Ingredients

How to make it

  • If using a stick blender: put cottage cheese in high-sided bowl, and puree with stick blender until smooth.
  • If using mini-chopper or food processor: put cottage cheese in mixing bowl, put lid on, and pulse until smooth.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • takopoly 9 years ago
    I make my own paneer, and it is very different from cottage cheese or ricotta. This is meant to be a shortcut or cheap option, not a real ricotta. :)
    Was this review helpful? Yes Flag
  • pointsevenout 9 years ago
    Yes cottage cheese is a good sub for ricotta.
    For those with an allergic reaction to casein in cheese then it is not a good sub.
    And depending on how the cottage cheese is processed, it can use rennet or not.
    For the price of a gallon of milk, one can make homemade cottage cheese and ricotta.
    See my recipe page.
    Was this review helpful? Yes Flag
    " It was excellent "
    mark555 ate it and said...
    I think it taste great.
    Was this review helpful? Yes Flag
    " It was excellent "
    mark555 ate it and said...
    We have done this for years as a ricotta substitute I do mix in an egg with it when useing it in a dish such as Lasagne. Thank you for sharing. Thank you for the information Pointsevenout but if they are like me they are just trying to give others an inexpensive easy, and tasty substitute to Ricotta.
    Was this review helpful? Yes Flag
  • Good4U 9 years ago
    A very handy idea indeed! Thank you for sharing:)
    Was this review helpful? Yes Flag
  • pointsevenout 9 years ago
    Cottage cheese is cheese. Ricotta is not cheese.
    Large curd cottage cheese uses Rennet. Small curd cottage cheese does not use Rennet.

    Strictly speaking, ricotta is not really considered a cheese, but a latticino, which means a dairy by-product. Ricotta (literally meaning "recooked") uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
    Was this review helpful? Yes Flag
  • notyourmomma 9 years ago
    Perfect, just what I need for today.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes