Cottage cheese seems to be undergoing a bit of a renaissance. Folks have (re)discovered it and have embraced the tangy tasty cheese in many ways.
I grew up eating in – mostly mixed with fruit, often plain with sugar. I don’t have a preference between large or small curd but I don’t care for low or non fat versions. What is the point? It is also a respectable replacement for ricotta and in many markets less expensive.
Recently Anna over on Cooking The Books prepared 3 different recipes using cottage cheese. Click HERE to go to her channel. The 1970’s Borden Cottage Cheese Cookbook is a great resource if you want to experiment – don’t forget Anna has the full recipes in the description box below the video.
I have to admit I am encouraged by the recipes she chose. What might you try?
