Looking for a Cottage Cheese Swap? Consider Ricotta

Rich in protein, low in calories, and full of casein, cottage cheese has long been considered a superfood. It works well on sourdough toast with bagel seasoning for a fast breakfast, can be stirred into tuna for a quick baked potato filling, or mixed with eggs for a filling Spanish omelet. But if you want something with a milder taste and still plenty of protein, ricotta is a good alternative.

Ricotta is made from the whey left over during cheese production, such as when making mozzarella. The liquid is reheated with an acid and strained, which leaves behind soft curds. Unlike cottage cheese, which has a slight tang and a lumpy texture, ricotta is smoother, milkier, and only lightly grainy. A 100 gram serving of whole milk ricotta has nearly 8 grams of protein. Cottage cheese offers a little more, with just over 11 grams in the same amount, but ricotta remains a versatile option for many recipes. Its richer texture and lack of tang can also make dishes creamier. Compared with many other cheeses, it is lower in fat and salt, making it a nutritious substitute.

Ways to use ricotta in high-protein meals

Ricotta is not technically a cheese, but rather a cheese byproduct that is used much like other soft cheeses, including mascarpone, in both sweet and savory dishes. It can be eaten straight from the container just like cottage cheese, though a few additions can make it even better. Try it with fresh peaches, nuts, and a drizzle of honey for a protein-packed breakfast, or stir a spoonful into overnight oats. It also makes scrambled eggs creamier and softer. In savory cooking, ricotta can boost dishes like lasagna by adding protein. You can mix it into the ragù, blend it into béchamel, or spoon it over baked eggs.

It also works well in vegetarian recipes. Add it to eggplant parmigiana, tuck it into spinach cannelloni, or use it as part of the filling for ravioli. For a simple dip, whip ricotta with olive oil, lemon juice, and salt until light and fluffy. Keep it in the fridge and use it on sandwiches, with crisp raw vegetables, or spread on toast. You can even stir ricotta into a boxed cake mix to add protein and create a softer, more tender bake.