Enjoy this list of 11 recipes using dry curd cottage cheese, featuring cheesecakes, cheese bars, and anything from mains to snacks.
Are you thinking of trying out some recipes that include a new go-to surprise ingredient?
Add these recipe ideas using dry curd cottage cheese to your recipe box!
The mild flavor of dry curd cottage cheese complements various other flavors.
After the milk has been cultured and carefully heated, the solid component, or curds, make up dry-curd cottage cheese, also known as farmer or baker’s cheese.
Cottage cheese made from dry curds consists almost entirely of uncooked cheese curds.
These curds, despite their name, are typically quite wet.
Dry cottage cheeses get their name since they don’t have the liquid component in traditional varieties.
Cheesemakers remove the whey and any milk runoff from dry curd cottage cheese before separating the solids.
Dry curd cottage cheese is conventional cottage cheese made without milk or cream.
Curdling occurs when milk separates into curds and whey due to overheating or adding acid.
With its mild flavor, dry curd cottage cheese is a popular ingredient in many dessert cakes and pasta meals, including the recipes we’ve selected for you here.
You’ll love making this Turos Csusza recipe again and again if you’re in the mood for a breakfast that can take on various flavors.
And if you have a soft spot for peppers, you must try these Mini Peppers Stuffed With Farmer Cheese.
Then, for a unique take on a classic pasta meal, read on to recipe #11!
All aboard for some cheesy fun on your special day!
This cheesecake has a more substantial texture thanks to the almond flour crust and dry curd cottage cheese inside.
This cheesecake is delicious, especially when paired with honey and fresh blueberries.
Not only is it grain and gluten-free, but it also lacks any refined sugar.
Honey is used as a sweetener in the dessert.
In addition to improving the flavor, the blueberry compote rounds out the cheesecake’s presentation.
The protein-rich almond flour used to make the crust for this cheesecake yields a delectably crisp base.
Plus, farmer’s cheese (or dry curd cottage cheese) is used instead of cream cheese.
Since dry curd cottage cheese has a grainy texture, the secret is to blend it until it becomes smooth.
Vareniki dumplings are a staple in every Russian and Ukrainian home.
You can find these worldwide, but in Eastern Europe, they are a staple that goes by several names.
Many recipes for farmer’s cheese vareniki call for adding sugar or serving them with fruit, but not this one.
These delicious dumplings drenched in sour cream will quickly become a favorite.
The Farmer’s Cheese can also add some finely chopped fresh dill.
Although Russians also enjoy Vareniki, it is widely believed that their origins lie in today’s Ukraine.
If the Farmer’s Cheese you bought or prepared is less dry than you’d like, add one egg to the mixing bowl at the outset; you don’t want the filling to be overly runny or juicy.
3. Turos Csusza
This is a traditional Hungarian dish made with dried cottage cheese.
You and your loved ones would make this often.
This is at its finest when served slightly warmed.
This is a really flexible dish.
Fruits, vegetables, bacon pieces, and even cracklings can be added for various flavors and textures.
Cottage cheese and noodles may be prepared for a delicious and satisfying meal in about an hour.
You can make this dish with just a few simple items, including noodles, bacon, sour cream, dry curd cottage cheese, pepper, and either fresh or dried dill for decoration.
These Farmer’s Cheese Bars are a sophisticated treat requiring only a few essential ingredients.
They hit every flavor note, from sugary to cheesy to buttery, and are absolutely ideal.
These include a filling of sweetened farmer’s cheese sandwiched between two layers of shortbread.
You can count on both adults and kids devouring these bars.
Something like this has the potential to enhance an otherwise ordinary weekday morning.
There’s not even much work involved in preparing this dish.
To make this pie, you’ll only need one bowl and a food processor to put together the crust.
Mini peppers stuffed with farmer cheese are a simple dish to prepare but look impressive on the dinner table.
This traditional recipe for Farmer cheese stuffing is a staple of Romanian hospitality.
In addition to using cheese to fill peppers, it can also be used as a dip for raw vegetables.
Alternatively, you can simply serve the cheese with some sliced crusty French baguette and some olives or radishes for garnish.
Believe me when I say this: once word gets out about how good it is, people will go absolutely crazy over it.
Use colored bell peppers, stuff them with the cheese, then cut them into fours or eights to simulate small peppers if you can’t find them at your grocery store.
Ukrainians universally adore this dish.
This is not a pressure cooker recipe because the Instant Pot is not suitable for making it.
