Dry Curd Cottage Cheese?
Hoping you all can help...I'm Polish, and growing up we used to eat homemade cheese blintzes and pierogis made with dry curd cottage cheese. In Ohio, I recall it was readily available around Lent (and could be found from time to time throughout the year) in the grocery stores. But, I can't seem to find it here, and I have really been dying to make blintzes. I'm in the Old Town area and hopefully don't want to drive too far to get it - but I may, depending on how bad I want them! So - has anyone seen it anywhere?? Help!
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I live on the west coast and my daughter lives in Baltimore. On my last visit to Baltimore she wanted blintzes with dry curd cottage cheese. I looked all over Baltimore, never did find any. I tried the farmer's cheese, it is too creamy but does taste like the dry curd. It looks like I might have to bring dry curd cheese from the west coast on my next visit.
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re: clackamasgirl
There is strip mall that is an international market/grocery on Reisterstown Road just east of Seven Mile Lane (south side of Reisterstown Rd.) that has the dry curd cottage cheese. It is primarily Russian but does have a good measure of other Easter European food. I finally found the dry cottage cheese in Baltimore here after 25 years of searching. I was raised in Berwyn/Cicero by Polish/Bohemian parents. Anything else doesn't taste the same in baking.
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I grew up in Lancaster, PA, where it was always in plentiful supply. My Syrian mother would use it to make Shankleesh, a Syrian cheese that is a rare treat. We also used to make "salad" by combining dry curd cottage cheese with finely chopped veggies, like onions, tomatoes, celery, cucumbers....whatever....and dress it with olive oil. Yum!
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I was doing my Chow dilligence b searching the threads before posting, but I cannot find uses for Dry Curd Cottage Cheese. I bought some last night to add to a vegetable korma - with moderate success. Added protein was what I needed Roberts Dairy (KC,MO) is our supplier.
What else can I make with it? I love the pierogis idea....
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re: stellamystar
other than the cheese pierogis and the blintzes, i think thats the only two things both of my polish grandmothers made...but they are both super delicious! might be good in pancakes (subbing for ricotta), other pastries...hmm
btw i still haven't found it, but i stopped looking really hard anyways. the cheese guy at whole foods looked at me like i was nuts when i asked about it. i know it will pop up somewhere!
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I buy farmer's cheese at the MacGruder's in Kemp Mill. I imagine it is very close to dry curd cottage cheese and they have it year round. The non-fat stuff is amazing--it tastes great and is very low cal. I use it in tons of recipes including savory dishes (like saag paneer) and sweet dishes (like pies). Call the MacGruder's in VA to see if they stock it. If not, you are looking at a 35 minutes ride. Also, there is a Polish sausage and take-out place in Rockville--they might have it.
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Trader Joe's has fresh Ricotta which, while not the same, may be an acceptable substitute as it is much drier than the Supermarket Ricottas. Just a thought.
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I have no experience with dry curd cottage cheese, but could the same effect be had by plopping regular cottage cheese into a strainer or colander, rinsing off the cream, and letting it dry off? Granted, that may not be the most cost-efective option, and the waste of any food may go against one's frugal instincts, but it may be more economical in the big picture than a long journey by car to find "the real thing".
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re: Warthog
No, that doesn't really work, as the curds retain the moisture inside and/or dry out unevenly.
As to the question, I have not seen the kind of dry curd cottage cheese in supermarkets here like we used to have in Indiana, either from the farm or in supermarkets. The only place I have gotten it is from a vendor at the Arlington farmers' market--who, unfortunately, is no longer there. Gee, do I miss that guy and his milk and cheese cheese.
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re: bacchante
I live in Maryland, so I can't tell you specific places to get dry curd cottage cheese in Virginia. However, here, you can find it at Giant supermarkets in areas with a significant Jewish population. Actually, what they carry is Farmer's cheese, which IMHO is better for making blintzes than dry cottage cheese.
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re: Warthog
All cottage cheese starts out as dry curd. Then dairies add cream to it because most customers won't buy the dry curd variety. I live in Virginia, like dry curd best, and have been unable to find dry curd - except at farmers' markets. Field of Grace farms (Remington, Virginia), sells dry curd, made from milk from Jersey cows.
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