What Is Cottage cheese and How Can I Use It?

Here's everything worth knowing about cottage cheese and how to pick it, what it is, how to store it, and what to use instead, plus 439 recipes to cook tonight.

What is cottage cheese?

Cottage cheese is a fresh cheese made by curdling warm milk and breaking the curds into small pieces. Unlike aged cheeses that sit in vats for months, it skips the aging stage entirely.

The curds get rinsed and mixed with a little cream, which gives it that lumpy texture and mild, slightly tangy flavor. It shows up in more than 400 recipes here, from lasagna to cheesecake.

Curd size ranges from small (about a pea) to large (nearly an inch across).

Small curd blends into batters without anyone noticing. Large curd holds its shape in a salad bowl.

Cooking with cottage cheese

The texture changes a lot depending on how you handle it. Left whole, the curds stay chunky and work best cold or as a lasagna layer where you want distinct curd bites.

Blend it smooth and it behaves like ricotta, only milder and lighter. Blended into pancake batter the curd flavor disappears while the protein roughly doubles, and you get a thicker batter that cooks into denser, more tender cakes.

In lasagna and baked ziti it stands in for ricotta one-to-one. Few people notice the swap, except that the casserole comes out lighter.

One adjustment matters. Cottage cheese runs wetter than whole-milk ricotta, and heat makes the curds weep more liquid. Drain it in a sieve for ten minutes before layering, or the bottom of the pan turns soupy.

Mashed small curd makes a decent dip base mixed with herbs and garlic, the trick behind Cottage Cheese Dip. It is not as rich as cream cheese, but it takes on flavor well.

What goes with cottage cheese

Herbs love it because there is so little fat to mask their flavor. Dill, chives, parsley, and scallions all come through clean when blended in, which is why it takes seasoning better than tangier dairy.

Sweet pairings work just as well. Fresh fruit with a drizzle of honey over cottage cheese makes a legitimate breakfast, and the curds carry the honey the way granola does. The protein keeps you fuller than toast would.

For savory bowls, black pepper and a dash of hot sauce do the job. Full-fat cottage cheese, around 4% milkfat, carries those aromatic notes better than the nonfat version.

It also turns up in desserts, leaning on its mild sweetness once sugar goes in. Blended smooth, it becomes the base for a lighter cheesecake, as in Cheesecake - Diabetic, and stands in for sour cream in tender quick breads like Dilly Casserole Bread.

Swaps and alternatives

The trade runs both ways: ricotta is the closest swap when a recipe calls for cottage cheese in a cooked dish. It is milder and smoother by default, so reach for part-skim or dry ricotta if your cottage cheese was on the wet side.

Cream cheese works when you want body and spreadability without the curd texture. It is richer and tangier, so thin it with a splash of milk and ease back on any other dairy fat.

Greek yogurt is a direct swap in cold uses like dips and spreads, though it reads tangier, which can be a feature or a flaw. Use the full-fat kind for the best texture.

If you are off dairy, blended silken tofu with a squeeze of lemon comes closest to the mild tang and smooth texture of blended cottage cheese, with protein in the same range and a more neutral taste.

Choosing and keeping cottage cheese

Start with the fat percentage on the label. Full-fat (4%) tastes noticeably better than low-fat or nonfat, because fat carries flavor.

The nonfat version is not bad. Its watery texture and flat taste just tempt you to over-season it.

Small curd versus large curd comes down to use. Small curd disappears into batters; large curd gives you distinct bites in salads and casseroles. Plenty of stores stock only one, and that is fine, since both taste the same.

Scan the ingredient list, too. Simple is better: cultured milk, cream, salt, and enzymes. Thickeners like guar gum mean the product is built to hold together rather than separate naturally.

Not a dealbreaker. The shorter list usually tastes cleaner.

Refrigerate it right after buying and use it within 5 to 7 days of opening. The curds separate and release liquid over time, which is normal; stir it back in, or drain it off when a recipe wants a drier cheese.

Nutrition

Quick facts

Where to find cottage cheese: Cottage cheese is usually found in the dairy section or aisle of the grocery store or supermarket.

Food group: Cottage cheese is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.

In Chinese

干酪

British (UK) term

Cottage cheese

en français

le fromage blanc

en español

el requesón

How much does cottage cheese weigh?

Related

Dairy and Egg Products

Recipes using cottage cheese

There are 439 recipes that contain this ingredient.

Macaroni Supper Casserole

A hearty, layered casserole combining tender macaroni, savory tomato sauce, creamy spinach-cheese filling, and melted cheddar. Perfect for family dinners or meal prep. Much easier than a lasagna with just as much punch.

Cheescake Pancakes with Berry-Lemon Syrup

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Very Cheesy Casserole

Packed with healthy whole-grain and cheesy goodness. 3 cheeses, feta, cottage and parmesan cheese plus beans and brown rice. This hearty casserole is tastes great and is loaded with nutritious healthful ingredients.

Cottage Cheese Filled Blintzas

Homemade cheese blintzes, thin tender crepes wrapped around a sweet cottage cheese filling and rolled up, served with chocolate sauce. A classic Eastern European brunch treat made from scratch.

Whole Wheat Buttermilk Pancakes with Banana Cream

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

Eggs Florentine Ham & Cheese Cups

These Eggs Florentine Cheese Cups are a satisfying, savory breakfast treat that combines the richness of cheddar and cottage cheese with the hearty flavors of spinach and ham. Freeze and reheat for a quick breakfast during the week.

Cottage Cheese with Seaweed

A nice and healthy breakfast. Very good with a double mug of cocoa.

Skier's Pancakes

Skier's pancakes blend cottage cheese, eggs, and wheat germ in a blender for high-protein flapjacks that fuel a day on the slopes. Tender, custardy, and ready in 10 minutes.

Pongee Pancakes

Cottage cheese pancakes blend eggs, cottage cheese, and just a quarter cup of flour into protein-packed breakfast pancakes. High-protein, low-flour, ready in 20 minutes.

Baked Pasta with Mushrooms

A delicious and filling vegetarian main dish. Meaty mushrooms, rigatoni tomatoes veggies and two kinds of cheese make this a pleasing hearty main dish.

Cheesy Broccoli Cornbread

Cheesy broccoli cornbread baked in a cast iron skillet, with cottage cheese and cheddar for a moist, rich crumb and tender broccoli and onion throughout. A savory, veg-loaded twist on classic cornbread.

Favourite Lasagna

Great comfort food. Its simplicity makes it a dish loved by many. The ingredient that makes this recipe special is the cottage cheese, which is not traditionally used in lasagna.

Spinach Roll Ups

Although quite good with using cottage cheese, I prefer to make the rolls with part-skim ricotta. They are delicious!

Potato-Bacon Cups

Crispy, savory potato-bacon cups made with creamy cottage cheese, turkey bacon, and seasoned potatoes. Perfect for breakfast or a side dish, these golden-brown cups are easy to prepare and baked to perfection. Serves 4.

Italian Cheesecake with Toschi Amarena Cherries

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Creamy Dill Ranch Dressing

A lighter ranch dressing made creamy with nonfat cottage cheese, low-fat mayo, and buttermilk powder, brightened with fresh dill and shallot. Thick, tangy, and only 19 calories per serving.

Honey Whole Grain Bread

Honey whole grain bread with whole wheat flour, oats, walnuts, and a sneaky cup of cottage cheese for protein and tender crumb. Sandwich-perfect homemade loaves.

Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Impossible Brunch Pie

This is an okay recipe. I have eaten tastier ones similar to this, but none of these I have put it in my recipe box to use again.

Greek Croustade

Greek croustade with spinach, feta, and cottage cheese in buttered phyllo dough twisted into rosettes on a pizza pan. A stunning appetizer with flaky, golden layers and creamy filling.

Chicken Spinach Enchiladas

An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.

Low Fat Strawberry Cheesecake

Cottage cheese and sour cream make this light and healthy version of strawberry cheesecake.

Cottage Cheese Biscuits

Cottage cheese biscuits skip buttermilk in favor of nearly 2 cups of creamed cottage cheese for unmatched moisture and protein. Tender, fluffy, and high-rising biscuits in 45 minutes.

Most Delicious Moist Meatloaf

Learn techniques to make a moist meatloaf main dish with traditional and several surprising ingredients that work together to hold in moisture while enriching the sweet, tangy glaze.

