Cottage cheese has a resurgence. Apparently.

[wtg]

We Grew Up Hating Cottage Cheese. Now We’re All Eating It.

Americans are hungry for protein—and loading up on a food they haven’t bought since the 1970s

This is a gift link from the WSJ that I got via a newsletter. Let me know if you can read it.

https://www.wsj.com/arts-culture/food-cooking/cottage-cheese-protein-good-culture-272ee5d9?st=YT4vHn&mod=1440

I've loved cottage cheese since I was a kid. People hate/hated it??

[ShiroKuro]

@wtg said in Cottage cheese has a resurgence. Apparently.:

I've loved cottage cheese since I was a kid. People hate/hated it??

I think there was a period of time when I didn't like it...

But for the last several years maybe (?) I've eaten it close to five days a week, because I take it with my lunch when I go to work. And I like it, it's yummy!

[ShiroKuro]

Oh, oops, the point I meant to make though, is yes, I started adding it to my lunch menu because it seemed like a good, and easy, source of protein.

[wtg]

Meant to highlight this for @Daniel .

But he was eating a lot more of it himself. Merrill had just been diagnosed with ulcerative colitis, and instead of taking medications for the rest of his life to deal with the gut disease, he experimented with tweaking his diet to eat only cooked vegetables and fruit, grass-fed animal protein—and cultured dairy. His symptoms disappeared almost immediately, he says.

[Mik]

That vile curd is not consumed in this home.

[Steve Miller]

Haven’t found a small curd variety I like. Not sure anyone makes it any more.

[wtg]

@Steve-Miller

I've never tried Good Culture. The label says it's small curd, and looks like they carry some of the products at Giant Eagle, Target, Meijer, Fresh Thyme (I miss ours) and Heinens.

https://goodculture.com

I sometimes buy farmer's cheese. It ranges from cottage cheese consistency to something a bit drier. I've tried a few products from a Lithuanian manufacturer. Very different from what I'm accustomed to, but I like it.

How about trying to make it at home? Fresh cheeses like paneer, cottage cheese, etc. aren't all that complicated. I just came across some pouchy things my Mom sewed to make Lithuanian cheese. Basically it's a fresh cottage/farmer's cheese that has the whey pressed out of it. You put the curds in the cloth bag and press it with a weight. You can add things to the curds before pressing it. Like this one with caraway:

[Rontuner]

I add it to my Kefir/chia/nut/seed/fruit morning bowl every day

[Steve Miller]

Knudsen is the brand I remember liking. Looks like they’re still in business and local stores stock it.

I’ll pick up a carton and see if it tastes like I remember.

[Big_Al]

I've always liked cottage cheese fairly well, especially as a quick portion of a lunch meal. I'd often eat it with some canned fruit like pineapple tidbits or maybe sprinkle a little seasoned salt on it for more flavor.

Big Al

[Steve Miller]

I put salsa on it. OTOH, I put salsa on pretty much everything.

[Nina]

I've always loved cottage cheese. A big treat as a kid was cottage cheese and pears - canned, of course!

[Jodi]

I liked small curd cottage cheese and potato chips.

[RealPlayer]

Ate it as a child when my mom served it. And that was the end of it for me. I don’t even know if our local markets sell it.

[Bernard]

There are a couple different fabrications. I like one, I don't like the other but I don't remember their names. Goes to show how often I buy cottage cheese.

[DeweyLOU]

Was that resurgence, or regurgitance? No thank you.