I'm sure you could. You fail to see my point. Please reread original post.
It's not a matter of them being an attractive woman, it's the matter of them showing too much cleavage.
Put it this way, if she was conservatively dressed, I'd have no problem.
I feel that cottage cheese is best served with some grated cheese served on top. Or perhaps with some fruit mixed in to it and a bit of pepper sprinkled on top.
Except cottage cheese on women. I don't touch that crap.
-silver
Except cottage cheese on women. I don't touch that crap.
-silver
Originally posted by: SilentVixen
Originally posted by: Jero
Originally posted by: SilentVixen
Originally posted by: Jero
true enough.
So...pics?
darn, all the GOOD ones are on my other computer. lol
And where might this "other" computer be located?
Um.... I broke it?
And you didn't back up any data from your computer? shame shame shame
Originally posted by: Jero
Originally posted by: SilentVixen
Originally posted by: Jero
Originally posted by: SilentVixen
Originally posted by: Jero
true enough.
So...pics?
darn, all the GOOD ones are on my other computer. lol
And where might this "other" computer be located?
Um.... I broke it?
And you didn't back up any data from your computer? shame shame shame
I forgot? Lol. excuses, excuses, excuses
Platypus
Lifer
- Apr 26, 2001
- 31,046
- 321
- 136
Here are some ideas for those who can't get enough cottage cheese
the cottage cheese page
an homage to and cheerful rip-off of the great Tuna Page by Deepsquatter
"We didn?t get our forty acres and a mule, but we did get you, C.C." ?George Clinton
Cottage cheese nutrient analysis per 120 g serving (1% fat version):
Energy: 99 cal
Protein: 16 g
Fat: 1.2 g
Carbohydrate: 6.0 g
Many weightlifters badmouth cottage cheese, whining that it tastes bad and can't be used in any recipes (I henceforth declare them crybabies, by the way). To overlook cottage cheese is to do without a great source of lean protein and a versatile food.
Thus, I have made it my mission to convert the heathen.
High in protein, low in fat, easily available even in the crummiest dive of a convenience store, and great as a substitute for higher-fat cheeses or in its own right, cottage cheese is truly the food of the gods. Try a few of these (and send me any that you might have) and see if you can't bring CC into your life too.
A disclaimer: I'm a seat-of-the-pants cook and my quantities are often instinctive. The amounts I have given are just suggestions, since I rarely measure things when I cook. Since I'm assuming we lifters all have our own weird diets, most of these are for one person. Adjust amounts accordingly for more.
cottage cheese potato topper
1/2 cup cottage cheese
Fresh herbs, chopped (suggestion: oregano, basil, chives)
Salt to taste
Splash of lemon juice (optional)
Combine above ingredients in blender. Serve over hot baked potatoes.
bean and avocado salad
1 part chopped cooked green beans
1 part cooked kidney beans
1 part chopped avocado
1 part cottage cheese
Splash of lemon juice
Pinch of salt
Mix all ingredients together and serve cold.
tuna pasta
1/2 cup tuna and cottage cheese mix
1 cup chopped tomatoes
1 tbsp olive oil
Mix and heat for a few minutes over medium heat, stirring often, till flavours combine. Toss with pasta and top with grated Parmigiana. For a variation, try adding salsa.
cottage cheese pasta
1/2 cup cottage cheese
1 cup chopped tomatoes
Plenty of chopped fresh basil
1/2 clove chopped garlic
1 tbsp olive oil
Mix and heat for a few minutes over medium heat till flavours combine, cheese melts a bit, and garlic becomes fragrant. Toss with pasta and top with grated Parmigiana.
super easy breakfast
I have this for breakfast almost every morning. Mix 1 part cottage cheese with 1 part flavoured yogurt of your choice. Looks kind of gross but tastes great. Top with fruit if desired. This is a good starter dish for anyone who doesn't really like cottage cheese.
protein blintz
2 eggs
1/3 cup dry curd cottage cheese
frozen blueberries, defrosted to room temperature (you can use whatever fruit you like here, but I use frozen blueberries since they keep well for long periods when fresh berries aren't in season, and they're not packed in syrup)
Beat eggs and pour into small nonstick frying pan heated over medium heat, as if for an omelet. When the edges begin to firm up, push them towards the centre so that the runny stuff in the middle puddles out and cooks. After doing this once or twice, spoon cottage cheese and blueberries on top. Allow the eggs to set fully. The bottom of the omelet should be golden brown (turn it up with a spatula to check). You can either roll up the omelet into a cylinder like a blintz, or simply slide it off the pan and fold it in half like an omelet. If this isn't sweet enough, try beating a little bit of sugar or sweetener into the eggs beforehand. I don't like it too sweet.
cottage cheese fruit dip
1 cup cottage cheese
2 tablespoons sugar (more or less depending on taste)
1 tsp cinnamon
1/2 tsp vanilla extract
Combine above ingredients in blender. Serve with fruit. For the Ukrainians in the crowd, this is also nice drizzled over poppyseed cake. Or, you can simply mix cottage cheese with cut-up fruit for a nice fruit salad.
tuna and cottage cheese mix
1 part canned tuna
1 part cottage cheese
This mixture is incredibly versatile. Eat it on its own or use it in a sandwich.
tuna melts
Prepare tuna and cottage cheese mix. Spread over pieces of bread (nice multigrain buns cut in half work well for this). Top with sprinkling of grated cheddar cheese (old cheddar gives you the most flavour bang for your buck, and ensures you don't need a lot). Microwave for a minute or so, or grill under broiler (watch it?these burn fast!), till cheese on top is melted.
lasagne
Use cottage cheese in place of ricotta in your favourite lasagne recipe to reduce the overall calories and saturated fat. Regular cottage cheese works better than lowfat cheese here.
tuna and cottage cheese salad
Prepare tuna and cottage cheese mix. Toss with vinaigrette, chopped tomatoes, mixed leafy greens, and whatever other fresh chopped veggies you feel like throwing in. You can even toss in some chopped cooked egg whites if you like. Tastes pretty good on its own or topped with grated Parmigiana (you guessed it, I put the stuff on everything!). As a variation, toss cottage cheese alone with some fresh chopped spinach and shredded red cabbage in a creamy dressing.
Vinaigrette:
(since vinaigrette recipes are as individual as chili recipes, this is merely a suggestion for those of you so culinarily impaired that the thought of prepping your own vinaigrette paralyzes you completely)
1/2 cup olive oil or 1/4 cup olive and 1/4 cup flax seed oil
1/4 cup red cooking wine
1/4 cup lemon juice
1/2 to 1 tsp Dijon mustard (depending on how zesty you like your vinaigrettes?I like them to burn my sinuses)
Pinch of salt and pepper
Pinch of dried basil, oregano, parsley, and/or garlic
Combine all ingredients in a sealed container and shake to blend. You can adjust proportions to taste and add natural yogurt (or even blenderized cottage cheese!) for a creamier texture.
cottage cheese pancakes
This one is really delicious, especially with the addition of the recommended ingredients.
