Fat-free cottage cheese gets a whopping 75% of its calories from protein. For comparison, peanut butter only gets 15% of its calories from protein. When it comes to protein density, cottage cheese rivals skinless chicken breast, which gets 80% of its calories from protein.
A cup of fat-free cottage cheese has 140 calories and 26 grams of protein per cup. That’s about twice the protein of Greek yogurt for the same amount of calories. Considering Greek yogurt has about twice the protein of regular yogurt, cottage cheese just might be the best thing in your grocer’s dairy case.
Cottage cheese is also one of the most affordable proteins out there. You can usually get a pound of cottage cheese for around two dollars. It’s not unusual for a pound of boneless, skinless chicken breast to cost more than six dollars. If you spent ten dollars a week on cottage cheese, you’ve added 250 grams of protein to your diet. That is if you eat it.
Cottage cheese is bland, it’s true. But, it is cottage cheese’s neutral flavor that makes it so versatile. For a savory snack, add chives, garlic, and a sprinkle of black pepper or paprika. Some people love stirring salsa into their cottage cheese. For a treat, try adding peanut butter, vanilla, and sweetener.
Some people find the texture of cottage cheese off-putting. If the thought of eating cottage cheese by the spoon makes you a little queasy, try it with cereal and strawberries, dried fruit and nuts, or granola. Adding a little something sweet and crunchy will help you get past that first few bites. You can also use cottage cheese in recipes. Add it to pancake batter, mashed potatoes, even macaroni, and cheese.
Cottage cheese can be a boon to anyone who wants to get more protein in their diet. For dieters and athletes alike, it’s a taste worth acquiring. Even if you’re reluctant to try it, dare yourself. Pick up a container of cottage cheese. You won’t regret it.
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I like chopped apple in mine, but any fruit would be good in it.
Just wanted to add…yes cottage cheese is a great source of protein and I love it, but it is LOADED with sodium. A mere half cup has anywhere between 400-500mg and we should be getting 1500-2300mg depending on age/medical history etc. I still eat cottage cheese almost daily, but usually no more than 1/2 cup.
I love my cottage cheese with chopped walnuts and strawberries. YUMMY!
You can actually get low and no sodium cottage cheese at many grocery stores, though you may have to special order from your grocer.
I’ve made a low fat cheese cake with cottage cheese, and it was FANTASTIC! Love the stuff!
I make mock sour cream with cottage cheese: I add a dash of lemon, a tiny pinch of salt, and whirl it in the blender. Nice, low-cal substitute for the real thing.
I put dried dill in my cottage cheese. It’s even better if you put the dill in the day before.
I have even made smoothies with it, sounds weird, but I ran out of plain greek yogurt. I put lots of fresh fruit in and gave it a whirl in the blender for a creamy, but thick consistency.
I make a healthy veggie dip by adding ranch dressing seasoning and blending until smooth!
Hungry Girl on the Cooking Channel suggests adding 1 packet of artificial sweetener, 1 tsp. Of cinnamon and 1/2 tsp vanilla with a fuji apple to 1/2 cup of xottage cheese. I use strawberries and blueberries and eat it after my morning workout. It’s delicious!!
I LOVE LOVE Cottoge cheese… always have, I love to cut up dates or put cut up grapes in it and sprinkle cinnamon over it….YUM!! Tastes like a dessert, or i like to add raisons to it and put over brown rice cakes… great lunch / midday snack… Or…. Try this…. Get a cantalope, half it, take seeds out of middle, fill middle with cottage chesse (I buy fiber one cottage cheese with only 1% milk fat, has great taste alone, or lactaid cottage cheese has a great taste) and u have an ideble cottage cheese bowl, take a spoon and eat the cottage cheese with some scoops of melon and the melon juice, Mmmmmmmmm!! Fills u up and sooooooo Good!!!
I like cottage cheese as well and use it as a topping on my baked potato.
LOVE LOVE LOVE cottage cheese!!! I use it in place of ricotta in my lasagna/ stuffed shells recipes. I combine it with goat cheese, a bit of Parmesan and some fresh rosemary. Pulse it together and stuff or layer! SOOO good and a whole lot healthier than traditional ricotta/mozzarella filling!
@Marcia–that cottage cheese cheese cake sounds like a recipe for the newsletter or forum! I love to make a really chunky vegetable tomato sauce, use a generous amount of it on a portion of whole grain pasta and mix a scoop of cottage cheese in.
Love cottage cheese with blueberries and fresh peaches!!! Nice cool summer treat!!