During a time when high protein diets are gaining well-deserved attention and recipes with ricotta, cottage cheese, yogurt, feta and sour cream are popping up everywhere, it seems like a good time to dig a little deeper into those ingredients and their difference and similarities.
Table of Content
- Fresh Ricotta Cheese
- Ricotta Salata Cheese
- Cottage Cheese
- Farmer Cheese
- Cream Cheese
- Mascarpone Cheese
- Sour Cream
- Creme Fraiche
- Fromage Blanc
- Greek Yogurt
- Overall Differences and Similarities
Table of Content per Substitute
- What type of milk is it made from and how is it made?
- Are there varieties available?
- How long can I keep the product after opening?
- How to use the product.
- Nutritional information.
Fresh Ricotta Cheese
- Most ricotta available in grocery stores is made from whey, the watery part of cow’s milk that remains after the milk has been curdled and strained during the making of other cheeses, like Provolone and Mozzarella. Ricotta means re-cooked in Italian and indeed this cheese is cooked twice. You could say that Ricotta is a result of a no-waste mentality. This cheese is smooth, has a creamy texture (almost pudding like) and a rich, milky, slightly sweet flavor.
- Ricotta is available as whole milk, part-skim and fat-free and can also be made from goat, sheep, and water buffalo milk.
- Freshly made ricotta is highly perishable. It lasts for 2 days in the refrigerator if kept in an airtight container. Commercially prepared ricotta lasts up to 4-5 days once opened. Freezing fresh ricotta is possible, but it may have a slightly altered texture when thawing.
- Ricotta is most often used in savory dishes like lasagna, pasta, casseroles, and has also a great reputation in cannoli and cheesecake. When adding ricotta to sauces it will always look a little grainy; if you want the sauce to be smooth, drain the ricotta in a sieve for a few minutes, until all the excess water is gone. Then press the ricotta through a sieve.
- Ricotta cheese is high in calcium and vitamin B12 and is a good source of protein and vitamin A.
- Italian Ricotta Salata is made from the whey part of the sheep’s milk. Different from fresh ricotta, Ricotta Salata is a cheese that you can cut and slice; it’s pressed, salted (salata in Italian), dried, and aged, resulting in a crumbly cheese that has a relatively dry texture and is somewhat comparable to feta, however it is not stored in brine, like most feta cheeses. Ricotta Salata is sometimes called Italian feta.
- Ricotta Salata cheese may also be available in a pre-crumbled form.
- Ricotta Salata needs to be kept refrigerated and can be kept for a couple of weeks if stored correctly. Freezing Ricotta Salata is not your best option, as its texture may change when thawing.
- Ricotta Salata is used grated over pasta or salads or served on a cheese platter. Pasta alla Norma is a traditional recipe from Sicily and consists of eggplant, tomatoes, basil, and Ricotta Salata.
- Since this cheese is made from sheep’s milk, it contains more fat and more protein than products based on cow’s milk.
- Cottage cheese is a soft fresh cheese made from cow’s milk. Cottage cheese is a cultured product; the individual curds are formed by cutting (similar to cheddaring) rather than just adding an acid and cooking. After the curds are formed, the Cottage cheese will go through a process of rinsing, which removes any lingering whey content.
- Cottage cheese is available in various fat levels, in different curd sizes, a smooth variety and it is available in different flavors.
- Keep unopened Cottage cheese refrigerated until expiration date on the label, once opened, you may keep it for about 1 week. Freezing Cottage cheese is possible, but it may have a slightly altered texture when thawing.
- Cottage cheese can be used in cakes, breakfast dishes like oatmeal, pancakes, omelettes, sauces. The consistency of Cottage cheese is small lumps in a slightly milky liquid. In order to obtain a smooth consistency, whip the cottage cheese in a blender or food processor for 30 seconds or less.
- Cottage cheese is high in protein and calcium, and relatively low in fat.
- Farmer cheese is like a cottage cheese that has been pressed to remove water. It is made when milk is soured or acidified to a point where it can coagulate. It is then cut into curds, drained, and, (this is the difference with cottage cheese) pressed, creating a firmer, drier texture. It is still moist but can be cut.
- Farmer cheese is available in various fat variation and flavor variations. There are also farmer and farmer’s cheeses available that are not cottage-cheese-based. The words farmer cheese or farmer’s cheese are not ‘protected’ terms and mean different things by different people/companies, so be aware.
