I like it with just salt and pepper alone, or sometimes with canned pineapple or peach slices. Lately it’s been tomato slices with black pepper and salt. Yummo!
The store brand from Kroger, large curd. I will eat it plain or with almost anything but my favorite combo is with fresh garden tomatoes and cracked black pepper.
It’s a great dip for chips, particularly salt and vinegar chips.
I get low fat cottage cheese (not fat-free). Any brand that’s not made by Amish. I put just about anything on top, or nothing. Lately, I’ve been kinda partial to chives and a little dill and pepper.
Yay, Knudsen’s small curd! Someone used to make it with chives mixed in, but I haven’t seen it for years. Chives go very well in CC, as do small pineapple chunks. Hmm. Maybe some capers mixed in would be worth a try. Or minced red bell peppers. How about minced green chilis?
Lucern (Dominick’s store brand) small curd with a ton of salt. I eat it out of the container. Husband bought Dean’s once (I THINK it was Dean’s) - blech. It had a terrible, chalky consistency. I ended up throwing it out.
When I was growing up, ricotta was almost impossible to find as a regular item, so when my mother did see it, she’d buy it and make lasagna. I don’t think that my father would have found the will to live on if she’d ever served him a lasagna with cottage cheese in it.
Ricotta is expensive, but a lasagna with cottage cheese in it is an offense unto the Flying Spaghetti Monster, and anyone who makes such a dish is doomed to never again taste the joys of garlic bread.
My breakfast this morning was toast topped with a generous portion of cottage cheese, tomato slices, and a runny poached egg. Oh, so yummy.
Borden small curd with HEB pico de gallo on top. I have it every night before bed.
Breakstone’s 2% small curd. I like it with sliced peaches, or mixed with cinammon sugar and vanilla. Tastes like the inside of a pastry. Now I want to try Knudsen’s. Wonder if it’s available in Chicago-land.
Mixed with onion soup = great dip for chips.
Mixed with canned tuna = really interesting tuna salad (add chopped roasted Santa Fe peppers)
Just don’t let cottage cheese freeze. OMG
Knudsen’s is known as Breakstone in this part of the country.
I like to dip cheese puffs.
My friend makes a dip with cottage cheese and avocado that I love. Not sure what else she puts into it, but it’s great.
I it just my tastes , or does it seem to anyone else like Cottage cheese is getting really salty lately?
Mmmm… any brand, any curd, any % of fat.
Sometimes I’ll add honey and black pepper. Sometimes on toast with jam. Sometimes just out of the container.
Breakstone, with pineapple chunks added.
Nancy’s organic is really tasty.
When I want it sweet, I sweat some sliced strawberries with sugar. Toss them on some cottage cheese with a little granola- heaven.
Sometimes I’ll pack some wasa crackers with cottage cheese and guac for lunch. That’s pretty tasty too.
Small curd, plain, in a sandwich (yes, just bread and cottage cheese).
Withpaprika.