2-3 beaten eggs
1 cup cottage cheese
Honey or a couple of teaspoons of sugar, to taste (a banana will make it naturally sweeter)
1 cup uncooked oatmeal
Optional, highly recommended ingredients:
banana
a sprinkle of cinnamon
a splash of vanilla
Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it's blending, pour in the cottage cheese, then the banana if you're using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes.
reader mail! reader mail!
cottage cheese nachos
fat free cottage cheese
lean or extra lean ground beef)
some tomaotes/green peppers or salsa
some tostito low fat baked sour cream and cheese tortilla chips
Combine all ingredients and you have some healthy nachos! They are awesome, high in protein, low in carb and fat.... try to get as much as possible from the cottage cheese (cottage cheese is the sour cream substitute) and as little as possible from the chips... also, try cottage cheese mixed with microwaved garbanzos and add 1 packet of Equal.....
cottage cheese and "tasteless tuna"
Also, try this discovery: if you boil tuna for 2 minutes in water, it loses about 80-90% of that nasty tuna taste! Just don't eat it hot. Pour cool water over it and drain it so that it is cool and dry and it is almost tasteless! Mix it with cottage cheese and Equal and garbanzo beans and it is perfect!
?Jeff Ward
My favourite breakfast consists of cottage cheese and other stuff. It's taken from one of the Zone recipe books. Anyway here it is:
1/2 cup cottage cheese
1/4 cup plain yogurt
1 cup of frozen blueberries (big plump ones, not pale little ones)
1/3 cup of unsweetened applesauce
1/2 teaspoon of nutmeg or more to your liking
1/2 teaspoon of cinnamon, again to your liking
4 teaspoons of slivered or sliced almonds
1) put the cottage cheese and yogurt in a bowl
2) blend the blueberries (can be misc frozen fruit if market doesn't have any) with the applesauce
3) put the blueberry mix into the above bowl
4) put the nutmeg and cinnamon in the bowl
5) mix it all up
6) dust top with almonds
Delicious!
?Lyndsey Ferguson
I've just got one Cottage cheese recipe. I love it and eat it every day. Just take Cottage chesse and add 3 tsp of sugar and 2 tsp of cocoa for every cup. I think it's better than chocolate milk and doesn't have much more sugar.
?Chris Gold
I love cottage cheese too, and have been enjoying a crazy recipe which I saw on your page for some time now (Chris Gold's recipe, above). I can't believe someone else likes this! I call it "chocolate cheese" and it grosses everybody out! She suggests sugar, but I think it tastes great with 2 packets of equal. You can also add 1/2 tsp vanilla extract if you wanna make it extra yummy. It tastes like chocolate cheesecake!! Another thing I love, love, love is equal parts store bought salsa and cottage cheese as a dip for fat free tortilla chips. This is awesome! I call it "Salsa Con Cottage Queso" and I made it up while living in Texas, feeling sorry for myself while missing out on all that yummy tex-mex. I can eat it just plain with a spoon!!
I take thin sliced turkey (you know, lunch meat style) lay it out flat, put in some cottage cheese, and pickle, of course, roll it up, and eat. Quick, and lots of protein!
?Laurie Jones
I use cottage cheese as a really healthy filling for baked potatoes. Cook the potatoes as usual and then scoop out the flesh. Mix this approximately equal amount of with cottage cheese and season with salt and pepper. Fill the potatoes back up with the mixture and dollop a bit more cottage cheese on top! Healthy, yummy and filling.
?Caroline Middlebrook
My favorite is mixing 1/2 cup of cottage cheese with 1/2 cup of sugar free jello. It's yummy!
?Mary Wasielewski
I offer you a cottage cheese topping for a bagel, or perhaps a filling for a pita or celery stalks: Drop a portion of cottage cheese in some cheese cloth & squeeze, squeeze, squeeze out the liquid. Put it in a bowl with some garlicky Mrs. Dash or your favorite dry herbs/seasonings, and mush it with a fork. This spreads easily over a toasted bagel and won't make it soggy!
?Juliana Williamson-Page
I have never been a cottage cheese fan, however, a great invention that I discovered is mixing a bowl of cottage cheese with fresh fruit and a spoonful of cool whip light. This is a great late night snack that always satisfies my sweet tooth attacks. Try it out, I'm sure you will love it!!
?Sherrill Guinn
cheesecake
2 cups dry curd pressed cottage cheese (fat percentage optional)
3 eggs
1/2 cup yogurt (any percentage of fat)
1/3 cup honey
1 tsp. grated lemon peel
1-2 tsp. vanilla
Preheat oven to 350. Combine ingredients and process until satin smooth. Pour into loaf pan and bake 30 minutes or until edges are slightly browned. Cool and refrigerate for several hours. Top with fresh or cooked drained berries or fruit of choice. Serves 8. 148 calories per serving. 12.65 g of protein, 20.5 g of carbs, 2.5 g of fat. From "Breaking the Vicious Cycle" by Elaine Gottschall.
?Carol Frilegh
Scramble some eggs and just before you are ready to take them out of the pan, add some diced tomatoes and some cottage cheese just long enough to make them warm. The cheese should just start to melt a little but still look like pieces of cottage cheese. (Sounds gross but tastes good.)
?Nancy Hill
So glad to see more uses for my stand-by protein. Like many others I have a recipe that I too stumbled on. It is kind of like a Waldorf salad without the mayo (but you could add it if you wanted to).
1/2 cup cottage cheese
1/4 cup ultra low-fat Cool Whip or equivalent frozen edible oil type topping
1/2 apple cut up
1 tablespoon of Heath bar or Skor bar...caramel bits
slivered almonds or walnuts (optional)
Mix it all together and eat. Leave it overnight and the caramel will blend and it will taste even better. I can't believe that this is good for me. I feel like I cheat every time I eat it.
?Glenda
Hey Krista, I thought I'd let you in on my favorite cottage cheese snack. Take a piece of good, chewy, whole wheat/multigrain bread and toast it to your prefered shade. Layer on some cottage cheese, and then top with some well-drained crushed pineapple. Sprinkle a little ginger over the whole thing, and you've got a very satisfying treat. It's so incredibly good. I hope you like it as much as I like your site, which is lots and lots.
?Tara.
cottage cheese smoothie
Hello Krista, I absolutely love your website! I wanted to pass along this delicious cottage cheese smoothie recipe for your cottage cheese page. It's delicious and filling.....even my kids like it!
In a blender combine:
1/2 cup of cottage cheese (low or nonfat)
1 cup fresh or frozen blueberries
1 cup of milk (low or nonfat)
1 scoop of protein powder (optional)
1 packet of Splenda or sweetner of choice
For those that use flax oil, you can add a tablespoon to this and it doesn't really change the taste. Blend for 1 to minutes, serve and enjoy! Best Regards,
?Alexandra L
Krista, Thanks for your great site. My workout partner and I especially love the cottage cheese page... it is our ultimate food, since we are teachers and need quick, packable lunches. I like Indian food, so I made up a recipe that is sort of Indianish:
.5 cup cottage cheese (non or lowfat)
.5 cup frozen spinach (the kind that comes in a bag can be thrown in while it's still frozen)
.5 cup organic canned lentils
1 t. curry powder
garlic powder and pepper to taste
I throw everything into a tupperware container the night before and just zap it for a couple of minutes in the microwave at lunch and stir. The cheese gets melty and I think it's delicious. It's a good way to get more veggies, protein and fiber, too.
