Cottage cheese can replace ricotta in recipes; it bears the name 'cottage' cheese because in the 19th century, simple cheese was made in cottages from milk left over after making butter; high in protein, cottage cheese is low in fat and carbohydrate, which is why it's popular with dieters.
This is a very popular cheese because of its low fat content and is a firm friend of the waistwatcher. It is made from skimmed milk that is first heat-treated, then a starter culture is added that forms the curds and whey. These are then washed several times in chilled water to remove the whey, and the curds are then drained and, finally, given a very light dressing of cultured cream. The result is a mild, faintly acidic cheese with just a hint of creaminess but not a great deal of character and flavour. Cottage cheese should always be eaten as fresh as possible and is best served sprinkled with snipped fresh chives and seasoned with coarse salt and black pepper.
A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.
Easy to make, these wonderful savoury scones will vanish in seconds! Although it may sound unusual to add Roquefort, potato and sage to scones, it actually works really well.
What could be better than home-made bread, especially when it's crammed with the flavours of cheese, potatoes, fresh sage and caramelised onions. We are confident this will soon become one of your favourites!
Make these the day before you want to eat them: creamy, luxurious and so special, these lovely low-fat cheesecakes are the perfect treat for dieters!
Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.