What can I use instead of Ricotta?

Cottage cheese, blended smooth: 1 cup small-curd cottage cheese, blended 30 s. Mascarpone thinned with milk: 3/4 cup mascarpone + 1/4 cup milk, whisked.

What changes when you substitute Ricotta?

Nearly identical after blending. Richer and sweeter.

Substitute for Ricotta

What it does in a recipe: Light, grainy fresh cheese for lasagna, cannoli, pancakes.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Cottage cheese, blended smooth

per 1 cup ricotta

US1 cup small-curd cottage cheese, blended 30 s

Metric240 g

Pantry stapleBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Same fresh-cheese chemistry.

What changes: Nearly identical after blending

Best for: Lasagna, pancakes, filling

Mascarpone thinned with milk

per 1 cup ricotta (desserts)

US3/4 cup mascarpone + 1/4 cup milk, whisked

Metric180 g + 60 ml

SpecialtyBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Higher fat, finer texture.

What changes: Richer and sweeter

Best for: Cannoli, desserts

Related swaps

Common questions

What can I use instead of Ricotta?: Cottage cheese, blended smooth: 1 cup small-curd cottage cheese, blended 30 s. Mascarpone thinned with milk: 3/4 cup mascarpone + 1/4 cup milk, whisked.
What is the exact ratio to substitute Ricotta?: Cottage cheese, blended smooth (per 1 cup ricotta) — US: 1 cup small-curd cottage cheese, blended 30 s. Metric: 240 g.
What changes when you substitute Ricotta?: Nearly identical after blending. Richer and sweeter.

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