tbl cottage cheese

DairyYear-round

Cottage cheese is high in protein and contains significant amounts of B vitamins and minerals such as selenium and phosphorus. It is lower in fat and calories compared to aged cheeses, making it a popular choice in protein-focused and calorie-controlled diets.

About

Cottage cheese is a fresh dairy product made by curdling milk with an acid or rennet and then draining the whey, leaving behind soft, lumpy curds. It originated in Europe and became especially popular in North America and Scandinavia. The product consists of milk solids suspended in a creamy liquid, with a mild, slightly tangy flavor and a characteristically lumpy texture. Varieties range from dry curd (minimal liquid) to creamed versions with different fat contents, from non-fat to full-fat preparations.

Culinary Uses

Cottage cheese is used both as a standalone ingredient and as a component in both savory and sweet dishes. In savory applications, it appears in lasagna, blini, pierogi fillings, and Eastern European cuisine. As a dessert ingredient, it is combined with fruit, honey, and baked goods. It serves as a protein-rich substitute for ricotta in many recipes and is commonly used in low-fat cooking due to its high protein content relative to calories. The texture makes it suitable for spreading on bagels, mixing into smoothies, and baking.

Forms & Preparations

Creamed — Mixed with cream and salt, creating a smoother texture with higher fat content; the most common retail form in North America.
Dry curd — Drained of excess liquid with minimal or no added cream; preferred for cooking applications where texture control is important.
Low-fat — Made with reduced milk fat (typically 1-2%); widely available and popular in health-conscious preparations.
Full-fat — Made from whole milk, offering richer flavor and creamier texture; less common than low-fat versions in retail markets.
Flavored varieties — Mixed with fruit, honey, or other additions for ready-to-eat consumption; popular convenience products.