Ricotta substitute

Use small curd cottage cheese cup for cup. Choose 2% or whole milk, drain extra liquid, and blend it for a smoother texture.

7 options, scored for what you are making · Checked

Out of ricotta mid-recipe?

Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.

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What are you making?

  1. Cottage cheese

    Great fit

    1 cup small curd cottage cheese (2% or whole)

    For this dish: It is the best all-round swap and suits nearly every ricotta recipe, including lasagna.

    How: Drain off extra liquid, then pulse it in a blender or food processor for a smoother texture. Use it cup for cup.

    What changes: Tangier and wetter than ricotta. Low-fat versions turn watery, so adjust the seasoning.

    Contains milk.

  2. Cream cheese

    Works

    1 cup cream cheese, softened

    For this dish: It can work, but it is dense and tangy, so cottage cheese is the better first choice.

    How: Soften it and beat in a little milk or cream so it is lighter and less dense. Use it cup for cup.

    What changes: Denser and tangier than ricotta, with no grain.

    Contains milk.

  3. Mascarpone

    Works

    1 cup mascarpone

    For this dish: It works in savory Italian dishes, but is much richer.

    How: Thin it with a little milk first. To cut the richness, blend it with sour cream, yogurt or cottage cheese.

    What changes: Richer and higher in fat than ricotta, and smoother.

    Contains milk.

  4. Tofu (dairy-free)

    Works

    1 cup silken or firm tofu, crumbled or blended

    For this dish: It works in vegan lasagna and stuffed shells when well seasoned.

    How: Blend silken tofu for creaminess, or press firm tofu and crumble it for texture. Add lemon juice and season well.

    What changes: Neutral on its own, so it needs salt and seasoning to taste like cheese.

    Contains soy.

  5. Feta

    Works

    1 cup feta, crumbled or blended smooth

    For this dish: It works in savory baked pasta, with a salty tang.

    How: Crumble it or blend until smooth. Cut back on added salt.

    What changes: Salty and sharp compared with mild ricotta.

    Contains milk.

  6. Plain Greek yogurt

    Avoid

    1 cup plain Greek yogurt

    For this dish: It is smooth and tangy with no curds, so it does not give ricotta's texture in layers.

    How: If it is too thin, strain it in a cloth-lined sieve until it is like labneh. Use it cup for cup.

    What changes: Tangier and smoother than ricotta, with no curds.

    Contains milk.

  7. Sour cream

    Avoid

    1 cup full-fat sour cream

    For this dish: It does not hold up when cooked.

    How: Use it cup for cup, or a bit less if the recipe is wet. Add a little flour or cornstarch if it is too runny. Use it in cold dishes.

    What changes: Tangier and smoother than ricotta, and it does not hold up well when cooked.

    Contains milk.

Scores are our editorial judgement from the sources below, not lab tests.

What ricotta does in a recipe

Ricotta is a soft, mild, slightly sweet fresh cheese with small moist curds. It adds creaminess and body to lasagna and stuffed pasta, and moisture and richness to cheesecake, pancakes and fillings. A substitute needs a soft curd, mild flavor and not too much water.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have ricotta."

Sous Chef edits the recipe

1 cup ricotta
1 cup small curd cottage cheese (2% or whole)
Added to the steps: Drain off extra liquid, then pulse it in a blender or food processor for a smoother texture. Use it cup for cup.
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When not to substitute

If ricotta is the star, as in a ricotta tart or cannoli filling, make fresh ricotta from whole milk rather than substituting. Skim milk does not set well for homemade ricotta.

Common questions

Can I use cottage cheese instead of ricotta in lasagna?

Yes, 1:1. Choose small curd 2% or whole milk, drain it, and blend if you want a smoother layer.

Why is my lasagna watery with cottage cheese?

Cottage cheese holds more water than ricotta. Drain it well, or use a full-fat version.

Can I make ricotta at home?

Yes. Whole milk heated with vinegar or lemon juice and salt, then strained for about an hour, makes ricotta. Skim milk does not set well.

Related

Sources

Cook with what you have.

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