<<Disclaimer: Verify this information before applying it to your situation.>> Thanks to all who responded to my question about ricotta cheese. I received several helpful replies about brands and substitutes. Apparently, looking a large stores like Cub Foods is the best bet or just finding a health food store that will order these brands for you. Advice on brands and where to find them: >I buy Stella and Frigo Ricotta ( from the Wisc area). >I have been using Sargenta brand ricotta with no ill effects - Calling dairy companies 800 numbers and asking what vinegar they use in their ricotta cheese was suggested. Some brands have one size that is GF. - Another suggestion was Land o' Lakes. - Looking at large grocery store like Cub Foods or getting local stores to special order GF brands was recommended. Advice on substitutes included the following: >There are recipes to make your own, but it is a lot of trouble. While an >inadequate substitute GF cottage cheese works in some recipes - like lasagne. >In others I have used yogurt cheese - which is easy to make. One list member gave a recipe found in the NY Times with an adaptation. > >7 1/2 cups fresh whole milk >1/2 cup heavy cream >1 cup plain yogurt > >Line a mesh sieve with several layers of cheesecloth. Place in large, >high bowl. > >combine milk, cream & yogurt in pot over high heat and bring to a boil. >Reduce heat and simmer until milk begins to curdle, about 2 min. >Our mixture into cheesecloth lined sieve and let drain until firm, about >1 hr. Then refrigerate > >I suspect that you could probably omit the cream, but may have to >substitue dry milk powder to "beef it up" I hope these can help some of you. Thanks for all the responses. Louise in Columbus