Pressed Dry Cottage Cheese

Pressed Dry Cottage Cheese
© Denzil Green

Contents hide

1 Cooking Tips
2 Substitutes
3 Nutrition
4 Storage Hints
5 Language Notes

Pressed dry cottage cheese (aka dry-curd cottage cheese) is a soft, crumbly unripened cheese with white, dry curds. It is made from skim milk that is curdled with an acid or rennet.

Other cottage cheese has milk added to it after the curd has been formed; dry curd doesn’t, so its moisture content will be a maximum of 80%.

It is sold in plastic bags or tubs. It can be very hard to find.

It is one of several different types of Pressed Cottage Cheese.

Cooking Tips

Pressed Dry Cottage Cheese is mostly used in cooking, especially baking, particularly German recipes. Also useful in vegetarian pâtés, low-fat cooking, etc.

Substitutes

Ricotta

Nutrition

Low in lactose. Most brands contain no added salt, though they’ll likely have minimal traces of sodium.

Note that nutritional value may vary slightly from time to time even with the same manufacturer.

Nutrition FactsPer 55 g (1/4 cup) Western Dairy brandAmountCalories50Fat.4 gSaturated.2 gCholesterol5 mgCarbohydrate2 gSugars1 gProtein11 g

Storage Hints

Pressed Cottage Cheeses such as the Pressed Dry Cottage Cheese freeze well, unlike other cottage cheese. After freezing, the consistency of the curd will be lighter and a bit drier. After thawing, use for cooking.

Language Notes

Pressed Dry Cottage Cheese is called, in some regions, Dry-Curd Cottage Cheese, Dry Curd Farmer Cheese, Farmer’s Cheese, or Baker’s Cheese. The term “Farmer’s Cheese”, though, can be confusing, as it’s used to describe many different cheeses in many different places.