Thanks again,
Alicia Hamilton
christina's two second miracle
1. toast a sourdough or whole wheat English Muffin
2. scoop on 1% or fat free cottage cheese
3. add some hot salsa sauce on top of the cottage cheese...that's it!
Yum Yum Yum Yum
I hope you like it. You can use it on your page if you'd like.
Take care,
Christina
cottage cheese & tortilla stackup
1 lb container cottage cheese
4 oz can diced green chiles
1 egg, beaten (can use 2 if eggs are smallish)
1 dozen or so corn tortillas
grated jack/cheddar cheese
Mix together the cc, chiles and egg(s) in a bowl. Layer tortillas, then mix, then grated cheese in a baking dish and bake at 350F for 30-45 minutes. Serves 6 or so.
vegetarian enchiladas
corn tortillas (heated until pliable)
enchilada sauce (I use the canned variety, easy)
cottage cheese
rice (optional)
green onion
jack cheese
Mix together all ingredients except the tortillas and sauce, then spoon the filling into the tortillas, roll, put in a baking dish, then top with the sauce. Cook at about 350F about 20-30 minutes (until they're heated through, and cheese is all melted)
?Lorianne Rosales
potatoes with cottage cheese sauce
16 or 24 oz lowfat cottage cheese
1 or 2 baked 9or boiled) potatoes
2 or 3 green onions chopped
1 to 2 oz lowfat milk
salt and pepper to taste
Bake potatoes or boil potatoes or heat a can of potatoes. Mix all other ingredients in bowl and keep refrigerated until potatoes are ready. Pour mixture over potatoes and enjoy!
?Frank Utecht
As a side dish or whatever. I take tomatoes from my garden and slice them open like a flower, then put some cottage cheese in the centre, with a little bit of pepper. And bingo! a great tasty little snack/side/whatever. Enjoy!
?Rosie Wysong
make yer own c.c.!
This recipe is drier and not soupy (unless you put cream with it just before you eat it.) If you put the cream on it when you make it then it will sour and be too 'tart' to eat. I prefer it without the cream as that is how my grandmother made it. My recipe is my grandmother's, and makes a small curd cheese. To about two gallons of skimmed milk I add a cup of buttermilk and allow the milk to come to room temperature and sit, covered, for 24 hours. I then gently cut the curd into about half inch cubes and let it rest for about 15 minutes. Then I start to very gently stir and warm the curds. I do this by using a 'double boiler' method where I heat the water gently, raising the temperature about a degree a minute until it gets about 110 F and let it stay there for about thirty minutes. Then raise it to about 120 and keep stirring gently until the curds are 'dry'.... in other words they will shrink up and sink to the bottom of the pot. If you bite into the curd and it is like yogurt it is not done yet. When it is done, strain and rinse with ice cold water and put into cheese cloth and squeeze out the moisture until it is dry enough to suit you. Salt and put into container and refrigerate.
?Donna R Myers-Raybon (a lucky grrl who has her own cows and goats)
better than butter
(bread spread, but I use it on low-sodium rye crisp, etc)
1 pint lowfat cottage cheese
1/4 cup water
4 Tablespoons nonfat dry milk
2 packages ButterBuds (butter flavor mix)
1-3 packages Splenda sweetener (the amount is to your taste preference - can also use Sweet-N-Low or Equal, but I think Splenda tastes better.)
Put all ingredients in the blender. Blend on low and increase speed until smooth. Pour/scrape it all back into the cottage cheese tub and store in refrigerator. This is less than 7 calories per teaspoon. A huge difference from butter or margarine! 2 envelopes of Butter Buds Mix is equal to 1/4 cup of the Butter Buds Sprinkles. Also, Butter Buds has a refridgerator life of only 3 days once it's been liquified, so I blend all the ingredients for this spread but wait to add the Butter Buds as I want to use it. 1/4 cup of the cottage cheese mixture with 1/2 Tablespoon of Butter Buds Sprinkles mixed in at the last minute is the right ratio.
?Gayle W
Time for some horn tootin'! Rave reviews for the cottage cheese page...
Reader Nick Haines writes:
I'm 23 and had never even tried cottage cheese before now. Always figured it was just one of those dieter's foods. I ran across your page tonight while surfing for nutrition info, and came across "The Cottage Cheese Page". Seeing as how the rest of your site seemed to be true (and you weren't selling anything), I figured I'd give this stuff a try. BTW, I have to disagree with the weightlifters who say it tastes bad; I find it has almost no taste at all (That's not necessarily a bad thing). I LOVE tuna, I can eat that stuff right out of the can! So I figured I try the tuna and cottage cheese mix. I was VERY surprised to find that it tasted even BETTER with the cottage cheese!! One $0.50 can of tuna in spring water, and half a cup of cottage cheese turned out to be a whole meal (if you eat 6 small meals, anyway). I looked at the packages and crunched a few numbers and this 1 bowl of tuna funk had just about the right amount of fat for 1 meal, a negligable amount of carbos, and almost 50 grams of protien!!! Who the hell needs expensive (and usually nasty tasting) protein shakes?!?!? I am indebted to you for this awesome tip, and wanted you to know that you work in this web page has not gone unappreciated!
"gross out your friends" breakfast
1/2 cup CC
3 oz tuna
5 or more egg whites (and one yolk if you want)
1/3 cup dry oatmeal
Seasonings (anny good Southerner will use Tony Chachere's or "Tony's")
Mix well, scramble in a skillet. Chow down. Smells bad, tastes great?kinda like fried matzo.
Gracias,
Stephanie
Austin, TX
or, without the tuna if you prefer...
1/2 cup cottage cheese
1/2 cup old fashioned oatmeal (dry not cooked)
2 or 3 packets of Splenda
4 Egg Whites
Put all ingredients in blender. Spray frying pan with Pam Spray. Pour ingredients into frying pan. It makes one big pancake. I usually top it with a low sugar syrup or fruit spread. I sometimes add 1 tsp. of all natural peanut butter to it. It tastes great.
Regards,
Linda L
I love my cottage cheese either plain, but usually mixed with applesauce (kind of like the yogurt style). I don't really like the yogurt style, because it sits heavier than the applesauce. With the applesauce/cc mix, it is a little like a dessert, but very light and tasty! I will try the other recipes as soon as I head to the store! Great webpage!
?Faith
Cottage cheese mixed with dried Cranberries is absolutely delicious! I came upon this one day when I was starving and these were the only two things in the fridge worth eating. I just tried it again and it is still good.
?Bruce Turnbull
Sounds totally gross - but tastes totally killer:
cottage cheesey steel cut blues
1/2 cup cottage cheese
1/2 cup blueberries
¼ cup steel cut oats
¼ cup sugar-free maple syrup
1 tsp Splenda
Mix cold cooked steel cut oats with Maple syrup. Place in bowl or container. Top with cottage cheese sweetened with one packet Splenda, add thawed blueberries. (Sometimes I leave out the blueberries and just to 1/2 cup oats)
stace's waffles
1 egg white
1/2 cup cottage cheese
1/2 cup cup Bob's Redmill 10-grain pancake mix
1 tsp Splenda
½ tsp vanilla extract
¼ cup sugar-free maple syrup
Blend together cottage cheese, egg whites and vanilla (I use a handheld 'stick' blender) Add waffle mix and Splenda and mix til smooth. Mixture is slightly thick. Pour batter in pre-heated waffle iron coated with cooking spray. You MUST spray iron for every batch! Do not overfill! Cook until well browned, these take longer to cook then regular waffles but every iron varies. Serve with syrup.
