Do you know me the main difference between ricotta cheese and cottage type cheese? And may they be utilized interchangeably? L.C. Beaubier, Saskatchewan
Whenever a cheese maker separates milk or cream into curds and whey protein, the curds are utilized to make cottage type cheese and also the whey protein can be used to create ricotta. This is exactly why both cheeses, although similarly soft and mild in flavor, have such different textures. Both of them are considered "fresh" or unripened cheeses. Both of them are usually offered within the same kind of round plastic container. They may be utilized in many recipes interchangeably, but there are several distinct variations. Ricotta is really a soft cheese which has a fine, moist, grainy texture. Cottage type cheese is "lumpier", if the curds are big or small. Cream is put into the curds to produce the wealthy "creamed cottage type cheese" many of us are acquainted with. For low-fat cottage type cheese, 1% or 2% milk replaces the cream. One half cup of creamed cottage type cheese contains about 115 calories, while 1% cottage type cheese has about 80 calories. One half cup of ricotta cheese created using dairy contains about 215 calories, while ricotta made partially with skim milk only has 170 calories per half cup. Some savory recipes for example lasagna or stuffed shells will accommodate either cheese. However, due to the extra liquid in cottage type cheese, the finish result is going to be runnier than if you are using the drier ricotta. However, substituting one for that other inside a dessert by which texture is vital (for example cheesecake) could be problematic, unless of course the recipe specifies otherwise. Within the Test Kitchen, we've had some luck processing cottage type cheese within the blender to obtain a smoother product, however this is most effective in dips and recipes that may accommodate the additional moisture. So although the two cheeses may be used interchangeably in certain recipes, the recipe itself frequently dictates the better option.
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