How To Make Homemade Whipped Cottage Cheese
Homemade whipped cottage cheese a is light, airy, creamy, tangy cream that's the perfect high protein healthy substitute for Greek yogurt, mayo, or sour cream.
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.
Notes
Note: The whipped cottage cheese should be used within 24 hours and before the expiration date on the cottage cheese used to make it.