?Lisa McPherron
cottage cheese pasta
I was looking at your site (it's good!) because I and my partner are getting into weight training. My mother in law is part of a study to see if lifting weights helps lower blood sugar levels for type II diabetes (looks like it does) and she's encouraged us to do it too. As we are too bogged down with the new baby to manage to get to our regular martial arts training we got right into it at once - we just do it at home with free weights.
Anyway, I found your cottage cheese page, and can't believe people don't like it!!
Here's my cottage cheese pasta that's my absolute favorite lunch meal, especially when it's cold and wet as it is now - I'm in Australia by the way.
I get four or five heaping tablespoons of cottage cheese, a couple of heaping tablespoons of freshly grated parmesan cheese, and a garlic clove or two, finely chopped. I also add some Italian (flat-leaved) parsley, finely chopped if we have any. And then I mix in about 300g of pasta - I don't drain it too thoroughly, as that bit of extra liquid helps melt and mush up the cottage cheese a bit. And that's two good large steaming bowlfuls to stave off winter chills.
?Judy
the cottage cheese page
an homage to and cheerful rip-off of the great Tuna Page by Deepsquatter
"We didn?t get our forty acres and a mule, but we did get you, C.C." ?George Clinton
Cottage cheese nutrient analysis per 120 g serving (1% fat version):
Energy: 99 cal
Protein: 16 g
Fat: 1.2 g
Carbohydrate: 6.0 g
Many weightlifters badmouth cottage cheese, whining that it tastes bad and can't be used in any recipes (I henceforth declare them crybabies, by the way). To overlook cottage cheese is to do without a great source of lean protein and a versatile food.
Thus, I have made it my mission to convert the heathen.
High in protein, low in fat, easily available even in the crummiest dive of a convenience store, and great as a substitute for higher-fat cheeses or in its own right, cottage cheese is truly the food of the gods. Try a few of these (and send me any that you might have) and see if you can't bring CC into your life too.
A disclaimer: I'm a seat-of-the-pants cook and my quantities are often instinctive. The amounts I have given are just suggestions, since I rarely measure things when I cook. Since I'm assuming we lifters all have our own weird diets, most of these are for one person. Adjust amounts accordingly for more.
cottage cheese potato topper
1/2 cup cottage cheese
Fresh herbs, chopped (suggestion: oregano, basil, chives)
Salt to taste
Splash of lemon juice (optional)
Combine above ingredients in blender. Serve over hot baked potatoes.
bean and avocado salad
1 part chopped cooked green beans
1 part cooked kidney beans
1 part chopped avocado
1 part cottage cheese
Splash of lemon juice
Pinch of salt
Mix all ingredients together and serve cold.
tuna pasta
1/2 cup tuna and cottage cheese mix
1 cup chopped tomatoes
1 tbsp olive oil
Mix and heat for a few minutes over medium heat, stirring often, till flavours combine. Toss with pasta and top with grated Parmigiana. For a variation, try adding salsa.
cottage cheese pasta
1/2 cup cottage cheese
1 cup chopped tomatoes
Plenty of chopped fresh basil
1/2 clove chopped garlic
1 tbsp olive oil
Mix and heat for a few minutes over medium heat till flavours combine, cheese melts a bit, and garlic becomes fragrant. Toss with pasta and top with grated Parmigiana.
super easy breakfast
I have this for breakfast almost every morning. Mix 1 part cottage cheese with 1 part flavoured yogurt of your choice. Looks kind of gross but tastes great. Top with fruit if desired. This is a good starter dish for anyone who doesn't really like cottage cheese.
protein blintz
2 eggs
1/3 cup dry curd cottage cheese
frozen blueberries, defrosted to room temperature (you can use whatever fruit you like here, but I use frozen blueberries since they keep well for long periods when fresh berries aren't in season, and they're not packed in syrup)
Beat eggs and pour into small nonstick frying pan heated over medium heat, as if for an omelet. When the edges begin to firm up, push them towards the centre so that the runny stuff in the middle puddles out and cooks. After doing this once or twice, spoon cottage cheese and blueberries on top. Allow the eggs to set fully. The bottom of the omelet should be golden brown (turn it up with a spatula to check). You can either roll up the omelet into a cylinder like a blintz, or simply slide it off the pan and fold it in half like an omelet. If this isn't sweet enough, try beating a little bit of sugar or sweetener into the eggs beforehand. I don't like it too sweet.
cottage cheese fruit dip
1 cup cottage cheese
2 tablespoons sugar (more or less depending on taste)
1 tsp cinnamon
1/2 tsp vanilla extract
Combine above ingredients in blender. Serve with fruit. For the Ukrainians in the crowd, this is also nice drizzled over poppyseed cake. Or, you can simply mix cottage cheese with cut-up fruit for a nice fruit salad.
tuna and cottage cheese mix
1 part canned tuna
1 part cottage cheese
This mixture is incredibly versatile. Eat it on its own or use it in a sandwich.
tuna melts
Prepare tuna and cottage cheese mix. Spread over pieces of bread (nice multigrain buns cut in half work well for this). Top with sprinkling of grated cheddar cheese (old cheddar gives you the most flavour bang for your buck, and ensures you don't need a lot). Microwave for a minute or so, or grill under broiler (watch it?these burn fast!), till cheese on top is melted.
lasagne
Use cottage cheese in place of ricotta in your favourite lasagne recipe to reduce the overall calories and saturated fat. Regular cottage cheese works better than lowfat cheese here.
tuna and cottage cheese salad
Prepare tuna and cottage cheese mix. Toss with vinaigrette, chopped tomatoes, mixed leafy greens, and whatever other fresh chopped veggies you feel like throwing in. You can even toss in some chopped cooked egg whites if you like. Tastes pretty good on its own or topped with grated Parmigiana (you guessed it, I put the stuff on everything!). As a variation, toss cottage cheese alone with some fresh chopped spinach and shredded red cabbage in a creamy dressing.
Vinaigrette:
(since vinaigrette recipes are as individual as chili recipes, this is merely a suggestion for those of you so culinarily impaired that the thought of prepping your own vinaigrette paralyzes you completely)
1/2 cup olive oil or 1/4 cup olive and 1/4 cup flax seed oil
1/4 cup red cooking wine
1/4 cup lemon juice
1/2 to 1 tsp Dijon mustard (depending on how zesty you like your vinaigrettes?I like them to burn my sinuses)
Pinch of salt and pepper
Pinch of dried basil, oregano, parsley, and/or garlic
Combine all ingredients in a sealed container and shake to blend. You can adjust proportions to taste and add natural yogurt (or even blenderized cottage cheese!) for a creamier texture.
cottage cheese pancakes
This one is really delicious, especially with the addition of the recommended ingredients.
