What Is Cottage Cheese? (Plus How to Cook with It)
Cottage cheese can be a bit polarizing. It has a bad reputation for being bland with an off-putting texture. I was never a cottage cheese person. But I was converted once I tried really good cottage cheese. Although it has a mild flavor, cottage cheese can be just as creamy and delicious as other fresh cheeses like farmer’s cheese or ricotta. It can also be a great addition to dishes you wouldn’t expect, like lasagna or pancakes. It’s so much more than a boring breakfast item. Here, we break down everything you need to know about this underrated dairy gem.
What Is Cottage Cheese?
Cottage cheese is basically cheese curds. It’s a fresh, soft cheese made from cow’s milk with a mild flavor and a creamy, soft texture. Cottage cheese can be eaten straight from the fridge, or used in cooking anywhere you want a boost of creaminess.
How Is Cottage Cheese Made?
Similarly to ricotta cheese, cottage cheese is made by adding enzymes or active cultures to cow’s milk, which converts the milk’s sugars to lactic acid. The lactic acid then separates the milk solids from liquids, creating curds (solids) and whey (liquid).
The curds are then cut into small pieces and drained. Cottage cheese curds are typically packaged with additional cream or milk.
What Does Cottage Cheese Taste Like?
Cottage cheese had a very mild, creamy flavor. That mildness lends itself very well to the addition of other ingredients — like spices or flavorful toppings — or being combined with other ingredients to add creaminess, but not a particularly strong flavor.
The flavor of cottage cheese also depends on the milk used to produce it, with some cheeses being noticeably richer and creamier than others. Low-fat cottage cheese, for example, will have a less creamy flavor and texture than cheese made with whole milk.
Cottage Cheese vs. Ricotta Cheese
Cottage cheese and ricotta are both fresh, soft, creamy cheeses, made via a similar process. One of the biggest differences between ricotta and cottage cheese is the size of the curds, which affects the texture of the cheese. Ricotta is smoother with much smaller curds, while cottage cheese has a larger curd and a “lumpier” texture.
Cottage Cheese Substitutes
The best substitutes for cottage cheese in cooking are other soft fresh cheeses like farmer’s cheese, ricotta, crème fraîche, mascarpone, or quark. If you’re looking for something that offers creaminess and you don’t mind a bit of added tang, sour cream or Greek yogurt also make good substitutes.
How to Store Cottage Cheese
Cottage cheese is best stored in an airtight container in the refrigerator. Refer to the expiration date on the original packaging and discard if the cheese has any sour or off odors.
Ways to Use Cottage Cheese
Cottage cheese can be eaten on its own topped with chopped fruits, jam, herbs, halved cherry tomatoes, chopped scallions, or (my personal favorite) everything bagel seasoning. It also makes a good spread for toast or crackers.
Cottage cheese shines as an ingredient in cooked applications. It has a high tolerance for heat and will remain creamy, where other cheeses — like ricotta, for example — can curdle and become grainy. It makes a great swap for ricotta in dishes like lasagna or baked ziti and pairs well with other flavors as a great creamy base for sauces.
Recipes to Try with Cottage Cheese
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