Cottage cheese recipes
Made from pasteurised skimmed milk, this mild fresh cheese is very popular with dieters thanks to its low fat and carbohydrate content, and high levels of protein. It consists of small curds suspended in a light cream. Its relatively bland, slightly acidic character means that it is often sold with added flavourings: chives, ham and pineapple are particularly common.
These high protein cottage cheese pancakes are lovely and fluffy and easy to make. We love them with banana, lime and coconut, but you can top with anything you like!
Each serving provides 495 kcal, 23.2g protein, 67.8g carbohydrate (of which 23.7g sugars), 13.8g fat (of which 6.3g saturates), 3.5g fibre and 1.37g salt.
More cottage cheese recipes
Buyer's guide
Cottage cheese is best eaten as fresh as possible, so try and find a pot with a far-off sell-by date.
Storage
Cottage cheese should be refrigerated and eaten as soon as possible after opening. It doesn’t freeze well.
Preparation
Cottage cheese is often used in salads and as a topping for crispbreads. It can easily be made at home, and is a good way of using up surplus milk. Cottage cheese is a good replacement for ricotta in many recipes, particularly as it is much lower in fat.
