What she was eating was a loosely curded farmer’s cheese or “cottage” cheese, named as such since most often produced in the home by housewives in a cottage. The cheese came from many sources, but what all varieties of curdy fresh cheeses had in common was their distinctive plumpy nodules of cheese, swimming in a bath of light cream and whey. Sometimes the cheeses were destined to be slightly acidic, and other times, a little milky sweet.
Cottage cheese, even in it’s full fat 4% version, still only has 110 calories and 5 g of fat per serving.
This year, my stores ran out. I had to travel to a town once over to find 2 final tubs of 4% Breakstone.
I got these home, but 3 days into Pesach, the tubs were nearly all gone. I know there are recipes, but I usually just eat it on matzoh.
Why do I like cottage cheese so much? I love that milky, slightly sour flavor and the soft, chewy curds. It is a wonderful cheese, and with such a farming history. This is a cheese meant to be made in the kitchen and sold immediately, not aged.
Here is a recipe for cheese latkes. Unfortunately, I don’t have enough to make this, but I have before. Dryer, drained cottage cheese, farmer cheese, and goat chevre/cheese are excellent ingredients. For Passover, matzoh or bread meal.
- Lightly oil griddle or frying pan and heat the pan.
- Mix all ingredients together in a bowl.
- Adjust thickness of batter by adding liquid (or matzo meal).
- Pour batter into hot pan and cook the pancakes on each side.
- These are great with strawberries and yogurt.
- For non-Passover use, you can substitute regular flour for the matzo meal.