What is it?

A cheese curd product with a mildly salty and tangy flavor, cottage cheese cow’s milk that has been curdled and drained, but not pressed so that some of the whey remains, and it can be eaten on its own. Depending on the mixture of nonfat milk, full fat milk and cream used in the production process, cottage cheese can be labeled as fat free, lowfat, 2% or 4% milkfat. When pressed, it becomes “farmer’s cheese” or “queso blanco.” A creamy, tangy addition to mixed salads and a perfect accompaniment to fresh fruit, cottage cheese is also used to tenderize baked goods in lieu of sour cream.

Don’t have it?

Ricotta cheese or fromage blanc can be used as substitutes.

How to store:

Store in the coldest part of the refrigerator, sealed tightly. preferably upside down, as it helps to preserve freshness. Use opened cottage cheese within a week.

Recipes

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  Recipe

  Cottage Cheese Pancakes with Crème Fraîche & Strawberries

  Sue tossed many a pancake during her eleven happy years as a breakfast cook at Bette’s Oceanview Diner. This is one of her favorite pancake recipes. You’d expect the cheese…

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  Recipe

  Sweet Noodle Kugel

  At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to…

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  Recipe

  Coconut-Almond Spice Buns

  For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun. Also note: The dough for this…

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  Recipe

  Fastest Cinnamon Buns

  For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun.