Ricotta cheese as a substitute for cottage cheese

medussamedussa Posts: 12,993Registered Users
I'm making a cheese quiche for Christmas brunch and I messed up one of the ingredients. I accidentally read ricotta instead of cottage cheese. I know people often substitute cottage cheese for ricotta, in dishes like lasagna. Would it be a problem to substitute whole milk ricotta for the cottage cheese in something like a quiche?

Comments

  • SariaSaria Posts: 15,963Registered Users
    You can use any cheese you like in a quiche.
    por-que-no-te-callas.jpg
  • goldygoldy Posts: 5,463Registered Users Curl Connoisseur
    Saria beat me to it, but I don't believe it will be a problem :)
    Poodlehead wrote:
    Ah, it all makes sense now. Goldy is the puppet master! :lol:
  • medussamedussa Posts: 12,993Registered Users
    Saria wrote: »
    You can use any cheese you like in a quiche.

    That's good to know. I was just concerned with the quiche being too heavy, rich, or something, since cottage cheese has a different consistency from ricotta cheese.

    Anyway, another baking disaster averted. Thank you.

    Now I can go to bed. Merry Christmas. :santa:
  • SariaSaria Posts: 15,963Registered Users
    :lol: Merry Christmas. Have a great brunch.
    por-que-no-te-callas.jpg
  • Jess the MessJess the Mess Posts: 5,844Registered Users Curl Neophyte
    I like ricotta better so I always use it instead of cottage cheese.


    My fat thumb will make mistakes.
    High Priestess JessMess, follower of the Goddess of the Coiling Way and Confiscator of Concoctions in the Order of the Curly Crusaders

  • DedachanDedachan Posts: 1,644Registered Users Curl Neophyte
    On a slightly different subject, does anyone know how much lactose is in cottage cheese?
  • AG.AG. Posts: 1,519Registered Users Curl Neophyte
    I don't really know what quiche is, but, since ricotta is made from whey, not from milk, could it possibly affect the outcome? :dontknow:
    Northern Colombia.
  • medussamedussa Posts: 12,993Registered Users
    It actually turned out well. The ricotta made no difference. But we only had half the amount of Monterey Jack the recipe called for, so we had to substitute cheddar and Jarlsberg. The Jarlsberg definitely changed the taste more than anything. I could have done without it. But it was cheese, so it was all good.
  • VerityVerity Posts: 616Registered Users Curl Neophyte
    I can't imagine cooking with cottage cheese. I'd go with ricotta anyway.
  • WileE-DeadWileE-Dead Banned Posts: 24,963Banned Users Curl Neophyte
    CC is actually pretty good!
    mmmmmmm...love me some PJ :flower:
    0004.gif

    Ever since the sports thread wars I have sensed a special connection between [edit] & Wile. Like the connection oil has to water. I almost can't speak of it. Wait....my eyes are misting. ~asq
    Let’s just stay together and tell the world to kiss our ass. ~P


  • SariaSaria Posts: 15,963Registered Users
    It's easier to find good cottage cheese than good ricotta in a lot of places, so many people prefer it to crappy supermarket ricotta in things like lasagna. Heck, I'll take cottage cheese than be subjected to Polly-O or Sorrento, but then, I'd take simple, classic bechamel over cottage cheese. The funny thing is that ricotta is super-easy to make, though. Like, five minutes easy.
    por-que-no-te-callas.jpg

Leave a Comment

BoldItalicStrikethroughOrdered listUnordered list
Emoji
Image
Align leftAlign centerAlign rightToggle HTML viewToggle full pageToggle lights
Drop image/file