15 Ricotta Cheese Substitutes For Every Occasion

Ricotta cheese, which is deliciously creamy, light, and moist, is an important component in both Italian and non-Italian cuisine.

But what if you don’t have any ricotta on hand? Fortunately, there are several methods to replicate its flavor and texture by using a ricotta alternative. Certain alternatives will work better than others depending on the recipe.

Do you want to know what the greatest ricotta cheese replacements are? Let us not spend any time!

What Is Ricotta?

Ricotta is a fresh Italian cheese famed for its creamy texture. It has a light taste that is mildly sweet and acidic. It may be prepared from cow, sheep, goat, or water buffalo milk, however most ricotta sold in US grocery stores is derived from cow milk.

Ricotta is an Italian word that meaning “recooked.” Why is this the case? Because it’s essentially a whey cheese produced from reheated whey. When creating cheese, milk is split into two parts: the solids, known as curds, and the liquid, known as whey.

The curds are used to produce whatever cheese is required, and the excess whey is used to make ricotta or other whey cheese. To do this, they boil the whey with a little amount of whole milk and an acidic substance such as citrus juice or vinegar.

Curds begin to develop, and once huge and firm, they are strained through cheesecloth. The cheesecloth holds a quantity of white, fluffy ricotta. This is the conventional method of creating ricotta, albeit in the United States, ricotta is often prepared with whole milk rather than whey.

So that’s how it’s done. But how can you put it to use? Lasagna is an excellent place to begin. It’s also a great addition to sweet dishes like cheesecake, tarts, and cannoli (an Italian pastry).

You may spread it over toast instead of cream cheese, or add it directly to a pizza, pasta, or soup for an immediate boost of freshness and richness. Everything is possible with this versatile cheese, from salads and desserts to delectable dips, fillings, and toppings.

On the negative side, it is very perishable. Once opened, fresh ricotta will keep in the fridge for 4 to 5 days. Aged versions of this cheese may be kept for considerably longer.

Ricotta Cheese Alternatives

Cottage Cheese

Consider cottage cheese as a ricotta cheese substitute that has a comparable flavor but less calories and fat.

Both cheeses are fresh and have a mild taste, but their textures vary. Ricotta has a fine, gritty texture, while cottage cheese is more lumpy. Small curd cottage cheese has a more ricotta-like texture than big curd cottage cheese. Alternatively, if your recipe calls for it, you may use a food processor to break up the lumps and get a smoother consistency.

Cottage cheese works well as a ricotta alternative in lasagna, cannelloni, stuffed shells, and other stuffed pasta recipes. However, since it is runnier than ricotta, substituting one for the other in desserts or baked products may be difficult until well drained.

On the other hand, it works well with dips and dishes that need a little additional moisture. Because ricotta is less salty than cottage cheese, you may need to cut down on the salt in your recipe. Use the same quantity of cottage cheese as you would ricotta in your recipe.

Cream Cheese

Because of its comparable creamy mouthfeel and fresh, mellow taste, cream cheese is an excellent substitute for ricotta.

However, there are certain distinctions to be aware of when substituting one product for another.

To begin, cream cheese includes more fat than ricotta since it is manufactured from milk, while cream ricotta is made entirely from milk. A higher fat percentage in your recipe might add unneeded weight and density.

Of course, you may use low-fat cream cheese for a lighter texture. Alternatively, you may reduce the creaminess by whisking in a little amount of water or milk. You may also use a stick blender to make the cheese more fluffy before using it.

Another distinction is that cream cheese is tangier and saltier. As a result, you may need to alter the amount salt in the recipe or add a touch of baking soda to remove the tartness and make the taste a little saltier.

In lasagna, cheesecake, and other sweet or savory dishes, you may simply swap cream cheese for ricotta at a 1:1 ratio. It’s also adaptable enough to use in dips, spreads, and desserts.

Goat Cheese

There are many forms of goat cheese, but the one that may best substitute ricotta is fresh goat cheese, commonly known as chevre. Aged goat cheese has a firmer texture and a stronger flavor.

The texture of fresh goat cheese is comparable to that of ricotta. Although modest, the taste is somewhat sour. It’s also saltier, so you may want to cut down on the salt in your recipe.

This alternative works best as a topping for desserts, grilled veggie salads, and fresh fruit bowls. It complements peaches, plums, apricots, and ripe berries such as raspberries, blackberries, and mulberries.

