HOME > Chowhound > Home Cooking >
May 7, 2007 07:45 AM

Recipes using cottage cheese

I love cottage cheese, and some off brand was on sale at the grocery store yesterday. I tried it and it tastes a little...off. Not like it's spoiled or anything, but just a little watery and not as tangy as the brand I usually buy. It's nonfat, which could be part of the problem.

Does anyone have ideas for how I might be able to use it in a recipe so that the off-ness of the cheese is less noticeable? All I can think of is spanikopita. I'd probably rather have savory ideas than sweet, but anything is welcome.

  1. Click to Upload a photo (10 MB limit)
  1. Sorry only sweet ideas for you. I have seen reduced-fat cheesecake recipes that call for cottage cheese beaten until smooth.
    I also use some in blintzes (cheese-filled crepes) in combo with other cheeses.

    1. How about Cottage Cheese Bread? It's delicious and is a great sandwich bread. There are many recipes if you do a "Google" search.

      Also, I have a couple of friends who don't care for Ricotta cheese and they substitute cottage cheese for the Ricotta cheese in Lasagna.

      1 Reply
      1. re: happyhomemaker

        I forgot about one of my favorite recipes using cottage cheese. Here's a link to allrecipes.com and Rory's Most Wonderful Corn Bread. It's a great bread, very moist, and with the broccoli and cottage cheese added, it's substantial enough for a light lunch.


      2. Here is one for Cottage Cheese and Spinach Gratin

        Vegetable oil for the baking dish
        1 lb. spinach (about 2 bunches or 1 1/2 10-oz. bags)
        5 eggs, beaten
        1/2 C. chopped parsley
        1/2 tsp. dill seeds
        1/2 tsp. ground coriander
        2 C. small-curd cottage cheese (nonfat or low-fat is fine)
        1/2 tsp. salt
        Freshly ground black pepper
        Warm marinara sauce or grated Parmesan cheese (optional)

        Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, and then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 C. of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares. Top with warm marinara sauce and/or grated cheese.

        Makes 6 servings.

        1 Reply
        1. Use it with eggs and smoked Spanish paprika. And believe it or not, you can put it into a tomato based pasta sauce..it will make the sauce creamy, a little like ricotta does. Or in a vegetable-based pasta sauce like garlic and zucchini and basil...don't forget to save the cooking water to smooth out the sauce.

          1. My mom makes lasagna substituting cottage cheese for ricotta. Like it.