Antoinette Posted February 27, 2009 Report Share Posted February 27, 2009 If you also used to use smooth cottage chees to make cheesecakes and you cannot find it here. This is what I discovered. (Probably only true for SA). Some foodstores and green groecers sell Kraft's German style cottage cheese. It is smooth, only 2 percent fat. Add cream, gelatine, castor sugar and lemon juice and you have a nice cheesecake foundation.Used crumbed digestive biscuits for the base. Quote Link to comment Share on other sites More sharing options...
Cindylou Posted February 27, 2009 Report Share Posted February 27, 2009 Sounds Good, Antoinette. I cannot handle the lumpy cottage cheese - makes me grrrril. When I want smooth cottage cheese or a recipe calls for it I buy the lumpy stuff and whizz it with the whizz stick - comes out perfectly! Quote Link to comment Share on other sites More sharing options...
Antoinette Posted February 27, 2009 Author Report Share Posted February 27, 2009 Yeah, Kraft's has the texture of wizzed chunky cottage cheese. But it doesn't bother to much in the cheesecake. I also saw a tub Kraft's swiss cottage cheese. Don't know what it is like yet. Thanks for that tip. Those wizz thingies really made cooking easier. Quote Link to comment Share on other sites More sharing options...
Brissy Bessies Posted March 3, 2009 Report Share Posted March 3, 2009 Tubs of Philadelphia work a treat and Woolworths homebrand cream cheese is also smooth - same thing Perfect for those cheesecake recipe's. Quote Link to comment Share on other sites More sharing options...
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