I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
familiar with cottage cheese; only had it served to me sort of plopped atop
a pear or peach half. It's surprising how sour the recipe turned out. The
cottage cheese is by Kraft and the 'use by' date is May although, of course,
I don't know if it was kindly treated before purchase. Does cottage cheese
have a sour taste? and what could I substitute if so? Polly

"Polly Esther" > wrote in message
...
>I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One
>of the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really
>not familiar with cottage cheese; only had it served to me sort of plopped
>atop a pear or peach half. It's surprising how sour the recipe turned out.
>The cottage cheese is by Kraft and the 'use by' date is May although, of
>course, I don't know if it was kindly treated before purchase. Does
>cottage cheese have a sour taste? and what could I substitute if so? Polly

Some can taste sour but it usually doesn't. I don't know about Kraft
because I've never bought that kind. But specifically what kind was it?
Large curd? Small curd? 4%? 2%? Fat free? I find that I don't like the
fat free very much. Seems to be lacking in flavor. 4% just tastes wrong to
me. I did eat that kind as a child but now something isn't right. Like
it's too creamy or something.

In NY I liked the Friendship brand. Here I like Darigold, Knutsens or
Daisy. The Albertson' brand is good too as is the Trader Joes. There was
something I bought when we lived on Cape Cod that I did not like at all.
Not only did it taste sour to me but it had a weird, chalky texture to it.

On Apr 24, 7:03*pm, "Polly Esther" > wrote:
> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> the ingredients is 1/2 cup of cottage cheese for 3 potatoes. *I'm really not
> familiar with cottage cheese; only had it served to me sort of plopped atop
> a pear or peach half. It's surprising how sour the recipe turned out. *The
> cottage cheese is by Kraft and the 'use by' date is May although, of course,
> I don't know if it was kindly treated before purchase. *Does cottage cheese
> have a sour taste? and what could I substitute if so? *Polly

In a lifetime of eating cottage cheese I've never had Kraft. In
NorCal, Clover Stornetta cottage cheese is REALLY sour. But that is
unusual in my experience. Some cottage cheese is chalky. But most is
quite tasty -- when my wife's out of town I will put some on steamed
broccoli for dinner if I've been pigging out.

Once, years ago, Consumer Reports rated cottage cheese.

On 4/24/2013 10:03 PM, Polly Esther wrote:
> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes.
> One of the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm
> really not familiar with cottage cheese; only had it served to me sort
> of plopped atop a pear or peach half. It's surprising how sour the
> recipe turned out. The cottage cheese is by Kraft and the 'use by' date
> is May although, of course, I don't know if it was kindly treated before
> purchase. Does cottage cheese have a sour taste? and what could I
> substitute if so? Polly
>
It's always smelled and tasted sour to me. I use it for cooking in some
recipes but overall am not a fan of cottage cheese. (I can't remember
the last brand I bought but I know it wasn't Kraft.)

For stuffed baked potatoes I'd use sour cream rather than cottage cheese.

Jill

jmcquown > wrote:
> On 4/24/2013 10:03 PM, Polly Esther wrote:
>> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes.
>> One of the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm
>> really not familiar with cottage cheese; only had it served to me sort
>> of plopped atop a pear or peach half. It's surprising how sour the
>> recipe turned out. The cottage cheese is by Kraft and the 'use by' date
>> is May although, of course, I don't know if it was kindly treated before
>> purchase. Does cottage cheese have a sour taste? and what could I
>> substitute if so? Polly
>>
> It's always smelled and tasted sour to me. I use it for cooking in some
> recipes but overall am not a fan of cottage cheese. (I can't remember
> the last brand I bought but I know it wasn't Kraft.)
>
> For stuffed baked potatoes I'd use sour cream rather than cottage cheese.
>
> Jill

I'm guessing warm cottage cheese is going to sour rapidly.

Greg

On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
> wrote:

> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
> familiar with cottage cheese; only had it served to me sort of plopped atop
> a pear or peach half. It's surprising how sour the recipe turned out. The
> cottage cheese is by Kraft and the 'use by' date is May although, of course,
> I don't know if it was kindly treated before purchase. Does cottage cheese
> have a sour taste? and what could I substitute if so? Polly

Don't use that recipe. I like cottage cheese, but what numbskull puts
it in twice baked potatoes?

--
Food is an important part of a balanced diet.

On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
> wrote:

>I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
>the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
>familiar with cottage cheese; only had it served to me sort of plopped atop
>a pear or peach half. It's surprising how sour the recipe turned out. The
>cottage cheese is by Kraft and the 'use by' date is May although, of course,
>I don't know if it was kindly treated before purchase. Does cottage cheese
>have a sour taste? and what could I substitute if so? Polly

I don't find it naturally sour-- but I'd eat sour cottage cheese. I'd
toss it if it had some mold.

