Ricotta vs. Cottage Cheese: Ricotta and Cottage Cheese Uses

Ricotta is a fresh, soft, white cheese made from leftover whey—the watery part of whole milk that’s separated from the curds during cheesemaking. Rather than throw away this nutritious milk-water, cheesemakers produce ricotta by heating whey near a boil, which causes it to coagulate and form a soft cheese. Several versions exist, including ricotta salata, which is a salted, aged version of ricotta cheese. The American version involves adding whole or skim milk to the whey for a wetter, creamier product than traditional ricotta.

Ricotta is a popular cheese for filling ravioli and cannolis and is a key ingredient for making lasagna and cheesecake. You can dollop it on top of pizza, but it won't melt like mozzarella. Baked ricotta makes for a convenient, crowd-pleasing appetizer.

Cottage cheese is a white, soft, fresh cheese that is made (typically from cows’ milk) by separating the curd from the whey. After rinsing the curds, cheesemakers may add salt or other flavoring agents. Cottage cheese can be made using skim-milk, part-skimmed milk, or whole milk. Cottage cheese comes in small-curd, medium-curd, and large-curd varieties, as well as low-fat or full-fat varieties. It is typically eaten on its own or alongside fresh fruit.

Cottage cheese is a mildly-savory snack that you can enjoy on its own or serve atop toast or crackers. It pairs well with fruits such as grapefruit, blueberries, melon, or pineapple. Low-fat cottage cheese makes a good substitute for ricotta in lasagna.

The similarities between ricotta and cottage cheese are mostly surface-level. They are both soft, white, fresh cheeses, but there are several differences that make each type of cheese unique.

• Texture: Ricotta cheese is made from very fine curds, resulting in a smooth but slightly grainy texture. Cottage cheese, on the other hand, contains more liquid and is lumpier than ricotta.
• Flavor: Ricotta contains less salt than cottage cheese and tends to be on the sweeter side. Ricotta salata is one exception because it is a salted ricotta that has a flavor and texture more akin to feta cheese.
• Nutrition: Ricotta cheese has a higher fat content, cholesterol content, and calories than cottage cheese. Compared to cottage cheese, ricotta typically has roughly four times the amount of saturated fats. Though cottage cheese has a lower fat content, ricotta cheese is higher in calcium and selenium, as well as vitamins A, E, D, and B2. Ricotta is also more suitable for a low-carb diet, as it has fewer carbohydrates than cottage cheese.

If you're looking for a low-fat alternative to ricotta for pasta recipes (such as stuffed shells or lasagna), you can use cottage cheese in its place. Strain the cottage cheese first in order to achieve a texture similar to ricotta. Cottage cheese cannot stand in for ricotta in cheesecake recipes.

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