Lor cheese substitutes

The closest widely available cheese, and made in essentially the same way, from whey rather than whole milk, which is why they share that soft milky character and slightly granular crumb.

Best for

borek fillings, kete and stuffed pastries, haydari and dips, pasta fillings, spreading on bread

Two differences matter. Ricotta holds far more water, so tip it into a fine sieve for 30-60 minutes or press it in a cloth, or the moisture will steam inside your borek and leave the bottom layers pale and wet. It is also sweeter and completely unsalted, where lor carries a light savoury tang, so add salt and a teaspoon of lemon juice per cup and taste. Once drained and seasoned it is genuinely hard to tell apart.

The best texture match on this list. Both are pressed fresh curds with very little cream, which gives them exactly the dry, loose, crumbly body that lor has and that ordinary wet cheeses do not.

Best for

borek fillings, stuffed pastries, savoury pancakes, baked dishes

Because they are low in fat and moisture, they go straight into a filling with no draining, which is a real advantage. Salt levels vary a lot by brand, so taste first: if it is very salty, rinse briefly and drain, and if it is bland add a quarter teaspoon of salt per cup. It reads slightly drier and less creamy than lor, so loosen the filling with a tablespoon of yogurt or one beaten egg per two cups.

The version most supermarkets carry, and usable once you get the liquid out of it, since the curds themselves are mild and milky in the right way.

Best for

borek fillings, baked pastries, dips, savoury fillings

Standard cottage cheese swims in cream dressing, so drain it in a sieve for 30 minutes and press gently with the back of a spoon. The curds are much larger and rubberier than lor, so pulse it two or three times in a food processor or mash it with a fork to break them down. Skipping that leaves visible squeaky lumps in the filling rather than an even layer.

The best flavour approximation of a well-made, lightly salted lor for savoury cooking, because you get the soft milky bulk from the ricotta and the tang and salt from the feta.

Best for

cheese borek, spinach and cheese fillings, stuffed pastries, gozleme

Drain the ricotta first and add no extra salt, since the feta brings plenty. Feta does not soften much in the oven, so the filling has a slightly two-textured quality with soft cheese and small firm flecks in it, which most people read as an improvement rather than a flaw. Use beyaz peynir instead of feta if you have it, for a milder, creamier result.

Fresh, low-fat, gently sour and smooth, which makes it the best option when lor is being used in a dip rather than a pastry.

Best for

haydari, dips and spreads, cheesecake-style fillings, smooth fillings

Quark is smoother and tangier than lor, with none of its slight graininess, so a filling made from it is creamy rather than crumbly and a haydari made from it is bright and yogurt-like. It is also wetter than pressed lor, so drain it for a filling. Its acidity means it needs less lemon than ricotta and a little less salt.

Useful specifically when you need a filling that holds its shape absolutely and gives off no liquid at all in a hot oven.

Best for

borek fillings, baked pastries, stuffed vegetables

Paneer is firm and slightly squeaky, so grated it stays as distinct shreds instead of forming a soft layer, and it is blander than lor with no tang whatsoever. Add a quarter teaspoon of salt and a tablespoon of yogurt per cup to loosen and season it, plus plenty of chopped dill or parsley. Good insurance against a soggy borek, less good if you want a creamy filling.

The dairy-free option, and honestly a decent one in a well-seasoned savoury filling because lor is a mild carrier rather than a strong flavour.

Best for

dairy-free borek, baked savoury pastries, stuffed vegetables

Press it under a weight for 20 minutes, then crumble it with your fingers so the texture is irregular like curd rather than cubed. Season firmly with salt and lemon and add a teaspoon of nutritional yeast per cup for savoury depth, or it tastes flatly beany. It will not taste like cheese to anyone paying attention, but in a buttery borek packed with herbs and onion it works better than you would expect.