Ingredient substitution guide
Best substitutes for ricotta
Best swap for ricotta: Cottage cheese, blend smooth first; 1:1; slightly tangier; use whole-milk or low-fat cottage cheese, nonfat turns watery when baked.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Ricotta?
The best swap for Ricotta is Cottage Cheese, blend smooth first; 1:1; slightly tangier; use whole-milk or low-fat cottage cheese, nonfat turns watery when baked. Another option is Cream Cheese, use 3/4 as much, thin with milk; richer and denser. The table below also lists Mascarpone, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Cottage cheese | blend smooth first; 1:1; slightly tangier; use whole-milk or low-fat cottage cheese, nonfat turns watery when baked |
| Cream cheese | use 3/4 as much, thin with milk; richer and denser |
| Mascarpone | 1:1; richer, less grainy; works well in desserts |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.