Loc: The Twilight Zone
|Posted: 2/2/2011 12:27:30 PM|
Need to make lasagna.
Would cream cheese make a good sub for ricotta?
If so, is it ounce for ounce?
I really should be doing something else.
Loc: Land of 10,000 Lakes
|Posted: 2/2/2011 12:28:57 PM|
I'd use sour cream before cream cheese. Or the dreaded, cottage cheese. But I suppose if that's all you had, it would work okay.
...I know the heart of life is good. ~ John Mayer
No act of kindness, no matter how small, is ever wasted. ~ Aesop
Loc: Central New York
|Posted: 2/2/2011 12:29:00 PM|
I've done cottage cheese in place of the ricotta. I'm thinking that the cream cheese would be too creamy.
|Posted: 2/2/2011 12:29:12 PM|
I wouldn't. If you have cottage cheese - that would work.
|Posted: 2/2/2011 12:30:06 PM| Madonna mia!! My Italian grandma just rolled over in her grave.
Seriously, I'm not sure that would work, the texture is so different.
"I realize that I'm generalizing here, but as is often the case when I generalize,
I don't care." Dave Barry
|Posted: 2/2/2011 12:30:42 PM|
My Mom uses cream cheese and cottage cheese. Never known anyone that didn't love it.
Loc: Moorpark, CA
|Posted: 2/2/2011 12:31:13 PM|
No, I don't thin cream cheese would work. I use a combo of sour cream and cottage cheese.
Organize my entire house one drawer, cabinet, nook and cranny at a time!
|Posted: 2/2/2011 12:31:35 PM|
Cottage cheese in the food processor is a good subsitute....
Cream cheese might make a completely different dish
ETA Yes ounce for ounce
|Posted: 2/2/2011 12:32:16 PM|
Oh my. I wouldn't. I suppose it would depend on how hungry you are though. I've used 1/2 ricotta and 1/2 cottage cheese and it's okay. I'd say a bit of cream cheese mixed in with cottage or ricotta wouldn't be too bad but just cream cheese... probably not.
Ancient Ancestor of Pea
|Posted: 2/2/2011 12:33:02 PM|
I actually prefer cottage cheese to ricotta cheese but, I'm not sure cream cheese would work....
Loc: The great state of New York
|Posted: 2/2/2011 12:34:28 PM|Aye! This Italian girl is incredulous that you'd even suggest such a thing!!!
Honestly, I'd try cottage cheese in a pinch, not cream cheese.
In my happy place.
Loc: South Carolina
|Posted: 2/2/2011 12:35:28 PM|
Cream cheese? Um... no.
Ancient Ancestor of Pea
|Posted: 2/2/2011 12:55:49 PM|
I think the texture would be completely different. I wouldn't attempt it.
1 Pea, 2 Pea, Red Pea, Blue Pea
|Posted: 2/2/2011 1:43:22 PM|Okay, I am doing the swagbucks thing and they have these commercial video's to watch for points... Anyway they had some for Philadelphia cream cheese and one of them was for Lasagna! So I guess you can...
Here is the recipe they had:
Sausage & Peppers Lasagna
What you'll need:
1/2 lb. Italian sausage
1 onion, chopped
1/2 cup each chopped green and red peppers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) spaghetti sauce
1/2 cup water
1/2 tsp. dried oregano leaves
12 lasagna noodles, cooked
1-1/2 pkg. (11.2 oz. each) PEPPERIDGE FARMÂ® Garlic Texas
Loc: Dayton (MN)
|Posted: 2/2/2011 1:45:48 PM|
I make a lot of substitutions in recipes as my kitchen can be ingredient challenged at times, but I would not try that one.
Ancient Ancestor of Pea
|Posted: 2/2/2011 1:49:27 PM|
I watched Ina Garten (Barefoot Contessa) make ricotta cheese. It was so easy. My Better Homes and Garden recipe book says if you don't have cream, you can substitute milk and and melted butter.
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Loc: Santa Poco
|Posted: 2/2/2011 2:35:23 PM|
That's like adding mayonnaise to guacamole.
I kid! (But I wouldn't do it.)
|Posted: 2/2/2011 2:38:01 PM|
I just saw this substitution in a magazine last week. Might have been an ad for cream cheese, but I think it would work.
Loc: where seasons change
|Posted: 2/2/2011 2:41:01 PM|
yes you can use the cottage cheese IF you take your stick blender to it and make it smooth!! I did this in a pinch once and the kids asked what I did different and they loved it. DD always wants the cottage cheese in there now. Don't put it in lumpy, blend it first. I'm sure you could blender or food processor it too.
