Substitutions / ricotta cheese
What to use instead of ricotta cheese
Use cottage cheese in equal amounts. Blend it smooth first for a closer texture; slightly tangier and a little more watery than ricotta.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Cottage cheese | 1:1 | Blend it smooth first for a closer texture; slightly tangier and a little more watery than ricotta. |
| Cream cheese | 1:1 | Richer and denser, so it works best in small amounts or when blended with a splash of milk to loosen it. |
| Firm tofu | 1:1 | Crumble or blend for a similar texture; neutral flavor, so season well — works best in savory dishes. |
How much is a cup of ricotta cheese?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh ricotta cheese in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.