Recipes Using Dry Cottage Cheese

30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)

Steps:

• Chop the garlic.
• Add all of the ingredients to a food processor and blend until smooth.

PASSOVER COTTAGE CHEESE CAKE

Steps:

• Set oven rack at middle of oven; preheat oven to 325 degrees F.
• Prepare the crust:.
• In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
• Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
• Prepare the filling:.
• In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
• Add the egg yolks one at a time, beating well after each addition.
• Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
• In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
• Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
• Pour on top of prepared crust.
• Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
• Chill in the pan at least 4 hours or overnight.
• Run a thin knife around edge of pan; remove side of pan.

DRY JELL-O SALAD (JELLO) COTTAGE CHEESE FRUIT SALAD

Steps:

• Mix together in order given.
• Chill for 2 hours.

COTTAGE CHEESE VARENIKI RECIPE - (4/5)

Steps:

• Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter. Put a round of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted water. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 or 4 minutes. Vareniki are ready when they are well puffed. Remove them with a slotted spoon. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. The traditional accompaniment is sour cream. Sour cream, may be used in the filling if the cottage cheese is very dry.