Whipped cottage cheese is cottage cheese that has been blended until it is smooth and creamy. It is light, fluffy, salty, tangy, and a great alternative for ricotta cheese or when you need a high protein ingredient. It is also very versatile and works with both savory and sweet dishes. Serve it by itself with fruit, use it as a spread for toast, or substitute it for mayo and sour cream in your favorite dip for extra protein.
You can use store bought or homemade cottage cheese but it is important to use full fat, extra creamy cottage cheese for best results.
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How to make homemade whipped cottage cheese
This will likely be one of the simplest recipes you will ever make. All you need is cottage cheese, a good blender, and 4 minutes. That’s it.
Step 1: Add the cottage cheese
Add desired amount of cottage cheese to a blender or food processor.
Step 2: Blend
Blend for 1 minute.
Step 3: Scrape the sides
Unplug the blender and scrape down the sides well.
Step 4: Repeat the above steps
Repeat the above steps until all lumps are gone and you are left with a light and airy cream that is a similar consistency to yogurt.
Ways to use whipped cottage cheese
Whipped cottage cheese has a consistency and tang similar to Greek Yogurt. In fact, it reminds me of my homemade Greek cream cheese and may be a substitute for Greek yogurt, mayo, or sour cream in many recipes. I used it as a substitute for ricotta in this whipped vanilla bean ricotta cream and it was absolutely delicious. When I topped the whipped cottage cheese with macerated strawberries and balsamic reduction it made the perfect high protein, healthy dessert.
You can even use it in frozen recipes like frozen cottage cheese ice cream or whipped frozen cottage cheese bark.
The possibilities are endless.
Storage
Store the whipped cottage cheese in an airtight container in the refrigerator for up to 48 hours but it is best served immediately. The whipped cottage cheese must be used by the expiration date on the package.
Frequently Asked Questions
There are several reasons why your whipped cottage cheese remains lumpy, even after blending well. The most common reasons are:
1. Use of an inefficient blender or food processor. High speed blenders are a must.
2. Using low fat cottage cheese. You must use a full fat, creamy cottage cheese.
3. You forgot to scrape down the sides between blending.
4. You did not blend for a sufficient amount of time.
Your whipped cottage cheese could be lumpy if you use an inefficient blender, use a low fat cottage cheese, forget to scrape down the side between blending, or did not blend long enough. If your whipped cottage cheese is lumpy despite these steps then you can add a tablespoon or two at a time of sour cream or Greek yogurt to the whipped cottage cheese and blend well. If it is still lumpy, then add a bit of heavy cream.
Yes, whipped cottage cheese will expire by the date on the cottage cheese container. Though you technically can eat it up to that date if stored properly in the refrigerator, it is best to use it within 48 hours.
How To Make Homemade Whipped Cottage Cheese
Equipment
- 1 Blender or food processor
- 1 rubber spatula
Ingredients
- 24 ounces full fat cottage cheese
Instructions
- Pour the entire contents of a 24 ounce container of full fat cottage cheese into a blender or food processor.
- Place the lid securely on the blender or food processor and blend continuously for one minute.
- Turn the blender off.
- Scrape the sides of the blender down with a rubber spatula and then continue to blend and scrape the sides in 30 second intervals until the whipped cottage cheese is smooth, light, and airy.
- Refrigerate for up to 24 hours if not eating immediately.
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