What Is The Difference Between Ricotta & Cottage Cheese?

Answer 1

They are both nasty...ha ha, sorry, I am a cheddar cheese lover!

Answer 2

Ricotta is slightly grainy but smoother than cottage cheese. It's white, moist and has a slightly sweet flavor. Most Italian Ricottas are made from whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really a cheese but a cheese by-product. In the US, ricottas are usually made with a combination of when and whole or skim milk. The word ricotta means "recooked", and is derived from the fact that the cheese is made by heating the whey from another cooked cheese.

Answer 3

Real ricotta is made with whey (and possibly a little bit of whole milk added). Cottage cheese is made from whole milk. I find ricotta a little grainer and lumpier than cottage cheese. But for lasagna, I'd think they'd both work. Maybe even for desserts. Good luck!

Answer 4

Cottage cheese isnt really a cheese. It is more like sour milk. Ricotta is a ligitamate cheese. Plus they taste way different

Answer 5

Ricotta cheese is smoother. Also I think they are made with different types of milk

Answer 6

Whey Cheese
Whey cheeses are obtained by concentrating whey (the watery liquid remaining after the curd is formed in cheese-making) and by coagulating the whey protein with heat and acid, with or without the addition of milk and milk fat. Ricotta cheese is a well-known type of whey cheese, although it is now frequently manufactured from whole or lowfat milk. A high temperature (176° to 212°F) and a lactic acid starter or added acetic acid are used to coagulate the protein. The resulting curd is transferred to hoops for straining. Fresh ricotta cheese resembles cottage cheese. The curd may be pressed and dried for grating. The fat and moisture content of ricotta cheese vary widely according to the manner of manufacturing and the initial ingredients used.


Cottage Cheese
Cottage cheese dry curd is a lactic acid-precipitated type of cheese not subjected to prolonged ripening. Fresh pasteurized nonfat milk, concentrated nonfat milk, or reconstituted nonfat dry milk may be used. Coagulation is initiated by lactic acid, formed by active lactic acid starters. However, if properly labeled, cottage cheese may also be made by a direct acidification method in which food-grade acids are used.

The milk may be coagulated in about 5 hours at 90°F, the "short-set" method, or in about 15 hours at 70°F, the "long-set" method, depending on the amount of starter used. When the curd is firm enough, it is cut into about 0.25-inch cubes for small-curd cheese or 0.75-inch cubes for large-curd cottage cheese. In small-curd cottage cheese, acid coagulation alone is generally used. In large-curd cottage cheese, a small amount of coagulating enzyme is added to the milk in addition to the lactic acid starter. The amount of coagulating enzyme used changes the texture of the curd, increases the ability of each curd cube to remain intact (prevent matting of the curd during the cooking process), enhances whey expulsion during heating, and permits a curd of less acidity to be cut, thus providing a sweeter curd. For small- or large-curd cottage cheese, the curd is cooked with gentle stirring in whey for 60 to 90 minutes at about 125°F, conditions favorable for proper firmness and acidity development. The whey is removed and the curd is washed with cold water to firm the curd and remove any remaining acid whey, thus producing a mild-flavored cheese. When the curd is firm and dry it may be salted.

For cottage cheese, a homogenized creaming mixture, such as cream and milk, is added to cottage cheese dry curd to yield a cheese of not less than 4% milk fat. Flavorings such as various fruit and vegetable products (e.g., chives, pimento, pineapple) may be added to cottage cheese. This soft, unripened cheese is packaged in moisture-proof containers. Because of its high moisture content and open texture, cottage cheese is highly perishable and must be kept under refrigeration.

Answer 7

the taste

Answer 8

different ingredients

Answer 9

in your lasagna & on the side .