2-3 beaten eggs
1 cup cottage cheese
Honey or a couple of teaspoons of sugar, to taste (a banana will make it naturally sweeter)
1 cup uncooked oatmeal
Optional, highly recommended ingredients:
banana
a sprinkle of cinnamon
a splash of vanilla
Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it's blending, pour in the cottage cheese, then the banana if you're using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes.
reader mail! reader mail!
cottage cheese nachos
fat free cottage cheese
lean or extra lean ground beef)
some tomaotes/green peppers or salsa
some tostito low fat baked sour cream and cheese tortilla chips
Combine all ingredients and you have some healthy nachos! They are awesome, high in protein, low in carb and fat.... try to get as much as possible from the cottage cheese (cottage cheese is the sour cream substitute) and as little as possible from the chips... also, try cottage cheese mixed with microwaved garbanzos and add 1 packet of Equal.....
cottage cheese and "tasteless tuna"
Also, try this discovery: if you boil tuna for 2 minutes in water, it loses about 80-90% of that nasty tuna taste! Just don't eat it hot. Pour cool water over it and drain it so that it is cool and dry and it is almost tasteless! Mix it with cottage cheese and Equal and garbanzo beans and it is perfect!
?Jeff Ward
My favourite breakfast consists of cottage cheese and other stuff. It's taken from one of the Zone recipe books. Anyway here it is:
1/2 cup cottage cheese
1/4 cup plain yogurt
1 cup of frozen blueberries (big plump ones, not pale little ones)
1/3 cup of unsweetened applesauce
1/2 teaspoon of nutmeg or more to your liking
1/2 teaspoon of cinnamon, again to your liking
4 teaspoons of slivered or sliced almonds
1) put the cottage cheese and yogurt in a bowl
2) blend the blueberries (can be misc frozen fruit if market doesn't have any) with the applesauce
3) put the blueberry mix into the above bowl
4) put the nutmeg and cinnamon in the bowl
5) mix it all up
6) dust top with almonds
Delicious!
?Lyndsey Ferguson
I've just got one Cottage cheese recipe. I love it and eat it every day. Just take Cottage chesse and add 3 tsp of sugar and 2 tsp of cocoa for every cup. I think it's better than chocolate milk and doesn't have much more sugar.
?Chris Gold
I love cottage cheese too, and have been enjoying a crazy recipe which I saw on your page for some time now (Chris Gold's recipe, above). I can't believe someone else likes this! I call it "chocolate cheese" and it grosses everybody out! She suggests sugar, but I think it tastes great with 2 packets of equal. You can also add 1/2 tsp vanilla extract if you wanna make it extra yummy. It tastes like chocolate cheesecake!! Another thing I love, love, love is equal parts store bought salsa and cottage cheese as a dip for fat free tortilla chips. This is awesome! I call it "Salsa Con Cottage Queso" and I made it up while living in Texas, feeling sorry for myself while missing out on all that yummy tex-mex. I can eat it just plain with a spoon!!
I take thin sliced turkey (you know, lunch meat style) lay it out flat, put in some cottage cheese, and pickle, of course, roll it up, and eat. Quick, and lots of protein!
?Laurie Jones
I use cottage cheese as a really healthy filling for baked potatoes. Cook the potatoes as usual and then scoop out the flesh. Mix this approximately equal amount of with cottage cheese and season with salt and pepper. Fill the potatoes back up with the mixture and dollop a bit more cottage cheese on top! Healthy, yummy and filling.
?Caroline Middlebrook
My favorite is mixing 1/2 cup of cottage cheese with 1/2 cup of sugar free jello. It's yummy!
?Mary Wasielewski
I offer you a cottage cheese topping for a bagel, or perhaps a filling for a pita or celery stalks: Drop a portion of cottage cheese in some cheese cloth & squeeze, squeeze, squeeze out the liquid. Put it in a bowl with some garlicky Mrs. Dash or your favorite dry herbs/seasonings, and mush it with a fork. This spreads easily over a toasted bagel and won't make it soggy!
?Juliana Williamson-Page
I have never been a cottage cheese fan, however, a great invention that I discovered is mixing a bowl of cottage cheese with fresh fruit and a spoonful of cool whip light. This is a great late night snack that always satisfies my sweet tooth attacks. Try it out, I'm sure you will love it!!
?Sherrill Guinn
cheesecake
2 cups dry curd pressed cottage cheese (fat percentage optional)
3 eggs
1/2 cup yogurt (any percentage of fat)
1/3 cup honey
1 tsp. grated lemon peel
1-2 tsp. vanilla
Preheat oven to 350. Combine ingredients and process until satin smooth. Pour into loaf pan and bake 30 minutes or until edges are slightly browned. Cool and refrigerate for several hours. Top with fresh or cooked drained berries or fruit of choice. Serves 8. 148 calories per serving. 12.65 g of protein, 20.5 g of carbs, 2.5 g of fat. From "Breaking the Vicious Cycle" by Elaine Gottschall.
?Carol Frilegh
Scramble some eggs and just before you are ready to take them out of the pan, add some diced tomatoes and some cottage cheese just long enough to make them warm. The cheese should just start to melt a little but still look like pieces of cottage cheese. (Sounds gross but tastes good.)
?Nancy Hill
So glad to see more uses for my stand-by protein. Like many others I have a recipe that I too stumbled on. It is kind of like a Waldorf salad without the mayo (but you could add it if you wanted to).
1/2 cup cottage cheese
1/4 cup ultra low-fat Cool Whip or equivalent frozen edible oil type topping
1/2 apple cut up
1 tablespoon of Heath bar or Skor bar...caramel bits
slivered almonds or walnuts (optional)
Mix it all together and eat. Leave it overnight and the caramel will blend and it will taste even better. I can't believe that this is good for me. I feel like I cheat every time I eat it.
?Glenda
Hey Krista, I thought I'd let you in on my favorite cottage cheese snack. Take a piece of good, chewy, whole wheat/multigrain bread and toast it to your prefered shade. Layer on some cottage cheese, and then top with some well-drained crushed pineapple. Sprinkle a little ginger over the whole thing, and you've got a very satisfying treat. It's so incredibly good. I hope you like it as much as I like your site, which is lots and lots.
?Tara.
cottage cheese smoothie
Hello Krista, I absolutely love your website! I wanted to pass along this delicious cottage cheese smoothie recipe for your cottage cheese page. It's delicious and filling.....even my kids like it!
In a blender combine:
1/2 cup of cottage cheese (low or nonfat)
1 cup fresh or frozen blueberries
1 cup of milk (low or nonfat)
1 scoop of protein powder (optional)
1 packet of Splenda or sweetner of choice
For those that use flax oil, you can add a tablespoon to this and it doesn't really change the taste. Blend for 1 to minutes, serve and enjoy! Best Regards,
?Alexandra L
Krista, Thanks for your great site. My workout partner and I especially love the cottage cheese page... it is our ultimate food, since we are teachers and need quick, packable lunches. I like Indian food, so I made up a recipe that is sort of Indianish:
.5 cup cottage cheese (non or lowfat)
.5 cup frozen spinach (the kind that comes in a bag can be thrown in while it's still frozen)
.5 cup organic canned lentils
1 t. curry powder
garlic powder and pepper to taste
I throw everything into a tupperware container the night before and just zap it for a couple of minutes in the microwave at lunch and stir. The cheese gets melty and I think it's delicious. It's a good way to get more veggies, protein and fiber, too.
