. Both are "authentic" and traditional in Italy, but I truly doubt any Italian in Italy would use "cottage  cheese". I don't see the less flavorable comment about ricotta...and even with ricotta my Italian mon and Grandma would stir in an egg into the cheese mix, alomg with a little fresh parsley . ...oh and grandma also used chopped up meatballs(and hers were superb)...Mom did also, but also used chpped meat sometimes. Today, I use both..I tend to use whole milk ricotta(Polio) My daughter loves eating it out of the container like cottage cheese> I* think it has a great taste.

Always an egg and some parsley in the ricotta, and I never heard of lasagna without sliced up meatballs till I had some in a restaurant in Columbus, Ohio in the mid '70s. Terrible stuff.
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Greymo
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Re:Ricotta vs. Cottage Cheese 2014/05/12 15:11:33 (permalink)
I will put my lasagna up against yours anytime you tell me. I NEVER put sliced meatballs in mine.......................horrors!  My Italian grandmas  (my childhood neighbors) taught me how to make my lasagna.  You put sliced Italian sausage  in the layers.  The meatballs are served in a bowl with sauce to put on top or along side your lasagna.
#53
Michael Hoffman
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Re:Ricotta vs. Cottage Cheese 2014/05/12 15:14:09 (permalink)

#54
Phildelmar
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Re:Ricotta vs. Cottage Cheese 2014/05/12 17:07:33 (permalink)
I tend to go with sausage as well
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leethebard
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Re:Ricotta vs. Cottage Cheese 2014/05/12 17:51:29 (permalink)
Greymo

I will put my lasagna up against yours anytime you tell me. I NEVER put sliced meatballs in mine.......................horrors!  My Italian grandmas  (my childhood neighbors) taught me how to make my lasagna.  You put sliced Italian sausage  in the layers.  The meatballs are served in a bowl with sauce to put on top or along side your lasagna.

The reality is there is NO correct "Italian" lasagna. Both my Italian Grandmas(both BORN in Italy) always used smashed meatballs. I've been to Italy many times, and I'd say many if not most use meatballs, or some kind of beef...but I have seen Sausage.Neither is more correct or more Italian. It's not a regional thing...simply a preference. Yes, the north of Italy Does tend to use Beshamel sauce rather than ricotta. Italians don't use cottage cheese for anything!!!!
#56
Greymo
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Re:Ricotta vs. Cottage Cheese 2014/05/12 19:08:19 (permalink)
I am sorry if you misunderstood.  I never said that my way was the correct way. I merely stated that this was the way that my wonderful Italian neighbors taught me to make it.  In their memory, I would never change it!  And also, they were the first ones to serve me wine at breakfast so I know that they were really smart!
#57
Phildelmar
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Re:Ricotta vs. Cottage Cheese 2014/05/12 20:30:47 (permalink)
That was the way I was served it in the small Italian enclave in North Philadelphia when I was growing up. Now that I remember, there were a few glasses of wine as well...
#58
harriet1954
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Re:Ricotta vs. Cottage Cheese 2014/05/13 09:24:49 (permalink)
Phildelmar, did you live around 22nd & Clearfield, or 6th & Erie? It seems much more attention is always paid to South Philly when Italian immigration to the city is ever mentioned. But it's those little neighborhoods...
post edited by harriet1954 - 2014/05/13 16:26:21
#59
Phildelmar
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Re:Ricotta vs. Cottage Cheese 2014/05/13 10:08:50 (permalink)
5th and Cambria, actually
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