World cuisines that use curd cheeses frequently sub in cottage cheese, even in sweet dishes – read on for inspiration

Why is everyone talking about cottage cheese, and can you make anything that’s actually good with it?
“I’ve never understood why cottage cheese has such a bad rep,” says Tommy Banks, chef/director of The Black Swan at Oldstead, Roots York and The Abbey Inn in North Yorkshire, who is a big fan of the white stuff. “It’s deliciously creamy and so versatile; I use it in both sweet and savoury dishes at home, where it’s a staple.” And he’s not kidding: Banks has it for lunch just about every weekday, either with scrambled eggs or tinned fish. “It’s a great, affordable, high-protein quick-fix.”

There’s no denying that the diet food from the 1980s is experiencing something of a revival, thanks to videos of ice-cream, flatbread and pancakes made from the curds and whey receiving millions of views on TikTok over the past year or so. However, it is also a good alternative to urda, a Balkan cheese made from leftover whey that, when Irina Janakievska moved to the UK 20 years ago, was impossible to find here. “I started using cottage cheese instead,” says the author of The Balkan Kitchen. “And while it isn’t a direct substitute, it is versatile.” For a riff on a Balkan-style filo or hand-stretched savoury pastry (“such as gibanica, banitsa or burek”), Janakievska combines cottage cheese, fried leeks and blanched and roughly chopped greens (spinach, chard, sorrel, nettles, say), then binds them with an egg before swaddling in filo and baking.

Got a culinary dilemma? Email feast@theguardian.com