[Sca-cooks] ricotta as "fresh cheese"?

[nickiandme at att.net]

<<deleted>>
<<   I'm curious to get responses from this group --
how appropriate is ricotta as a "fresh cheese"
substitute in redactions, in your opinion?  Thought
I might hear from some more cheese-knowledgeable
folks than myself.  After all, blessed are the
cheesemakers.  ;)  :)

              -- Ruth
>>

I've  made fresh cheese and it turned out a heck of a lot more like ricotta 
then cottage cheese.  Of course - I used homoginized - can't seem to find non-
homiginzed around here.

Kateryn