Ricotta vs. Cottage Cheese

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blue heaven
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Ricotta vs. Cottage Cheese - Sun, 02/17/13 8:42 AM
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 I Was watching The Pioneer Woman cooking show and she was making lasagne, but instead of using ricotta she used cottage cheese!!   That just threw me for a loop, why would anyone do that?  I think it would make the dish watery.  Your thoughts??

tcrouzer
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 9:29 AM
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While ricotta is traditional when making lasagna, cottage cheese is a perfectly acceptable substitute, especially if you use the creamed, small curd type. There are many small towns and rural areas where it might be hard to find ricotta, but cottage cheese is available. And if you grew up with the use of cottage cheese, that's the taste and consistency that you remember and associate with lasagna.

ChrisOC
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 9:30 AM
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When I was a kid, back in the forties, ricotta was not readily available.  My mother made lasagne with cottage cheese and it was quite good.  I don't recall it being watery, and it was a big hit at family gatherings.

blue heaven
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 10:08 AM
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Well I never thought about that way but it makes sense, thanks TC and Chris...

wheregreggeats.com
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 10:22 AM
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I've had it that way.  Not bad at all.  Might even be better for you.

pnwchef
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 10:23 AM
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First of all, if Joe Rogo finds out we are all toast. In Italy they make Lasagna with a Bechamel sauce, they feel the Ricotta cheese is to heavy. I think Cottage cheese was used as a substitute because of lack of availability. I have used Cottage cheese in our cafes over the years because of cost, I had to serve a Lasagna special for around $5 a plate, most people didn't say anything, they were to busy trying to find the meat in the sauce. The Cottage cheese has more liquid than Ricotta, but, after you put in some eggs, and parm cheese you can tighten it up as needed..........If Joe Rogo asks any questions, my name is Chewingthefat.........

tcrouzer
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 10:41 AM
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Yep, I always put in a couple of eggs, parmesan cheese, and a handful of chopped parsley in my cheese filling for lasagna. I had a sister-in-law that put thin slices of pepperoni on top of her meat sauce when making lasagna. She's the same one that put chunks of pineapple in her baked beans.....? It was different, but pretty good.
<message edited by tcrouzer on Sun, 02/17/13 10:43 AM>

blue heaven
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 11:02 AM
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That is too funny about jorogo pnwchef, by the way we are both from around Pittsburgh Pa.

chewingthefat
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 11:33 AM
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pnwchef


First of all, if Joe Rogo finds out we are all toast. In Italy they make Lasagna with a Bechamel sauce, they feel the Ricotta cheese is to heavy. I think Cottage cheese was used as a substitute because of lack of availability. I have used Cottage cheese in our cafes over the years because of cost, I had to serve a Lasagna special for around $5 a plate, most people didn't say anything, they were to busy trying to find the meat in the sauce. The Cottage cheese has more liquid than Ricotta, but, after you put in some eggs, and parm cheese you can tighten it up as needed..........If Joe Rogo asks any questions, my name is Chewingthefat.........

I copied and forwarded this to Joe, he's getting some of crew together as I write, making reservations for the West Coast, Northwest Coast!

kland01s
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 12:19 PM
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You can get a dry cottage cheese if moisture is a concern.

pnwchef
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 12:31 PM
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chewingthefat


pnwchef


First of all, if Joe Rogo finds out we are all toast. In Italy they make Lasagna with a Bechamel sauce, they feel the Ricotta cheese is to heavy. I think Cottage cheese was used as a substitute because of lack of availability. I have used Cottage cheese in our cafes over the years because of cost, I had to serve a Lasagna special for around $5 a plate, most people didn't say anything, they were to busy trying to find the meat in the sauce. The Cottage cheese has more liquid than Ricotta, but, after you put in some eggs, and parm cheese you can tighten it up as needed..........If Joe Rogo asks any questions, my name is Chewingthefat.........

I copied and forwarded this to Joe, he's getting some of crew together as I write, making reservations for the West Coast, Northwest Coast!

Chewy, starting today my wife will start my car in the morning.
 
blue heaven..........Then you understand why I have to change my name and go under cover.