For that matter-- if it was going in/on potatoes, I'd be likely to add
some lemon juice to it to sour it up a bit.

What else is in the recipe?

Jim

"Jim Elbrecht" <> What else is in the recipe?
>
Nothing much; parsley, garlic, a little bit of green onion, white pepper,
paprika and cheddar. Polly

Cottage cheese are mild flavor. It can also be eaten by itself or mixed in fruits, salads and can also be used as an ingredient.

On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
> wrote:

>I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
>the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
>familiar with cottage cheese; only had it served to me sort of plopped atop
>a pear or peach half. It's surprising how sour the recipe turned out. The
>cottage cheese is by Kraft and the 'use by' date is May although, of course,
>I don't know if it was kindly treated before purchase. Does cottage cheese
>have a sour taste? and what could I substitute if so? Polly

what size potatoes? A little larger potato may make a difference. I
would have added a bit of butter as well to blend the flavors.
Janet US

On Thu, 25 Apr 2013 07:59:30 -0600, Janet Bostwick
> wrote:

> On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
> > wrote:
>
> >I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> >the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
> >familiar with cottage cheese; only had it served to me sort of plopped atop
> >a pear or peach half. It's surprising how sour the recipe turned out. The
> >cottage cheese is by Kraft and the 'use by' date is May although, of course,
> >I don't know if it was kindly treated before purchase. Does cottage cheese
> >have a sour taste? and what could I substitute if so? Polly
>
> what size potatoes? A little larger potato may make a difference. I
> would have added a bit of butter as well to blend the flavors.
> Janet US

Cottage cheese just sounds wrong on a potato and sour cottage cheese
sounds worse. IMO, it's probably not salted. Unsalted cottage cheese
has an off flavor if you're not used to it, but the recipe writer
probably used cottage cheese as a substitute for ricotta. That said,
I don't make stuffed potatoes, only twice baked... but food network
has lots of recipes for reference.
<http://www.foodnetwork.com/recipes-and-cooking/50-stuffed-potatoes/index.html>

--
Food is an important part of a balanced diet.

On Thu, 25 Apr 2013 07:31:22 -0700, sf > wrote:

>On Thu, 25 Apr 2013 07:59:30 -0600, Janet Bostwick
> wrote:
>
>> On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
>> > wrote:
>>
>> >I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
>> >the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
>> >familiar with cottage cheese; only had it served to me sort of plopped atop
>> >a pear or peach half. It's surprising how sour the recipe turned out. The
>> >cottage cheese is by Kraft and the 'use by' date is May although, of course,
>> >I don't know if it was kindly treated before purchase. Does cottage cheese
>> >have a sour taste? and what could I substitute if so? Polly
>>
>> what size potatoes? A little larger potato may make a difference. I
>> would have added a bit of butter as well to blend the flavors.
>> Janet US
>
>Cottage cheese just sounds wrong on a potato and sour cottage cheese
>sounds worse. IMO, it's probably not salted. Unsalted cottage cheese
>has an off flavor if you're not used to it, but the recipe writer
>probably used cottage cheese as a substitute for ricotta. That said,
>I don't make stuffed potatoes, only twice baked... but food network
>has lots of recipes for reference.
><http://www.foodnetwork.com/recipes-and-cooking/50-stuffed-potatoes/index.html>

what's the difference between stuffed potatoes and twice-baked?
Especially in this instance where it appears the potatoes have
seasonings and cheeses? (I would have mushed the cottage cheese
before use in this case) I think ricotta is more sour that cottage
cheese -- my opinion. Like you, I wouldn't use cottage cheese here.
In the 60s recipes like this popped up as calorie cutters, but this
recipe also has cheddar. Can't understand this one.
Janet US

On Thu, 25 Apr 2013 08:58:31 -0600, Janet Bostwick
> wrote:

