Some recipe writers suggest cutting costs by using cottage cheese in place of ricotta, but the former makes a poor substitute. They look similar, but ricotta is creamier, sweeter and more flavoursome.
What is it? Ricotta is a fresh Italian cheese made primarily from whey - a thin, watery byproduct of the process used to make other cheeses.
What to look for? Fresh smelling, white, tiny, moist curds with a soft, creamy texture. Ricotta doesn't
last long in the fridge; signs that it's gone off are a sour smell and a pinkish liquid that separates from the curds.
How is it sold? Usually in small plastic tubs. At cheese counters, they'll scoop it from a larger container and sell it by weight. It is sometimes salted and pressed, which forces out excess liquid and allows it to be stored for longer. Unless a recipe specifies the second type, use fresh ricotta.
What else? Some recipes call for the excess moisture to be drained from fresh ricotta. Put the ricotta in a fine-meshed sieve and set it over a bowl that doesn't touch the bottom of the sieve. Place a sheet of plastic wrap directly on the surface of the ricotta and put the sieve and bowl in the fridge for several hours to let the moisture drain out.