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Blended cottage cheese is super creamy and fluffy, making it the perfect substitute for yogurt or sour cream in dips or on tacos. When blended, the texture is transformed to be very airy and light
Cottage cheese is a fresh cheese that’s healthy and also higher in protein than yogurt, containing around 26 grams per cup. Often the chunky texture can prevent a lot of people from using it in cooking – enter blended cottage cheese!
Blending cottage cheese makes it perfect for dipping, as a spread on toast, or a yogurt substitute with berries and honey for a high-protein breakfast. Pair whipped cottage cheese with healthy beef enchiladas, make it into a great appetizer dip, or blend it with mango like this mango lassi without yogurt.
Table of Contents
Why Try Blending Cottage Cheese?
I used to despise cottage cheese because I could never get over the chunky texture. But when I started a migraine diet almost 7 years ago, I really missed my daily morning Greek yogurt and sour cream with Tex Mex. Since those items are fermented, they can cause migraine attacks for a few people, including myself.
That’s when I got the idea that blending cottage cheese might create a similar flavor but without the texture issue. I tried it in my food processor one day and could not believe the results. That’s how my famous faux tzatziki recipe was made! You’ll love this because:
- High protein: Cottage cheese contains around 25 grams per cup!
- Healthy: It’s low fat and compatible with many diet plans. You can even find low sodium cottage cheese brands.
- Migraine friendly: Cottage cheese is a fresh, un-aged cheese making it low in tyramine and histamine.
- Tasty: The flavor is tangy like yogurt, but has a hint of cheese which makes it feel a little more mild and decadent when blended.
Cottage Cheese Brands
There are many different brands out there so here are a few of my favorites to make this blended cottage cheese. I recommend starting with a higher fat brand between 2-4% for the best texture.
- Daisy – This brand is higher in sodium, but is widely found and contains very minimal ingredients – cultured milk, cream, salt, and vitamin A.
- Friendship dairies – Also with similar ingredients, Friendship has some lower sodium versions containing 2% of the daily value. They also make a pre-whipped version if you can find it.
- Store brands – Check the ingredients! You may find a store brand like Whole Foods or Wegman’s works well for you. I recommend one without gums or live active cultures, if following a migraine diet.
Equipment Needed
If you can’t find store-bought blended cottage cheese making it at home is super simple but you do need some special equipment – a food processor.
A food processor is great for chopping vegetables, making hummus or mayonnaise, or fruit sorbets. They work especially well to whip cottage cheese.
I use a mini one from Cuisinart, but any size will work. If you have a very large one, you may need to add more cottage cheese or scrape down the sides more often to get it to blend properly.
How to Make Blended Cottage Cheese
Step 1: Add cottage cheese to the food processor
I like to add the whole container so I can transfer it back to that same container after it has been blended for easy storage. Pulse to start, scraping down the sides with a rubber spatula if needed.
Step 2: Blend till smooth
Continue blending the cottage cheese till smooth and fluffy. There may be tiny little curds leftover, but they won’t be noticeable when eating. Stop blending to scrape down the sides as needed to get the consistency even throughout. Also don’t over-blend – blending in 20 second increments and checking the texture can help with this!
Storage Suggestions
Store blended cottage cheese up to 2 weeks in the refrigerator (or follow the expiration date). I find that liquid can be released as it sits, so a good stir before serving or cooking with it can resolve the separation.
How to Serve
Cottage cheese is having a moment right now so there are many ideas out there! Here are a few of my personal favorite ways to use blended cottage cheese.
- On triscuits or crackers with freshly cracked black pepper or a drizzle of hot honey.
- In a cottage cheese bowl topped with fruit, granola, and honey
- Mix 1 cup of blended cottage cheese with honey or maple syrup to taste, and 1-2 tablespoons of cream cheese for a dip for fruit.
- Replace the mayo and milk with whipped cottage cheese in my ranch recipe for a vegetable dip.
- Spread it on toast with jam or vegetables – similar to my cream cheese toast.
- Use it as a substitute for yogurt in any tzatziki recipe.
- Blend with fruit like my mango lassi recipe.
- Use it as a substitute for sour cream on tacos or in dip like my shallot dip.
- In a cottage cheese with fruit bowl.
- Make it into a summer cottage cheese dip.
Cottage Cheese Tip
Use blended cottage cheese for cool dishes. In high heat or baked dishes, the texture can become grainy and separated – especially if using a lower fat brand. Some exceptions to this are if you don’t mind the texture like that, you could use it in things like lazy lasagna.
Recipe FAQ
A blender or nutribullet will work, it just may be more of a pain to blend because you’ll have to scrap down the sides or use a larger amount to blend evenly.
Yes! Some brands like Friendship Dairies make pre-whipped cottage cheese but it may be harder to find or contain more additives to keep it stable for longer.
Ricotta when whipped is also delicious, light and fluffy. I recommend a good quality brand like Liuzzi or Calabro for best results. You could also blend goat cheese for a stronger flavor. This works well as a topping for crostini or mixed into breakfast bowls with fruit.
Cottage Cheese Recipes
These recipes use blended cottage cheese in wonderful ways! Highly recommend this cottage cheese breakfast bowl and cottage cheese smoothie.
Smoothies
Berry Protein Smoothie
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Blended Cottage Cheese
Equipment
- 1 Food processor or blender
Ingredients
- 16 oz cottage cheese
Instructions
- Place the cottage cheese into the food processor and pulse for about 10 seconds, scraping down the sides with a spatula after. Blend for about 30 seconds.
- Continue to scrape down the sides of the food processor with a rubber spatula as needed, alternating with blending until smooth and fluffy. Transfer back to the container to store in the fridge or use immediately.
Notes
- Full fat or between 2-4% fat cottage cheese are recommended for the best taste and texture.
- A food processor will work best, but a blender can be used if blending a larger amount (at or more than 2 cups).
- For lower sodium, check out a low sodium cottage cheese like Friendship Dairies.
- If using for breakfast with berries, blend in honey or maple syrup to taste.
- If using for a sour cream replacement, add 1-2 teaspoons of distilled white vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Blended with vinegar for a sour cream replacement, would this work in baking?
It’s not always great in baking because I find sometimes it doesn’t do as well at higher heat. Just really depends on the recipe!
So Good! I’m having for breakfast with blueberries and Seven Sunday’s cereal. Looking forward to try as a dip. Thanks you Alicia for the great recipes.
That sounds great!!
On the Daisy one it says milk cultures, is that the same as live active cultures? I’ve been struggling to find one that doesn’t say milk cultures. Same for cream cheese.
Just made this for breakfast this morning. Super delicious.
Super delicious with great texture. Great to get the extra protein too!