Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss

Cottage Cheese Question...

291 views
Skip to first unread message

Jamie_Canuck

unread,
Dec 23, 2003, 11:09:51 AM12/23/03
to
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


Katra

unread,
Dec 23, 2003, 11:44:38 AM12/23/03
to


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.

--
>^,,^< Cats-haven Hobby Farm >^,,^< Ka...@centurytel.net >^,,^<

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

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&userid=Katra

Dimarela

unread,
Dec 23, 2003, 12:44:25 PM12/23/03
to
<< From: Katra Ka...@centurytel.net
Date: Tue, Dec 23, 2003 8:44 AM
Message-id: <3FE870F6...@centurytel.net>

Jamie_Canuck wrote:
>
> 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.

--

>><BR><BR>

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

ConnieG999

unread,
Dec 23, 2003, 1:34:27 PM12/23/03
to
"Jamie_Canuck" <jamie_...@rogers.com> writes:

>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.

PENMART01

unread,
Dec 23, 2003, 3:00:49 PM12/23/03
to
Jamie_Canuck wrote:
>
>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."

Janet Bostwick

unread,
Dec 23, 2003, 3:08:06 PM12/23/03
to

"PENMART01" <penm...@aol.como> wrote in message
news:20031223150049...@mb-m06.aol.com...

> 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?

snip


>
>
> ---= 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

unread,
Dec 23, 2003, 3:36:00 PM12/23/03
to
"Janet Bostwick" writes:
>
>"PENMART01" <penm...@aol.como> wrote

>>
>> 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.
>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
cottage cheese". It's creamed cottage cheese, which simply means the product
has a full fat content as opposed to lowfat. The recipe is as I said, probably
looking for farmer cheese, or pot cheese, etc.

cottage cheese
The texture of cottage cheese is usually quite moist. If the curds are allowed
to drain longer, pot cheese is formed; longer yet and the firm farmer's cheese
is created. Cottage cheese comes in three forms: small-curd, medium-curd and
large-curd (sometimes called "popcorn" cottage cheese). Creamed cottage cheese
has had 4 to 8 percent cream added to it, lowfat cottage cheese has from 1 to 2
percent fat (check the label), and nonfat cottage cheese has, of course, zero
fat.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.

Janet Bostwick

unread,
Dec 23, 2003, 4:24:21 PM12/23/03
to

"PENMART01" <penm...@aol.como> wrote in message
news:20031223153600...@mb-m06.aol.com...

http://tinyurl.com/3xrdl
http://tinyurl.com/2u6yp

Do a search for 'dry cottage cheese.'

Janet


PENMART01

unread,
Dec 23, 2003, 5:36:04 PM12/23/03
to
In article <vuhck4o...@corp.supernews.com>, "Janet Bostwick"
<nos...@cableone.net> writes:

>http://tinyurl.com/3xrdl
>http://tinyurl.com/2u6yp
>
>Do a search for 'dry cottage cheese.'
>

Those are refering to lowfat cottage cheese (fat content, not water content),
if the OP was asking about a lowfat recipe shoulda said so.

Melba's Jammin'

unread,
Dec 23, 2003, 5:40:18 PM12/23/03
to
In article
<jNZFb.159610$%TO.6...@twister01.bloor.is.net.cable.rogers.com>,
"Jamie_Canuck" <jamie_...@rogers.com> wrote:

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."

Melba's Jammin'

unread,
Dec 23, 2003, 5:46:15 PM12/23/03
to
In article <20031223150049...@mb-m06.aol.com>,
penm...@aol.como (PENMART01) wrote:

> Jamie_Canuck wrote:
> >
> >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

Melba's Jammin'

unread,
Dec 23, 2003, 5:47:52 PM12/23/03
to
In article <vuh858c...@corp.supernews.com>, "Janet Bostwick"
<nos...@cableone.net> wrote:
> 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.

sf

unread,
Dec 23, 2003, 6:23:40 PM12/23/03
to

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.

http://www.scdiet.org/8resources/drycurd_sources.html

Canada is listed there too.


Practice safe eating - always use condiments

CaptCook

unread,
Dec 23, 2003, 6:15:39 PM12/23/03
to
"Melba's Jammin'" wrote...

