Lisa
There is no denying that cottage cheese is having its moment or maybe its year! But I’m a lover from way back in the day. I remember my mom eating it when she was dieting back in the 70’s. Cottage cheese was usually served with slices of peaches and found listed as the “diet” plate on restaurant menus.
I don’t think I ever saw a man eat cottage cheese. EVER! It was a lady thing that was deemed a necessary sacrifice to be thin. But to me, cottage cheese was just delicious. I can’t even count the number of times my mom opened the fridge and then yelled, “Who ate my cottage cheese?” I was always the guilty party – even if I didn't always own up to it back then.
Today, we all know the nutritious properties of cottage cheese. Packed with protein. Low-calorie and so versatile. Admittedly, I‘m not fancy about my cottage cheese intake. I like mine with some “everything but the bagel seasoning” and maybe some pumpkin seeds thrown in for crunch. If I have a salt craving, I’ll also make a lunch of cottage cheese with pickles, olives, and tomatoes. I don’t usually take it in a sweet direction. But I also don’t have a sweet tooth.
However, you can use cottage cheese as an ingredient to lighten up (and add protein) to so many things. Whether you’re a recent curd convert or looking to “hide” it (some people hate the texture), here are a few simple ways to include cottage cheese into your routine.
Cottage Cheese Pancakes
Ingredients: 1 cup cottage cheese, 2 eggs, 1/2 cup flour, 1 tbsp sugar or honey, 1 tsp vanilla extract, butter/oil for frying.
Instructions: Whisk eggs, cottage cheese, and vanilla. Stir in flour and sweetener until just combined. Heat the skillet with butter/oil over medium heat. Pour batter in rounds, cook 2–3 minutes each side until golden. Serve warm.
Strawberry Cottage Cheese Parfait
Ingredients: 1 cup cottage cheese, 1 cup strawberries (sliced), 1/4 cup granola, 1 tbsp honey, and optional chia seeds.
Instructions: Layer cottage cheese, strawberries, and granola in a glass. Drizzle with honey. Sprinkle with chia seeds if desired. Serve immediately.
Cottage Cheese Lasagna
Ingredients: 9 lasagna noodles, 2 cups cottage cheese, 2 cups marinara sauce, 1 lb ground beef or vegetables, 1.5 cups shredded mozzarella, 1 tbsp Italian seasoning.
Instructions: Cook noodles according to package. Brown beef or sauté vegetables. Layer noodles, cottage cheese, sauce, beef/veg, and mozzarella. Repeat layers. Bake at 375°F for 25–30 minutes until bubbly.
Whipped Cottage Cheese Bowls
Ingredients: 1 cup cottage cheese, 1/2 cup fruit, 1 tbsp honey, 2 tbsp nuts or seeds.
Instructions: Blend cottage cheese until smooth. Spoon into bowl. Top with fruit, nuts, and honey.
Cottage Cheese Cheesecake
Ingredients: 2 cups cottage cheese, 8 oz cream cheese, 3/4 cup sugar, 3 eggs, 1 tsp vanilla, 1 prepared crust.
Instructions: Blend cottage cheese until smooth. Mix with cream cheese, sugar, eggs, and vanilla. Pour into crust. Bake at 350°F for 45–50 minutes. Cool before serving.
Burst Tomato Cottage Cheese Caprese
Ingredients: 1 cup cherry tomatoes, 1 cup cottage cheese, 1 tbsp olive oil, fresh basil, salt, pepper.
Instructions: Roast tomatoes in olive oil at 400°F for 15 minutes. Spoon cottage cheese into a bowl. Top with tomatoes and basil. Season with salt and pepper.
Protein Bagels
Ingredients: 1 cup cottage cheese, 1 cup flour, 1 egg, 2 tsp baking powder, sesame seeds.
Instructions: Blend cottage cheese until smooth. Mix with flour, baking powder, and egg to form dough. Shape into bagels. Brush with egg wash, sprinkle seeds. Bake at 375°F for 20–25 minutes.
Egg White Muffins with Turkey Bacon
Ingredients: 8 egg whites, 1/2 cup cottage cheese, 4 slices turkey bacon (cooked & chopped), 1 cup diced veggies, salt, pepper.
Instructions: Preheat oven to 350°F. Mix egg whites, cottage cheese, bacon, veggies, salt, and pepper. Pour into muffin tins. Bake 20–25 minutes.
High-Protein Veggie Dip
Ingredients: 1 cup cottage cheese, 1/4 cup Greek yogurt, 1 clove garlic, 1 tbsp fresh dill, salt, pepper.
Instructions: Blend cottage cheese, yogurt, garlic, and dill until smooth. Season with salt and pepper. Serve with fresh veggies.
Cottage Cheese Ice Cream
Ingredients: 2 cups cottage cheese, 1/4 cup honey or maple syrup, 1 cup frozen fruit.
Instructions: Blend all ingredients until smooth. Pour into container. Freeze for 3–4 hours. Scoop and serve.
Lokshen mit Kaese
Ingredients: 8 oz egg noodles, 1 cup cottage cheese, 1/2 cup sour cream, salt, pepper.
Instructions: Cook noodles and drain. Toss with cottage cheese and sour cream. Season with salt and pepper.
Syrniki
Ingredients: 1 cup cottage cheese, 1 egg, 1/4 cup flour, 2 tbsp sugar, oil for frying.
Instructions: Mix all ingredients until combined. Shape into patties. Fry in oil 2–3 minutes per side until golden. Serve with jam or sour cream.
I’ve also made chocolate pudding, bagels, pizza crusts, and so much more. Use your imagination, or maybe just ask ChatGPT to come up with a recipe that fits your specific needs and taste.
Next up, I want to try and make my own cottage cheese. Call me a curd nerd.
Yield: 3–4 cups
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: About 1 hour 15 minutes (including cooling/draining)
Ingredients
- 1 gallon whole milk (preferably not ultra-pasteurized)
- 1/4 cup white vinegar or lemon juice (for curdling)
- 1 tsp kosher salt (adjust to taste)
- 1/2 cup heavy cream (optional, for richer cottage cheese)
Instructions
- Pour milk into a large pot.
- Heat slowly over medium heat until it reaches 120°F, stirring occasionally to prevent scorching.
- Remove pot from heat.
- Stir in vinegar or lemon juice gently. You’ll see curds (white solids) and whey (yellow liquid) start to separate.
- Let the pot sit undisturbed for 30 minutes (keep it covered to maintain warmth).
- Using a long knife, cut the curds into roughly 1/2-inch cubes.
- Let them rest for 5 minutes to firm up.
- Place the pot back on low heat.
- Slowly heat to 115°F over 30 minutes, gently stirring every few minutes to keep curds separate.
- Line a colander with cheesecloth.
- Pour the curds and whey into it and allow the whey to drain for 5–10 minutes.
- Rinse the curds under cold water to remove excess whey and acidity.
- Gently stir with your fingers while rinsing until the curds are cool.
- Transfer curds to a bowl.
- Stir in salt to taste.
- For creamier cottage cheese, stir in 1/2 cup heavy cream just before serving (or adjust to your preferred texture).
Store in an airtight container in the refrigerator for up to 5 days.
Ultra Fine, Reusable Cheesecloth, 36 Sq Feet, 100% Unbleached Cotton Fabric
Original price was: $10.49.$9.95Current price is: $9.95. -5%
