I like ricotta a lot better than cottage cheese, but I've exchanged them in a lot of recipes without problems. Sometimes I drain a little of the whey out of the cottage cheese first if I think it might effect the texture. If you read the labels, you can see which cottage cheeses are closest in "stats" (fat, cals, carbs, protein) to ricotta.
If you want to try ricotta, and have a "Super Walmart," in you area, they're prices are so much better than other grocery stores, and the ricotta is good (I use their cheapest brand or Breakstone which is only a few cents more).
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