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Cottage Cheese & Tuna

Posted: Tue Sep 23, 2008 1:02 pm
by lightningsix
Topic sounds pretty gross lol, let me elaborate.

I've been trying to consume 6oz of cottage cheese per day for the past 2 days and I must say, it's pretty hard. The tasteless sour flavor is not satisfactory at all.

I tried to mix 3 diced strawberries into the cottage cheese today and it didn't really help. I rarely remember enjoying cottage cheese mixed with peaches when I was younger but I haven't made it back to the store yet.

I wanted to get any tips from you all on anything I can mix with cottage cheese to make it enjoyable.

Same thing goes for tuna, it's really grossing me out.

-Thanks

Posted: Tue Sep 23, 2008 1:08 pm
by Ironman
I don't think you can do much with cottage cheese. I always eat it plain. I like it though. If you don't like it, it might not be a good choice. As for tuna, you use some dressing. You can try mayo or ranch for creamy one. Or there is also a vinegar and oil type thing. I like to make one with olive oil, apple cider vinegar and an Italian seasoning packet.

You can further season a creamy tuna salad with dill and diced pickles. Pepper is good for either type.

Posted: Tue Sep 23, 2008 1:11 pm
by stuward
You can mix cottage cheese with any fruit or berry. Raspberries and blueberries are my favorites.

I usually eat tuna plain or mixed in my tossed salad. you could try some low carb condiments. Hot sauce, mustard, lemon, pepper, come to mind. (not all at once).

Posted: Tue Sep 23, 2008 1:15 pm
by lightningsix
Ironman wrote:I don't think you can do much with cottage cheese. I always eat it plain. I like it though. If you don't like it, it might not be a good choice. As for tuna, you use some dressing. You can try mayo or ranch for creamy one. Or there is also a vinegar and oil type thing. I like to make one with olive oil, apple cider vinegar and an Italian seasoning packet.

You can further season a creamy tuna salad with dill and diced pickles. Pepper is good for either type.
Bummer... I was kinda hoping you wouldn't say that lol.
I guess I will have to lean more toward tuna.

Someone at my work place saw my foul face while eating my cottage cheese and recommended adding some sugar-free jelly.
Then progressively removing the jelly until I enjoy the cottage cheese.

Thanks though

stuward wrote:You can mix cottage cheese with any fruit or berry. Raspberries and blueberries are my favorites.

I usually eat tuna plain or mixed in my tossed salad. you could try some low carb condiments. Hot sauce, mustard, lemon, pepper, come to mind. (not all at once).
Damn. Lemon! So obvious, howcome I never thought of adding lemon to seafood is beyond me haha.

Thanks Stu

Posted: Tue Sep 23, 2008 1:16 pm
by TimD
Actually , and you will probably find this gross, but it works for me. I dress the tuna with lemon juic, mined onion and garlic, and just enough mayo to hold it together. Salt and pepper to taste. I make a large batch of it for multiple servings. Than when I go to use it, I mix the tuna comglomarate with cottage cheese to make it creamier. Probably will gross most of you out, but I love it.
Tim

Posted: Tue Sep 23, 2008 1:17 pm
by lightningsix
TimD wrote:Actually , and you will probably find this gross, but it works for me. I dress the tuna with lemon juic, mined onion and garlic, and just enough mayo to hold it together. Salt and pepper to taste. I make a large batch of it for multiple servings. Than when I go to use it, I mix the tuna comglomarate with cottage cheese to make it creamier. Probably will gross most of you out, but I love it.
Tim
I was with you until the cottage cheese came into play haha.
Thanks though, I'm gonna test my stomach with these diff recipes tonight and see what holds.

Posted: Tue Sep 23, 2008 2:19 pm
by TimD
One other thing I've seen done, is along with the lemon juice, minced onion, garlic and mayo, some people add a little old bay seasoning and worchestershire sauce, and eat it as a spread or form it into cakes and grill it as little patties.. Kind of big down here in the south.
Tim

Posted: Tue Sep 23, 2008 2:27 pm
by lightningsix
mm grill it. Never thought of that.
Good stuff

Posted: Tue Sep 23, 2008 2:57 pm
by ironmaiden708
Actually , and you will probably find this gross, but it works for me. I dress the tuna with lemon juic, mined onion and garlic, and just enough mayo to hold it together. Salt and pepper to taste. I make a large batch of it for multiple servings. Than when I go to use it, I mix the tuna comglomarate with cottage cheese to make it creamier. Probably will gross most of you out, but I love it.
Hmm I'll give that a try, it's all about experimentation.

Re: Cottage Cheese & Tuna

Posted: Tue Sep 23, 2008 2:59 pm
by ironmaiden708
lightningsix wrote:Topic sounds pretty gross lol, let me elaborate.

I've been trying to consume 6oz of cottage cheese per day for the past 2 days and I must say, it's pretty hard. The tasteless sour flavor is not satisfactory at all.