> On Thu, 25 Apr 2013 07:31:22 -0700, sf > wrote:
>
> >On Thu, 25 Apr 2013 07:59:30 -0600, Janet Bostwick
> > wrote:
> >
> >> On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
> >> > wrote:
> >>
> >> >I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> >> >the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
> >> >familiar with cottage cheese; only had it served to me sort of plopped atop
> >> >a pear or peach half. It's surprising how sour the recipe turned out. The
> >> >cottage cheese is by Kraft and the 'use by' date is May although, of course,
> >> >I don't know if it was kindly treated before purchase. Does cottage cheese
> >> >have a sour taste? and what could I substitute if so? Polly
> >>
> >> what size potatoes? A little larger potato may make a difference. I
> >> would have added a bit of butter as well to blend the flavors.
> >> Janet US
> >
> >Cottage cheese just sounds wrong on a potato and sour cottage cheese
> >sounds worse. IMO, it's probably not salted. Unsalted cottage cheese
> >has an off flavor if you're not used to it, but the recipe writer
> >probably used cottage cheese as a substitute for ricotta. That said,
> >I don't make stuffed potatoes, only twice baked... but food network
> >has lots of recipes for reference.
> ><http://www.foodnetwork.com/recipes-and-cooking/50-stuffed-potatoes/index.html>
>
> what's the difference between stuffed potatoes and twice-baked?
> Especially in this instance where it appears the potatoes have
> seasonings and cheeses? (I would have mushed the cottage cheese
> before use in this case) I think ricotta is more sour that cottage
> cheese -- my opinion. Like you, I wouldn't use cottage cheese here.
> In the 60s recipes like this popped up as calorie cutters, but this
> recipe also has cheddar. Can't understand this one.

Stuffed it a bunch of toppings on a baked potato. Twice baked, you
take the insides out of the potato, add stuff to it and bake it again.
I like mine simple, because it's a side dish at my house (half of a
smallish potato per person). I don't make a meal of it - so I prepare
the insides like mashed potato on the dry side (using milk/cream not
sour cream) with some cheese and just a sprinkle of the green part of
a scallion) - then bake it again. It puffs up very nicely. Here are
some examples although they are all much fussier than what I make.
<http://www.simplyrecipes.com/recipes/twice_baked_potatoes/>
<http://www.tumblr.com/tagged/twice%20baked%20potatoes>
<http://www.post-gazette.com/stories/life/food/time-is-right-to-bring-back-twice-baked-potatoes-671656/>

--
Food is an important part of a balanced diet.

On Apr 24, 7:03*pm, "Polly Esther" > wrote:
> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> the ingredients is 1/2 cup of cottage cheese for 3 potatoes. *I'm really not
> familiar with cottage cheese; only had it served to me sort of plopped atop
> a pear or peach half. It's surprising how sour the recipe turned out. *The
> cottage cheese is by Kraft and the 'use by' date is May although, of course,
> I don't know if it was kindly treated before purchase. *Does cottage cheese
> have a sour taste? and what could I substitute if so? *Polly

Polly, you can put cottage cheese in the food processor or blender and
smooth it out and use it as a substitute for sour cream.
People who are on low fat diets do this. It's actually very good
that way.

On Apr 25, 7:31*am, sf > wrote:
> On Thu, 25 Apr 2013 07:59:30 -0600, Janet Bostwick
>
> > wrote:
> > On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
> > > wrote:
>
> > >I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> > >the ingredients is 1/2 cup of cottage cheese for 3 potatoes. *I'm really not
> > >familiar with cottage cheese; only had it served to me sort of plopped atop
> > >a pear or peach half. It's surprising how sour the recipe turned out. *The
> > >cottage cheese is by Kraft and the 'use by' date is May although, of course,
> > >I don't know if it was kindly treated before purchase. *Does cottage cheese
> > >have a sour taste? and what could I substitute if so? *Polly
>
> > what size potatoes? *A little larger potato may make a difference. *I
> > would have added a bit of butter as well to blend the flavors.
> > Janet US
>
> Cottage cheese just sounds wrong on a potato and sour cottage cheese
> sounds worse. *IMO, it's probably not salted. *Unsalted cottage cheese
> has an off flavor if you're not used to it, but the recipe writer
> probably used cottage cheese as a substitute for ricotta. *That said,
> I don't make stuffed potatoes, only twice baked... but food network
> has lots of recipes for reference.
> <http://www.foodnetwork.com/recipes-and-cooking/50-stuffed-potatoes/in...>
>
> --
> Food is an important part of a balanced diet.

I only eat cottage cheese by itself or mix it with salsa and use it
for a chip dip.

I do like cottage cheese on a baked potato, along with salt, pepper, and
hot sauce. It adds creaminess and richness to the potato.

Tara

Tara wrote:

>I do like cottage cheese on a baked potato, along with salt, pepper, and
>hot sauce. It adds creaminess and richness to the potato.

I like cottage cheese but never even considered it on a baked
potato... I only eat it cold, like as part of a salad, often mixed
with fruit or vegetables.

On Apr 25, 2:37*pm, Brooklyn1 > wrote:
> Tara wrote:
> >I do like cottage cheese on a baked potato, along with salt, pepper, and
> >hot sauce. *It adds creaminess and richness to the potato.
>
> I like cottage cheese but never even considered it on a baked
> potato... I only eat it cold, like as part of a salad, often mixed
> with fruit or vegetables.

