Whipped Cottage Cheese
Smooth, creamy whipped cottage cheese made by blending cottage cheese with honey until light and spreadable. Ready in minutes and perfect as a dip, spread, or topping.
Equipment
- Food processor or blender
- Spatula
- Bowl
Ingredients
Ingredients
- ?250 gramscottage cheese
- ?2 Tablespoonshoney
Instructions
Instructions
- Place 250 grams cottage cheese into a food processor or blender and secure the lid.
- Blend on medium-high for 30 seconds to 1 minute, stopping if needed to check texture.
- Remove the lid and use a spatula to scrape down the sides and bring any remaining curds to the center.
- Add 2 Tablespoons honey, replace the lid, and blend until the honey is fully combined and the mixture is smooth (about 10–30 seconds).
- Transfer the whipped cottage cheese to a bowl and enjoy.
Notes
Serve as an alternative to Greek yogurt, or cream cheese. It is actually lovely smeared on a bagel with berries or sliced banana.
You can also flavor your whipped cottage cheese with vanilla extract or cinnamon,
Make a dessert by layering it with berries. Raspberries, strawberries and blueberries all taste nice with it.
I will often top it with an extra drizzle of honey and some chopped nuts or a few chocolate chips to make it even more tempting for my kids.
Store your whipped cottage cheese dip in an airtight container in the fridge for up to four days.
When I make this I find my blender gives a smoother more velvety texture than my food processor, although the food processor is quicker.
Cottage cheese:I find full-fat cottage cheese makes a much more delicious dip. You could use ricotta, but because you blend the cheese you end up with a similar result, cottage cheese is higher in protein and more economical.
Honey*:Any sweetener will work, I have used both maple syrup and stevia in the post both to great success.
You can also flavor your whipped cottage cheese with vanilla extract or cinnamon,
Make a dessert by layering it with berries. Raspberries, strawberries and blueberries all taste nice with it.
I will often top it with an extra drizzle of honey and some chopped nuts or a few chocolate chips to make it even more tempting for my kids.
Store your whipped cottage cheese dip in an airtight container in the fridge for up to four days.
When I make this I find my blender gives a smoother more velvety texture than my food processor, although the food processor is quicker.
Cottage cheese:I find full-fat cottage cheese makes a much more delicious dip. You could use ricotta, but because you blend the cheese you end up with a similar result, cottage cheese is higher in protein and more economical.
Honey*:Any sweetener will work, I have used both maple syrup and stevia in the post both to great success.