topic Re: Cottage cheese question in Kitchen

Cottage cheese question

2zbeach — Sun, 07 Dec 2014 21:38:43 GMT

A recipe I want to try calls for creamy cottage cheese. I've never heard of this before. Is it small curd or it is really called creamy? I've seen whipped and spreadable,but never creamy. Help! Thanks in advance.

Re: Cottage cheese question

Dorothy11 — Sun, 07 Dec 2014 21:43:53 GMT

I think most of what you see in the store is creamy cottage cheese. There is also dry curd cottage cheese, which is more like a farmer's cheese. You don't say what type of recipe you're making, but I probably would not use low fat if its for baking.

Re: Cottage cheese question

JeanLouiseFinch — Sun, 07 Dec 2014 21:52:37 GMT

I think it means just regular ol' cottage cheese.

Re: Cottage cheese question

In-x-s — Sun, 07 Dec 2014 21:53:50 GMT

I have never seen whipped or spreadable cottage cheese. Are you sure you aren't thinking of cream cheese vs. cottage cheese? I think the creamy may mean the 4% milkfat instead of the 2%.

Re: Cottage cheese question

2zbeach — Sun, 07 Dec 2014 21:59:08 GMT

No,there is spreadable cottage cheese,made by Temptees and someone else,name starts with "f". I know what cream cheese it. The recipe says creamy cottage cheese.

Re: Cottage cheese question

madzonie — Mon, 08 Dec 2014 00:04:40 GMT

I've never heard of spreadable cottage cheese, either! Wow...learned something new!

But I think the type referred to in your recipe is just regular cottage cheese. I'd get the small curd as well, and if there is a choice between "regular" and low fat, I'd get the regular. I would think that's more "creamy."

Good luck!

Re: Cottage cheese question

glmama — Mon, 08 Dec 2014 00:23:32 GMT

I think it means just regular, too.

Re: Cottage cheese question

Mindy D — Mon, 08 Dec 2014 01:20:21 GMT

It is cottage cheese with 4% fat and large curd.

Re: Cottage cheese question

Tinkrbl44 — Mon, 08 Dec 2014 01:32:42 GMT

Is there any real difference between large curd and small curd .... besides the size of the curds?

Why is there a differentiation, in the first place?

Re: Cottage cheese question

homedecor1 — Mon, 08 Dec 2014 07:12:24 GMT

I believe tempter makes a smooth cottage cheese my gf uses it to make lots of WW recipes.

Re: Cottage cheese question

Kay SD — Tue, 09 Dec 2014 09:05:27 GMT

What it means is "creamed" cottage cheese. This is the most common variety. But there is such a thing as "dry" cottage cheese, which is the curd without the creamy consistency. If you buy what you think of as normal cottage cheese, you will be fine.

Re: Cottage cheese question

colliegirls — Tue, 09 Dec 2014 13:28:41 GMT

Regular 4% SMALL curd cottage cheese.

Re: Cottage cheese question

RASHIKE — Thu, 11 Dec 2014 08:05:21 GMT

Tinkrbl44, In my opinion for what it's worth the taste is the the same. I've started straining mine thru cheese cloth. I like a dryer, large curd cottage cheese. I then add scallions sliced about 1/4" and then season with fresh cracked pepper and Lowerys salt.

Re: Cottage cheese question

BooBoo2 — Thu, 11 Dec 2014 20:21:30 GMT

There is a really dry cottage cheese on the market. It's "Michigan" brand. I used to like it because the curds are really small and there is no creaminess. I'm not a large curd lover at all.

Now I only buy "Daisy". It is a perfect cottage cheese IMO. The curds are a really nice size; not too small, not too large. It has a perfect amount of creaminess too. I also love that brand for sour cream!