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.
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.
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.
James Stevens has been writing articles for market research companies in the U.K. since 1990. He has written various country profiles for inclusion in comprehensive market reports including Vision One Research and Investzoom Market Research. Stevens holds a General Certificate of Education from Chelmsford College of Further Education.