Yahoo Lifestyle I Asked 3 Chefs for the Best Cottage Cheese and Their Favorite Is Ours, Too
It's “divinely creamy,” according to one cookbook author.
Sara Haas
Just a few short decades ago, cottage cheese was relegated to the “Light” section of diner menus and often thought of as a sad side dish you’d opt for if you didn’t want something as hearty as mashed potatoes or french fries. But in the past few years, thanks to countless TikTok trends (cottage cheese and mustard still doesn’t sound appealing—sorry) and spurred on by increased interest in all things high in protein, cottage cheese is experiencing a major comeback.
To meet the newfound appetite for the dairy product, which is now celebrated in sweet and savory recipes galore, it seems like even more brands and styles are available than ever. It can be hard to know which deserve a spot in your cart, so we asked professional chefs and cookbook authors to weigh in on their favorite cottage cheese. Here's what they said.
Our Panel of Cottage Cheese-Ranking Chefs
Erin Clarke, a Milwaukee, Wisconsin-based recipe developer and the author of "Well Plated Every Day"
Yumna Jawad, the Grand Rapids, Michigan-based CEO and founder of Feel Good Foodie and the author of "The Feel Good Foodie Cookbook: 125 Recipes Enhanced with Mediterranean Flavors"
Leslie Rohland, chef/owner of Cottage Cafe Bakery and Tea Room in Bluffton, South Carolina
Qualities of the Best Cottage Cheese
Texture and flavor are the two major factors that separate good cottage cheese from great, according to Erin Clarke.
When stocking up on cottage cheese to enjoy themselves and share with their families or restaurant patrons, the chefs we spoke to seek out brands with:
A short ingredient list. “The most important thing that I try to avoid is a product with too many additives and preservatives,” says Yumna Jawad. Although products like rennet are sometimes used to separate the curds from the whey, and occasionally ingredients are added to extend the shelf life or alter the flavor, in Jawad’s opinion, “cottage cheese should just contain milk, cream, salt, and active cultures.”
No added sugars, additives, or preservatives. Leslie Rohland agrees on the minimal ingredients front, and adds that she seeks out cottage cheese that’s lightly salted, if at all, “I definitely avoid cottage cheese that includes sweetened fruit,” Rohland says.
A creamy base with tender curds. Clarke says that the best cottage cheese should have small, tender curds that stud a “uniformly creamy base.” ”It should be rich but not overly heavy,” she adds. “I steer clear of anything watery or with larger or overly firm curds—they can feel rubbery and off-putting.”
Fresh cream flavor. And in terms of the taste, Clarke thinks that it “should be fresh; almost as if you were eating cream, but with a bit of a tang,” she says. Similar to yogurt, that pleasantly sour quality typically comes courtesy of those live and active cultures, which convert some of the milk sugar into tangy lactic acid.
The Best Cottage Cheese, According to Chefs
Coming in with two out of three votes, the best cottage cheese is Good Culture Low-Fat Cottage Cheese. Notably, the brand also came out on top in a blind tasting of seven cottage cheese brands.
“I love Good Culture because it doesn’t have a watery consistency that can create separation when you open it,” Jawad says. At the same time, “it’s not too dry or crumbly. It looks creamy with smooth curds.”
Not only does it look creamy, Clarke confirms that it's “divinely creamy” when you take a bite. Those curds are small enough “so they don't draw too much attention to themselves,” Clarke confirms, which can be a boon for those who aren’t keen on the overly chunky consistency. (If the curds really turn you off, try our ultra-easy whipped cottage cheese recipe.)
Sara Haas
What cements Good Culture on top of Clarke’s trophy stand is the flavor, which she says is “so fresh and beautifully balanced, with just the right amount of salt and tang. Honestly, with a little mental shift, you can almost trick yourself into believing it's burrata when you eat it.”
Plus, the simple ingredient list—skim milk, whole milk, cream, sea salt, live and active cultures—”is something I feel great about,” Clarke says.
The runner-up is a nostalgic brand that Rohland adores. She digs a dollop of Daisy Low-Fat Cottage Cheese because “it’s very simply made and extremely consistent in its flavor, texture, and ingredients.” That ingredient list? Delightfully short, including only cultured skim milk, cream, and salt. Daisy also makes its 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 her using it in a variety of recipes,” Rohland says, reminiscing on her deep-rooted love of Daisy.
How Chefs Like to Use Cottage Cheese
Regardless of the cottage cheese brand you buy, your options for enjoying it can go far beyond simply eating it unadorned in a carton or bowl. You can score some inspiration from these 15 cottage cheese breakfast recipes, or consider one of these ideas from Jawad, Rohland, and Clarke:
Or try toast with cottage cheese, marinara sauce, and shredded mozzarella for a “faux-lasagna effect,” Clarke says.
Besides specific cottage cheese recipes, you can also use cottage cheese as a substitute for other dairy products: “Think of it as a substitute for creaminess and protein,” Rohland says. “Feel free to use cottage cheese as a one-for-one swap for ricotta, mascarpone, or Greek yogurt” in recipes like lasagna, stuffed shells, egg salad, pancakes, bread, popsicles, or even stuffed chicken.
“It’s also an excellent alternative to cream cheese in dips and spreads,” Clarke says. “Cottage cheese adds protein while keeping things creamy and flavorful.”
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