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25 Uses of Cottage Cheese

How to Use Cottage Cheese#2: Cottage Cheese on crackers

I recently overcame my lifelong fear of cottage cheese. Let’s face it: Cottage cheese has a bad reputation. It’s a little chunky, a little soft and I’ve heard the it-looks-like-baby-food observation too many times not to take it into account. But if you can look past all of the excuses you’ve made up for why you won’t like it and try the stuff, you will find that it’s actually delicious. I’m sure you know it as a diet food staple because it’s super high in protein and relatively low in calories, but it’s so much more than that. I now always keep a tub in my fridge and use it in place of ricotta, sour cream or cream cheese.

Cottage cheese is created when you add acid (rennet, lemon juice, vinegar or citric acid) to milk (usually skim milk and cream). It’s usually sold in either small- or large-curd form; for beginners I suggest sticking to the small curd. So channel your inner Little Miss Muffet and dig into these 25 cottage cheese-filled recipes and tips. In no particular order:

  1. The best way to overcome your fear is to make your own with Alton Brown’s Quick Cottage Cheese.
  2. Spread some on a cracker or a piece of toasted bread, sprinkle on a little bit of salt and pepper, then top with your favorite veggies (I usually throw on some tomatoes, too).
  3. Add extra protein to any meal with Cottage Cheese Biscuits.
  4. Guacamole With Cottage Cheese will make you a believer.
  5. You’ve probably heard of ricotta pancakes. Now try Lemon Cottage Cheese Pancakes.
  6. Make good use of fresh sweet corn this summer with Sweet Corn Blintzes With Cottage Cheese Filling.
  7. Diet snack and indulgence in one: Cottage Cheese Ice Cream is low carb and low fat, but high in satisfaction.
  8. Food Network Kitchens’ Cheesy Spinach Baked Penne recipe cuts down on fat and calories by substituting cottage cheese for ricotta, but it makes no sacrifice on flavor.

  9. Add a spoonful while you’re making scrambled eggs. It’ll give you the cheesy flavor you crave with an extra dose of protein.
  10. Paula Deen, the Neelys, Melissa d’Arabian and FNK all add cottage cheese to lasagna recipes.
  11. The Neelys’ Broccoli Cheddar Cornbread makes use of pantry staples like corn muffin mix and frozen broccoli for this classic comfort food.
  12. Mix some cottage cheese into your red sauce next time you’re making pasta for some extra creaminess.
  13. I don’t even need to sell this one: Lemon Marble Cheesecake.
  14. Cooking Channel’s Double Cheese Pita Pizza is a great, no-fuss midweek dinner.

  15. Paula sneaks some cottage cheese into her Cottage Potatoes — the perfect sidekick to meatloaf.
  16. Fun fact: Richard Nixon regularly ate cottage cheese with either pineapple or ketchup.
  17. In a crepe slump? Spice it up with Roti Crepes With Ri-Cottage Cheese, Roasted Apple Chutney and Pickled Radish.
  18. Add in some cottage cheese to your grits right as they’re about to finish cooking for some extra richness.
  19. Sandra Lee stretches your dollar by adding cottage cheese to her Macaroni and Cheese recipe.
  20. If you’re still not a fan of the texture of cottage cheese, whiz it up in a blender or food processor like this Cottage Cheese Pineapple Parfait.
  21. Surprise everyone at your next party with Lighter, Creamy White Bean Dip from FNK.

  22. Go Dutch (Pennsylvania Dutch) and spread some cottage cheese and apple butter on toast for breakfast.
  23. Dave Lieberman’s Noodle Kugel utilizes cottage cheese to lighten up this sweet egg noodle custard.
  24. Aaron McCargo, Jr. removed cottage cheese from the diet food label with his Fried Lasagna Bites recipe.
  25. You’ve got brunch covered with Food Network Magazine’s Vegetable Frittata.

More: 25 Amazing Things to Make with Strawberries

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  9. Dave Stone posted 6 days, 7 hours ago

    I need help. I have tried every which way from Tuesday to make my own cottage cheese. I can NOT get it to curd where the curd is intact after draining and rinsing. I end up with cream cheese (whipped style) every time. It is pretty good but I WANT cottage cheese (large curd preferably). Any suggestion is greatly appreciated. Here is what I do now:
    I use liquid animal rennet 1X. About 1/2 tsp per gallon of milk. 1/2 cup cultured buttermilk. 1 gallon whole milk (not UHT).
    I bring the milk to about 70 F
    Dissolve the rennet in a little water and add and mix
    Add the buttermilk and mix
    Let sit covered 12-18 hours. My resting room temperature is a little high and I am wondering of that is affecting this. It is probably about 85 F
    After 12-18 there is a thick layer of curd at the bottom of the pot and whey floating. I gently cut the curd and reheat to about 110 F.
    Gently drain and rinse in RT water
    Gently drain and rinse in ice water
    Drain
    What I have in my cheese cloth when this is done is smooth cream cheese. No curd evident.

    I have tried more rennet and less rennet to no avail.

    What am I doing wrong???
    Thanks in advance to anyone that can set me on the path to making cottage cheese correctly. Would appreciate a reply directly to my email if possible. davidstone007@hotmail.com

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