Try a big spoonful in chili...really good.

In article >,
"Polly Esther" > wrote:

> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
> the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
> familiar with cottage cheese; only had it served to me sort of plopped atop
> a pear or peach half. It's surprising how sour the recipe turned out. The
> cottage cheese is by Kraft and the 'use by' date is May although, of course,
> I don't know if it was kindly treated before purchase. Does cottage cheese
> have a sour taste? and what could I substitute if so? Polly

I probably would have skipped the cottage cheese and used sour cream.
Someone else might have used cream cheese.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 4/25/2013 6:44 PM, Melba's Jammin' wrote:
> In article >,
> "Polly Esther" > wrote:
>
>> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
>> the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
>> familiar with cottage cheese; only had it served to me sort of plopped atop
>> a pear or peach half. It's surprising how sour the recipe turned out. The
>> cottage cheese is by Kraft and the 'use by' date is May although, of course,
>> I don't know if it was kindly treated before purchase. Does cottage cheese
>> have a sour taste? and what could I substitute if so? Polly
>
> I probably would have skipped the cottage cheese and used sour cream.
> Someone else might have used cream cheese.
>
I have occasionally made this butter substitute. Here I have to say I
substitute Neufchatel for cream cheese. Brought to you by the department
of redunency department. First posted here in 2000:

8 oz. pkg. non-fat cream cheese or Neufchatel
3 cloves garlic, minced
1/2 Tbs. finely minced chives (or fresh parsley)
dash celery salt
dash onion powder (you could substitute dried minced onion)
dash paprika

Let the cream cheese stand at room temperature until soft. In small
mixing bowl, blend together remaining ingredients with a spoon until
mixed thoroughly. Cover and chill. Mixture keeps in the refrigerator
about 2 weeks.

Hmmm, this fits in with the "how long would you store leftovers thread".
Except this isn't leftovers. It's like herbed butter. Kept
refrigerated it lasts just fine. It's very tasty on baked potatoes.
Also on steamed green beans or broccoli. I haven't made this in a few
years. I'll have to add Neufchatel to my grocery list. It's one of
those things I just don't think about often.

Jill

Brooklyn1 > wrote:
> Tara wrote:
>
>> I do like cottage cheese on a baked potato, along with salt, pepper, and
>> hot sauce. It adds creaminess and richness to the potato.
>
> I like cottage cheese but never even considered it on a baked
> potato... I only eat it cold, like as part of a salad, often mixed
> with fruit or vegetables.

Me too, but cut tomato or pineapple is good for me. I'm going to have to
try cottage cheese. I like sour cream and mustard on fries, why not baked
potato.

Greg

"Melba's Jammin'" <> I probably would have skipped the cottage cheese and
used sour cream.
> Someone else might have used cream cheese.
> --
> Barb,
Aha. Thank you, Barb. Cream cheese would be good. Polly

gregz wrote:
> Brooklyn1 > wrote:
>> Tara wrote:
>>
>>> I do like cottage cheese on a baked potato, along with salt,
>>> pepper, and hot sauce. It adds creaminess and richness to the
>>> potato.
>>
>> I like cottage cheese but never even considered it on a baked
>> potato... I only eat it cold, like as part of a salad, often mixed
>> with fruit or vegetables.
>
> Me too, but cut tomato or pineapple is good for me. I'm going to have
> to try cottage cheese. I like sour cream and mustard on fries, why
> not baked potato.

I have used it in tuna salad and in lasagna when I had no Ricotta.

On Thu, 25 Apr 2013 15:59:38 -0500, Tara >
wrote:

> I do like cottage cheese on a baked potato, along with salt, pepper, and
> hot sauce. It adds creaminess and richness to the potato.
>
Wouldn't you rather use ricotta? Cottage cheese just doesn't appeal
to me as an accompaniment for potato.


--
Food is an important part of a balanced diet.

On Thu, 25 Apr 2013 15:07:57 -0700 (PDT), Chemo
> wrote:

> On Apr 25, 2:37*pm, Brooklyn1 > wrote:
> > Tara wrote:
> > >I do like cottage cheese on a baked potato, along with salt, pepper, and
> > >hot sauce. *It adds creaminess and richness to the potato.
> >
> > I like cottage cheese but never even considered it on a baked
> > potato... I only eat it cold, like as part of a salad, often mixed
> > with fruit or vegetables.
>
> Try a big spoonful in chili...really good.

Oh, yes! Not "in", next to - because I like a lot of it. It's good
as an accompaniment with spaghetti and lasagna too.

--
Food is an important part of a balanced diet.