Learn how to make blended cottage cheese! It's a great choice for a quick, protein-packed snack or an ingredient for your favorite recipes.
Do you want to enjoy cottage cheese in a different way? Try our blended cottage cheese recipe! Blending transforms the texture, making it light and fluffy. If you're not a fan of the small curd, whipping cottage cheese is the way to go.
The process only takes minutes, and whether you're making a sandwich, salad, or pasta, it adds a creamy touch that makes it taste better.
Check out more creamy spreads: Hummus Without Garlic and Butter Bean Hummus.
Jump to:
What is cottage cheese?
A type of fresh cheese made from cow's milk. It is a mild-flavored and known for its creamy-white appearance and curd-like texture. It's also known for its high protein content and is often chosen as a nutritious addition to meals.
Cottage cheese is made by curdling cow's milk with acid or enzymes. This separates the milk into curds (solid) and whey (liquid). The curds are drained, sometimes rinsed, and processed to create the familiar texture and variations.
Benefits of cottage cheese
- Low calorie and high protein content: A 1-cup serving contains just 163 calories and a substantial 28 grams of protein.
- Nutrient-rich: It's also a nutrient powerhouse, containing essential vitamins and minerals like B vitamins (such as B12 and riboflavin), calcium, phosphorus, and selenium.
What do you need?
- Just cottage cheese and a food processor. Try this delicious Cottage Cheese Quiche, too.
- You can use full-fat or low-fat cottage cheese. While both work well, the full-fat variety offers a richer flavor and a slightly creamier texture.
- Add honey or other sweeteners to make a sweet, high-protein dip or spread. To make a savory dip, add spices and/or fresh herbs.
How to blend cottage cheese?
- Place it in the bowl of a food processor and blend until it becomes smooth and fluffy.
- Don't forget to pause and scrape down the sides of the bowl with a spatula as needed.
- Typically, at high speed, this process takes around 1 to 2 minutes in my food processor.
How to use blended cottage cheese?
Whipped or blended cottage cheese is versatile and can be substituted for yogurt, sour cream, or cream cheese in many dishes. Here are some other ways of enjoying blended cottage cheese:
- A great spread for toast, bagels, rolls, or croissants for a delicious breakfast. Top it with your favorite toppings, for instance, fresh fruit, honey, or jam. Try any (or all) of our cottage cheese toast. Make Cottage Cheese Toast.
- Perfect dip: Serve a cottage cheese dip with fresh veggies, crackers, or pita chips. It pairs well with carrot sticks, cucumber slices, or bell pepper strips.
- Sandwich filling: Instead of mayonnaise, use it as a healthier and creamy spread in sandwiches or wraps.
- Sweet bowls with fruit, honey, nuts, granola, etc. Add vanilla extract, sweeteners, and spices (like cinnamon, cardamom, pumpkin pie, or apple pie spices) to taste. Make Cottage Cheese with Fruit or Cottage Cheese with Honey.
- Savory bowls with fresh vegetables like cherry tomatoes, cucumbers, grated carrots or kohlrabi, spinach or lettuce, fried or poached eggs, roasted seeds or nuts, and spices to taste.
- Pasta sauce: Mix it into pasta sauces for a creamy and rich texture without the need for heavy cream. Try our Cottage Cheese Mac and Cheese.
- Topping for chili or baked potatoes as a healthier alternative to sour cream.
Tips
Keep the capacity of your food processor in mind when preparing your blended cottage cheese.
Blending in your food processor is flexible, depending on its size and capacity.
If you have a larger food processor like mine, you'll achieve the best results when blending between 1 lb (450 g) and up to 1.5 lbs (750 g) of cottage cheese.
Attempting to blend smaller quantities in a large food processor (less than 1 lb) can be a bit challenging as the cheese often sticks to the sides of the bowl, requiring frequent scraping to ensure even blending.
Substitute in recipes: You can often substitute it for other dairy products like ricotta cheese or sour cream to reduce calories and increase protein.
Recipe FAQs
Blending makes it perfectly smooth (just like cream cheese but softer, or like yogurt or sour cream), so it’s great for people who don’t enjoy the original lumpy texture.
For the lightest and fluffiest texture, using a food processor is recommended. However, if you don't have one, you can use a high-powered blender. If the mixture becomes too thick in the blender, add small amounts of milk or water, about 1 teaspoon at a time, to help achieve the desired consistency.
Refrigerate it in an airtight container for up to 5 days.
Freezing cottage cheese is safe but will significantly change the texture due to its high moisture content. The freezing process causes the liquid to form ice crystals, resulting in a grainier consistency upon thawing.
Thawed cottage cheese is not ideal for fresh consumption as it won't retain the creamy consistency after thawing.
You can use the thawed cheese in cooking recipes where the texture isn't crucial, such as in baked dishes like lasagna or casseroles.
More delicious appetizers
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Blended Cottage Cheese
Equipment
- Food processor
Ingredients
- 1 lb cottage cheese 450 g Notes 1, 2
Instructions
- Blend: Place the cottage cheese in the food processor and process until you achieve a smooth, light, and fluffy consistency. Scrape the sides of the bowl with a spatula once or twice in between.
- It takes my food processor 1 to 2 minutes at high speed.
Notes
- You can use either full-fat or low-fat cottage cheese. However, full-fat is a bit more flavorful and turns out a bit creamier.
- Keep the capacity of your food processor in mind when preparing your blended cottage cheese. My food processor is large and yields the best result when I blend at least 1 lb (450 g) and up to 1.5 (750 g). Anything lower than 1 lb is a bit tricky as the cheese tends to be hurled against the sides of the bowl, making frequent scraping necessary.
Comments
No Comments