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Food 4 Incredibly Delicious Ways to Use Cottage Cheese

00:16  20 october  2019
00:16  20 october  2019 Source:   myrecipes.com

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Cottage cheese gets a bad rap. Some people are only familiar with the fat-free version and think of it as diet food, meant to be mixed with pineapple chunks and not much else. Others are probably put off by the texture, which admittedly looks a little weird but actually tastes pretty great, in my opinion.

13. Layer cottage cheese cream between layers of crepes to pretend you're eating breakfast when you're really eating dessert. Yes, they do seriously contain cottage cheese . Get the recipe. 23. Substitute it and a little skim milk 24. Whisk it into poundcake batter for an incredibly dense dessert.

I am an unapologetic lover of cottage cheese. Large curd and small, there is something about its milky whiteness that I find super satisfying. As someone who needs to eat low-carb, cottage cheese has been a godsend, serving as part of my breakfast routine pretty much daily, a quick hit of protein in the afternoon when needed, and often, when I do not have the bandwidth to think about dinner, provides a good balance to a salad.

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I was raised on afternoon snacks of cottage cheese and applesauce, making a yin yang in a bowl, perfecting the ratio of each on a spoon to get me that sweet/savory hit that I adore. My dad loved his with a few tablespoons of sour cream mixed in, and my husband puts ground pepper on his. Cottage cheese was a stand-out ingredient in my grandmother’s cooking, from her traditional noodle kugel to her “Farmer’s Chop Suey”, a strange salad of cucumber, tomato, onion, and green pepper tossed with cottage cheese and sour cream.

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Cottage cheese is a fresh cheese curd product with a mild flavor. In the past, it was known as "curds and whey." It is not aged. It is made by draining the cheese

Learn how to make cottage cheese in 4 different methods that will surely make you surprised by There are multiple different ways to make cottage cheese , and we are going to cover each one. Since you already saved some cream from the beginning you won’t need to save this to use later in

Not all cottage cheese is created equal. I am not a fan of the dry style, which I find chalky and unpleasant. Nor is overly soupy a good thing for me, I like my curds held together with just enough cream that they slump, but still will stand up in a bowl and not self-level. And full-fat is a necessity. Reduced fat cottage cheese goes to a slickery place I don’t like, and fat-free is downright squeaky. It’s cottage cheese, not triple cream brie, get the good stuff.

But as much as I am a tireless fan of a simple bowl, I also love what cottage cheese can do in your cooking and baking. So, here are some of my favorite ways to use it!

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Pancakes

Adding a scoop or two of cottage cheese to your pancake batter is a glorious thing. It amps up the protein, balancing the carbs and making them the tiniest bit healthier. It makes for little pockets of cheese that go to a cheesecake sort of place that no one will complain about. Same is true for waffles. There are a lot of pancake recipes that specifically call for cottage cheese as an ingredient, but my favorite is the Russian syrniki (or Ukranian syrniky) sort of a thick pancake of cottage cheese lightly coated in flour and pan fried, served with a plum compote or other stewed fruit. They are crispy on the outside and soft and melting within.

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Sure, cottage cheese doesn’t usually make an appearance on cheese boards or get featured in wine pairings, but this dairy delight might actually be the most versatile food in your The ideas below prove that cottage cheese can lend a protein-packed punch to everything from oatmeal to ice cream.

Cottage cheese makes a delicious light breakfast or lunch when served with fruit or a salad. This dish is so simple to make at home that there's no reason I wanted organic cottage cheese , and I feel the most effective way to get organic is to do it yourself. Thanks for this. I wondered about using fresh

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As a stuffing

Whether it is blintzes or ravioli, stuffed shells or lasagna, cottage cheese can be a wonderful star in a creamy stuffed crepe or layered pasta dish. I often use half cottage cheese and half ricotta in recipes that ask for all ricotta because I like the balance and lightness that the cottage cheese brings to the table. And it is a great addition to a mac and cheese if you are trying to lighten up a recipe without losing creamy goodness. And you can make a really good version of gnudi with it.

a piece of cake on a plate: Photo: Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen© Photo: Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen Photo: Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

For baking

Whether it is scones, rolls, pound cake, cheesecake, cookies or even cornbread, cottage cheese is a terrific addition in baking. There are scores of recipes that have you blitz your cottage cheese into a puree and stir it into a dough or batter, replacing some or all of the liquid dairy element (such as milk, buttermilk, yogurt, or sour cream) called for, and the results are delicious. Cottage cheese brings more moisture and lightness than cream cheese, so your treats are less dense, with a hint of tang that is always a welcome addition.

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Easy + Healthy Ways To Enjoy Cottage Cheese . Cottage cheese is much more than a boring diet This smooth whipped cottage cheese is also delicious slathered on a bagel, or pancakes, with jam. One of my favorite ways to use cottage cheese with pasta with less fat and more protein - simple

Raw milk cottage cheese is impossible to find on the market and using organic milk can cost a fortune! If you have a source for raw whole milk or organic milk, you can use it to make buttermilk at a fraction of the cost. Here's how! For more tips on Whole Foods Nutrition Made Simple

a piece of cake sitting on top of a wooden table: Photo by Erin Scott© Photo by Erin Scott Photo by Erin Scott

Surprises

There are a few things I do with cottage cheese that is a bit surprising. I puree it with peanut butter in a one to one ratio for a spread that is still great peanut flavor but a little bit lighter and easier on the calorie count. I mix it with cinnamon and stuff baked apples with it. I mix in grated cucumber and onion and chopped dill for a pseudo tzatziki. And when I’m craving chips and dip but don’t want to indulge in sour cream on top of the decadence of potato chips, I stir some chopped chives or scallions into cottage cheese and scoop away.

The One Key Ingredient Your Macaroni and Cheese Is Missing .
Whether you make it from a box or completely from scratch, the key to an indulgent, flavorful baked macaroni and cheese recipe is nutmeg. Just an 1/8 teaspoon of nutmeg transforms mac and cheese into an even better version of itself. It’s the type of ingredient that will make anyone eating macaroni and cheese with nutmeg wonder what magical addition has made this familiar dish taste so good. Even if you’re not going the whole nine yards by making your own macaroni and cheese, you’ll be amazed at how freshly grated nutmeg can transform a basic box of shells and a powdered white cheddar cheese packet.

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