Of all things cheese-related, almost everyone loves to hate cottage cheese. I admit, I was a part of the cottage cheese-hating fan club—and why? What did cottage cheese ever do to me?
Was it the lunch snack mix-up in grade school, when I mistook cottage cheese for rice pudding?
Was it my arachnophobia and the Miss Muffet nursery rhyme convincing me cottage cheese (i.e. curds and whey) must be a spider sentinel?
Or is it because I just fell in with the same boat as everybody else, the “wrinkle your nose without giving ‘ol cottage cheese a chance” cruise line?
Whatever my qualms were, they disappeared once I gave cottage cheese the college try. (Really—it took me until college to try!) Since then, I haven’t gone back.
With the popularity of frozen yogurt, Green yogurt, kefir and anything else wonderfully tart, you should give cottage cheese another chance as well. Trust me on this.
Two thoughts have crossed my mind since our recent New England blizzard passed through:
- I undeniably, unquestionably, irrevocably detest snow (my years in Florida have spoiled me).
- In its purest state—before time takes its toll—snow reminds me of cream cheese.
Curling up with hot cocoa and some crackers or a toasted bagel with a tart, creamy spread by a warm fire (or apartment radiator) and a good book—or movie*—is the perfect way to spend your time if you’re snowed-in. At least, that was my weekend.
And for DIY cream cheese all you need are three ingredients—THREE ingredients! Are you sold on this idea yet? And imagine the possibilities for other recipes: carrot cake frosting; a cheesecake base; cheesecake ice cream…In case you haven’t guessed I’m a sugar-holic.
DIY CREAM CHEESE