By James Stevens

Traditional Italian ricotta is made using sheep or goat milk, and though the flavor isn't particularly strong, ricotta is an acquired taste. Cottage cheese has a mild flavor and slightly crumbly texture, but it's versatile enough to use as a replacement for ricotta in many savory and sweet recipes. However, the final dish may taste a little milder and less creamy, which might be good if you're not the biggest fan of ricotta in the first place.

Fresh cottage cheese
credit: letterberry/iStock/GettyImages
Fresh cottage cheese

Step 1

Use an equal amount of cottage cheese as the amount of ricotta called for in the recipe. Full-fat cottage cheese is best, as low-fat is very watery and lacks flavor.

Step 2

Strain the cottage cheese through a fine sieve to drain any liquid, leaving behind solid cottage cheese. The less liquid there is, the more cottage cheese resembles the consistency of ricotta.

Step 3

Use cottage cheese in the recipe as you would ricotta.