Cottage Cheese Question...

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve supper. I'm having trouble
finding the dry cottage cheese that the recipe calls for. I'm wondering if I can substitute
regular wet cottage cheese by draining it in cheese cloth (like you would with yogourt to make
yogourt cheese).

Any advice would be appreciated.

Thanks,

Jamie

Hmmmmm... I don't think that it would drain very well.

Try rinsing it in a screen colander in hot water. That will clean all the "wet" off. :-)

K.

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Jamie_Canuck said:

I'm wondering if I can substitute regular wet cottage cheese by draining it in cheese cloth (like
you would with yogourt to make yogourt cheese).

I think I would try farmer's cheese, pot cheese, or ricotta.

Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.

<< From: Katra [email hidden]
Date: Tue, Dec 23, 2003 8:44 AM
Message-id: <[email hidden]>

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve supper. I'm having trouble
finding the dry cottage cheese that the recipe calls for. I'm wondering if I can substitute
regular wet cottage cheese by draining it in cheese cloth (like you would with yogourt to make
yogourt cheese).

Any advice would be appreciated.

Thanks,

Jamie

Hmmmmm... I don't think that it would drain very well.

Try rinsing it in a screen colander in hot water. That will clean all the "wet" off. :-)

K.

--

Quoted message said:

Quoted message said:

<BR><BR>

Yes it can be used. Drain in cheesecloth in a strainer and squeeze excess by twisting cloth at end.

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve. I'm having trouble finding the
dry cottage cheese that the recipe calls for. I'm wondering if I can substitute regular wet cottage
cheese by draining it.

I know of large curd, small curd, and low fat cottage cheese... but not dry or wet cottage cheese...
are you sure the recipe is not indicating pot cheese, farmer cheese, or some other cheese? Sometimes
upon opening a container cottage cheese will have a couple tablespoons of whey floating on top,
simply pour that off. Cottage cheese curds in of themselves are fairly dry, so rinsing will result
in something with a consistancy tantamount to um, dirt. If I were using cottage cheese for perogy
filling I'd not even drain off the whey, instead I'd plop it into a mixing bowl and beat the curds
out of it with a hand mixer until it has a creamy texture. But I gotta tell ya, in almost sixty
years of cooking, rinsing cottage cheese is absolutely the stupidest thing I've ever heard... who's
the imbecile who suggested that, get your dumb ass out of this kitchen, NOW!

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I know of large curd, small curd, and low fat cottage cheese... but not

dry or

Quoted message said:

wet cottage cheese... are you sure the recipe is not indicating pot

cheese,

Quoted message said:

farmer cheese, or some other cheese?

snip

Quoted message said:

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

A dry cottage cheese used to be available but I haven't seen it in years. The creamy kind of
cottage cheese that we are familiar with was never designated anything other than by curd
size. Janet

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Janet Bostwick said:

"PENMART01" <[email hidden]> wrote

Quoted message said:

I know of large curd, small curd, and low fat cottage cheese... but not dry or wet cottage
cheese... are you sure the recipe is not indicating pot cheese, farmer cheese, or some other
cheese?

A dry cottage cheese used to be available but I haven't seen it in

years.

Quoted message said:

Quoted message said:

The creamy kind of cottage cheese that we are familiar with was never designated anything other
than by curd size.

How many years back are you going... I've never heard of a product called

"dry

Quoted message said:

cottage cheese". It's creamed cottage cheese, which simply means the

product

Quoted message said:

has a full fat content as opposed to lowfat. The recipe is as I said,

probably

Quoted message said:

looking for farmer cheese, or pot cheese, etc.

cottage cheese The texture of cottage cheese is usually quite moist. If the curds are

allowed

Quoted message said:

to drain longer, pot cheese is formed; longer yet and the firm farmer's

cheese

Quoted message said:

is created. Cottage cheese comes in three forms: small-curd, medium-curd

and

Quoted message said:

large-curd (sometimes called "popcorn" cottage cheese). Creamed cottage

cheese

Quoted message said:

has had 4 to 8 percent cream added to it, lowfat cottage cheese has from 1

to 2

Quoted message said:

percent fat (check the label), and nonfat cottage cheese has, of course,

zero

Quoted message said:

fat.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD

LOVER'S

Quoted message said:

COMPANION, 2nd edition, by Sharon Tyler Herbst.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

tinyurl.com3xrdlOpen ↗ tinyurl.com2u6ypOpen ↗

Do a search for 'dry cottage cheese.'

