Large-Curd Creamed Cottage Cheese

Preparation info
  • Makes about

    1 pound

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

The large, distinct curds bathed in cream make this a “California-type” cottage cheese. Up to the point of curd formation, it is made exactly like the tangy small-curd cheese in the preceding recipe. The gentle cooking of the curd that follows takes attention and care, but it’s worth the effort if you like this type of cottage cheese, which has a more defined texture as well as slightly better keeping quality than the small-curd cheese. (It keeps better be