La Pea Boheme
Loc: Drunk on the lawn in a nuclear dawn
|Posted: 2/2/2011 2:41:38 PM|
Oh no, no, no, no!
Gotta kick at the darkness 'til it bleeds daylight. - Bruce Cockburn
The knack of flying is learning how to throw yourself at the ground and miss. - Douglas Adams
|Posted: 2/2/2011 2:45:51 PM|
Funny the way people feel about their food lol.
I would never ever use ricotta it gives me heartburn so bad. I just can not even think about using it.
Loc: Canadian Trailhead
|Posted: 2/2/2011 2:48:03 PM|
I use low fat cottage cheese in lasagne all the time and no one has noticed. I don't use the food processor, I just drain any extra fluid. We all hate cottage cheese, except in lasagna.
Cream cheese in lasagne? ick.
Loc: North Dakota
|Posted: 2/2/2011 2:48:55 PM|
I have a really good lasagna recipe that actually uses cream cheese and sour cream mixed.
Loc: Some where near by!
|Posted: 2/2/2011 2:49:16 PM|
Another vote here for cottage cheese and reg colby cheese! Never used ricotta cause my momma never did!!
Liberally conservative, conservatively liberal
|Posted: 2/2/2011 2:53:12 PM|
I think that would be awful. Just because they both end with the word cheese does not make them equal.
|If you are praying for patience, STOP! God doesn't give us patience. He sends irritants into our life to teach it to us.
Donna in GA on 30 Dec 2009 right here: http://www.twopeasinabucket.com/mb.asp?cmd=display&thread_id=2942846#26514507
That's some high quality nail on the head right there!
Typical Liberal Pea
Loc: Fly Over Country
|Posted: 2/2/2011 2:56:12 PM|
I've used ricotta and I've used cottage cheese. I've never used cream cheese.
True North Strong and Free
Loc: Southern Alberta
|Posted: 2/2/2011 2:59:06 PM|Some lasagna recipes call for a layer of Bechamel sauce (flour, butter, milk). Maybe you could sub that in?
Lasagna with Bechamel Sauce
uniquer than you
Loc: Seattle, WA
|Posted: 2/2/2011 3:06:44 PM|
I'd rather take chunks of cream cheese and roll them in walnuts and then throw them into atowering, quivering, molded jello salad together with tuna, celery and artfully slided boiled eggs than put said cream cheese in lasagna.
Loc: The U.P.
|Posted: 2/2/2011 3:10:19 PM|
Someone already posted the video from Philadelphia with the recipe for the sausage/pepper lasagna. They used cream cheese, and it did look really good on the video.
|Posted: 2/3/2011 5:01:27 AM|No...but then again I would never use ricotta eitherBechamel is the way to go, and so easy to make.
pea'rific teacher Union President
Loc: Western NY
|Posted: 2/3/2011 5:04:01 AM|
Madonna mia!! My Italian grandma just rolled over in her grave.
Some people only dream of angels, I have held one in my arms.
|Posted: 2/3/2011 5:04:36 AM|
According to the ad in a magazine I just read, you can.
|Posted: 2/3/2011 5:18:48 AM|
I would do the bechamel sauce and add normal grated chedder cheese to the roux.
|Posted: 4/3/2011 10:54:00 PM|Hi, my name is Robin, I live in NY, I am new to this site. I really like what I have seen of it so far.
Treston&me, would you please share your recipe for the lasagna made with the mixture of cream cheese and sour cream? It sounds really good. I saw an ad in my magazine about using cream cheese instead of ricotta cheese. It showed a picture but didn't have a recipe. It looked so good. I don't like ricotta cheese so I always use small curd cottage cheese instead.
M o l l y
Loc: Out, standing in my field
|Posted: 4/3/2011 10:55:41 PM|
I grew up with cottage cheese instead of ricotta. It works great. I don't think cream cheese or sour cream would work. They aren't cheese, they are cream basically. You need the cheese.
We are all in this together. One nation, with liberty and justice for all.
Be the change you wish to see in the world.
From everyone who has been given much, much will be demanded;
and from the one who has been entrusted with much, much more
will be asked. - Luke 12:48
|Posted: 4/4/2011 1:52:04 PM|I don't know if I can say the name of the magazine here, Molly, but there is a picture of lasagna in an ad in it that they used cream cheese in instead of ricotta cheese, it looks delicious.
Ancient Ancestor of Pea
Loc: at my computer
|Posted: 4/4/2011 1:57:04 PM|
I make my lasagna without cottage cheese or ricotta cheese, I just use mozzarella. Could you just make it that way?