I finally came across 'whipped' cottage cheese at the supermarket and it is GREAT!!! In Australia it's called 'continental cottage cheese'. I thought I was never going to see it again. Woo hoo!!! It's also got about 4 grams more protein ion each serving than normal c/c.

So I'd like to share this yummy and simple breakfast if you're a cottage cheese fan like myself :eat:

Put one serving of whipped cottage cheese (1% fat) which has been mixed with a little splenda onto one or two pieces of whole wheat raison toast. Serve with 1 small kiwi or fruit of your choice!

How does the taste differ from regular cottage cheese? I don't understand what this whipped version is like... :confused:

I just throw FF cottage cheese in the blender and blend until it's the consistency of yogurt. :)

Haha, I've tried that and I hated it! I love regular cottage cheese but am open to different kinds, so this whipped version has gotten me curious.

Lately I've been ditching my cottage cheese (gasp!), pullng out my wallet and buying Fage's 0% greek yogurt (plain). One 80 calorie serving has the same protein content as cottage cheese (13 gm) and it doesn't have all the salt! (my local health food stores don't carry any lower sodium cottage cheese durn the luck!). Plus no need to whip my CC. I just throw sweetener of some sort (splenda and stevia) into the Fage and I'm all set.

Will probably have to go back to CC eventually as the fage is horribly expensive and is often sold out at my local Trader Joes.. :)

http://www.fageusa.com/0_yogurt_info.html

I don't know why I didn't think of this before. This was a helluv'an idear. Thanks a mill. I switched over to Dry Curd CC because the nutrient profile is really good. It was a step better than the ones labelled FAT-FREE because they all have salt added (the ones available to me) and it was really noticeable. When you can taste the salt, that's a bad thing. Plus the labels never printed the sodium content (presumably because no one would buy it if they really new how much was added). Well I'm not adding that much of the water-retaining, blodd-pressure raising crap to my diet so I switched.

Damn, dry curb is hard to choke down (even when chased with water). A teaspoon of jam helped but then I read about whipped.

1 500ml tub of dry curd CC
1 tablespoon (I think 2 Tablespoons might even work better) *edit* for got to say water
1 food processor

blend until creamy. Return to container. Fantastic. Reminds me more like cream cheese. WAY easier to eat and didn't even miss the jam. Thanks for the idea.

I don't know why I didn't think of this before. This was a helluv'an idear. Thanks a mill. I switched over to Dry Curd CC because the nutrient profile is really good. It was a step better than the ones labelled FAT-FREE because they all have salt added (the ones available to me) and it was really noticeable. When you can taste the salt, that's a bad thing. Plus the labels never printed the sodium content (presumably because no one would buy it if they really new how much was added). Well I'm not adding that much of the water-retaining, blodd-pressure raising crap to my diet so I switched.

Damn, dry curb is hard to choke down (even when chased with water). A teaspoon of jam helped but then I read about whipped.

1 500ml tub of dry curd CC
1 tablespoon (I think 2 Tablespoons might even work better)
1 food processor

blend until creamy. Return to container. Fantastic. Reminds me more like cream cheese. WAY easier to eat and didn't even miss the jam. Thanks for the idea.

Hmm...this sounds interesting...yet I can't find any dry curb CC at any local supermarket. I'll keep looking!

I finally came across 'whipped' cottage cheese at the supermarket and it is GREAT!!! In Australia it's called 'continental cottage cheese'. I thought I was never going to see it again. Woo hoo!!! It's also got about 4 grams more protein ion each serving than normal c/c.
Is what you eat called whipped cottage cheese?

I used to regularly eat fat free quark (this might be the same thing as creme fraiche, but I'm not sure) a while back, and it's super yummy (it tastes like a cross between cream cheese and yogurt), but I haven't been able to find it locally.

Might be a CDN thing (difference in definitions) and by dry I mean there is 0 cream added. It is pure curd (the beauty of which you can buy lots and stick it in the freezer) and it's cheap to boot :) .

FYI: Dry curd is amazing in a lasagna

For us (North of the 49th), dry curd is this (protein content would likely be all casein):

"Dry curd cottage cheese (dccc) is a high-protein, sugar-free cheese cheese is known by different names throughout the word. In some regions, it is called "farmer cheese" while in other areas it is called "baker cheese."

As described on pages 44 and 45 of Breaking The Vicious Cycle, you should try to find a source of dry curd cottage cheese for many of the recipes found in the book and on this web site.

No matter what it is called, dccc shares certain characteristics: (1) It is a white, dry curd which has not had additional fluid added to it after the fermentation; (2) Since it has been separated from the lactose-rich whey and has been treated with a bacterial culture which eliminates residual lactose, its lactose content is negligible. It is best to use an uncreamed dry curd cottage cheese.

In some areas, it is packed in plastic bags while in other places, it is packed in containers containing about one cup. Sometimes it can be purchased in larger containers, which can be divided into suitable serving sizes, and frozen to be taken out of the freezer as it is needed."

Hmm...this sounds interesting...yet I can't find any dry curb CC at any local supermarket. I'll keep looking!

[QUOTE=Gordo]Might be a CDN thing (difference in definitions) and by dry I mean there is 0 cream added. It is pure curd (the beauty of which you can buy lots and stick it in the freezer) and it's cheap to boot :) .

FYI: Dry curd is amazing in a lasagna

For us (North of the 49th), dry curd is this (protein content would likely be all casein):

"Dry curd cottage cheese (dccc) is a high-protein, sugar-free cheese cheese is known by different names throughout the word. In some regions, it is called "farmer cheese" while in other areas it is called "baker cheese."[QUOTE]

Yeah, my grandmother and my mom make something like this sometimes too - they just use 2% milk (less than that there's is zero taste thickness to the curd) and some vinegar. It's really good - nice to add some lemon or orange drops for some added flavor too! It's just white little pieces without the liquid, as I assume this is what the dry curd version of CC is. It's much easier to buy the stuff though!! ;)

EDIT: And why do I always have problems getting a box around a quote I used from another user around here?? :confused: