At Waitrose, searches for cottage cheese saw a sudden spike in the past month, shooting up by 22 per cent in May.įor some, it isn’t a health food – rather, it’s a handy baking ingredient. Amid food inflation that has hit meat and dairy the hardest, a pot of cottage cheese (just £1.30 in Sainsbury’s) is perhaps a cheap option for the protein conscious shopper. I used it to make a lighter and more protein-packed mash with tons of roasted garlic and it’s insanely perfect.” “I’m in a moment of obsession for blended cottage cheese. Jake Cohen, a New York Times bestselling cookbook author, uses it in lieu of butter for protein-rich mashed potatoes. Cottage cheese generally has a higher protein content than natural yoghurt (around 9.6g per 100g as opposed to 4g per 100g in full fat yoghurt), and while a hunk of cheddar would include more protein than a spoonful of cottage cheese, it would also include about five times the amount of fat. Received wisdom these days has it that the best diet for promoting weight loss is one which is low in carb, high in protein. “I used to think it was gross but as soon as I started treating it like ricotta/burrata, a whole new world opened up!” Protein, price and perfect for bakingĪn obsession with protein is partly at the root of this resurgence of an old staple. “We all see cottage cheese having a moment and I am here for it!” they say. spreads it on toast like you might ricotta. It’s creamy, it’s versatile, it can be salty, it can be sweet.”Įggers – who claims to be in her “cottage cheese era” – uses it to top a simple tomato rigatoni, as if it were a ball of burrata or mozzarella. It’s time to grow up and stop pretending like cottage cheese is not delicious. “I am on a mission to make cottage cheese the new burrata,” says New York food blogger Emily Eggers. Others urge anyone feeling tentative to think of it like ricotta or even burrata (which, with the greatest respect, is a stretch) and simply season it well. ![]() “I know there are a lot of trust issues with cottage cheese,” says one convert, “but I promise whipped cottage cheese is on a whole new level.” Whipping it (not with a whisk, but by blending until smooth in a food processor) is billed as the gateway to cottage cheese for the texturally challenged. The dried curds are then dressed in salt and cream. The trademark lumps are curds, created when milk is mixed with rennet and a bacterial culture that produces lactic acid so it curdles, then heated and strained. For many, it’s the consistency that was always so troubling (though one friend admits to loving the fact that “it’s slightly chewy yet runny at the same time”). What the average 1970s dieter would make of a whipped Nutella cottage cheese pudding I’d love to know.Ī move to rebrand cottage cheese is underway, beginning with the texture. Now, would like you to mix it with Everything bagel seasoning and an avocado and eat it straight from the bowl with a spoon wants you to simmer it with tomatoes and use it as a dip (the finished result looks a lot like loose scrambled eggs – I’m not entirely convinced I’d want to dip a Kettle Chip in it) wants you to make cottage cheese cookie dough and pasta alla vodka would like you to whip it with cocoa powder and hazelnuts for a dessert which he promises is “on a whole new level”. Getting inventiveĬottage cheese recipes have come a long way since the days when the only way to pep up all that flavourless gloop was to add chunks of tinned pineapple. ![]() Some 322 million people are following cottage cheese content (who knew such a thing existed), and they’re not simply learning how to slather it on a cracker. ![]() TikTok is awash with videos of young foodies and nutritionists extolling the virtues of cottage cheese. Yes, the youth have discovered cottage cheese, and they are determined to bring it back. It’s somehow lumpy and runny at the same time, it’s a suspiciously bright white (that’ll be the titanium dioxide) and boasts absolutely no flavour whatsoever.Īnd yet, in an unlikely plot twist, it is suddenly back in favour. To taste, it has very little to do with cheese, falling more in the yoghurt category (Greek yoghurt eventually eclipsed cottage cheese when people caught onto it in the 1990s). It has always been among the more divisive items in the cheese aisle. A classic of the 1970s diet food genre (your mum probably ate it spooned onto a Ryvita), cottage cheese should really have been among those food fads lost in the annals of time. For some, even the mention of it is enough to make them shudder for others, it has hung on as the ultimate nostalgic snack.
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