Strained cottage cheese, also known as dry curd cottage cheese, is a type of cottage cheese that has been drained to remove most of its liquid whey. This results in a thicker, creamier curd that has a spreadable, scoopable texture.
How is strained cottage cheese made?
Strained cottage cheese is made by draining regular cottage cheese curds to remove excess moisture. The process involves:
- Starting with regular cottage cheese curds
- Placing the curds in a colander lined with cheesecloth
- Allowing the whey to drain for several hours or overnight in the refrigerator
- Discarding the collected whey
This process removes much of the liquid, leaving behind a thick, creamy cheese curd that is drier than regular cottage cheese. The curds may be rinsed with water during draining to remove even more whey.
How does it differ from regular cottage cheese?
There are a few key differences between strained and regular cottage cheese:
- Texture: Strained cottage cheese has a thicker, creamier texture since it contains less moisture.
- Dryness: The curds are drier since excess whey has been removed.
- Spreadability: The thicker texture makes strained cottage cheese easier to spread.
- Firmness: The curds hold their shape better when cooked or baked.
- Taste: Strained cottage cheese has a more concentrated, tangy, and creamy flavor.
What is strained cottage cheese used for?
The thicker, drier texture of strained cottage cheese makes it useful for:
- Spreading on toast or bagels as a high-protein substitute for cream cheese
- Using in dips, in place of sour cream or cream cheese
- Baking into recipes like lasagna, muffins, or pancakes
- Mixing into scrambles or omelets
- Topping fruit, salads, or baked potatoes
Its firm, dry texture holds up well to cooking and baking without getting watery or runny.
What are the health benefits?
Strained cottage cheese offers several health benefits:
- High protein: Approximately 13-15g protein per half cup serving. Great option for low carb, high protein diets.
- Probiotics: Contains live and active cultures that support gut health.
- Calcium: Rich source of calcium, with about 100mg per half cup.
- Low fat: Typically contains 1-2g fat per serving, for a low fat food.
- Low calorie: Only 80-110 calories per half cup serving.
Nutrition Facts
Here are the nutrition facts for a 1/2 cup serving (126g) of strained cottage cheese:
| Nutrient | Amount |
|---|---|
| Calories | 98 |
| Protein | 14g |
| Carbohydrates | 3g |
| Fat | 1g |
| Calcium | 106mg |
| Sodium | 406mg |
How to make strained cottage cheese at home
It’s easy to make strained cottage cheese at home with just a few ingredients:
- 16 oz. (1 lb.) cottage cheese
- Cheesecloth
- Colander or sieve
- Line a colander or sieve with a few layers of cheesecloth. The cheesecloth will help catch the curds while draining off whey.
- Spoon the cottage cheese into the lined colander. Gather up the edges of the cheesecloth and twist gently to enclose the curds.
- Place the colander over a bowl to collect the whey drippings. Refrigerate for at least 4 hours and up to 12 hours, until desired thickness is reached.
- Discard the drained whey. Transfer thickened cheese curds to an airtight container. Store strained cottage cheese in the fridge for up to 1 week.
For even thicker cheese curds, you can optionally rinse the curds with cool water during draining. This helps wash away more whey.
Buying tips
When shopping for strained cottage cheese, look for:
- The label “strained cottage cheese” or “dry curd cottage cheese”
- A thick, dry, scoopable texture
- A use-by date at least 1-2 weeks out
- A creamy white color
- Little to no liquid whey in the container
Strained cottage cheese is often found near regular cottage cheese options in the refrigerated dairy case. Popular brands include Breakstone’s and Knudsen.
Storage and handling
For best quality and freshness:
- Refrigerate strained cottage cheese at 40°F or below.
- Use within 1 week of purchase.
- Keep container tightly sealed until ready to use.
- Avoid freezing, as this can negatively impact texture.
Strained cottage cheese has a shorter shelf life than regular cottage cheese due to less moisture and preservatives. Use refrigerated cheese curds within 5-7 days for peak flavor and freshness.
Conclusion
Strained cottage cheese is an excellent high protein, low fat food with a creamy, spreadable texture. Draining regular cottage cheese produces a thicker, richer curd that is great for cooking, spreading, and eating fresh. Try making your own strained cottage cheese at home, or look for it in the dairy section. With higher protein and less carbs and fat than cream cheese or sour cream, strained cottage cheese can give a nutrition boost to all kinds of recipes.