5 unusual ways to use cottage cheese

Health benefits of cottage cheese

Nutritionally rich

Cottage cheese is considered a complete protein, providing all nine essential amino acids needed for growth, development and repair. It makes a valuable calcium contribution along with other minerals such as phosphorus, selenium and potassium, as well as vitamin B12, which supports nerve and blood cell health.

High in protein

Cottage cheese is high in protein, with some versions offering more than Greek yogurt. Low-fat varieties have a high protein-to-calorie ratio, making them ideal for those aiming to maintain muscle mass while reducing calorie intake.

May support weight loss

The high protein content in cottage cheese contributes to a feeling of fullness, which may help manage appetite and support weight loss goals. Its satiating effect is comparable to that of eggs, making it a satisfying choice for meals.

May help maintain and build muscle

The primary protein in cottage cheese is casein, which is slowly digested. This makes it effective for supporting muscle repair and growth, particularly when consumed in combination with resistance training. Eating a casein-rich snack like cottage cheese before bed may also aid muscle recovery.

May support blood sugar balance

Plain cottage cheese is low in carbohydrates and contains no added sugar, which means it has a minimal impact on blood sugar levels. However, versions mixed with fruit can have significantly higher sugar content.

Ways to use cottage cheese

• Blitz into smoothies for added creaminess and protein
• Top on toast with sweet or savoury toppings
• Stir into pancake or fritter batter for a protein boost
• Mix with herbs or fruit for a quick dip or spread
• Use as a filling for jacket potatoes
• Add to pasta sauces for a creamy texture
• Layer into lasagne or baked dishes as a lighter alternative to ricotta
• Fold into scrambled eggs or omelettes
• Incorporate into baked goods like muffins or pancakes
• Use in dumpling or pierogi fillings for added richness

5 of our favourite unusual cottage cheese recipes

1. Cottage cheese wraps

Turn a tub of cottage cheese into homemade wraps for a high-protein and low-carb lunch. Just blitz the gut healthy staple with eggs, spread thinly on a tray then bake until set and golden. Fill with just about anything — we've stuffed ours with scrambled eggs, spinach and hot sauce.

1. Blitz together 250g cottage cheese and 2 eggs.
2. Spread onto a baking tray covered in baking paper.
3. Bake at 190C for 30 mins until set and golden brown.

2. Cottage cheese and pineapple jacket potato

Go retro for tonight's dinner with our jacket potato topped with cottage cheese and pineapple. Simply combine creamy cottage cheese with tangy pineapple (fresh or canned) for a quick and easy jacket potato filling that has lots of protein and fibre.

3. Cottage cheese lasagne

Cottage cheese makes an easy replacement for white sauce in this cottage cheese lasagne. Speedier to make and higher in protein, we've used a regular ragu recipe and layered with fresh pasta sheets. The cottage cheese mix goes on top rather than within the lasagne, covered in plenty of cheese and baked like normal.

Serves 4
Prep 25 mins
Cook 1 hour 20 mins

2 tsp olive oil
1 onion, diced
2 carrots, diced
6 garlic cloves, crushed
500g beef mince
680g passata
6 (approx) dried lasagne sheets
large handful cheddar, grated

Bechamel
300g cottage cheese
1 egg
3 tbsp grated parmesan
1 tbsp olive oil

1. Heat the olive oil in a frying pan, then fry onion and carrot until soft, about 10 mins. Add the garlic and fry for 2 more mins. Add the beef mince and herbs and fry until the mince is browned. Add the passata, then simmer uncovered for 20 mins.

2. Make the cottage cheese ‘bechamel’ by blitzing together the cottage cheese, egg, parmesan and olive oil until smooth.

3. Heat the oven to 180C/fan 160C/gas. Assemble your lasagne by adding half the ragu into an ovenproof dish. Add a layer of pasta and repeat. Top with the cottage cheese mixture and finish with a covering of cheddar and extra parmesan if you like.

4. Cover with foil and bake for 30 mins, then remove the foil, turn up the oven to 190C/fan 170C/gas 5 and cook for 15 mins until golden brown.

4. Cottage cheese brownies

Would you try cottage cheese brownies? We put the viral trend to the test with our own version. We swap butter for cottage cheese and add chopped walnuts for crunch, then serve with a dollop of Greek yogurt and a drizzle of peanut butter and honey. Try it yourself for a high-protein, healthier alternative to regular brownies.

1 egg
2 tbsp honey
1 tsp vanilla extract
300g cottage cheese
1 tsp cacao powder
60g plain flour
1 tsp baking powder
handful chopped walnuts
Greek yogurt, peanut butter or honey to serve

1. Heat the oven to 180C/fan 160C/gas.

2. Blitz egg, honey, vanilla and cottage cheese in a blender or food processor.

3. Put the mix in a bowl and stir in the cocoa, flour, baking powder and chopped walnuts.

4. Bake in the oven for 20 mins.

5. Serve with Greek yogurt, peanut butter or honey, if you like.

5. Cottage cheese pancakes

Up the protein in your breakfast with pancakes made using cottage cheese and porridge oats – just the thing after a weekend workout. Top the pancakes with a poached egg each and some roasted tomatoes for a savoury twist, or load with fresh berries and a drizzle of maple syrup for a sweet option.

100g cottage cheese
150g porridge oats (gluten free if needed)
2 eggs
50ml milk (any kind)
½ tsp baking powder (gluten free if needed)
1 tsp vanilla extract (optional)
2 tsp maple syrup (optional)
2 tsp flavourless oil or unsalted butter, to cook

To serve
poached egg and roasted tomatoes, or fresh berries and maple syrup

1. Put all the pancake ingredients, except the oil, in a blender, but only use the vanilla and maple syrup if you want to make sweet pancakes. Blitz to make a smooth batter. Alternatively, pour the ingredients into a jug and use a stick blender.

2. Heat a little of the oil or butter in a nonstick frying pan over a medium heat, and add a few tablespoons of the batter to the pan to make small pancakes. Cook in batches if needed.

3. Cook the pancakes for 2-3 mins until bubbles come to the surface and the top looks set. Flip and cook for another 1-2 min mins until golden brown on both sides. Keep the pancakes warm while you cook the remaining batches.

4. Serve the pancakes topped with a poached egg each and some roasted tomatoes, or top with fresh berries and a drizzle of maple syrup.

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