Hey foodies!

Chandley

So I want to make this - but I don't like goat cheese. What other kind of cheese do you think I could substitute to make this yummy?

 

https://www.onceuponacuttingboard.com/2011/11/pumpkin-goat-cheese-ravioli_01.html?m=1

YellowUmbrella

Maybe ricotta or cream cheese?

ebat

ricotta

mrs.wildman

Ricotta, or maybe even Neufchatel (fat free cream cheese).

Mrs.Froggianna

Feta's usually my go-to replacement for goat cheese (which I also hate--good to see another hater ) because it's tangy.  But I think I'd go with ricotta or marscapone.  They'll mix evenly throughout the filling without overwhelming the pumpkin flavor.

ryandjens

You could use soy crumbles. You can get them in the produce section. I know a lady who uses them when she uses recipes that call for goat cheese.

fjaril

I think you'd need to add something to it if you went with ricotta or marsc as they are very bland cheeses. Maybe you could use a mixture of cream cheese and feta.

you could try boursin if you like that. or feta for sure

make yoghurt cheese 

drained plain yogurt ("yogurt cheese") crumbles nicely into unheated applications.

My method, which yields a fairly firm texture, is:
1. Line a fine-mesh strainer with a paper towel/ cheese cloth/ coffee filts. Place over measuring cup.
2. Mix yogurt with a tiny bit of salt, herbs, etc. Dump into strainer- don't fill all the "whey" to the top. (oh dear- that was a terrible pun, wasn't it?
3. Fold paper towel over the yogurt to cover completely.
4. Weight down with a clean can if desired (a tomato paste can is my usual go-to) Leave in fridge for at least 24 hours, up to 3 days.

It actually unmolds into a pretty little half-dome.I use full fat, but have done with 2%, but I don't do fat free dairy I'm sure it would work with that too. and you'll get a tang like with goats cheese