I’m an American living in Eastern Europe and I desperately miss cottage cheese - they just do not sell it here, and I desperately want it. What they do sell is Tvorog, which is seemingly similar to cheese curds but possibly not the same thing.
Apparently, cottage cheese is just cheese curds + heavy cream, so would tvorog + heavy cream end up as the same product?
Honestly, I’d just make some from scratch because it’s honestly pretty easy and cheap. The challenge is to find out what exactly you like about cottage cheese from the US, because it varies WILDLY from brand to brand.
At its core, it’s just adding acid to milk to make it curdle. A bit deeper, it’s about the kind of milk, the type of salt you use, and the heating and cooling process. Every maker has a slightly different process that changes the flavor. Much like fermentation.
The best part about it is, unlike fermenting things, it’s quick to make, so you can quickly try out different things and find what gets closer to home for you.
Look up some different approaches and try some out!