- Since farmer cheese is a fresh product, it should be kept refrigerated at all times and once the packaging is opened, use within a week. Freezing farmer cheese may result in a slightly dryer and crumblier cheese after thawing.
- Farmer cheese can be used in similar ways as cottage cheese, in breakfast cereal, oatmeal, on toast, as a substitute for fresh ricotta in casseroles and pasta. Since farmer cheese is also a known product in the Eastern European as well as Middle Eastern countries, you will see farmer cheese as a filling in pierogies, a spread, on salads.
- Cream cheese is a fresh cheese, which is defined by the FDA as containing at least 33% fat with a moisture content of 55% or less. Cream cheese is soft, smooth and mild. It is made by adding lactic acid bacteria to cream or a combination of milk and cream, This causes coagulation, like separating curds and whey. The whey is drained and the curds are heated, stabilizers are added, and cream cheese is formed.
- The Philadelphia cream cheese brand is most likely the best known, but there are many alternatives. Cream cheese comes in numerous varieties, such as spread, plant-based, whipped, flavored and fat varieties.
- Since cream cheese is a fat rich dairy product, it should be kept refrigerated at all times and once opened use within about 1 week. Freezing cream cheese will change its texture, so depending on how you want to use it, freezing may be an option.
- Cream cheese can be used in almost everything. Think about sauces, soups, as a spread on bread/bagels, as a frosting, in egg recipes, as a dip etc.
- Mascarpone is also known as Italy’s cream cheese; it is a rich, creamy cheese made from cow’s milk and has an especially high percentage of butterfat, in other words cream. An acid is added to fresh cream to create coagulation. The curds are cooked over a steady heat until they reach the consistency of creme fraiche. Mascarpone manufacturers use citric or tartaric acid to solidify the cream.
- As far as I know there are no fat or flavor varieties of Mascarpone.
- As all other products in this list, Mascarpone has to be kept refrigerated at all times and open tubs can be kept for 1 week, maybe 2. Due to the high fat content it can be come rancid more rapidly than low fat products. Freezing Mascarpone will change its texture, so depending on how you want to use it, freezing may be an option.
- Mascarpone is THE cheese for Tiramisu. You can use it like you would use cream cheese. In sauces, pastas, risotto, desserts, in coffee, on fresh fruit or ice cream instead of whipped cream.
- Sour cream is made by adding lactic acid bacteria to pasteurized cream with at least 18 % milk fat to reach a desired flavor and thickness. The lactic acid produced by the culture, coagulates the protein, thickening the cream and adding the characteristically sour flavor.
- Sour cream is available in various fat varieties, there are also goat milk sour creams and plant-based.
- Keep sour cream in the refrigerator (it does not freeze well). Once the tub is open keep it for 1-3 weeks, since the product is sour is keeps a little longer than other creamy products. Freezing sour cream will change its texture, so depending on how you want to use it, freezing may be an option.
- Usages of sour cream are in savory dishes like soups, casseroles, sandwiches, dressings, baked goods, ice cream, omelettes and smoothies.
- Creme Fraiche is French for “fresh cream”, it’s a thick cultured cream that has been soured/acidified with a bacterial culture, similar to sour cream. It has a high fat content and low protein content which means that is won’t curdle when added to hot dishes.
- There are some manufacturers that make flavored Creme Fraiche.
- Keep Creme Fraiche in the refrigerator (it does not freeze well). Once the tub is open keep it for no more than 1 week. Freezing Creme Fraiche will change its texture, so depending on how you want to use it, freezing may be an option.
- Creme Fraiche works well in recipes you would use sour cream, so soups, casseroles, dressings, baked goods, ice cream, omelettes and smoothies.
- Fromage Blanc is another fresh milk product that comes from France, it’s not widely known and/or produced in the US. It’s tangy, like yogurt, looks creamier than yogurt and is a little thinner, but does not separate as easily as yogurt. Fromage Blanc translates to “white cheese” in French. Made with a bacteria culture working at low temperatures with a bit of rennet added. During production, the milk never goes above body temperature so it is great for anyone wanting to retain the full benefits from raw milk.
- There are companies who produce Fromage Blanc from goat’s milk as well as flavored versions.
- Keep Fromage Blanc in the refrigerator at all times. Once the tub is open keep it for about 5-10 days. Fromage Blanc freezes well and you’ll see hardly any textural changes once thawed.
- Use Fromage Blanc in dips and spreads, dolloped into quiches or frittatas, in casseroles and baked goods.