FriedClamFanatic
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Re:Ricotta vs. Cottage Cheese - Sun, 02/17/13 3:43 PM
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pnwchef..........Fortunately, by the time Joe makes it all the way across the country to confront you, he will have stopped at so many RF places, that he'll only be asking for some seltzer and Alka-Seltzer.  But treat him to your lasgna the first day!  After that, he may have recovered enough.but then you could always placate him with one of your other fine recipes

pnwchef
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Re:Ricotta vs. Cottage Cheese - Tue, 02/19/13 8:22 PM
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 This was made using cottage cheese........
 


Cosmos
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Re:Ricotta vs. Cottage Cheese - Tue, 02/19/13 10:16 PM
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I love ricotta...and can barely tolerate cottage cheese, its a simple decision for me. On the other hand I love Lasagna but I don't cook it very often as I see it as a less than healthy meal when done right and once I get started I can't stop eating it. In fact its been over three years since I made it or ordered it in a restaurant....I miss it...mmmmm...

edwmax
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Re:Ricotta vs. Cottage Cheese - Tue, 02/19/13 10:16 PM
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I like lasagna made with real cheese.    My wife used the rico stuff, I hated it.     She fussed that lasagna was made with the rico, until I showed her some old recipes that used mozzarella cheese!
 
Lasagna with ricotta is the weight watchers recipe. 
<message edited by edwmax on Tue, 02/19/13 10:30 PM>

CCinNJ
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Re:Ricotta vs. Cottage Cheese - Tue, 02/19/13 10:21 PM
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Rico is a whole other story.

blue heaven
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 6:12 AM
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pnwchef your lasagne looks mighty fine....

tmiles
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 10:50 AM
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My Mom always used cottage cheese. She is a good cook, but nobody is asking for the recipe. My wife makes a great one with ricotta. Mine is the best, and I use ricotta, but not too much. I like a drier lasagna that does not fall apart when served, and then add more sauce over the top. I use more Mozzorella than ricotta.

tmiles
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 10:54 AM
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kland01s


You can get a dry cottage cheese if moisture is a concern.

You can get rid of the moisture by beating in some parmesean when adding the eggs.

Rusty246
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 12:19 PM
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I grew up eating and making it that way.

NYPIzzaNut
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 12:22 PM
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I thought only southerners used cottage cheese...

fishtaco
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 2:07 PM
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Grew up using cottage cheese. Now use either one. I really cannot tell the difference, Once combined and ccooked.

pnwchef
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 3:35 PM
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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
<message edited by pnwchef on Wed, 02/20/13 3:37 PM>

kland01s
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 4:07 PM
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pnwchef, I want to come eat your food! I love the care and effort you put in with your own raised foods. I would love a place like that! This is the closest I have.
 
http://www.heritageprairiefarm.com/

ann peeples
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 4:35 PM
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Bakers cheese is the alternative..not as good, but dry........

Root-Beer Man
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 5:31 PM
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I've always used a mixture of small curd cottage cheese and ricotta. I like the taste and texture. And, like pnwchef says, it's easy to tighten it up if you need to.

starfire62
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 7:19 PM
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pioneerwomans cheese bread sure looked good.

agnesrob
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Re:Ricotta vs. Cottage Cheese - Wed, 02/20/13 9:54 PM
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In the 1940's my Mom traded English lessons for Italian recipes with a neighbor. As a German/Irish descendant I grew up eating, made from scratch, spaghetti sauce and many other Italian favorites. My Mom's neighbor suggested the use of cottage cheese with the added eggs for lasagna. I grew up eating it that way but now I use ricotta or even sometimes make a traditional béchamel sauce.

tmiles
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Re:Ricotta vs. Cottage Cheese - Sat, 02/23/13 10:58 AM
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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

I've never had goat ricotta, but I have had water buffalo mozzarella, which was superior. Well made goat cheese has no "goaty" flavor, and with your obvious experience, your cheese will be well made. I raise sheep, but don't milk them. I have had Spanish sheep cheese called Manchego, and French Rocufort (sp?). We have several goat cheese farms here in Mass, and when I see their products in the store, I often buy them. You are in for a treat!!

pnwchef
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Re:Ricotta vs. Cottage Cheese - Sat, 02/23/13 12:45 PM
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tmiles


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

I've never had goat ricotta, but I have had water buffalo mozzarella, which was superior. Well made goat cheese has no "goaty" flavor, and with your obvious experience, your cheese will be well made. I raise sheep, but don't milk them. I have had Spanish sheep cheese called Manchego, and French Rocufort (sp?). We have several goat cheese farms here in Mass, and when I see their products in the store, I often buy them. You are in for a treat!!

tmiles: I agree on the taste of the goat cheese. My wife and I use to go to Mexico, one of our favorite restaurants has a Chicken stuffed with Goat cheese and herbs. On some occasions the cheese tasted like the ally next to the restaurant. There was a good reason for that, after I saw the goats grazing in the back yard.
 

