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Pot Cheese

j
john304 Aug 14, 2011 08:21 PM

I needed either dry cottage cheese or pot cheese. I could find neither in Bend Oregon. I found that creameries add gums to cottage cheese to give that smooth, creamy taste, but ruin our recipes that need old fastioned cottage cheese. I tried washing cottage cheese. Almost half went down the sink and what was left tasted terrible. Is there a better answer than buying a farm and cow?

  1. j
    jacquelyncoffey Aug 14, 2011 08:53 PM

    Try straining cottage cheese by lining a wire mesh strainer with cheesecloth or a coffee filter and set over a bowl in the refrigerator overnight to drain. Also, I seem to remember (from somewhere in the cobwebs of my brain) that farmer's cheese is basically dry cottage cheese in bar/brick form. I remember buying it in the regular dairy section, near the cream cheese, I think. Ricotta salata (sp?) is dry ricotta, which is similar. Maybe that would work.

    1. m
      magiesmom Aug 15, 2011 05:54 AM

      A couple of times when I have overdrained my homemade ricotta it has seemed like farmer cheese.

      1. j
        jns7 Aug 15, 2011 06:42 AM

        I haven't tried it yet, but Friendship's "large curd" cottage cheese is also identified as pot cheese.
        jns7

        1. j
          john304 Aug 15, 2011 12:41 PM

          Thanks so much for your suggestions. I found that any method of draining didn't work because there was still the gum they add, washing it out just ruined the cheese. Ricotta gave the taste, but missed the texture needed. This is for Kuchen, for German-Russian with their unique recipes. I finally found a store that carries dry cottage cheese here in Bend, Oregon, and hope that will work.

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