Janet

In article
<[email hidden]>,

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve supper. I'm having trouble
finding the dry cottage cheese that the recipe calls for. I'm wondering if I can substitute
regular wet cottage cheese by draining it in cheese cloth (like you would with yogourt to make
yogourt cheese).

Any advice would be appreciated.

Thanks,

Jamie

Peroha, Jamie, peroha. :-) Or pirohy if you're Slovak. I knew another woman who called them PEH-ro-
ha (roll the r and you get what you wrote). She claimed Byelorus ancestry.

AFA the cheese goes, buy the lowest-fat variety yu can find, rinse it in a colander or strainer,
then squeeze it in a clean dishtowel (not terrycloth) or cheesecloth to dry it out. BTDT. Rinsing it
before draining is important. Next question? You ARE making them triangular-shaped are you not?
--
-Barb 12-17-03: Melba Does Manhattan pix in entirety have been added to my site:
<www.jamlady.eboard.com> "If you're ever in a jam, here I am."

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve supper. I'm having trouble
finding the dry cottage cheese that the recipe calls for. I'm wondering if I can substitute
regular wet cottage cheese by draining it in cheese cloth (like you would with yogourt to make
yogourt cheese).

Any advice would be appreciated.

It's not easy to find. I used to be able to get it at my local grocery stores, but that hasn't been
the case in years. You might try reading this website... It mentions Albertson's in Boise. I haven't
looked for it in my local Albertson's and every time I think about it while at a Safeway, they just
don't seem to carry it anymore.

scdiet.orgdrycurd sources.htmlOpen ↗

Canada is listed there too.

Practice safe eating - always use condiments

In article <[email hidden]>,

(PENMART01) said:

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve. I'm having trouble finding the
dry cottage cheese that the recipe calls for. I'm wondering if I can substitute regular wet
cottage cheese by draining it.

I know of large curd, small curd, and low fat cottage cheese... but not dry or wet cottage
cheese... are you sure the recipe is not indicating pot cheese, farmer cheese, or some other
cheese? Sometimes upon opening a container cottage cheese will have a couple tablespoons of whey
floating on top, simply pour that off. Cottage cheese curds in of themselves are fairly dry, so
rinsing will result in something with a consistancy tantamount to um, dirt. If I were using
cottage cheese for perogy filling I'd not even drain off the whey, instead I'd plop it into a
mixing bowl and beat the curds out of it with a hand mixer until it has a creamy texture. But I
gotta tell ya, in almost sixty years of cooking, rinsing cottage cheese is absolutely the
stupidest thing I've ever heard... who's the imbecile who suggested that, get your dumb ass out of
this kitchen, NOW!

Kiss my butt, Sheldon. :-) Rinsing it is a swell option if dry cottage cheese (yeah, that's what
it's called) is not available. Sometimes one must improvise. Rinsing it does not render it dirt.
And, yes, the dry cottage cheese does have a little whey in it, but it's at the bottom of the
container, not the top. And I wouldn't beat it until it's creamy, either--that's not how "our
people" do it. I do use a bit of sour cream or sometimes an egg as a binder; I like my filling to
stick together some. Cousin Maria just uses the dry curds seasoned with fresh dill and a bit of
salt. mumblemumbledumbassindeedmumblemumble
--
-Barb 12-17-03: Melba Does Manhattan pix in entirety have been added to my site:
<www.jamlady.eboard.com> "If you're ever in a jam, here I am."

On 23 Dec 2003 20:00:49 GMT, [email hidden] (PENMART01)

Quoted message said:

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve. I'm having trouble finding the
dry cottage cheese that the recipe calls for. I'm wondering if I can substitute regular wet
cottage cheese by draining it.

I know of large curd, small curd, and low fat cottage cheese... but not dry or wet cottage
cheese... are you sure the recipe is not indicating pot cheese, farmer cheese, or some other
cheese?

When I could find it, dry cottage cheese was called Farmer's cheese. It's definately dry and looks
like cottage cheese.

foodreference.comfpotcheese.htmlOpen ↗

Practice safe eating - always use condiments

Melba's Jammin said:

AFA the cheese goes, buy the lowest-fat variety yu can find, rinse it in a colander or strainer,
then squeeze it in a clean dishtowel (not terrycloth) or cheesecloth to dry it out. BTDT. Rinsing
it before draining is important. Next question?