These cheese-and-dill-filled crepes are worth the time and effort because they are so delicate and flavorful after being baked in a thick layer of cream.
Fillings for these Ukrainian crepes typically consist of cheese or mushrooms.
A lot more dill is added to the cheese filling than is typical.
If you’re looking for a filling that features mushrooms, other mushrooms in the cream will do the trick.
If you’ve never made crepes before, making a double batch of batter is a good idea.
To make Nalysnyky, however, you don’t need perfectly round crepes because they are folded up.
Crepes’ filling and rolling process conceal many irregular edges.
This dish works equally well as a brunch or breakfast dish as a side dish at a fancy dinner.
Crepe batter for this recipe must be blended to eliminate lumps.
After the crepes have been cooked, wait until they are freezing before stacking them.
You’ll need a large work surface to spread out the crepes as they cool while you make more.
As they cool rapidly, you can stack many crepes on top of each other while you make the rest.
Refrigerating or freezing crepes is an option, too.
Despite the ease with which the dish can be prepared, it requires enough time and effort that you should plan to make extra for later.
Make the whole recipe or at least half of it, and you’ll be happy.
The blintzes should be fried in butter right before they are served.
When it comes to desserts, Sernik is a staple in Polish households.
This tasty delight, found in Polish supermarkets, bakeries, and coffee shops, is believed to have first come to Poland in the 17th century.
The original recipe, a sweet pastry crust filled with a sort of farmer cheese called twaróg and then baked till flawless, remains popular despite the many variations that have appeared over the years.
Some contemporary adaptations fill with fruit, raisins, or chocolate, while others start with a crumbly cake base.
One well-known Sernik tastes like strawberry cheesecake, but its base is a light and airy sponge cake rather than the traditional buttery graham cracker crust.
Sernik is traditionally prepared in either a square or circular springform pan.
The crust and filling are baked together in this recipe and turn out nicely after 50 minutes.
Remove any lumps from the cheese if you’re using a food processor.
This spread is a cottage cheese dip with herbs that goes well with crackers, toast, and potatoes.
The spread in this recipe calls for a firmer variety of cottage cheese.
It’s a type of cottage cheese that has been particularly hard-pressed and may be found in the dairy aisle of some supermarkets.
The majority of Eastern European delicatessens stock it as well.
This small cheesier recipe is a favorite and can be created in less than 5 minutes, similar to Gzik, a runnier variant with finely chopped radishes.
Cottage cheese is somewhat tasteless, but with a few select ingredients, it may be transformed into a flavorful condiment such as this recipe.
The texture of this homemade cheesecake is rather pleasing.
Use a fruit coulis or eat it plain.
A small springform cake pan can be used, but a standard cake pan should also do the trick.
To make this golden and puffy cheesecake, you only need simple ingredients like flour, butter, sour cream, dry curd cottage cheese, an egg, and some vanilla.
In addition to being scrumptious for breakfast, this would also make a great dessert to accompany lunch or dinner.
Indeed, this might be a great way to spice up your picnic with loved ones.
If you’ve ever tried Mac & Cheese before, you won’t find anything quite like this.
Cottage cheese made from dry curds is the main component.
In addition to being pretty tasty, this is also quite simple to prepare, making it an excellent addition to your recipe collection for special occasions.
In addition, this recipe requires no unusual or hard-to-find ingredients beyond dry curd cottage cheese, butter, onions, egg yolk noodles, sour cream, salt, ground black pepper, and an enthusiastic diner.
The bottom line
As you have seen from the recipes in our list, dry curd cottage cheese is perfect for adding that unique cheesy solid aftertaste!
You have witnessed how your dry curd cottage cheese can make fabulous creamy spins on many recipes.
So if you’re searching for the best ways to use dry curd cottage cheese in your kitchen, or if this is your first time experimenting with this type of cheese, try these delightful recipes that include dry curd cottage cheese for your next holiday season family get-together!
After all, you have 11 from which to choose!
- Lemon Blueberry Cheesecake
- Vareniki with Farmer’s Cheese
- Turos Csusza
- Farmer’s Cheese Bars
- Mini Peppers Stuffed With Farmer Cheese
- Nalysnyky (Ukrainian Crepes Filled With Cheese & Dill)
- Grandma’s Cheese Blintzes
- Sernik Polish Cheesecake
- Herbed Cottage Cheese Spread Recipe
- Dry Curd Cheesecake
- Dry Curd Cottage Cheese – Mac & Cheese
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