> 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.

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


sf

unread,
Dec 23, 2003, 6:28:05 PM12/23/03
to
On 23 Dec 2003 20:00:49 GMT, penm...@aol.como (PENMART01)
wrote:

> Jamie_Canuck wrote:
> >
> >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.

http://www.foodreference.com/html/fpotcheese.html

sf

unread,
Dec 23, 2003, 6:31:26 PM12/23/03
to
On Tue, 23 Dec 2003 16:47:52 -0600, Melba's Jammin'
<barbsc...@earthblink.net> wrote:

> <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.

sf

unread,
Dec 23, 2003, 6:36:46 PM12/23/03
to
On Tue, 23 Dec 2003 16:40:18 -0600, Melba's Jammin'
<barbsc...@earthblink.net> wrote:

>
> 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?

j.j.

unread,
Dec 23, 2003, 6:49:08 PM12/23/03
to
Hark! I heard "CaptCook" <b...@bottom.com> say:
> "Melba's Jammin'" wrote...

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!

Janet Bostwick

unread,
Dec 23, 2003, 7:06:49 PM12/23/03
to

"Melba's Jammin'" <barbsc...@earthblink.net> wrote in message
news:barbschaller-F85D...@News.CIS.DFN.DE...

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


Janet Bostwick

unread,
Dec 23, 2003, 7:10:40 PM12/23/03
to

"sf" <nob...@pipeline.com> wrote in message
news:jtihuvscrcsvqvcsc...@4ax.com...

> 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


Unknown

unread,
Dec 23, 2003, 7:42:02 PM12/23/03
to

Maybe _some_ options. I spend my weekdays in the Chicago burbs, and
my weekends in NW Illinois. Cheese options are taken for granted
here. I have several dairies within a mile or two of one of my homes.
Can you tell me where I can get a few dozen shrimp that are really
fresh? <G>

Gar

Unknown

unread,
Dec 23, 2003, 7:43:23 PM12/23/03
to
On Tue, 23 Dec 2003 17:15:39 -0600, "CaptCook" <b...@bottom.com> wrote:

Maybe _some_ options. I spend my weekdays in the Chicago burbs, and

Jamie_Canuck

unread,
Dec 23, 2003, 10:07:37 PM12/23/03
to

"Melba's Jammin'" <barbsc...@earthblink.net> wrote in message
news:barbschaller-E152...@News.CIS.DFN.DE...

> In article
> <jNZFb.159610$%TO.6...@twister01.bloor.is.net.cable.rogers.com>,
> "Jamie_Canuck" <jamie_...@rogers.com> wrote:
>
> > 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)


BOB

unread,
Dec 23, 2003, 10:21:04 PM12/23/03
to
Jamie_Canuck wrote:
> "Melba's Jammin'" wrote...
>> 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


AChrist787

unread,
Dec 23, 2003, 11:17:40 PM12/23/03
to
> 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.<

Nor have I. I have used regular cottage cheese, however, and simply drained it
using cheese cloth and a strainer. I usually let it sit in the refrigerator
all night and that takes care of it. Works great.

Anne

AAC/AAF/AFBV62.0844.AZ
http://www.tckworld.com/opfoot

Melba's Jammin'

unread,
Dec 24, 2003, 12:30:14 AM12/24/03
to
In article <otjhuv4i5sbcp8bmt...@4ax.com>, icu2@pipeline
dot com wrote:

Sorry, Luv. The Cheeseheads are the Packer Backers about40 miles east
of me. I'm in Meen-a-soh-tah. Guess I should appreciate Old Home
Foods more for the variety of cottage cheeses they offer up.
--
-Barb
12-23-03: Tourtiere pictures and recipe have been

Melba's Jammin'

unread,
Dec 24, 2003, 12:31:12 AM12/24/03
to
In article <bsaiq6$9ks$1...@news.netins.net>, "CaptCook" <b...@bottom.com>
wrote:

LOL! Anderson, Erickson, Johnson, Nelson, Brown, and Smith. And
Schaller. :-)
--
-Barb
12-23-03: Tourtiere pictures and recipe have been

Melba's Jammin'

unread,
Dec 24, 2003, 12:33:44 AM12/24/03
to
In article <qB7Gb.6357$ux4....@bignews4.bellsouth.net>, " BOB"
<l...@bellsooth.nut> wrote:

Nothing to debate, Dearie. Victor's wrong and I'm right. Simple as
that.
--
-Barb
12-23-03: Tourtiere pictures and recipe have been

Katra

unread,
Dec 24, 2003, 2:01:34 AM12/24/03
to

I had also suggested rinsing the cheese in a screen colander... :-)
Glad that there was someone more experienced to back me up!

