cottage cheese = YUCK!

Try ricotta instead. You can mix it with whatever you like.

I love it! I personally think youre eating it a weird way. I eat it with savoury foods, thats just me though :laugh:

Agreed. It's not yogurt, it's cheese. Why would you put fruit in it? Gross. I know some people do. I know some people put french dressing and pineapples on it for some reason, too. Not for me. I'm down with just a plain half cup of curds and whey and maybe some celery or something.

Many varieties of cheese pair nicely with fruits and of course wines which are fruit based. You can buy fruit mixed with cheese suitable for fancy cheese platters. Cottage cheese is often served with canned peaches here as well but I've seen it paired with a variety of fruits as well.

You are doing it wrong! Passion fruit? Nuts and sweet/tart fruit? No fat not 2% or 4%? All those added at once? What brand did you get? Sounds like it was made yucky and didn't start out that way!

I agree on the YUCK. The texture is fine in my opinion, and the creamy varieties can be a bit yummy, but it makes me feel lethargic and wiped out. I finally realized I never have to eat it again.
Also, if you put anything by the ER4YB, Bloodtype A+ is not compatible with this food. Not sure how much I believe in ER4YB, but it was true for cottage cheese, and it was true that blueberries are one of the yummiest foods for me. So a good reminder for me to eat more blueberries!

Yes don't inject it too, because it doesn't mix with any "blood types".

There's a gazillion other foods in the world. Just don't eat it?

but i've got 1 and 1/2 600g pots of the lumpy stuff in the fridge just sitting there, staring and laughing at me every time i open the door, it freaks me out and i have no idea what to do!!!

either option a) find a recipe to eat it that does want to make me throw up , option b) throw it at the cat and see if she likes it

Use it to make lasagna. That's the only way I eat cottage cheese. :happy:

There's a gazillion other foods in the world. Just don't eat it?

but i've got 1 and 1/2 600g pots of the lumpy stuff in the fridge just sitting there, staring and laughing at me every time i open the door, it freaks me out and i have no idea what to do!!!

either option a) find a recipe to eat it that does want to make me throw up , option b) throw it at the cat and see if she likes it

Use it to make lasagna. That's the only way I eat cottage cheese. :happy:

That's how my mum makes Lasagne! Yum.

I have to portion control it cause I want to eat the whole tub. Stir in some Cavendars Greek seasoning and serve with rye chips, or any hard cracker. insanely yummy. I also like to drop a dollop in boiling hot veggie soup cause the curds go all stringy.

Cheese Cake
Ingredients
Original recipe makes 1 - 8 inch square pan

1/4 cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

2 cups cottage cheese
1/2 cup milk
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup white sugar
1/4 teaspoon salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Spinach Lasagna with Walnut Pesto Recipe

READY IN 1½ hrs

"A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto."

Ingredients
Original recipe makes 8 servings

A little olive oil for the pan
2 pounds fresh spinach, washed*
2 pounds nonfat ricotta cheese or nonfat cottage cheese
Walnut Pesto (recipe follows)
4 large cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
1/3 cup minced walnuts, lightly toasted
1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
1/2 pound low-fat mozzarella cheese, grated

Walnut Pesto:
3 cups packed fresh basil leaves
3 large cloves garlic
1/3 cup lightly toasted walnuts
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Additional extra-virgin olive oil (for storage)
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Directions

Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
Add the walnuts, and continue to blend until the walnuts are finely ground.
Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

PREP 30 mins
COOK 1 hr
READY IN 1 hr
30 mins

Footnotes

* For the 2 lbs. fresh spinach, you can substitute 2 (10-ounce) packages fresh baby spinach leaves, or 2 (10-ounce) packages frozen, chopped spinach, defrosted.

I couldn't agree more! YUCK! I bought it to put into a protein smoothie and gagged every time I took a sip! Asked my mom tonight if she wanted it !! :laugh:

My personal opinion is that if you haven't tried small curd, 4% milk fat cottage cheese, you really haven't tried it at all. The low fat, no fat versions are HORRIBLE! I WILL NOT eat that kind!!!!!

Today for breakfast I had cottage cheese (2%) with some fresh pineapple, fresh cantaloupe and fresh blueberries and toasted chopped pecans ( about 2 tbsp.). It was very good!:happy:
Sometimes I have cottage cheese on toast with nutritional yeast. Sometimes I have it on toast with sliced fresh figs or pear.
Sometimes I blend equal amounts of cottage cheese and plain tomato sauce together with a bit of garlic, pepper flakes, and cinnamon for a lovely sauce for pasta. But heat it very gently, and not to boiling or else it will curdle. It's a sauce that can be made in the time it takes to boil the pasta.

How can you hate cheese??
My Wisconsonian family would lynch you!
We have DEEP FRIED cheese curds (not cottage cheese). Soooo deliciously greasy.

but i've got 1 and 1/2 600g pots of the lumpy stuff in the fridge just sitting there

Just a question, before you added what might possibly be the least complimentary add-ins to cottage cheese that I've ever heard of, did you try a spoon?

It isn't sour. Even the no-fat shouldn't be sour.

I eat it plain, by the giant tablespoon, right out the container. (usually while the fridge door is still open!)

My Polish grandfather used it to make Pierogi when proper farmer's cheese wasn't available.

the lumpy curd texture

Hah, that's what I love! Ah, there's something for everyone, I will never have passionfruit in my house, that gelatinous gloop that the seeds sit in *shudder*