Thanks again,
Alicia Hamilton
christina's two second miracle
1. toast a sourdough or whole wheat English Muffin
2. scoop on 1% or fat free cottage cheese
3. add some hot salsa sauce on top of the cottage cheese...that's it!
Yum Yum Yum Yum
I hope you like it. You can use it on your page if you'd like.
Take care,
Christina
cottage cheese & tortilla stackup
1 lb container cottage cheese
4 oz can diced green chiles
1 egg, beaten (can use 2 if eggs are smallish)
1 dozen or so corn tortillas
grated jack/cheddar cheese
Mix together the cc, chiles and egg(s) in a bowl. Layer tortillas, then mix, then grated cheese in a baking dish and bake at 350F for 30-45 minutes. Serves 6 or so.
vegetarian enchiladas
corn tortillas (heated until pliable)
enchilada sauce (I use the canned variety, easy)
cottage cheese
rice (optional)
green onion
jack cheese
Mix together all ingredients except the tortillas and sauce, then spoon the filling into the tortillas, roll, put in a baking dish, then top with the sauce. Cook at about 350F about 20-30 minutes (until they're heated through, and cheese is all melted)
?Lorianne Rosales
potatoes with cottage cheese sauce
16 or 24 oz lowfat cottage cheese
1 or 2 baked 9or boiled) potatoes
2 or 3 green onions chopped
1 to 2 oz lowfat milk
salt and pepper to taste
Bake potatoes or boil potatoes or heat a can of potatoes. Mix all other ingredients in bowl and keep refrigerated until potatoes are ready. Pour mixture over potatoes and enjoy!
?Frank Utecht
As a side dish or whatever. I take tomatoes from my garden and slice them open like a flower, then put some cottage cheese in the centre, with a little bit of pepper. And bingo! a great tasty little snack/side/whatever. Enjoy!
?Rosie Wysong
make yer own c.c.!
This recipe is drier and not soupy (unless you put cream with it just before you eat it.) If you put the cream on it when you make it then it will sour and be too 'tart' to eat. I prefer it without the cream as that is how my grandmother made it. My recipe is my grandmother's, and makes a small curd cheese. To about two gallons of skimmed milk I add a cup of buttermilk and allow the milk to come to room temperature and sit, covered, for 24 hours. I then gently cut the curd into about half inch cubes and let it rest for about 15 minutes. Then I start to very gently stir and warm the curds. I do this by using a 'double boiler' method where I heat the water gently, raising the temperature about a degree a minute until it gets about 110 F and let it stay there for about thirty minutes. Then raise it to about 120 and keep stirring gently until the curds are 'dry'.... in other words they will shrink up and sink to the bottom of the pot. If you bite into the curd and it is like yogurt it is not done yet. When it is done, strain and rinse with ice cold water and put into cheese cloth and squeeze out the moisture until it is dry enough to suit you. Salt and put into container and refrigerate.
?Donna R Myers-Raybon (a lucky grrl who has her own cows and goats)
better than butter
(bread spread, but I use it on low-sodium rye crisp, etc)
1 pint lowfat cottage cheese
1/4 cup water
4 Tablespoons nonfat dry milk
2 packages ButterBuds (butter flavor mix)
1-3 packages Splenda sweetener (the amount is to your taste preference - can also use Sweet-N-Low or Equal, but I think Splenda tastes better.)
Put all ingredients in the blender. Blend on low and increase speed until smooth. Pour/scrape it all back into the cottage cheese tub and store in refrigerator. This is less than 7 calories per teaspoon. A huge difference from butter or margarine! 2 envelopes of Butter Buds Mix is equal to 1/4 cup of the Butter Buds Sprinkles. Also, Butter Buds has a refridgerator life of only 3 days once it's been liquified, so I blend all the ingredients for this spread but wait to add the Butter Buds as I want to use it. 1/4 cup of the cottage cheese mixture with 1/2 Tablespoon of Butter Buds Sprinkles mixed in at the last minute is the right ratio.
?Gayle W
Time for some horn tootin'! Rave reviews for the cottage cheese page...
Reader Nick Haines writes:
I'm 23 and had never even tried cottage cheese before now. Always figured it was just one of those dieter's foods. I ran across your page tonight while surfing for nutrition info, and came across "The Cottage Cheese Page". Seeing as how the rest of your site seemed to be true (and you weren't selling anything), I figured I'd give this stuff a try. BTW, I have to disagree with the weightlifters who say it tastes bad; I find it has almost no taste at all (That's not necessarily a bad thing). I LOVE tuna, I can eat that stuff right out of the can! So I figured I try the tuna and cottage cheese mix. I was VERY surprised to find that it tasted even BETTER with the cottage cheese!! One $0.50 can of tuna in spring water, and half a cup of cottage cheese turned out to be a whole meal (if you eat 6 small meals, anyway). I looked at the packages and crunched a few numbers and this 1 bowl of tuna funk had just about the right amount of fat for 1 meal, a negligable amount of carbos, and almost 50 grams of protien!!! Who the hell needs expensive (and usually nasty tasting) protein shakes?!?!? I am indebted to you for this awesome tip, and wanted you to know that you work in this web page has not gone unappreciated!
"gross out your friends" breakfast
1/2 cup CC
3 oz tuna
5 or more egg whites (and one yolk if you want)
1/3 cup dry oatmeal
Seasonings (anny good Southerner will use Tony Chachere's or "Tony's")
Mix well, scramble in a skillet. Chow down. Smells bad, tastes great?kinda like fried matzo.
Gracias,
Stephanie
Austin, TX
or, without the tuna if you prefer...
1/2 cup cottage cheese
1/2 cup old fashioned oatmeal (dry not cooked)
2 or 3 packets of Splenda
4 Egg Whites
Put all ingredients in blender. Spray frying pan with Pam Spray. Pour ingredients into frying pan. It makes one big pancake. I usually top it with a low sugar syrup or fruit spread. I sometimes add 1 tsp. of all natural peanut butter to it. It tastes great.
Regards,
Linda L
I love my cottage cheese either plain, but usually mixed with applesauce (kind of like the yogurt style). I don't really like the yogurt style, because it sits heavier than the applesauce. With the applesauce/cc mix, it is a little like a dessert, but very light and tasty! I will try the other recipes as soon as I head to the store! Great webpage!
?Faith
Cottage cheese mixed with dried Cranberries is absolutely delicious! I came upon this one day when I was starving and these were the only two things in the fridge worth eating. I just tried it again and it is still good.
?Bruce Turnbull
Sounds totally gross - but tastes totally killer:
cottage cheesey steel cut blues
1/2 cup cottage cheese
1/2 cup blueberries
¼ cup steel cut oats
¼ cup sugar-free maple syrup
1 tsp Splenda
Mix cold cooked steel cut oats with Maple syrup. Place in bowl or container. Top with cottage cheese sweetened with one packet Splenda, add thawed blueberries. (Sometimes I leave out the blueberries and just to 1/2 cup oats)
stace's waffles
1 egg white
1/2 cup cottage cheese
1/2 cup cup Bob's Redmill 10-grain pancake mix
1 tsp Splenda
½ tsp vanilla extract
¼ cup sugar-free maple syrup
Blend together cottage cheese, egg whites and vanilla (I use a handheld 'stick' blender) Add waffle mix and Splenda and mix til smooth. Mixture is slightly thick. Pour batter in pre-heated waffle iron coated with cooking spray. You MUST spray iron for every batch! Do not overfill! Cook until well browned, these take longer to cook then regular waffles but every iron varies. Serve with syrup.
?Lisa McPherron
cottage cheese pasta
I was looking at your site (it's good!) because I and my partner are getting into weight training. My mother in law is part of a study to see if lifting weights helps lower blood sugar levels for type II diabetes (looks like it does) and she's encouraged us to do it too. As we are too bogged down with the new baby to manage to get to our regular martial arts training we got right into it at once - we just do it at home with free weights.
Anyway, I found your cottage cheese page, and can't believe people don't like it!!
Here's my cottage cheese pasta that's my absolute favorite lunch meal, especially when it's cold and wet as it is now - I'm in Australia by the way.
I get four or five heaping tablespoons of cottage cheese, a couple of heaping tablespoons of freshly grated parmesan cheese, and a garlic clove or two, finely chopped. I also add some Italian (flat-leaved) parsley, finely chopped if we have any. And then I mix in about 300g of pasta - I don't drain it too thoroughly, as that bit of extra liquid helps melt and mush up the cottage cheese a bit. And that's two good large steaming bowlfuls to stave off winter chills.
?Judy
Originally posted by: SilentVixen
Originally posted by: Jero
Originally posted by: SilentVixen
Originally posted by: Jero
Originally posted by: SilentVixen
Originally posted by: Jero
true enough.
So...pics?
darn, all the GOOD ones are on my other computer. lol
And where might this "other" computer be located?
Um.... I broke it?
And you didn't back up any data from your computer? shame shame shame
I forgot? Lol. excuses, excuses, excuses
Riiiiiight....
please turn in your geek-card
Platypus
Lifer
- Apr 26, 2001
- 31,046
- 321
- 136
Fast & Easy Cottage Cheese Combos
From Estella Juarez,
Your Guide to Bodybuilding.
FREE Newsletter. Sign Up Now!
High Protein Snack Ideas
If you want to look in the mirror and see a muscular or toned body, you are probably aware of the role lean muscle tissue plays in creating a shapely body. Developing that muscle is about more than hitting the iron, though. Given that active muscle-building, fat-burning metabolisms must be fed some type of protein about every three hours, it's not difficult to imagine the taste of chicken, tuna fish, and protein shakes getting old. There's one great alternative milk protein source that's long been popular with the dieting crowd, cottage cheese, that can be a tasty addition to your protein choices.
Cottage Cheese is a great high protein snack that is often overlooked for its protein content. Just one half cup serving of low-fat 2% cottage cheese has 16 grams protein. Those who closely monitor their carb intake may be pleased to know that a serving yields only 4-5 grams of carbs.
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Cottage cheese is also available in 4%, 1%, and fat-free versions and both small curd and large curd sizes. Small curd is drier, cooked longer and cut smaller that its softer, large curd shelf companion.
If you've avoided it because you've envisioned the only way of serving it was plopping it on a lonely lettuce leaf, here are a few flavor combinations for you to try with your next scoop.
Pepper: Sprinkle cottage cheese with a few dashes of fresh crack pepper.
"Tapioca" Pudding: If you like tapioca pudding, try this low-carb alternative. For each ½ cup serving, mix in ½ tsp vanilla flavoring and 1 packet artificial sweetener.
Summer Fruit: A few strawberries, blueberries, diced peaches, chopped banana, or pineapple chunks sprinkled on top go a long way with cottage cheese. Stick with the berries if you prefer low-glycemic fruits. If the fructose is a concern, try using dash of tropical or strawberry-banana flavored sugar-free drink mix as an alternative fruity flavoring.
Morning Preserves: Add 1 tbsp sugar-free or reduced sugar preserves per ½ cup cottage cheese.
Chocolate Mousse: Add a ½ scoop of chocolate flavored protein (or 1 tsp of cocoa + 2 packets artificial sweetener), 1 tbsp sugar-free chocolate instant pudding mix and whip in blender (you may need to add a little water or milk to thin it a little bit). Top with diced walnuts or almonds if desired and chill until set or ready to eat.
Platypus
Lifer
- Apr 26, 2001
- 31,046
- 321
- 136
Homemade Cottage Cheese
Harold J. Bassett
Department of Food Science and Human Nutrition, University of Missouri-Columbia
Use one gallon of skim milk.
Weight ? 8.7 pounds (3,950 grams)
Volume ? 4.0 quarts (3,840 cc)
Makes about 1.3 pounds of cottage cheese (593 grams).
Guide for estimating cost
If milk costs $2 per gallon, the cottage cheese curd will cost $1.54 per pound.
Equipment needed
1. Double-boiler, of stainless steel, if possible. To handle one gallon of milk, the inner pan of the double-boiler should have a capacity of at least 6 quarts. Do not use aluminum or iron utensils.
2. Thin-blade stainless steel knife that is at least as long as the inner pan is deep.
3. A top-reading metal thermometer (a) is best, but a floating dairy or candy thermometer is satisfactory.
* Weston #4200 thermometer, range from 0 degrees F to 212 degrees F with plastic lens. Cost, about $15. Available from most dairy supply houses.
Caution
Glass thermometers will break ? so be careful if you use them.
4. One or two long handled stainless steel spoons that will reach to the bottom of the double-boiler.
5. A measuring cup that shows ounces or cubic centimeters (cc). (One ounce is about 30 cc; four ounces is 120 cc.)
6. A piece of open woven cotton material, such as cheese cloth, about 1-1/2 foot square.
7. A large colander or wire strainer large enough to hold the cheese cloth and cheese while it drains. (Only stainless steel or smooth plastic should be used!)
8. A mixing bowl.
9. Covered containers for holding the cheese in storage. Clean, plastic refrigerator boxes for "left-overs" are good for this purpose.
How to obtain buttermilk starter
There are two ways of obtaining cultured buttermilk (called "starter" by commercial cheese-makers):
Buy commercial buttermilk for start
Fresh buttermilk purchased from the dairy case of a store is usually satisfactory for starting homemade cottage cheese.
If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly. In that case, the milk will neither sour nor develop a firm curd suitable for making cheese.
After a fresh carton of buttermilk is opened, it may be used for about one week to make more cheese. It must be kept cold and clean at all times.
Save from previous batch
About once a week, a fresh batch of buttermilk may be made from an older batch. Take great care to prevent contamination during the reinoculation process. Use the following procedure to make fresh buttermilk (starter):
1. Select a few pint jars with good lids.
2. Clean the jars and lids thoroughly, and let them dry without wiping.
3. Fill the jars about 2/3 full of fresh, clean skim milk, and screw the lids on loosely.
4. In a pressure cooker, heat the milk to 15 pounds for 10 minutes (the procedure is similar to canning foods).
5. Let the pressure cooker cool completely before opening.
6. Cool the milk in tap water. Be sure to prevent splash around the lids.
7. Store the sterilized milk in a refrigerator until needed.
8. When fresh buttermilk is needed:
* Warm one of the pint jars of milk to 72 degrees F.