I tried to mix 3 diced strawberries into the cottage cheese today and it didn't really help. I rarely remember enjoying cottage cheese mixed with peaches when I was younger but I haven't made it back to the store yet.

I wanted to get any tips from you all on anything I can mix with cottage cheese to make it enjoyable.

Same thing goes for tuna, it's really grossing me out.

-Thanks
Mmm...I love cottage cheese. try getting 4% if you havn't already. IMO it tastes like cream cheese but is much more nutritious.

Posted: Tue Sep 23, 2008 3:02 pm
by Stephen Johnson
You can make tuna burgers from canned tuna. This recipe isn't the one that I use, but the resulting burgers are likely to taste better than mine. :grin:

As for cottage cheese, topping it with berries, honey and cinnamon or ginger is one way that I force it down the hatch. You can also use it as a filling for crepes/blintzes of even stuffed pasta, although it is much inferior to mozzarella or ricotta for the latter usage. One woman I know blends cottage cheese with eggs and sugar and uses it as a pie filling, topped with fruit and nuts. It tastes pretty good, actually.

Posted: Wed Sep 24, 2008 4:48 am
by anandsr21
We make cottage cheese into a curry ;-), just like everything else.

But you could try the following recipe, if you can find solid cottage cheese. Its probably available in Indian stores. It is not sour at all if fresh, and tastes quite bland.

Take cheese, bell peppers, and onion. Dice them all into half inch cubes.
You can increase the cheese if you want ;-).
Now stir fry them with a little olive oil. Add salt. Possibly adding a little of cumin seeds, and maybe a dash of turmeric . Black Pepper or chilli may also be added for taste. We normally go with chilli ;-). Add all these to the oil and then add the main ingredients. Cumin tastes very well if you fry it till popping.

When the peppers and onion are slightly done, add Tomatoes, or tomato puree. Tomato puree gives a better look, but I am sure that fresh tomatoes are healthier. You can decide to keep tomato low, if you want it less sour. When the tomato blends in, its ready.

The dish is quite tasty. You can add it to pasta or eat it just like that. Vary the ingredients based on liking. Normally we use all 4 ingredients in equal proportions.

Also all ingredients are very nutritious and healthy.
Turmeric provides a lot of anti-oxidants. Cumin is good for the stomach.

regards,
-anandsr

Posted: Wed Sep 24, 2008 6:32 am
by KPj
Precision Nutrition / Gourmet Nutrition has Tuna Burgers. I make them a lot so hopefully I can remember this properly.

3 cans of tuna, 1/4 cup flax meal 4 green onions minced, black mustard seeds (1-2 spoons, can't remember exact), 2 beaten eggs, 2 cloves of garlic, minced coriander, soy sauce. Whack it all in a bowl, mix it all up, create 2 burgers with it, whack that in a frying pan with a coupel of spoonfuls of olive oil, fry until browned. DONE.

I'm actually the next Gordon Ramsay, only, my Scottish accent is far better and I swear more.

KPj

p.s this is supposed to be 2 servings. I normally end up with 1.5 servings. Since my protein deprived g/f is a whimp and feels full after half a burger. I normally serve with a salad / veg type thing, too. Just depends how creative i'm feeling.

Posted: Wed Sep 24, 2008 6:54 am
by anandsr21
This is in continuation to my previous post.

Making solid Cottage Cheese is quite easy. You need to boil a couple of litres of milk. When it boils slowly add yogurt or lemon juice. The milk will separate out. Pour the stuff into a cloth (that has small holes). Hang till most of the whey is gone.

Don't let that whey go to waste collect it and drink it. The whey can be flavored with rock salt and mint, tastes good with it.

Then press the solids with something heavy. Leave for 5-6 hours. You have the solid cottage cheese.

This cheese is very flavor neutral and responds well to different flavorings. To make it easy to eat it, you could add salt and pepper after the milk has curdled and mix it well. You could also season it with garlic and other flavors that you fancy. That way you can eat it without adding anything later.

The cheese will keep for 3-4 days, if stored in an open container submerged in water in a refrigerator. The added things may not keep well. So add only things that can survive soaking in water for long.

Use only plain pasteurized or unpasteurized milk. Do not try it with UHT or homogenized milk. Those do not curdle easily. You can use skim milk or low fat milk also.

regards,
-anandsr

Posted: Wed Sep 24, 2008 10:23 am
by TimD
We used to have solid cottage cheese here in the states, but I haven't seen it in some time. We do have large curd though, and what I do is to take a collander, line it with sheese cloth, and drain the large curd overnight in a ddep pan. The next day most of the liquid has drained off, and you use the cheese cloth to shape it into a round ball. Works well with plain yogurt as well. Turns that watery stuff they sell here in the States into a mediteranean thick style yogurt, for Tzatziki.
Tim