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Baking cottage cheese?

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forzagto Oct 2, 2007 10:21 AM

Has anyone used cottage cheese for cooking, like using on top of a pizza crust and baking with other toppings? How does the cottage cheese hold up when it is baked, how does it taste. Does it dry out and brown on top or just get nasty? Thanks

  1. operagirl May 1, 2010 11:13 PM

    My mom makes a delicious blintz casserole from Joan Nathan's Jewish Cooking in America. The cottage cheese filling is wonderful! Since cottage cheese has a good amount of salt, it contrasts very well with some jam on top.

    http://operagirlcooks.com

    1. p
      Pampatz Oct 2, 2007 08:18 PM

      Veal or turkey Prince Orloff called for cottage cheese and is a high calorie feast.

      1. mollyomormon Oct 2, 2007 07:16 PM

        I do a low fat (maybe lower fat is the better term) macaroni and cheese where I mix a container of low fat cottage cheese, a container of low fat sour cream, a beaten egg, some mustard to taste, grated sharp cheddar and whatever pasta I'm feeling and bake. The cottage cheese always holds up very well.

        1. orangewasabi Oct 2, 2007 07:06 PM

          I use it mashed with potato cenre in a double baked potato when I am feeling really nostalgic. It releases a lot of water so it needs to be drained first (and higher fat is better).

          1. Candy Oct 2, 2007 11:55 AM

            There was a meat pie I used to make years ago, bisquick crust, burger filling and the topping was fine curd cottage cheese mixed with eggs and fresh chopped chives. Even my brother who professed to hate cottage cheese would wolf that down. It is a good kid friendly or pot-luck friendly dish. I can post the recipe if anyone is interested.

            1. southernitalian Oct 2, 2007 10:46 AM

              My husband's family is in Ireland and they make "lasagna" with cottage cheese. It's awful. Please don't do it! It's not at all like ricotta.

              3 Replies
              1. re: southernitalian
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                forzagto Oct 2, 2007 11:36 AM

                Thanks for heads up. I've used ricotta but thought cottage cheese might be a new option; maybe not though.

                1. re: forzagto
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                  piccola Oct 2, 2007 08:08 PM

                  You can make tasty lasagna with cottage cheese. You need to get _creamed_ cc, though. In fact, I'd recommend using the creamed kind for all your baking - it doesn't separate like the regular kind.

                  1. re: piccola
                    s
                    sivey May 1, 2010 09:03 PM

                    I have used it as is...for ever and it tastes the same as ricotta.... low fat small curd.. same as I munch on for breakfast :)
                    I would give it a shot on something that does not matter (so not for that huge dinner with the boss coming over) because I think you might just like what you end up with!

              2. ChefBoyAreMe Oct 2, 2007 10:38 AM

                I imagine it would behave similarly to ricotta, which is often used to top a "white" pizza, or baked in lasagna or manicotti. In fact, give what you are doing, why not use ricotta?

                1. chocabot Oct 2, 2007 10:38 AM

                  the water seperates from the curds so it's better to go higher fat. also less rubbery than low/no fat. it will dry out and brown if you leave it in long enough. i'd just drain as much of the moisture first.

                  1. f
                    Felixnot Oct 2, 2007 10:36 AM

                    We use cottage cheese whenever we make noodle kugel. Holds up nicely and is creamy. We do mix it with sour cream, so perhaps the added fat helps.

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