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Nov 22, 2006 01:51 AM

Dry Curd Cottage Cheese

I am trying to find some place that sells dry curd cottage cheese in the greater Los Angeles area. If any one knows of such a place I would appreciate the information greatly.

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  1. If you are looking for farmers cheese, try a kosher store, or jewish store. They usually all carry it, to use in blintzes and cheesecake.

    1 Reply
    1. re: paprkutr

      I used to work at a market on the outskirts of the Fairfax area - farmer's cheese was always for sale.

    2. When I am making blintzes, the only thing that works for the filling is farmers or hoop cheese (everything else is too watery.)

      I can go to Jon's or Superking, and gets hoop cheese for about $4 a pound. It does the trick : )

      1. Yes. Farmer's cheese, hoop cheese, same thing. If more convenient, I have also found it at Gelson's.

        6 Replies
        1. re: Fru

          According to Wikipedia, they differ.

          Hoop cheese is a firm, dry white cheese (queso blanco), different from cottage cheese, and similar to farmer’s cheese, in that most of the liquid is pressed out. It is different from farmer’s cheese in that farmer’s cheese is made with milk, cream and salt, while hoop cheese is made from milk alone.

          1. re: Dogbite Williams

            According to the Cooks Thesaurus hoop cheese can be substituted for farmer's cheese or vice versa:
            "farmer cheese = farmer's cheese = farm cheese = pressed cheese = hoop cheese = baker's cheese"

            1. re: Servorg

              Apple sauce can be substituted for eggs in some recipes, but the end product will taste differently.

              Something that contains cream and salt will taste differently than something that lacks them both.

              1. re: Dogbite Williams

                Adding salt is an easy fix. I'm not sure how much cream one would be getting using one of these cheeses over the other (and whether that would actually offer a different or "enhanced" flavor component is doubtful to me). Wikipedia (when it's accurate) tends to be very detail oriented, but is not offering any guidance here about whether baking with one over the other is going to alter the taste profile of ones final product. YMMV

                1. re: Servorg

                  Servorg, I just pointed out the difference to inform people that actually cook. I don't, so any information you or anybody else who actually cooks can add is welcome..

                  1. re: Servorg

                    I think the big question here is, what is the OP using it for? A salt or non-salty product?

                    As someone who bakes lots (hence the name) I think the most important thing here is water content. Dry cottage cheese is just that. Both hoop and farmers cheese would give the OP the texture they want. Salt can always be adjusted. But water? Not so much!

          2. We split a suggestion on how to make this yourself over to our Home Cooking board, so more home cooking hounds would benefit from it. You can find it here:

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