
Needless to say, I grew up eating a minimal amount of cottage cheese, even though it was in the house. As I grew up, I just never incorporated it into my diet, instead opting for yogurt with fruit and a different cheese in cooking.
Fast forward to the 2020s, when cottage cheese took over the internet. What might have been a flash in the pan became a full-on protein movement, with new brands emerging and recipes flooding social feeds. Everyone was buying cottage cheese, and I didn’t want to be left behind!
My Trick for Superior Cottage Cheese
While I don’t mind cottage cheese as much these days, the texture of the curds amidst milky liquid just… isn’t my thing. While whipping up a recipe one day, I discovered the solution to my cottage cheese woes.
Blend it up! If you don’t care for the texture like me, it’s super easy to fix. Dump the contents of a whole tub of cottage cheese into a blender or a food processor and blend until smooth. It’ll have a texture very similar to ricotta, but with more protein. Win!
Read More: What’s a Good Substitute for Ricotta Cheese?
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I use blended cottage cheese in lots of different ways. I swapped it for the ricotta in this skillet lasagna recipe and, not only did no one notice, but it might have been even more delicious. I use it as a spread on toast, adding any toppings I see fit (like this pizza version), or simply topping with a dollop of jam for a sweet take.
Cottage cheese is a great pairing for eggs, and I like it even better when it’s blended. I add a big dollop to scrambled eggs and mix it into frittatas and quiches. You can even mix it into egg salad.
Blending cottage cheese has totally changed how I feel about it, and it’s so easy. I simply whirl up the whole container of cheese when I get it home, put it back in the container, and use it throughout the week in a myriad of dishes. If you’re not a fan of the texture, try this trick to make cottage cheese more lovable.
Read More: 15 Recipes To Make With Cottage Cheese
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