Cottage Cheese help!!!

I *love* cottage cheese, but sadly I'm also lactose intolerant. I heard Lactaid makes a cottage cheese, but I haven't found it at my regular grocery store. Maybe at Trader Joe's? Can you freeze cottage cheese?

Have you tried Quark? Smooth and bland.
You can also make a "cheese" by taking youghurt and draining it of some of the whey (water). Line a colander with cheesecloth and let it drip , adding some salt to the result. (It's called Labaney in Arabic). Of course this increases the fat % accordingly.

Cottage is such a weird thing. The curd (lumps) are 0% fat and the creamy sauce-y stuff is a mixture of sour cream fat-adjusted for the number on the label.There are various schools of thought on the ratio of curd to medium but it is all a matter of personal taste.

[ex-cheese-maker and long-time vego (25 years+) speaking.]

I think people eat too much protein anyway. A friend used to quote some old FDA study which had the average (American) person eating 5X more protein than nutritionally necessary and the average vego 2X.

My Dad used to eat cottage cheese with catsup. I've never been able to do that, but I do like cottage cheese. I love it on Triscuit crackers.

I'm curious - what % fat cottage cheese did you buy? I usually go with 1% or 2%; the skim version is just a bit too dry for me.

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Originally Posted by SalsaMTB

I absolutely love my cottage cheese w/ sugar and dill. Just sprinkle in a little sugar and fresh dill, mix it up and it's scrumptious!

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:eek: :eek: :eek:

Fat free cottage cheese on Finn Crisp crackers for lunch. Not runny or slimy at all.

I know it adds sugar and calories, but I always used to like the cottage cheese that came with the little pineapple bits mixed in it already. Convenient too.
Count me as one who really prefers the large curd type. Otherwise, without curds, what's the point of cottage cheese's whole existance? :confused:

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Originally Posted by RedCanny

My Dad used to eat cottage cheese with catsup. I've never been able to do that, but I do like cottage cheese. I love it on Triscuit crackers.

I'm curious - what % fat cottage cheese did you buy? I usually go with 1% or 2%; the skim version is just a bit too dry for me.

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I bought some Organic Nancy's brand, I think. That may be my problem? Idk, I'm a memeber at a co-op! so I try organic stuff alot over the other brands. I know it is not skim

I mix it up with plain yogurt and salsa and eat it with tortilla chips. Plain it's just kind of, well, plain.

I like cottage cheese but only the low fat. The fat free doesn't have the same staying power in terms of staving off hunger and it doesn't taste as good.

I like it OK plain, but like it better w/ketchup. Also, I like it plain with wheat germ (the crunchier kind).

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Originally Posted by bcipam

:eek: :eek: :eek:

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lol...I was raised eating it that way, I guess I never even considered it strange :) Growing up, we always had frozen dill in the house just for the use. When I originally opened this thread, I couldn't believe no one had suggested this!

If you eat cottage cheese, try it! You don't need much sugar, sometimes I don't use any, but it does add a nice sweetness to it.

Quote:

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Originally Posted by SalsaMTB

lol...I was raised eating it that way, I guess I never even considered it strange :) Growing up, we always had frozen dill in the house just for the use. When I originally opened this thread, I couldn't believe no one had suggested this!

If you eat cottage cheese, try it! You don't need much sugar, sometimes I don't use any, but it does add a nice sweetness to it.

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That's like when people look at me weird when I put salt on my sliced melon.
To me the salt is just a "poor man's substitute" for prosciutto! :rolleyes:

Again today I was at a buffet and had some cottage cheese. yum, it was fine. ate it all no nose pinching or additives. I even let it touch the rice and kidney bean salad. It's gotta be the additives! :rolleyes:

Quote:

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Originally Posted by margo49

Have you tried Quark? Smooth and bland.
You can also make a "cheese" by taking youghurt and draining it of some of the whey (water). Line a colander with cheesecloth and let it drip , adding some salt to the result. (It's called Labaney in Arabic). Of course this increases the fat % accordingly.

Cottage is such a weird thing. The curd (lumps) are 0% fat and the creamy sauce-y stuff is a mixture of sour cream fat-adjusted for the number on the label.There are various schools of thought on the ratio of curd to medium but it is all a matter of personal taste.

[ex-cheese-maker and long-time vego (25 years+) speaking.]

I think people eat too much protein anyway. A friend used to quote some old FDA study which had the average (American) person eating 5X more protein than nutritionally necessary and the average vego 2X.

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what are you considering too much protein? does vego = vegetarian octo?

Quote:

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Originally Posted by Lisa S.H.

That's like when people look at me weird when I put salt on my sliced melon.
To me the salt is just a "poor man's substitute" for prosciutto! :rolleyes:

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cantaloupe, honey dew and salt yummy , not on the watermelon though

Quote:

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Originally Posted by SalsaMTB

lol...I was raised eating it that way, I guess I never even considered it strange :) Growing up, we always had frozen dill in the house just for the use. When I originally opened this thread, I couldn't believe no one had suggested this!

If you eat cottage cheese, try it! You don't need much sugar, sometimes I don't use any, but it does add a nice sweetness to it.

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I have some Knudsen's in the frig and some dill pickles so I will give this a try tonight.... but I can't imagine liking it... will report later!

Note it's not the dill that bothers me... it's the sugar!