- Yogurt is made by adding a bacteria combo to heated cow’s milk and and left to sit for several hours at a warm temperature (110-115°F). The bacteria convert the sugar in milk, called lactose, to lactic acid, which thickens the milk and develops its distinctive tart flavor. Greek yogurt is basically a strained yogurt, removing the whey portion, resulting in a thicker consistency while preserving yogurt’s distinctive, sour taste.
- Greek yogurt is available in various fat and flavor varieties. There are also yogurts made from goat and sheep’s milk.
- Greek yogurt can be kept for 7-10 days after opening and should be kept refrigerated at all times. The longer you keep yogurt, the more sour it can become as the bacteria keep on converting the milk sugars.
- I would say that most of the yogurt is consumed during breakfast, but it is also widely used in smoothies, salad dressings, dips, baking, marinades etc.
- Ricotta and all its substitutes (except for Ricotta Salata) are considered fresh cheeses. That means that they are not aged and thus have a limited ‘shelf life’.
- All products look and behave somewhat similarly, but there are differences in the sizes of curds (where applicable). Almost all products have fat varieties.
- All products have to be kept refrigerated at all times, until the expiration date on the packaging. Once opened, the time to continue using them is ranging from a few days to a few weeks, but may be influenced by other products you may have in your fridge.
- In recipes where these ingredients are just one of many, I would say most of them are interchangeable, with the caveat that you may experience subtle changes in flavor (e.g. sour cream is more tangy than ricotta) and in appearances (e.g. Ricotta is grainier than Creme Fraiche or cottage cheese is lumpier than yogurt).
- If you have a recipe where these ingredients play a key role, you may want to try it out because small differences may have a bigger effect on the outcome.
- Nutritionally there are some stark differences. From high protein (Ricotta and Cottage Cheese) to high fat and depending on what you would need/want for your diet, make the right choice.
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CARBOHYDRATES (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
Ricotta Salata Cheese
This cheese is not a true substitute for fresh Ricotta cheese, but is worth mentioning as it shares the same name (Ricotta) and a little bit of extra knowledge never hurts.
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
Cottage Cheese
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
Farmer Cheese
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
Cream Cheese
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
| Original Cream Cheese | 2 | 10 | 1 | 100 |
Mascarpone Cheese
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
| Original Cream Cheese | 2 | 10 | 1 | 100 |
| Mascarpone | 2 | 14 | 0 | 120 |
Sour Cream
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
| Original Cream Cheese | 2 | 10 | 1 | 100 |
| Mascarpone | 2 | 14 | 0 | 120 |
| Sour Cream | 0.9 | 5.9 | 1.2 | 61 |
Creme Fraiche
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
| Original Cream Cheese | 2 | 10 | 1 | 100 |
| Mascarpone | 2 | 14 | 0 | 120 |
| Sour Cream | 0.9 | 5.9 | 1.2 | 61 |
| Creme Fraiche | 0.7 | 12 | 0.7 | 112 |
Fromage Blanc
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
| Original Cream Cheese | 2 | 10 | 1 | 100 |
| Mascarpone | 2 | 14 | 0 | 120 |
| Sour Cream | 0.9 | 5.9 | 1.2 | 61 |
| Creme Fraiche | 0.7 | 12 | 0.7 | 112 |
| Fromage Blanc | 2.2 | 3.1 | 1.1 | 41 |
(Greek) Yogurt
| VALUES PER 1 oz. | PROTEIN (grams) | FAT (grams) | CHO (grams) | Kcal |
| Whole Milk Ricotta | 3.1 | 3.7 | 0.9 | 49 |
| Part Skim Milk Ricotta | 3.2 | 2.2 | 1.5 | 39 |
| Ricotta Salata Cheese | 6 | 7 | 4.5 | 105 |
| Whole Milk Cottage Cheese (4%) | 3.5 | 1.1 | 0.8 | 28 |
| Low Fat Cottage Cheese (2%) | 3.5 | 0.6 | 0.8 | 20 |
| Farmer Cheese | 4 | 2.5 | 0 | 3.5 |
| Original Cream Cheese | 2 | 10 | 1 | 100 |
| Mascarpone | 2 | 14 | 0 | 120 |
| Sour Cream | 0.9 | 5.9 | 1.2 | 61 |
| Creme Fraiche | 0.7 | 12 | 0.7 | 112 |
| Fromage Blanc | 2.2 | 3.1 | 1.1 | 41 |
| Greek Yogurt (full cream) | 1.1 | 2.6 | 1.4 | 33 |
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