Substitutions using Ricotta Cheese


I have a cup of ricotta cheese left after baking Barbara Lauterbach's lemon poppyseed muffins. Can I use ricotta cheese as a substitute for sour cream or yogurt in other recipes? If not, I welcome suggestions for recipes I might bake using the rest of my ricotta cheese. Thanks!

badge posted by: stamper on September 04, 2010 at 10:09 am in Q & A
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reply by: beachdee on September 04, 2010 at 11:49 am

Hi Stamper. I'm a real ricotta-lover. One thing I like to do with leftover ricotta is put it in a coffee filter in a sieve to drain overnight or longer (as in making yogurt-cheese), and then spread it on toast before putting the jam on. This reminds me of the way I learned to enjoy toast while living in northern Germany. Also, the next time you make spaghetti, just stir it into the sauce right before dishing it out for an extra protein boost (important for us because we usually use plain marinara, not Bolognese -- i.e., no meat in the sauce). Also I have indeed substituted it for some of the egg or yogurt or sourcream in recipes, or if you are baking something that asks for blended cottage cheese...the possibilities are endless. It is so mild in flavor that you can use it as a chance to get creative. If you don't have enough of either yogurt or ricotta for a particular recipe, I'd just mix what you have together and use that. Well, that's the kind of cook I am...hence my DH's plaint "will we ever have this again?"

reply by: KIDPIZZA on September 04, 2010 at 5:29 pm

Good afternoon. It appears to me you have received very good suggestions on what to do with your left over Ricotta cheese. So I will not add to it as I do not have an answer for you anyway. What I will do for you is this, if you would like to use all of your ricotta cheese in your dessert recipe I would be happy to increase your recipe so that you would utilize all of the cheese, probably a full 1, pound. If you like just post the recipe & I will do the rest for you. Enjoy your holiday weekend.


reply by: pjh on September 04, 2010 at 8:37 pm

You can add some to bread dough in place of any milk called for; you may need to add a bit more water. Personally, I add Splenda and eat it as a high-calcium, low-fat dessert, sometimes with berries, sometimes iwth mini chocolate chips. Delicious!