Can you use cottage cheese as a shortcut to make mozzarella?

Here's why:

* Different starting ingredients: Mozzarella is made from fresh cow's milk, while cottage cheese is made from milk that has been fermented and strained. This means their protein structures and moisture content are very different.

* Curdling process: Mozzarella requires a specific curdling process using rennet or a vegetarian alternative. Cottage cheese has already been curdled, so you can't replicate that step.

* Stretching and shaping: Mozzarella's signature stretchiness is achieved through heat and kneading. Cottage cheese doesn't have the same protein structure to allow for this.

However, you can use cottage cheese in some cheese-like recipes:

* Ricotta: You can make a ricotta-like spread using cottage cheese.

* Cheesecakes and dips: Cottage cheese can be used as a base for various cheesecakes and dips.

If you want to make real mozzarella, you'll need to follow a traditional recipe:

1. Heat milk: Heat cow's milk to a specific temperature.

2. Add rennet: Introduce rennet (or a vegetarian alternative) to curdle the milk.

3. Separate curd and whey: Drain the whey from the curd.

4. Heat and knead: Heat the curd and knead it to develop its stretchiness.

5. Shape and cool: Shape the mozzarella and cool it in a brine solution.

While using cottage cheese as a shortcut for mozzarella isn't possible, it can still be a valuable ingredient for many delicious cheese-related dishes.