Okay. No preamble today. Right into it.
I tackled a recipe I found on the Internet:
A cottage cheese smoothie
Created by ME
Ingredients:
1/2 cup cottage cheese
I frozen banana (partially thawed)
1 tsp. of ground cinnamon
I scoop of Purely Inspired Organic Protein Powder (vanilla flavored).
Blend all together in a Nutri Bullet until it is fully blended.
And enjoy!
Except nobody does, except ME!
Why am I bringing this up at this particular juncture?
Because, just recently, the Wall Street Journal ran a feature on cottage cheese with the following headline:
Whey Cool: Gen Z
Discovers Cottage Cheese
The lumpy white curds are now the new “it” food and are being incorporated into ice cream, cookies, pasta sauces, dips and pancakes. Lainie Kates, a holistic health coach, posted a recipe for ice cream on Tik Tok that garnered over a million views. It’s secret ingredient? Cottage cheese!
It may have been our grandmother’s go-to diet food and a mainstay in menus in assisted living facilities all across the country, but cottage cheese is now hitting the charts as an easy way to increase protein intake among fitness gurus.
Is cottage cheese suddenly getting sexy?
Is cottage cheese really that versatile?
I decided to find out for myself.
I tackled a recipe for cookies made from cottage cheese that I found on the Internet.
Ingredients
· ▢ 1 cup 4% milkfat cottage cheese, I used whole milk Good Culture cottage cheese
· ▢ ¼ cup pure maple syrup
· ▢ 1 teaspoon vanilla
· ▢ 1 cup almond flour
· ▢ 2 Tablespoons melted coconut oil
· ▢ ½ cup vanilla protein powder
· ▢ ½ cup chocolate chips, plus more for topping
How to Make
This cottage cheese cookie recipe is pretty straightforward, but I did NOT find it particularly easy to make!
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a blender, add the cottage cheese, maple syrup and vanilla and blend on high until smooth.
In a medium mixing bowl combine the almond flour and protein powder. Then add the coconut oil and cottage cheese mixture and stir until combined. Gently fold in the chocolate chips.
Scoop the dough onto the prepared baking sheet using a medium cookie scoop and use your hands to flatten the cookies just a bit so they’re in a cookie shape. You can also roll the cookie dough into a ball and then use your hand to flatten for a more uniform shape.
Top the cookies with a few more chocolate chips and bake for about 15-16 minutes or until the bottom of the cookies are golden brown.
Let cool for a few minutes on the baking sheet then transfer to wire racks to cool completely. Enjoy!
(See below for more detailed information on Cottage Cheese Cookies before baking.)
https://www.eatingbirdfood.com/cottage-cheese-cookies/
I made them one Sunday afternoon when I had nothing better to do.
Three adjustments:
- I had to add more cottage cheese of a moister variety than what the recipe called for because the batter was way too dry.
- I had to flatten the cookies out with a spatula before baking.
- I had to bake them twice as long as the recipe called for.
Here’s my finished product.
My husband loved them.
I thought they were tasteless.
Go figure.
I think I’ll just stick to my cottage cheese smoothies.
Keep Preserving Your Bloom,
