Hi Lori!

Here's an excerpt from the site below.

CHEESE

Certain cheeses freeze well but are likely to change in texture. Neither cottage cheese nor cream cheese should ever be frozen. Both may lose flavor as well as texture. Cottage cheese can be kept cold and covered in the refigerator for up to a week. Its container should have a tight-fitting lid since cottage cheese easily absorbs odors from other foods. Semi-soft cheeses may be cubed and frozen individually for use in cooking. They will still maintain their flavor although texture may be altered but are excellent for dishes where melted cheese is an ingredient. Unless frozen, all cheese should be kept in the fresh food part of the refrigerator. To discourage drying-out and odor absorption, cheese should be wrapped in plastic wrap or foil. Mold that may form on cheese is not harmful. The mold may be cut from the cheese and the cheese used as usual.

Hope I helped!
Paty

Here is a link that might be useful: Freezing Cheese

This info was very helpful to me. I also freeze lasagna with cottage cheese in it still tastes great. So i will also freeze the cottage and sour cream for future use. tx

Sour cream's texture will change and can't be used as normal. It becomes watery and have lumps in it. Have you tried the cottage cheese yet?

Just a quick note....I have frozen SOUR CREAM successfully.! When defrosted. it is separated & very liquid..I mix it very well & place it back in the frig overnight & the next day..it is back in its semi-solid state..the same way it is when the container is first opened...It tastes perfectly fine...
I still want to try to freeze cottage cheese...great source of protein..If I can't eat it, I will use it in omelets & lasagna!

You can freeze cottage cheese in the container and it won't burst, but when you thaw it, you will find it has turned to a thick paste, and does not taste as good. The savory creamy part gets absorbed in, can't really taste it any more. But you can still use it for cooking, or add salt to make up for the lost taste.

I freeze cream cheese before. I only recommend it if you are going to cook with it. I would not freeze it if you plan on using it for frosting or spread, it does change in texture!

I've frozen cottage cheese many times. It does seem to be a bit drier when thawed, but the tast is the same. I see no problems with it.

Sorry, double post..

This post was edited by Yorkies2 on Sun, May 26, 13 at 17:24

Hello!
I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol

Here's a link to a step-by-step guide on freezing cottage cheese. Hope it helps!