I'm also a cottage cheese fan now. (I thought I already replied to this when I first saw it, but I guess not. )

As the article says, it's a very cost-efficient protein, at least where I live. I usually eat it straight from the container, but it's great for all of the "stretching" techniques in the article: mixing it into mashed veggies, the base of a sauce, stretching out creamy dressings, baked goods... I use it in my high-protein bread replacement staple chaffles.