Baking. Cottage cheese vs. curd cheese

(Emanuel Landeholm) said:

I'm about to do some baking. The recipe includes curd cheese (basically non-grainy cottage cheese)
but it wasn't available at my local store so I bought some cottage cheese instead. I'm starting to
have second thoughts now. Could I really replace curd by cottage and expect something edible? I do
have some yoghurt in my fridge, maybe I should use that instead?

Perhaps the cottage cheese could be pureed but absent your recipe no one can offer other than wild
speculation.

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PENMART01 said:

(Emanuel Landeholm) said:

I'm about to do some baking. The recipe includes curd cheese (basically non-grainy cottage
cheese) but it wasn't available at my local store so I bought some cottage cheese instead. I'm
starting to have second thoughts now. Could I really replace curd by cottage and expect something
edible? I do have some yoghurt in my fridge, maybe I should use that instead?

Perhaps the cottage cheese could be pureed but absent your recipe no one can offer other than wild
speculation.

Sheldon ````````````

Ricotta works well...... or dry curd cottage cheese which is widely avaialble.

K.

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PENMART01 said:

Katra'inka said:

PENMART01 said:

(Emanuel Landeholm) writes:
>
>I'm about to do some baking. The recipe includes curd cheese (basically non-grainy cottage
>cheese) but it wasn't available at my local store so I bought some cottage cheese instead. I'm
>starting to have second thoughts now. Could I really replace curd by cottage and expect
>something edible? I do have some yoghurt in my fridge, maybe I should use that instead?

Perhaps the cottage cheese could be pureed but absent your recipe no one can offer other than
wild speculation.

Ricotta works well...... or dry curd cottage cheese which is widely avaialble.

How can you know what works without seeing the recipe?!?!?

Sheldon ````````````

'cause I'm pretty adept at substitutions...... :-)

K.

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"There are millions of intelligent species in the universe, and they are all owned by
cats" -- Asimov

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Emanuel Landeholm said:

Hello,

I'm about to do some baking. The recipe includes curd cheese (basically non-grainy cottage cheese)
but it wasn't available at my local store so I bought some cottage cheese instead. I'm starting to
have second thoughts now. Could I really replace curd by cottage and expect something edible? I do
have some yoghurt in my fridge, maybe I should use that instead?

Please advice! TIA, Emanuel Landeholm

If you take the (presumably plain) yoghurt and drain it overnight in a coffee filter or fine-weave
tea towel you will have curd cheese anyway. Nothing you do to cottage cheese will give it that
texture of curd cheese.