It may also be used in lasagna, toast, or pizza. Because it melts faster than ricotta, you may add it at the end of the cooking process. Use the same quantity of goat cheese as you would ricotta.

Finally, goat cheese is an excellent substitute for individuals who are allergic to cow milk.

Sour Cream

Their differing texture may not seem to be the greatest omen for substituting ricotta with sour cream in the first place, but that doesn’t imply it can’t be a decent substitute.

When combined with cream cheese, sour cream lends more tang and flavor to the American-style cheesecake than ricotta does to the Italian-style cheesecake. It also works well as dips for fries and veggies, particularly when flavored with spices and herbs. You may also minimize the sourness by combining it with some cream cheese.

Sour cream works well as a topping for cakes, cookies, potato pancakes, and baked potatoes. If the concept of using sour cream in lieu of ricotta on baked ziti seems too far-fetched, you could be pleasantly surprised by how delicious baked ziti with ground beef and sour cream tastes. Just give it a go!

Mascarpone

Mascarpone is a fresh creamy Italian cheese well known for its usage in sweet desserts such as tiramisu.

It is created from cream that has been coagulated with an acidic substance such as vinegar or lemon. This gives it a somewhat acidic flavor that is more pronounced than the bland mild flavor of ricotta. As a result, it works well in dishes with strong flavors.

Mascarpone has more fat and a thicker texture than light, airy ricotta. When added in baked foods, it may impart undesirable heaviness and greasiness. It does, however, work well in cannoli, pasta, creamy risottos, cheesecakes, sauces, and soup toppers.

Queso Fresco

Queso Fresco (also known as queso Blanco) is a kind of fresh Mexican cheese prepared from cow’s milk. Its salty, milky flavor makes it an excellent option for savory dishes. It has a somewhat elastic, crumbly texture that makes it great for grilling, and it may also be used in salads, soups, enchiladas, tacos, and other dishes in lieu of ricotta.

It is sold at Mexican grocery shops as well as select supermarkets. Queso fresco is excellent, and if you can locate a milder, less salty version, you may have it with fresh fruit as well.

Tofu

The vegan ricotta substitute is tofu. It is created from soy milk and is higher in protein and lower in fat than dairy cheese, making it excellent for non-dairy dieters and those who are lactose intolerant.

Regular tofu is firmer than silken tofu, yet it is extremely simple to obtain a texture comparable to ricotta. Simply puree it in a blender or food processor with some additional ingredients like as lime juice, spices, and dried or fresh herbs if desired. You may wish to squeeze out any extra water before putting it to the mixer.

You can then spread it over pizza or crackers, serve it as a dip with toast or crudités, or use it as a nondairy ricotta substitute in vegan lasagna or filled shells. This alternative may be used in any recipe that asks for ricotta, particularly pasta recipes.

Greek Yogurt

Greek yogurt is without a doubt one of America’s most popular dairy treats, particularly when it comes to producing dips and desserts. You may need to combine it with additional ingredients or strain it to reach the correct consistency if you want a creamier texture.

Buttermilk Cheese

Buttermilk cheese is creamy and somewhat tangy in flavor. It may be substituted for ricotta in cheesecakes, pasta dishes, and as a spread. You can simply produce homemade buttermilk cheese, which is difficult to obtain in supermarkets.

If you have any leftover buttermilk, there is no better way to utilize it. Simply cook 4 pans of buttermilk to 180 degrees in a saucepan. When the curds have solidified, remove from the fire. Allow it to rest for 5 minutes before transferring it to a colander or a straining cloth to drain the liquid. It will then be ready for usage. How simple is that?

Fromage blanc

Fromage Blanc is a creamy French fresh cheese with a somewhat sweet and acidic taste. It may be used in lieu of ricotta in savory meals, spreads, sauces, dessert toppings, and even pastry fillings, but it is perishable and hence difficult to locate, as well as pricey.

In France, it is often served as a dessert topped with fruit or jam.

Pot Cheese

Pot cheese is a soft, unaged cheese with a crumbly, creamy texture comparable to ricotta and cream cheese. To get the silky texture of ricotta, you may need to add a touch of moisture to your recipe.

It’s also strong in protein and low in fat, making it ideal for people looking to cut calories. Despite being a popular and versatile cheese, it may be difficult to locate in supermarkets.

Other Substitutes

• Requesn
• Paneer
• Quark
• Clabber cream