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I noticed there are a lot of recipes that call for rocatta or cottage cheese. Both of which I cannot stand lol. Any substitutions anyone can recommend would be appreciated. thank you.
Depending upon the recipe, you might try plain greek yogurt. I know it will work as a substitute for some of those cheese uses, but I’m not sure about all.
For instance, it certainly is a good replacement in dips and I have strained greek yogurt (further than it is already strained) to make more of a yogurt ‘cheese’ which works ‘sorta’ well with my lox – not the same taste as cream cheese, but since sour cream works well with salmon, it’s a pretty good option.
However, if you’re trying to make something ‘like’ lasagna or pizza, I doubt it would work as well. I think anything where you heated it would probably result revert back to more of a yogurt consistency. You might be surprised to try cottage cheese ‘in’ something. I think that the other ingredients would change the way it tastes enough. I know that in the past I had used it to stuff pasta shells (mixed with spinach and nutmeg) and it really didn’t remind me of cottage cheese.
You could also look on the personal menu and just try a different cheese that matched the same exchanges? Again, it depends on what you’re making.
Now that I’ve looked at a few recipes, I doubt the yogurt would work for the burgers or meatballs, However, I think it’s worth a try for the pancakes and baked goods. I know lot’s of people use yogurt in baked goods. It might not work, but if you really hate the results using cottage cheese, it’s worth a try. Although, I bet it’s pretty hard to taste in the end result.
I will also say that I have used yogurt quite successfully in pasta dishes as part of the sauce. I do however usually add some parmesan as well, as the taste is just too ‘plain’ without.
I did a little checking online for ‘similar’ substitues and a few were suggested, but I do not know how they fit into the menu planner here. However, one DID fit in the planner – soft goat cheese. So perhaps giving that a try in recipes. It had the same numbers in the planner as 2% cottage cheese and 2% ricotta.
@nutrionists – I do wonder how some of the cheese options I saw as substitutes would fit into the planner. They are some that people might want to choose if they are making an ethnic food. It would also be helpful to know if you need to substitute with cottage cheese or ricotta when you are making an ethnic recipe.
The other ‘cheese choices’ for cottage cheese or ricotta culinary substitutes were queso fresco and paneer. How would they fit ‘Trim Down’-wise into the exchanges?
Any info on queso fresco or paneer yet? How would they fit into the menu planner or preferably what equivalents of what cheese that IS on the planner would you substitute?
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