<hugs>
K.


--
>^,,^< Cats-haven Hobby Farm >^,,^< Ka...@centurytel.net >^,,^<

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

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&userid=Katra

Russ Wilson

unread,
Dec 24, 2003, 1:52:34 AM12/24/03
to
You may be able to substitute Ricotta Cheese I have seen them drain it
in cheese cloth to use in recipes. Check food network.com

Taffy Stoker

unread,
Dec 24, 2003, 2:31:43 AM12/24/03
to
On 24 Dec 2003 04:17:40 GMT, achri...@aol.comjunkbloc (AChrist787)
wrote:

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

I see it here in a store near to where I live (Hamilton Ontario) all
the time.

Pan Ohco

unread,
Dec 24, 2003, 11:24:36 AM12/24/03
to
On Tue, 23 Dec 2003 18:42:02 -0600, Gar <> wrote:


>Maybe _some_ options. I spend my weekdays in the Chicago burbs, and
>my weekends in NW Illinois. Cheese options are taken for granted
>here. I have several dairies within a mile or two of one of my homes.
>Can you tell me where I can get a few dozen shrimp that are really
>fresh? <G>
>
>Gar

In my frig. I just got them, and they were swimming yesterday morning.

Christmass in the deep south.

Happy Holidays Y'all.


Pan Ohco

Unknown

unread,
Dec 24, 2003, 11:38:15 AM12/24/03
to
On Wed, 24 Dec 2003 10:24:36 -0600, Pan Ohco <oh...@hotmail.com> wrote:

>On Tue, 23 Dec 2003 18:42:02 -0600, Gar <> wrote:
>
>
>>Maybe _some_ options. I spend my weekdays in the Chicago burbs, and
>>my weekends in NW Illinois. Cheese options are taken for granted
>>here. I have several dairies within a mile or two of one of my homes.
>>Can you tell me where I can get a few dozen shrimp that are really
>>fresh? <G>
>>
>>Gar
>
>In my frig. I just got them, and they were swimming yesterday morning.

NOT FAIR!!!! Wanna trade for some good swiss, a bag of cheese curds,
and some smoked string cheese?

Gar

PENMART01

unread,
Dec 24, 2003, 12:09:06 PM12/24/03
to
Gar <fagboy> writes:
>
>NOT FAIR!!!!

Of course it's fair, it's your turn in the friggin' barrel... now start sucking
Ken Davey's widdle peepee, NOW... you faggot freak!

Rodney Myrvaagnes

unread,
Dec 24, 2003, 12:08:49 PM12/24/03
to
On 24 Dec 2003 04:17:40 GMT, achri...@aol.comjunkbloc (AChrist787)
wrote:

>> 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.<
>
>Nor have I. I have used regular cottage cheese, however, and simply drained it
>using cheese cloth and a strainer. I usually let it sit in the refrigerator
>all night and that takes care of it. Works great.
>

I just went downstairs to get some orange juice, and I took time to
look at the cottage cheese selection. There were several brands with
0, 1, 2, and 4%min, acidophilus, small curd, creamy, "California
Style," but nothing called "dry."

However, draining as you describe sounds sensible to me.

Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

Jamie_Canuck

unread,
Dec 28, 2003, 5:52:11 PM12/28/03
to

"Jamie_Canuck" <jamie_...@rogers.com> wrote in message
news:jNZFb.159610$%TO.6...@twister01.bloor.is.net.cable.rogers.com...
> 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
>
Thank you everyone so much for all your suggestions. We made the pedehe
(sic) using "wet" cottage cheese rinsed in a collander, with warm water and
left to dry in cheese cloth for a few hours. Worked great. Served with
squadgeke (sic)... was a real treat.

Cheers,

Jamie


0 new messages