What Can I Substitute for Cottage Cheese?

You're spreading a cheese layer through lasagne, cannelloni or stuffed shells and need it to set into a sliceable layer.

• ricotta — 250 g for every 250 g cottage cheese
• firm tofu, crumbled — 250 g plus 5 ml lemon juice for every 250 g cottage cheese

Ricotta has similar water and enough protein to firm up in the oven, so the layer sets and holds a slice with a finer curd. Crumbled firm tofu is the dairy-free option: it gives the curdy look and enough protein to hold, but it tastes plainer and the layer is a little drier.

You're baking a cheesecake or crustless quiche where the cottage cheese is blended with eggs and needs to set firm.

• ricotta — 250 g for every 250 g cottage cheese
• quark — 250 g for every 250 g cottage cheese
• cream cheese, thinned with milk — 200 g cream cheese plus 50 ml milk for every 250 g cottage cheese

The set comes from milk protein, and ricotta and quark both carry enough of it to firm with the eggs at the same weight. Thinned cream cheese also sets well but turns a light, tangy bake into a richer, denser one.

You're blending cottage cheese into a dip or spread, or stirring it through herbs for a bagel or cracker topping.

• quark — 250 g for every 250 g cottage cheese
• Greek yoghurt, strained — 250 g (weighed after straining) for every 250 g cottage cheese

Once blended, cottage cheese is just a thick, mildly tangy base, and quark gives that straight from the tub. Strained Greek yoghurt gets there once drained, though it is sharper, so add a pinch of salt to bring back the savoury note.

You're folding cottage cheese into pancake, waffle or muffin batter to keep it moist and add protein.

• Greek yoghurt, strained — 250 g (weighed after straining) for every 250 g cottage cheese
• quark — 250 g for every 250 g cottage cheese

In a batter the job is moisture and protein rather than visible curds, which both cover. Greek yoghurt's extra acidity can make the pancakes rise a little more and brown slightly faster.

You're mixing cottage cheese with spinach, egg and herbs for a pie, filo triangles or a savoury slice.

• ricotta — 250 g for every 250 g cottage cheese
• fetta, crumbled — 150 g for every 250 g cottage cheese

Ricotta binds the filling with the same moisture. Fetta gives visible crumbs and a much saltier, sharper filling, so use less, cut the recipe's salt and add an egg or splash of milk if it looks dry.

You're eating cottage cheese straight from the tub, on toast, with fruit or in a salad, where the soft curds are the point.

Nothing really replaces it here.

Here the loose curds in a salty, creamy dressing are the whole dish, and every substitute is either smooth (ricotta, quark, yoghurt) or much saltier and drier (fetta). Ricotta on toast is pleasant but a different thing, so buy cottage cheese if that is what you want.

Your lasagne or baked filling is sitting in a pool of liquid when you cut it.

Why: The substitute was wetter than cottage cheese, most often Greek yoghurt that was not strained long enough or ricotta from a tub with whey on top.

Fix: Rest the dish for 15–20 minutes before slicing and tip or spoon off the liquid, and next time drain the ricotta or yoghurt in a lined sieve before measuring.

Your cheesecake or crustless quiche made with sour cream is still soft and wobbly in the middle after baking and chilling.

Why: Sour cream is mostly fat and water with little protein, so there was not enough protein to set with the eggs.

Can't be fixed — next time: It will not firm up properly now, so serve it spooned into bowls, and next time use ricotta or quark at the same weight.

Your spinach and cheese filling tastes too salty after swapping in fetta.

Why: Fetta is far saltier than cottage cheese, and the recipe's own salt was added on top.

Fix: Before baking, stir in extra cooked spinach, an egg or a few spoonfuls of ricotta or plain yoghurt to dilute it, and leave out any remaining salt.

Your tofu filling tastes sharply sour.

Why: The lemon juice was probably measured with an Australian 20 ml tablespoon instead of a 5 ml teaspoon, giving four times too much.

Fix: Mash in more crumbled tofu and a pinch of salt to dilute the acid, and measure the juice with a teaspoon next time.

Is cottage cheese the same as ricotta?

No, they are different cheeses, though they can stand in for each other in most baked dishes. Cottage cheese has distinct curds in a lightly salted creamy dressing, while ricotta has a fine, smooth curd and a sweeter, milkier taste. Both have enough protein to set in lasagne and cheesecake at the same weight.

Should I drain cottage cheese before using it in lasagne or cheesecake?

Usually not, but tip off any pooled liquid from the top of the tub. If a recipe was written for ricotta and you are using cottage cheese, a short drain in a sieve helps stop the layer turning watery. For a smooth cheesecake, blend the cottage cheese first so the curds do not show.

How many grams is a cup of cottage cheese?

An Australian 250 ml cup of cottage cheese weighs about 235 g, and a US 240 ml cup about 225 g. Large curds leave more air gaps than small curds, so weighing is more reliable than measuring by the cup. If a recipe gives spoonfuls, remember an Australian tablespoon is 20 ml while UK, NZ, US and Canadian tablespoons are 15 ml.

Can I freeze cottage cheese?

You can, but it turns grainy and watery once thawed. Frozen and thawed cottage cheese is fine stirred into lasagne, baked fillings or pancake batter, but not for eating straight from the tub. Stir it well and drain off any separated liquid before using.

Can I leave cottage cheese out of a recipe?

Only if it is a minor ingredient, such as a few spoonfuls in a dip or scramble. In lasagne, cheesecake or savoury pies it provides much of the structure and bulk, so leaving it out makes the dish thin, loose or noticeably smaller. Swap in ricotta or quark at the same weight instead.