Ricotta substitutes

Drain well, then use 1:1; blend it smooth if you want ricotta's fine texture

Keeps the fat, texture and structure roles.

The standard swap in lasagne. It is saltier and much wetter, so drain it properly or the dish will run, and season the recipe with that salt in mind.

1:1, crumbled fine, with a spoonful of cream stirred through

Keeps the fat, texture and structure roles.

Holds its shape beautifully in a baked dish and has the same mild milkiness, but it is much firmer and drier, hence the cream.

1:1, crumbled

Keeps the fat, texture and structure roles.

Similar fresh-milk flavour and it holds shape well, but it is saltier and drier, so a sweet filling like cannoli will taste wrong.

1:1

Keeps the fat and texture roles; loses structure.

Far richer and much looser, so a filling can run and a cannoli will not hold. The flavour is excellent if the recipe can carry it.

Strain full-fat Greek yogurt for a few hours in muslin, then use 1:1

Keeps the texture and structure roles; loses fat.

Right thickness once strained, but distinctly tangy and much lower in fat, so a baked filling can weep and taste lean.

6 oz cream cheese beaten with 2 tbsp milk per 1 cup ricotta

Keeps the fat, texture and structure roles.

Much denser and tangier, and it sets firm rather than staying granular. Works in a cheesecake, wrong in a light stuffed pasta.

Blend 1 cup firm silken tofu with 1 tbsp lemon juice, 1 tbsp olive oil and a good pinch of salt

Keeps the texture and structure roles; loses fat.

Surprisingly convincing in a baked lasagne where texture matters more than flavour. It has almost no fat, so it tastes lean, and it is no good in a sweet filling.