* From a container of fresh buttermilk, carefully pour about one tablespoonful into the sterile 72 degree F milk. (Be careful! It is at this point where most contamination takes place.) Use the remainder of the fresh buttermilk to make a batch of cheese or for drinking.
* Cover the freshly made culture with a loose lid, rotate to mix without letting the milk touch the lid, and store at 72 to 75 degrees F for 16 to 24 hours. At that time the buttermilk fermentation should be completed. Store the new buttermilk in the refrigerator until it is needed for further inoculation or use to make cheese.
Cultures may be carried successfully through many inoculations if care is taken. However, it is best to start with new buttermilk from the store after five or six inoculations.
Procedure for making cottage cheese
There are two distinct procedures for making cottage cheese:
1. The "long-set" method produces a small curd, high acid cheese, and takes about 15 hours to complete. Long-set cheese is made without rennet. It may be called "acid curd," "Country style," or "Farmer's cheese."
2. The "short-set" method produces a large curd, low-acid cheese. Short-set cheese is made with rennet and takes about five hours to complete. It may be called "sweet curd," "flake type," "rennet curd," or "popcorn cheese." The use of rennet shortens the making process, produces larger curds and reduces the shattering of curd that leads to losses of cheese in the whey.
There are a few differences in the making procedures between long-set and short-set cottage cheeses. The two procedures are outlined below.
Under the most ideal conditions, cottage cheese made at home is not likely to be as good as that bought from the dairy shelf. On the other hand, making cheese at home can provide a high quality food at medium cost. It may be consumed alone or with any other food item.
Long-set, small curd method
(15 to 24 hours)
Pasteurization
Heat the skim milk, with constant stirring, to 160 degrees F in a double boiler. When the temperature reaches 160 degrees F, remove the boiler from the heat and quickly cool the milk to 72 degrees F. Use ice for cooling if available.
Important
From this point on, until the curd is ready for cooking, which will be in about 15 hours, keep the milk at about 72 to 75 degrees F. Good cheese cannot be made if this is not done.
Ripening the milk
Add four tablespoons (1/4 cup) of starter (buttermilk from a store or previous batch) to the gallon of milk and stir for one minute.
Cover the milk with a loose lid or clean cloth, and do not disturb for 15 to 24 hours. The milk will develop into a soft curd.
The proper curd development can be determined by sliding a thin knife down the vessel wall to the bottom and pulling the blade away from the side. The curd development is complete if the curd pulls cleanly from the wall. If the curd sticks to the wall, continue testing at two-hour intervals until a satisfactory test is obtained.
Cutting the curd
The curd must be cut into cubes of about 1/4 inch square. See "How to cut cottage cheese curd with a knife" section below.
Important
the curd has been held at 72 to 75 degrees F for 16 to 24 hours. Cooking the curd will begin now. Good cheese cannot be made unless the cooking procedure is done correctly.
Cooking the curd
Add 72 degree F water to the outer double-boiler until the water level is above the level of the curd in the inner boiler. Layer about two inches of the same temperature water on top of the freshly cut curd. Slowly and steadily heat the water so that the temperature of the curd increases about 1 degree F per minute. Let the temperature in the curds and whey rise to 100 degrees F in 30 to 35 minutes. Gently stir the curd for one minute, at about five minute intervals. The curds will stick together if not stirred sufficiently.
When the whey temperature reaches 100 degrees F, increase the rate of heating to 2 degrees F per minute. Stir the curd at two-minute intervals. In 10 to 15 minutes, the temperature of the whey should be 115 to 120 degrees F, at which point the heat should be turned off. Hold the curd at this point for 15 to 20 minutes, using additional heat when necessary to maintain the temperature. Stir carefully to keep the curd separated and heating evenly.
The rising acidity produced by the lactic bacteria, plus the heat from cooking, causes the curds to lose whey and become smaller and tougher. With a little experience, the cheese-maker can determine the processing conditions that give the best cheese. A test for proper amount of cooking is to drop a curd onto a pan on the floor. A properly cooked curd will bounce without shattering into pieces. At that point the cooking should be stopped.
Draining the whey and cooling the curd
Quickly dip most of the whey off the curd. Pour the curd and remaining whey onto a cheese cloth spread over a colander. Let the curd drain for 3 to 4 minutes.
Lift the cheese in the cloth from the colander and submerge it in cold water. Dip the curd in and out of the water several times to rinse out the whey and to cool and separate the particles of curd. Repeat the dipping process in fresh, cold water (ice water is best). Repeat the dipping if the curd is still not cold.
Put the bag of cold curd back in the colander to drain until dry. Complete the draining in the refrigerator. If the curds are firm, the cheese will not mat together, even if left overnight.
The dry curd may be packed in a clean plastic or glass container until used. The curd may be salted by adding salt to taste and stirring in a clean bowl. Store the salted curd in a refrigerator until used.
The whey makes excellent hog or chicken feed when mixed with grain.
Making creamed cottage cheese
To make "creamed" cottage cheese, stir six tablespoons of sweet cream or half-and-half into the cottage cheese. The cream should be added to the cheese after the curds have been chilled in the refrigerator.
Short-set, large curd method
Pasteurization
Heat the skim milk as in the "long-set" method, but cool to 86 to 88 degrees F.
Keep milk at 86 to 88 degrees F until the curd is formed and is ready for cooking, which will be in about 5 hours.
Ripening the milk
Use eight tablespoons (1/2 cup) of starter (cultured buttermilk from store or previous batch). Follow other directions stated in long-set method above.
After the starter has been in for one-half hour, add rennet and stir. (Rennet is a natural substance that aids in the curdling of milk for cheese-making. It is available from most stores under the name of "Junket.")
Use one-fourth (1/4) table of Junket per one gallon of milk. Dissolve the Junket in two tablespoons of water just before adding it to the milk. The rennet aids in producing a firm curd and preventing matting of the curd during heating.
Cutting the curd
Cut the curd into cubes of about 5/8-inch. See "How to cut cottage cheese curd with a knife" section below.
Test the curd for firmness as in the long-set method.
Cooking curd
In the outer pan of the double boiler, add enough 115 degree F water to reach a level about two inches higher than the level of the curd in the inner pan. Layer two inches of 115 degree F water on top of the curd in the inner pan. Slowly heat the cheese with careful stirring, at a rate of about 3 degrees F each 10 minutes, until the temperature reaches 115 to 118 degrees F. Leave the curd at this temperature for 15 to 20 minutes. The curd should be firm enough at this point to drain the whey.
Draining the whey and cooling the curd
Follow directions as in the long-set method.
Making creamed cottage cheese
Follow directions as in the long-set method.
Properly made cottage cheese will remain good for one to two weeks if kept cold. But it will quickly become acid, develop off flavors, or mold and yeast will grow in it if it is allowed to warm up.
How to cut cottage cheese curd with a knife
First cut
Cut parallel lines 1/4-inch apart from top to bottom in the container.
Second cut
Cut parallel lines 1/4-inch apart perpendicular to the first cuts from top to bottom in the container.
Third cut
Cut diagonal lines 1/4-inch apart beginning at the top left of the container and working toward the right.
Fourth cut
Cut diagonal lines 1/4-inch apart beginning at the top right of the container and working toward the left.
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