Just a few decades ago, Cottage cheese was sent to the “light” section of Food menu And it’s often thought that you’d choose a sad side dish if you didn’t want something hearty like mashed potatoes or French fries. But over the last few years, thank you innumerable TikTok trends (Cottage cheese and mustard still doesn’t sound appealing—sorry) and fueled by a growing interest in all things High in proteincottage cheese is making a big comeback.
To meet the new appetite for dairy products, which is now celebrated. Sweet and savory recipes So much so, it seems there are more brands and styles available than ever before. It can be hard to know which one deserves a spot in your basket, so we asked professional chefs and cookbook authors to weigh in on their favorites. Cottage cheese. Here’s what they said.
Our panel of chefs grading cottage cheese
Advantages of the best cottage cheese
Texture and flavor are two major factors that separate good cottage cheese from great. Erin Clark.
When stocking up on cottage cheese to enjoy on your own and to share with your family or restaurant patrons, here are the brands we spoke to chefs to find:
- A short list of ingredients. “The main thing I try to avoid is a product with too many additives and preservatives,” says Yamuna Jawad. Although products such as rennet are sometimes used to separate the curd from the whey, and occasionally ingredients are added to extend shelf life or alter flavor, in Jawad’s opinion, “cottage cheese only contains There should be milk, cream, salt, and active cultures.”
- No added sugars, additives, or preservatives. Leslie Rohland agrees on the minimal ingredient front, adding that she looks for cottage cheese that is lightly salted, if not at all, “I definitely avoid cottage cheese that has sweet fruit in it.” is,” says Rohland.
- A creamy base with tender yogurt. Clark says the best cottage cheese should have small, soft curds attached to a “smooth creamy base.” “It should be rich but not too heavy,” she adds. “I stay away from anything watery or with big or over-strength yogurts—they can feel rubbery and off-putting.”
- Fresh cream flavor. And in terms of taste, Clark believes it should be “fresh; almost like you’re eating cream, but with a little tang,” she says. like Yogurtthis pleasant sour quality usually comes from the living and active cultures, which convert some of the milk sugars into tangy lactic acid.
The best cottage cheese according to chefs
Coming in with two out of three votes, it’s the best cottage cheese. Good culture low-fat cottage cheese. Notably, the brand also came out on top in one A blind tasting of seven cottage cheese brands.
“I like a good culture because it doesn’t have a watery consistency that can separate when you open it,” says Jawad. At the same time, “It’s not too dry or crumbly. It’s creamy with smooth yogurt.”
Not only does it look creamy, Clark confirms that it’s “divinely creamy” when you bite into it. Those curds are quite small “so they don’t draw too much attention to themselves,” Clark confirms, which can be a boon for those who don’t want too much consistency. (If yogurt really turns you off, try our super easy Whipped cottage cheese recipe.)
What cements Clark’s Good Culture atop the trophy stand is the flavor, which she says is “very fresh and beautifully balanced, with just the right amount of salt and tang. Honestly, with a bit of a mental shift.” , you can almost trick yourself into believing that. Burrata when you eat it.”
Plus, the simple ingredient list — skim milk, whole milk, cream, sea salt, live and active cultures — “is something that I feel really good about,” Clark says.
Runner Up is a nostalgic brand that Ruhland loves. She digs a dollop of Daisy Low-Fat Cottage Cheese because “it’s so easy to make and so consistent in flavor, texture and ingredients.” That ingredient list? Delightfully short, including only cultured skim milk, cream and salt. Daisy Also makes its own cottage cheese in small batches using live and active cultures.
“Cottage cheese is one of those super ingredients, with ‘old school’ vibes. My grandmother always had cottage cheese in the fridge, and I have vivid memories of using it in various recipes,” Rohland said. said, reminiscing about his deep-rooted love for Daisy.
How Chefs Like to Use Cottage Cheese
Regardless of the brand of cottage cheese you buy, your options for enjoying it go far beyond eating it unadorned in a carton or bowl. You can get some inspiration from them. 15 Cottage Cheese Breakfast RecipesOr consider one of these ideas from Jawad, Rohland, and Clark:
Or try toast with cottage cheese. Marinara sauceFor a “false lasagna effect,” Clark says, and shredded mozzarella.
In addition to typical cottage cheese recipes, you can use cottage cheese as a substitute. Substitutes for other dairy products: “Think of it as a creamy and protein alternative,” says Rohland. “Feel free to use cottage cheese as a substitute. A one-for-one swap for ricottaIn recipes like mascarpone, or Greek yogurt Lasagna, Filled shells, Egg salad, Pancakes, bread, Popsiclesor even Stuffed Chicken.
“This is also a great one. Substitute for cream cheese in dips and spreads,” says Clark. “Cottage cheese adds protein while keeping things creamy and flavorful.”