Three Cheese Baked Macaroni

This cheesy and delicious baked macaroni is packed with yumminess. Three cheeses together deliver the ultimate flavor. Make it ahead, reheat it for a quick and yummy dinner.

Pasta with Marinated Artichoke Hearts

Didn't have cottage cheese, so I just omitted it, and used low-fat sour cream only. I also added some sun-dried tomatoes and freshly chopped parsley leaves, mixed with whole wheat spaghetti, and it was super tasty. A quick, easy and delicious week-day supper and is reasonably good for you!

Super Moist Dillbrot (Dill Bread)

German-style dill bread (Dillbrot) with cottage cheese, dill seed and minced onion. Pillowy, savory yeast bread with a tangy crumb and buttered, salted top.

Spaghetti Dish #2

Baked spaghetti pie with a pasta crust, creamy cottage cheese layer, seasoned turkey filling, and bubbly mozzarella on top. A lighter spin on classic baked spaghetti that feeds eight.

MacAroni Bake, Low Cal

Low-calorie baked macaroni and cheese made with skim milk, cottage cheese instead of cheddar, dill, and parsley. Topped with breadcrumbs and paprika for a crispy finish.

Marmaliga

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.

Cheesy Broccoli, Cherry Tomato, Mushrooms & Pasta Salad

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Hunter's Buns

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Jellied Cheesecake

No-bake jellied cheesecake with cottage cheese, crushed pineapple, whipped cream, and crystallized ginger on a graham cracker crust. A light, airy refrigerator dessert.

Cheese Potato Casserole

Lighter cheesy potato casserole made with yogurt, cottage cheese, and dill, topped with melted cheddar. A creamy, tangy side dish ready in 40 minutes.

Creamy Broccoli Lasagna

Creamy broccoli lasagna layered with Swiss cheese, cottage cheese, and a velvety bouillon-spiked white sauce. A meatless casserole that turns weeknight pasta into something hearty.

Kaese Blintzes - (Rolled Cheese Pancakes)

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

South of the Border Dip

Tangy cottage cheese blended with sharp cheddar and chili sauce, ready in 5 minutes, perfect Mexican-inspired dip for tortilla chips

Sharon's Lasagne

Classic homemade lasagne layered with seasoned ground beef, tomato sauce, ricotta, cottage cheese, mozzarella, and Parmesan. A family-sized Italian comfort dish that's worth every minute of the build.

Very Berry Cheesecake

A creamy water-bath cheesecake with a walnut graham cracker crust, lemony cream cheese and cottage cheese filling, topped with fresh berries and double strawberry sauce.

Fresh Pear Salad

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Soft & Moist Nut Bread

This bread machine nut bread stays unbelievably soft thanks to cottage cheese and sour cream. Loaded with walnuts, raisins, oats, and whole wheat, it fills your kitchen with warm cinnamon fragrance.

Noodles Czarina Casserole

Lighter noodle casserole with cottage cheese, cheddar, Dijon mustard, and lemon juice baked until bubbly. A creamy, tangy baked pasta using non-fat milk powder instead of heavy cream.

Navrathna Kurma

Navrathna kurma is a creamy North Indian vegetable curry with fried paneer, mixed vegetables and tomato-onion gravy enriched with milk, cream and warm spices like turmeric, coriander and garam masala.

Parosa From Israel (Via Greece)

Parosa, an Israeli-Greek cheese casserole with cottage cheese, yogurt, cinnamon, and whipped egg whites baked in a water bath until light and custardy.

Baked French Toast (Ovo Lacto)

Oven-baked French toast made with blended cottage cheese, skim milk, and egg whites on whole wheat bread. A lighter, protein-packed brunch that skips the frying pan entirely.

Peaches with a Sunshine Smile

Peaches with a Sunshine Smile is a fun kids' snack plate with canned peach halves, cottage cheese sun rays, raisin faces, and lettuce. No cooking, easy assembly for little hands.

Spaghetti Pie

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Mexican Style Lasagne

Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.

Stuffed Zucchini #2

Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.

Onion Quiche

Crustless onion quiche with Monterey Jack, cottage cheese, and caraway seeds baked in a 9x13 pan. A hearty, protein-packed egg bake with no pastry shell needed.

All 439 recipes