A lot of North-Eastern European and Nordic countries are heavily into this kind of cottage cheese, and didn't know the soft and wet curds until more recent years. So, if you are looking for recipes think countries like Latvia, Estonia, Lithuania, Poland, Sweden, Finland, Norway and Denmark.
I am Latvian, and this cheese called "biezpiens" (directly translated: "thick milk") is a major staple. In its simplest form you can mix it with sour cream and a bit of salt and just slather it on rye bread, maybe top it with scallions, chives or minced garlic. Or mix the cheese, sour cream and salt with finely chopped cucumber to make a sort of satisfying salad as a light breakfast or lunch with a slice of bread.
We make a dry or pressed cottage cheese "bread" to die for called "Biezpienmaize", which is really just a thin bread crust covered in what tastes a lot like cheesecake mixture, usually flavoured with lemon or raisins. Here is one recipe: http://latvianeats.com/archives/117
We also make a summer solstice cheese (I am making it next week) from the dry or pressed cottage cheese, milk, eggs and caraway called "Jāņu siers" or John's Day Cheese. There are several ways to make it, but here is one recipe: http://kitchenmouse.rozentali.com/200...
And, as someone else suggested, you can make pancakes, but two ways. Either use the cheese in thicker pancake batter ("Biezpiena plācenīši"), or make crepes and fill them with this sweetened pressed or dry cottage cheese cheesecake-like filling ("Plānās pankūkas ar biezpiena pildījumu"). Unfortunately I could not find an English recipe online for this last one. Too bad! :-(
A lot of North-Eastern European and Nordic countries are heavily into this kind of cottage cheese, and didn't know the soft and wet curds until more recent years. So, if you are looking for recipes think countries like Latvia, Estonia, Lithuania, Poland, Sweden, Finland, Norway and Denmark.
I am...