Maplebrook Fine Cheese | PO Box 966 | Bennington, VT 05201 | (802) 440-9950 | (802) 440-9956 fax | office@maplebrookvt.com

I don't think this place is all that far from you, is it ????????? they look like they have some nice looking cheese.............The best Buffalo Mozzarella I ever had was in Rome, it is made between Rome and Naples..........I figure two goats are easier than having a herd of Water Buffalo shipped over from Italy..............I'm looking forward to the process of having everything from the dish grown or raised on our land. I don't like the way food is processed now a days, so I guess it up to me to shut up and do it. ...........this process will take awhile, the goats will not kid for 5 months.............this next weeks project will be making Italian Sausage from the butt and Shoulder pork we have in the freezer, we shall see..............
 

fabulousoyster
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Re:Ricotta vs. Cottage Cheese - Tue, 02/26/13 8:59 PM
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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!

ann peeples
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Re:Ricotta vs. Cottage Cheese - Wed, 02/27/13 7:21 AM
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Sounds good, fab!I find ricotta dry, so mix in cottage cheese for wetness.

pnwchef
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Re:Ricotta vs. Cottage Cheese - Wed, 02/27/13 1:50 PM
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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.........................

lleechef
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Re:Ricotta vs. Cottage Cheese - Wed, 02/27/13 6:29 PM
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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.

2005Equinox
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Re:Ricotta vs. Cottage Cheese - Mon, 04/1/13 12:54 AM
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Seems like using cottage cheese is a very common thing here in Wisconisn for some reason. I have used both and like both.
 

Buck & Vi's
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Re:Ricotta vs. Cottage Cheese - Sun, 04/21/13 10:21 AM
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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!!

agnesrob
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Re:Ricotta vs. Cottage Cheese - Sun, 04/21/13 10:49 AM
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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.

mar52
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Re:Ricotta vs. Cottage Cheese - Sun, 04/21/13 12:57 PM
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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.

agnesrob
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Re:Ricotta vs. Cottage Cheese - Sun, 04/21/13 2:02 PM
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Mar, I also like to use sliced meatballs along with sliced or crumbled Italian sausage too. 

mar52
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Re:Ricotta vs. Cottage Cheese - Sun, 04/21/13 2:35 PM
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I forgot about the Italian sausage.  I like getting varied tastes with different bites.

Michael Hoffman
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Re:Ricotta vs. Cottage Cheese - Sun, 04/21/13 4:00 PM
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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.

annienc
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Re:Ricotta vs. Cottage Cheese - Mon, 07/1/13 12:30 PM
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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. 

Michael Hoffman
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Re:Ricotta vs. Cottage Cheese - Mon, 07/1/13 12:43 PM
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Welcome to Roadfood annienc. I've always used ricotta, myself, but I've seen here that others use cottage cheese as you do.

pnwchef
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Re:Ricotta vs. Cottage Cheese - Mon, 07/1/13 1:22 PM
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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

EdSails
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Re:Ricotta vs. Cottage Cheese - Mon, 07/1/13 5:18 PM
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CCinNJ


Rico is a whole other story.

 
Mother of Mercy! Is this the end of Rico?

WarToad
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Re:Ricotta vs. Cottage Cheese - Tue, 07/9/13 11:31 AM
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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.

slaveforpizzaandsushi
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Re:Ricotta vs. Cottage Cheese - Tue, 07/23/13 11:51 AM
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please see other message
<message edited by slaveforpizzaandsushi on Tue, 07/23/13 11:55 AM>

slaveforpizzaandsushi
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Re:Ricotta vs. Cottage Cheese - Tue, 07/23/13 11:55 AM
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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.

leethebard
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Re:Ricotta vs. Cottage Cheese - Tue, 07/23/13 12:04 PM
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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.
<message edited by leethebard on Tue, 07/23/13 12:09 PM>