����ý

It was popular back in the 1970s and 80s, so why is it back in fashion again, and what could be the next cheese trend?

Hailed for its high-protein, low-fat content, cottage cheese has had its moments over the years. From the 1970s dinner parties and 1980s fad diets to all over social media in 2024.

Gone are the days of eating it straight from the tub though, today’s social media influencers are coming up with more and more creative ways to use it.

Type ‘cottage cheese recipe’ into social media apps and you will be rewarded with thousands of videos showing you how to make everything from cottage cheese wraps to pancakes and even sweet recipes like brownies and cookies.

Of course, with many social media food trends, it’s worth noting that sometimes if something seems too good to be true, it probably is. So, can it really be used in these unusual ways?

Chef Dean Harper, from Harper Fine Dining, explains: “Absolutely, you can use cottage cheese in lasagne, brownies, and flatbreads.“In lasagne, it's a marvellous substitute for ricotta, blending beautifully with rich tomato sauces and holding up well during baking.

“For brownies, the moisture from cottage cheese can create a remarkably fudgy texture with a hint of tanginess that cuts through the sweetness, crafting a sophisticated flavour profile.

Just don’t expect a smooth finish, says Harper: “Caution is advised in dishes requiring a smooth, velvety finish like delicate custards or soufflés. The inherent texture of cottage cheese might not break down completely, potentially compromising the desired consistency.”

In a bid to discover how cottage cheese could be used to its full potential, recipe developer Rachel Phipps set herself a challenge to try it in a new way, and voila, cottage cheese pancakes!

“I frequently write recipes for American websites and the healthy eating crowd there have been big fans of cottage cheese in pancakes for a while, it feels like we're just catching up,” explains Phipps.

“These cottage cheese pancakes are very different from most recipes online though, as I don't blitz the cottage cheese until smooth. I've left the curds intact for a lighter pancake with a lot more texture” and they’re easier to make with less washing up required as you don’t need a blender.”

And if you’re looking for an alternative way to enjoy cottage cheese Phipps says “my favourite way to enjoy it is as a base for tomato toast or a tomato salad. Spread it onto good sourdough or across the bottom of a serving platter, then top with sliced ripe tomatoes, and finish with a drizzle of good extra virgin olive oil and some flaky sea salt.”

What about ricotta?

Whipped ricotta was already making waves on social media earlier in 2024. So, could it be the next cheese trend? It comes with a similar amount of protein to cottage cheese and its texture is for some, less divisive. On top of that it’s easy to cook with.

“Ricotta is super versatile - it is brilliant in both sweet and savoury recipes. It has a mellow yet creamy flavour that makes it perfect for carrying or enhancing the flavours of other ingredients. Whipped into cheesecakes or stirred through pasta sauces, it can be used raw or cooked,” explains recipe developer Helen Upshall.

“Similar to mascarpone, having a pot of ricotta in your fridge is extremely handy. When hosting I love making a savoury dip with mine, whipping it in a blender along with fresh herbs, a little garlic and onion powder and plenty of seasoning. I serve it as an alternative to hummus or store-bought dips.

It’s versatility also extends to its texture. “Raw ricotta has an ever-so slightly grainy texture but when whipped in a blender or stirred through a warm sauce, that texture tends to melt away.

And, while the viral cottage cheese wrap is super popular, Upshall has developed a version with ricotta that is just as delicious and even easier to make.

“The ricotta wrap idea stemmed from the viral cottage cheese wrap. For ease (and less washing up!) we wanted to do away with the blender and therefore ricotta was the perfect swap due to its smoother texture. Simply whisk all the ingredients in a bowl using a fork and you’re good to go!”

“With the addition of garlic and onion powder and of course plenty of seasoning, the wrap has a mellow, cheesy flavour perfect for being the base of any fillings. It has quite a spongey texture and is extremely filling due to the addition of egg, which also helps the wrap to be fairly pliable,” says Upshall.

“All the ingredients get whipped in a bowl before pouring out on a lined baking tray ready for baking. You want to make sure the greaseproof paper is well oiled to help you remove the wrap with ease once cooked.

“The other important step is cooling the wrap. Make sure the wrap is completely cold before you attempt to fill and fold it - ideally an overnight stint in the fridge. Pack with your desired fillings the next day and you shouldn't have any issues. Simply fold, slice and enjoy!”

Now make:

• Caramelised oranges with honeyed ricotta
• Italian-style chopped salad with ricotta
• Ricotta pots with blueberries
• Spinach and ricotta pasta
• Pierogi
• Chicken and tarragon omelette

Originally published September 2024