Cottage cheese is a wonderful food.
I ate cottage cheese all the time growing up, but it wasn’t until I was in college that I became aware of the stigma surrounding it. In the absence of anything palatable in my dorm’s dining hall, I’d eat cottage cheese, which was always in the salad bar. Once my roommate paused at my bowl of white curds and said, not without judgment, “I always knew my mom was on a diet when there was cottage cheese in the house.
First, let me make something clear about my love of cottage cheese: it only applies to the plain full-fat kind. As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese. The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it’s so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.
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