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Uses for cottage cheese?

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My husband bought the wrong brand of cottage cheese (Trader Joe's) and it just doesn't taste as good to me. Unfortunately, there's a large quantity of it. Any suggestions for using it up? I was thinking as a filling in pasta or something like that?

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  1. How about a cottage cheese pie?

    I haven't tried these yet, but they are on my wish list.

    http://allrecipes.com/Recipe/Cottage-...
    http://allrecipes.com/Recipe/Creamed-...

    1. Two savory options:
      Herbed Goat Cheese Tart
      http://www.epicurious.com/recipes/foo...

      Liptauer Cheese Spread
      http://www.epicurious.com/recipes/foo...

      Note: Liptauer is itself a type of cheese, but it is also the name of a cottage cheese or cream cheese based Hungarian spread. However, the recipe I've shared closely Is the best match I've found for the cottage cheese version that I first encountered at Chez Francois, an Alsatian restaurant in DC. This restaurant has been a fixture on the DC dining scene since the late 1950s and still does an excellent job serving the classics of French and Alsation cuisine. This recipe has triggered a flood of memories of good meals eaten there over the decades. A salute to the founder Francois who died last year at age 91 after having spent his typical day in the kitchen of the restaurant tasting and approving the sauces for dinner service.

      1. ive seen it used in spinach dip before

        1. We love this:
          Break one pound of thin spaghetti into fourths, boil 'til al dente, while
          mixing
          4 eggs,
          2 cups cottage cheese,
          1 cup grated Parmesan,
          a goodly heaping handful of pepperoni slices,
          garlic salt and black pepper to taste
          Mix all together, bake at 350F for 30 minutes.
          I use a 9x13 glass pan, smeared with butter first.
          The eggs and cheeses are flexible--you just want a nice moist casserole.

          1. Pancakes! If you use it as filling for something instead, like pasta, it might be worth draining it if there's lots of whey. Otherwise, it might make your dough soggy.