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Cottage cheese

Eggs & dairy · Fresh cheeses

Cottage cheese

Mild fresh cheese of soft, moist curds in a light creamy dressing; eaten plain, in bakes and pancakes.

Also called: tvorog

A kind of cheese

9 recipes with it

Photo: F ASTILY (T ALK ), via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Cottage cheese is a fresh, unaged cheese of loose white curds, lightly salted and coated in cream. It is lumpier and wetter than ricotta. Eastern European tvorog and German quark are related fresh cheeses but drier and smoother respectively.

How it’s used

  • Eaten with fruit or on toast
  • Syrniki and cheese pancakes
  • Pierogi and blintz fillings
  • Lasagne in place of ricotta
  • Blended into dips and smoothies

Characteristics

Taste
Mild, milky and slightly salty-tangy.
Texture
Soft curds in a creamy liquid.
When cooked
Releases liquid when heated; drain or press for fillings. It softens but does not melt.
Sold as
fresh
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Keep sealed and use within a few days of opening; discard if it smells sour or yeasty.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
98 kcal
Protein
11.12 g
Carbohydrate
3.38 g
Fat
4.3 g
Fibre
0 g
Sugars
2.67 g

USDA FoodData Central: Cheese, cottage, creamed, large or small curd.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Ricotta — 1:1 in fillings and bakes.
  • Greek yogurt — In dips and smoothies; smoother and tangier.

Related ingredients

Recipes with cottage cheese

More fresh cheeses