Ricotta vs. Cottage Cheese

Re:Ricotta vs. Cottage Cheese (Michael Hoffman)

Sun, 21 Apr 2013 16:00:12 GMT

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.

Re:Ricotta vs. Cottage Cheese (mar52)

Sun, 21 Apr 2013 14:35:04 GMT

I forgot about the Italian sausage. I like getting varied tastes with different bites.

Re:Ricotta vs. Cottage Cheese (agnesrob)

Sun, 21 Apr 2013 14:02:48 GMT

Mar, I also like to use sliced meatballs along with sliced or crumbled Italian sausage too.

Re:Ricotta vs. Cottage Cheese (mar52)

Sun, 21 Apr 2013 12:57:45 GMT

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.

Re:Ricotta vs. Cottage Cheese (agnesrob)

Sun, 21 Apr 2013 10:49:38 GMT

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.

Re:Ricotta vs. Cottage Cheese (Buck & Vi's)

Sun, 21 Apr 2013 10:21:19 GMT

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!!

Re:Ricotta vs. Cottage Cheese (2005Equinox)

Mon, 01 Apr 2013 00:54:18 GMT

Seems like using cottage cheese is a very common thing here in Wisconisn for some reason. I have used both and like both.

Re:Ricotta vs. Cottage Cheese (lleechef)

Wed, 27 Feb 2013 18:29:47 GMT

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.

Re:Ricotta vs. Cottage Cheese (pnwchef)

Wed, 27 Feb 2013 13:50:12 GMT

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.........................

Re:Ricotta vs. Cottage Cheese (ann peeples)

Wed, 27 Feb 2013 07:21:56 GMT

Sounds good, fab!I find ricotta dry, so mix in cottage cheese for wetness.

Re:Ricotta vs. Cottage Cheese (fabulousoyster)

Tue, 26 Feb 2013 20:59:54 GMT

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!

Re:Ricotta vs. Cottage Cheese (pnwchef)

Sat, 23 Feb 2013 12:45:14 GMT

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..............

Re:Ricotta vs. Cottage Cheese (tmiles)

Sat, 23 Feb 2013 10:58:19 GMT

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!!

Re:Ricotta vs. Cottage Cheese (agnesrob)

Wed, 20 Feb 2013 21:54:42 GMT

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.

Re:Ricotta vs. Cottage Cheese (starfire62)

Wed, 20 Feb 2013 19:19:17 GMT

pioneerwomans cheese bread sure looked good.

Re:Ricotta vs. Cottage Cheese (Root-Beer Man)

Wed, 20 Feb 2013 17:31:59 GMT

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.

Re:Ricotta vs. Cottage Cheese (ann peeples)

Wed, 20 Feb 2013 16:35:23 GMT

Bakers cheese is the alternative..not as good, but dry........

Re:Ricotta vs. Cottage Cheese (kland01s)

Wed, 20 Feb 2013 16:07:41 GMT

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/

Re:Ricotta vs. Cottage Cheese (pnwchef)

Wed, 20 Feb 2013 15:35:07 GMT

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

Re:Ricotta vs. Cottage Cheese (fishtaco)

Wed, 20 Feb 2013 14:07:57 GMT

Grew up using cottage cheese. Now use either one. I really cannot tell the difference, Once combined and ccooked.

Re:Ricotta vs. Cottage Cheese (NYPIzzaNut)

Wed, 20 Feb 2013 12:22:29 GMT

I thought only southerners used cottage cheese...

Re:Ricotta vs. Cottage Cheese (Rusty246)

Wed, 20 Feb 2013 12:19:01 GMT

I grew up eating and making it that way.

Re:Ricotta vs. Cottage Cheese (tmiles)

Wed, 20 Feb 2013 10:54:19 GMT

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.

Re:Ricotta vs. Cottage Cheese (tmiles)

Wed, 20 Feb 2013 10:50:04 GMT

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.

Re:Ricotta vs. Cottage Cheese (blue heaven)

Wed, 20 Feb 2013 06:12:21 GMT

pnwchef your lasagne looks mighty fine....

Re:Ricotta vs. Cottage Cheese (CCinNJ)

Tue, 19 Feb 2013 22:21:23 GMT

Rico is a whole other story.

Re:Ricotta vs. Cottage Cheese (edwmax)

Tue, 19 Feb 2013 22:16:33 GMT

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.

Re:Ricotta vs. Cottage Cheese (Cosmos)

Tue, 19 Feb 2013 22:16:05 GMT

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...

Re:Ricotta vs. Cottage Cheese (pnwchef)

Tue, 19 Feb 2013 20:22:39 GMT

This was made using cottage cheese........

Re:Ricotta vs. Cottage Cheese (FriedClamFanatic)

Sun, 17 Feb 2013 15:43:29 GMT

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