Cottage Cheese Conspiracy

Emma Thackery said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April.  It was not only very sour tasting but so incredibly salty that
it was inedible.  I returned it today and brought home a different brand
(not tried yet).  Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand.  After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups!  What's the consensus on cottage cheese?  Has it really declined
in quality lately or am I just having a run of bad luck?

Where do you live? You need to change stores.

cybercat said:

"Emma Thackery" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Quoted message said:

Every kind I have bought recently is exactly as you describe, except
Breakstone's. I prefer the 4% but they have 2% and fat free too.

Try Trader Joe's -- their cottage cheese is consistent and
I have not noticed separation or other problems.

Steve

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

Quoted message said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Every kind I have bought recently is exactly as you describe, except
Breakstone's. I prefer the 4% but they have 2% and fat free too.

In article <[email hidden]>,

(Steve Pope) said:

cybercat said:

"Emma Thackery" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Quoted message said:

Every kind I have bought recently is exactly as you describe, except
Breakstone's. I prefer the 4% but they have 2% and fat free too.

Try Trader Joe's -- their cottage cheese is consistent and
I have not noticed separation or other problems.

Thanks, I'll have a look at TJ's then.

Em

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

Quoted message said:

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

Quoted message said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Every kind I have bought recently is exactly as you describe, except
Breakstone's. I prefer the 4% but they have 2% and fat free too.

My husband insists it is all made by one company. lol No, he's not in
the food business. Well, I think we should keep returning it and
complaining vociferously if it is so substandard. I'll have a look at
Breakstone, thanks.

Emma

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

Quoted message said:

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

Quoted message said:

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

Quoted message said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different
brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Every kind I have bought recently is exactly as you describe, except
Breakstone's. I prefer the 4% but they have 2% and fat free too.

My husband insists it is all made by one company. lol No, he's not in
the food business. Well, I think we should keep returning it and
complaining vociferously if it is so substandard. I'll have a look at
Breakstone, thanks.
Emma

Out here in the west I think all our stuff really is made by just a very few
dairies. I didn't like Breakstone - the texture mostly. Wal-Mart actually
has a very nice large curd cheese, very fresh, nice taste, but it does have
a lot of creamy stuff. It's all good.
Edrena

In article <[email hidden]>,

Emma Thackery said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Emma

Keep trying different brands...

I personally find that my local store brand (from HEB) is better than
Wal-mart's store brand.

I've not had any problems, so far.

Even Wal-mart gives you a full carton, but I find theirs to be saltier
and dryer than HEB's.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

I buy cottage cheese made in Vermont and it is always good. Some times
I buy another local brand which is made near Boston.

Emma Thackery said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Emma

For the most part, cottage cheese comes from a reasonably "local"
dairy in your area. I haven't found any containers such as you
describe.

HOWEVER, please use my favorite tip - after opening it, store it
upside down. I have yet to find a container that leaks if you put it
on tightly, so that shouldn't be a problem. It will last for weeks,
not days, if you do this. (the same goes for yogurt and dairy sour
cream)

N.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

HOWEVER, please use my favorite tip - after opening it, store it
upside down. I have yet to find a container that leaks if you put it
on tightly, so that shouldn't be a problem. It will last for weeks,
not days, if you do this. (the same goes for yogurt and dairy sour
cream)

Interesting tip; I'll definitely give that a try. Thanks for posting
it.

Bob (who'll put a plate under the container the first time, just in
case...)

In article <[email hidden]>,

Nancy2 said:

Emma Thackery said:

Bought some lowfat, small curd cottage cheese the other day, dated mid
April. It was not only very sour tasting but so incredibly salty that
it was inedible. I returned it today and brought home a different brand
(not tried yet). Maybe 2 weeks ago, I bought some large curd cottage
cheese, yet another brand. After I drained off the copious whey, there
was maybe 2/3 of a cup of cheese in a carton that should have held 2
cups! What's the consensus on cottage cheese? Has it really declined
in quality lately or am I just having a run of bad luck?

Emma

For the most part, cottage cheese comes from a reasonably "local"
dairy in your area. I haven't found any containers such as you
describe.

HOWEVER, please use my favorite tip - after opening it, store it
upside down. I have yet to find a container that leaks if you put it
on tightly, so that shouldn't be a problem. It will last for weeks,
not days, if you do this. (the same goes for yogurt and dairy sour
cream)

Great idea, thanks! Our store carries only 3 brands.... OK well 4 if
you include Horizon but I won't buy Horizon since they are not what they
purport to be. I think I'll have to start looking at other stores but I
suspect they'll carry the same brands.

yetanotherBob said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

HOWEVER, please use my favorite tip - after opening it, store it
upside down. I have yet to find a container that leaks if you put it
on tightly, so that shouldn't be a problem. It will last for weeks,
not days, if you do this. (the same goes for yogurt and dairy sour
cream)

Interesting tip; I'll definitely give that a try. Thanks for posting
it.

Bob (who'll put a plate under the container the first time, just in
case...)

i don't understand the rationale behind this. the same amount of air
would be present in either case, would it not? or is the seal
liquid-tight and not airtight? even if it was not perfectly airtight,
you'd think the gas exchange would be slight. i'm puzzled, frankly.

your pal,
blake

blake murphy said:

On Tue, 27 Mar 2007 14:42:51 -0400, yetanotherBob

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

HOWEVER, please use my favorite tip - after opening it, store it
upside down.  I have yet to find a container that leaks if you put it
on tightly, so that shouldn't be a problem.  It will last for weeks,
not days, if you do this.  (the same goes for yogurt and dairy sour
cream)

Quoted message said:

Interesting tip; I'll definitely give that a try.  Thanks for posting
it.

Quoted message said:

Bob (who'll put a plate under the container the first time, just in
case...)

i don't understand the rationale behind this.  the same amount of air
would be present in either case, would it not?  or is the seal
liquid-tight and not airtight?  even if it was not perfectly airtight,
you'd think the gas exchange would be slight.  i'm puzzled, frankly.

The theory is that when the container is upside down and the whey
rises it will be at the bottom, and it won't have contact with air so
will be less likely to ferment and become sour. I don't buy into this
as it's easier to simply pour off the whey periodically until the
container is empty, and don't stire the whey back into the product.
And it's not wise to store these types of products very long anyway,
buy only what you will consume within the week. The important thing
is to buy cottage cheese and other dairy from a store that maintains
proper refrigeration... sell-by dates are meaningless when products
are stored improperly. It's also a good idea to be sure your home
refrigeration is maintaining proper temperature too... most times when
people complain about premature food spoilage it's that their fridge
is too warm and/or they rode around for hours with food in their car
before coming home, and then they leave the perishables on the counter
while they yak on the phone.

Sheldon

Quoted message said:

I buy cottage cheese made in Vermont and it is always good. Some times
I buy another local brand which is made near Boston.

What kind is that?

I wish it was easier to find large curd cottage cheese....

--
Jean B.