<waving hand wildly>
Me! Me! Me!

Do you let it air dry for a while? Is this just a substitute or does it really mimic dry
cottage cheese?

Practice safe eating - always use condiments

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It's not easy to find. I used to be able to get it at my local grocery stores, but that hasn't
been the case in years. You might try reading this website... It mentions Albertson's in Boise.
Practice safe eating - always use condiments

Bull doo-doo. They lie, they don't carry it anymore. Janet

In article <[email hidden]>, "Janet Bostwick"

Quoted message said:

A dry cottage cheese used to be available but I haven't seen it in years. The creamy kind of
cottage cheese that we are familiar with was never designated anything other than by curd
size. Janet

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat, large curd and small curd; and dry
cottage cheese -- all sold in round cardboard cartons.
--
-Barb 12-17-03: Melba Does Manhattan pix in entirety have been added to my site:
<www.jamlady.eboard.com> "If you're ever in a jam, here I am."

"Melba's Jammin'" wrote...

Quoted message said:

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat,

large

Quoted message said:

curd and small curd; and dry cottage cheese -- all sold in round cardboard cartons.

Minnisota, right? Anderson Erickson? Possibly we midwesterners are the last people to enjoy the
many options.

Melba's Jammin said:

<snip> and dry cottage cheese -- all sold in round cardboard cartons.

I guess that means you're in cow country, you cheesehead. Too bad it's so hard to find in "other"
places these days. I really liked it.

Practice safe eating - always use condiments

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article said:

A dry cottage cheese used to be available but I haven't seen it in

years.

Quoted message said:

Quoted message said:

The creamy kind of cottage cheese that we are familiar with was never designated anything other
than by curd size. Janet

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat, large curd and small curd; and dry
cottage cheese -- all sold in round cardboard cartons.
--
-Barb 12-17-03: Melba Does Manhattan pix in entirety have been added to my site:
<www.jamlady.eboard.com> "If you're ever in a jam, here I am."

Aha! But I know where you live(there about's where I used to live) and that is what I remember. I
always love to hear that things haven't changed that much back there. sigh I now live in the land of
National Brands Where Everything is Mass Produced for the American Palate. Janet

Hark! I heard "CaptCook" <[email hidden]> say:

Quoted message said:

"Melba's Jammin'" wrote...

Quoted message said:

Quoted message said:

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat,

large

Quoted message said:

curd and small curd; and dry cottage cheese -- all sold in round cardboard cartons.

Minnisota, right? Anderson Erickson? Possibly we midwesterners are the last people to enjoy the
many options.

I've seen dry curd out here in Western WA, but haven't looked for it for a while. I'll have to check
our local stupidmarkets and see what's still available....

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Jamie_Canuck"

Quoted message said:

My brother and I are making pedeheh (perogies) for Christmas Eve supper. I'm having trouble
finding the dry cottage cheese that the recipe calls for. I'm wondering if I can substitute
regular wet cottage cheese by draining it in cheese cloth (like you would with yogourt to make
yogourt cheese).

Any advice would be appreciated.

Thanks,

Jamie

Peroha, Jamie, peroha. :-) Or pirohy if you're Slovak. I knew another woman who called them PEH-ro-
ha (roll the r and you get what you wrote). She claimed Byelorus ancestry.

AFA the cheese goes, buy the lowest-fat variety yu can find, rinse it in a colander or strainer,
then squeeze it in a clean dishtowel (not terrycloth) or cheesecloth to dry it out. BTDT. Rinsing
it before draining is important. Next question? You ARE making them triangular-shaped are you not?
--

Thanks Barb, my great grandmother was Ukranian... and always said peh-deh-heh... maybe a regional
inflection I suppose. We cut them out using an open large soup can as a cutter... and they come out
kinda semi-circular, half moon like even.... dat's ok, isn't it :o)

Jamie_Canuck said:

"Melba's Jammin'" wrote...

Quoted message said:

You ARE making them triangular-shaped are you not?
--

We cut them out using an open large soup can as a cutter... and they come out kinda semi-
circular, half moon like even.... dat's ok, isn't it :o)

Uh-oh! Not another "Authentic" thread here. 8-) and <eg>

BOB who knows that Victor will soon be here