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: