I voted plain, but I wouldn’t say no to large curd with lots of black pepper.
My mother used to give me cottage cheese with pineapple as a treat when I was young, and was a strong advocate of serving it plain with salt and pepper. It’s a comfort food for me.
I get low-sodium cottage cheese from Safeway.
I went all the way out to Lynden, and the only Knudsen they had were these little one in four-packs, and they were flavoured.
The manager happened by and asked me if I’d tried Lucerne. I said I hadn’t, so he gave me a pint of small curd gratis.
I like small curd, and I prefer to stick it in a coffee filter in a sieve for a while before I eat it, let some of the whey come off. As for doctoring, apple butter is awesome, as is peach butter. Sometimes I swirl on a little honey, like with a good Greek yogurt.
I don’t do much by way of savory on its own, but I often eat it with pasta and sauce in a bowl, instead of ricotta. Or mainly because ricotta goes bad faster than I can use it up but cottage cheese doesn’t because I can eat it on its own.
I have never liked any of it until . . .
Last year someone gave me six of those huge tubs of cottage cheese and after giving a couple away I discovered a world of cottage cheese recipes. I was making cookies, breads, biscuits, cheesecakes, enchiladas, lasagnas, sauces and dips. I used every last bit of that cottage cheese.
It was, if I remember correctly, large curd and full fat.
Could explain that 50 lb. weight gain since last year!
Cottage cheese, cottage cheese
Just try it once and you’ll agree
That cottage cheese, cottage cheese
It’s the only cheese guaranteed to please.
A Doper recommended Tabasco on cottage cheese. It’s really good.
I like small curd for recipes because it mixes well. As for eating, it just kinda depends on what I’m in the mood for. I eat it plain, but I may have to try it with pepper.
As for savory/sweet, both are tasty. Sometimes I’ll eat it with fruit on the side (especially berries), but I also like it in pasta dishes. At the cafeteria place I used to work at, one of our side dishes was a plastic container of cottage cheese with a single canned peach half on top. It sounded kinda gross at the time, but now I want to try it (but with fresh peaches, not canned. That part’s still gross).
Hmm. I have a hankering for the stuff now.
Some of you who like salt and pepper on your cottage cheese might like to try what I like.
Celery salt. Really, it’s quite good.
This is one of the very, very few foods I actually prefer in lowfat form. I dunno why - probably an acquired taste as it was all my mother ever bought ( but I somehow never acquired a taste for Tab, fake butter, dry-ass wheatberry bread or any of the other nasties I was forced to consume in my youth ). Anyway for whatever reason the full-fat stuff does nothing for me and large curd distresses me.
I’ll eat it plain or occasionally with black pepper. I can eat it with pineapple, but never do anymore.
with drained mandarin oranges
1:1 with fruit flavored yogurt
Whipped in a blender and in burritos or on chili
used in place of ricotta in lasagna
mixed with bleu cheesed dressing on salad
At Ethiopian restaurants they serve tiny curd cottage cheese with spicy meat stews. It helps cut the heat a bit and smooths out the flavors.
Small curd, all the way. I actually like the curds in large curd, but there’s too much whey and I find it unpleasant.
I like it unadulterated. I don’t like sweet pairings, and savory pairings are unneeded. Maybe a little black pepper.
It also needs to be very cold. I’m not usually very picky regarding food temps, but cottage cheese is one thing that I can’t stand if it gets even close to room temp.
Yeah, that’s why I can’t use large curd in recipes. Whatever it’s in ends up being a soggy, runny mess. Small curd is more…homogenized, I guess.
I suppose I could pop it in a food processor and give it a couple pulses to cut up the curds, but I’d rather just have 'em be smaller in the first place.
I nuke mine for 9 seconds before eating it to take the chill off. I can’t taste it if it’s too cold, plus I have very cold-sensitive teeth.
Me too. Small curd, fresh ground pepper, with sliced tomatoes. Yum!
I usually eat it plain. Small curd, Breakstone or Michigan only.
But I also cook with it some. I like it mixed with pasta with pepper and sometimes with chopped tomatoes and basil. My mom’s scalloped potatoes must be a variation on Gratin Dauphinois. They’re layers of paper-thin sliced potatoes and cottage cheese with a couple of bay leaves. Yum. And one of my very favorites is a Mollie Katzen recipe for red cabbage with dill cottage cheese dumplings. Haven’t made them in ages.
I also use cottage cheese as a dip for potato chips. Sometimes I doctor it up with dill or some type of spice mix, but mostly plain or with pepper. Learned that one from a past roommate.