[Halibut]

Do you guys remember the old "diet plate" lunches from the 50s-60s? They generally consisted of some lettuce with scoop of cottage cheese and some fruit. Maybe a couple of tasteless rye crackers on the side.

In my mind, that cottage cheese was fairly dry, so that the scoop of it would stay that shape on the plate. I'm trying to find that now and am failing -- all the cottage cheese has too much liquid and wouldn't stay formed in a scoop to save its life.

Should I be looking for a specific type of cottage cheese? I've tried all the various types of low-fat/non-fat. Or maybe I just need to switch to ricotta.

I don't like soupy cottage cheese!

[rosygail]

You can try draining the cottage cheese through a strainer. I do this when I use it in my Lasagna(instead of ricotta). This might make it firm enough to scoop!

[CFrance]

there is a brand that is dryer--Knudsens. but I don't know if you can get it around here. Maybe try The Fresh Market?

[Halibut]

there is a brand that is dryer--Knudsens. but I don't know if you can get it around here. Maybe try The Fresh Market?

Light bulb! I did grow up in CA with Knudsen's, so maybe it is just a difference in brand. Or I could try draining it, as rosygail said.

Eh, messy. I don't usually eat it much, anyway. Publix had it on BOGO recently and I got into a small habit of having cottage cheese and pineapple for dessert.

[jblum315]

Try Ricotta. It's dryer and I think it tastes better.

[PR1234]

I have the same problem! We are from MI and the 'Michigan' Brand cottage cheese is very dry and what we are used to. I think I have tried every cottage cheese in The Villages with no luck:-( I have finally settled on Aldi small curd brand. It is not as dry, but the closest I can get. I feel your pain ;-)

[tomwed]

Are you sitting on a tuffet when you eat this?
Seems to be important.