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A wide bowl of silky whipped cottage cheese swirled with olive oil, black pepper and chives, surrounded by seeded crackers, cucumber slices and toasted sourdough
Alex

Whipped Cottage Cheese

Silky whipped cottage cheese in 5 minutes, with about 12g protein per half cup. Use it as a dip, a toast spread, or a swap for cream cheese and sour cream.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings (1/2 cup)
Course: Appetizer, Snack
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 16 oz 2% or 4% cottage cheese 454g, about 2 cups; avoid nonfat
  • 1 pinch kosher salt skip if watching sodium
  • 1 tsp lemon juice optional
  • 1 tbsp milk optional, only if too thick

Method
 

  1. Add the cottage cheese and salt to a food processor or high-speed blender.
  2. Blend for 30 seconds, then stop and scrape down the sides.
  3. Blend another 30 to 60 seconds, until completely smooth and glossy with no curds left.
  4. Taste. Add the lemon juice if it tastes flat. Only add milk if it is too thick to move.
  5. Chill for 30 minutes to firm up if you have time. Stir in any flavor add-ins by hand.

Notes

Nutrition is calculated per 1/2 cup (113g) of plain whipped 2% cottage cheese from USDA FoodData Central, FDC ID 328841, before added salt or flavorings. It is an estimate, not laboratory analysis; recalculate for your brand. Keeps up to 3 days in an airtight container in the fridge. Do not freeze.