What is difference between ricotta and cottage cheese?

While both ricotta and cottage cheese are soft, white cheeses, they have some key differences:

Ricotta:

* Made from: Whey, the liquid leftover from making cheese.

* Texture: Smooth and creamy, often with a slightly grainy texture.

* Flavor: Mild, slightly sweet, and often described as "clean" or "fresh."

* Usage: Primarily used in desserts like cheesecake, cannoli, and lasagna, but also used in savory dishes like pasta sauces and salads.

* Fat content: Lower in fat than cottage cheese.

Cottage cheese:

* Made from: Milk curds.

* Texture: More lumpy and moist than ricotta.

* Flavor: Tangy, slightly salty.

* Usage: Often eaten plain as a snack or used in savory dishes like salads, dips, and baked goods.

* Fat content: Can range from low to high, depending on the type.

Here's a table to summarize the key differences:

| Feature | Ricotta | Cottage Cheese |

|---|---|---|

| Made from | Whey | Milk curds |

| Texture | Smooth, creamy, slightly grainy | Lumpy, moist |

| Flavor | Mild, slightly sweet | Tangy, slightly salty |

| Usage | Desserts, savory dishes | Savory dishes, snacks |

| Fat content | Lower | Varies (low to high) |

In essence: Ricotta is a whey cheese with a delicate, almost sweet flavor and a smooth texture, while cottage cheese is a curdled milk cheese with a tangy flavor and a lumpier texture.