Latest news with #cottagecheese
South China Morning Post
15-05-2025
- General
- South China Morning Post
Hong Kong's newest obsession isn't viral pastries, it's bland and boring cottage cheese
As a child of the 90s, I distinctly remember cottage cheese being the frumpiest of foods, peddled as a miracle ingredient for those on restrictive Weight Watchers-style diets. High in protein and low in salt and fat, it was often suggested as an accompaniment to that other ghastly anti-gourmet product: rice cakes. Not the deliciously savoury, soy-glazed roasted rice crackers you might buy in a Japanese snack aisle, though – we are talking those squeaky, puffy discs of what could otherwise pass as styrofoam. Yet, in 2025, I found myself a convert to cottage cheese. After decades of eschewing these lumpy curds, I was influenced to go buy a pot by a friend who swore by it – it is worth noting that this friend enjoys actual salt and flavour – after she texted me her latest recipe: 'New cottage cheese creation – balsamic, salt, halved cherry tomatoes, anchovy pieces. Am calling it Pleb Burrata.' Cottage cheese on toast with cherry tomatoes and bacon. Photo: Charmaine Mok She was onto something. Like the soft and creamy Italian cheese, cottage cheese is a gentle base for an array of flavours – I have recently taken to mixing in a bit of fermented, salted green chilli and slathering the mix on hot sourdough, before topping it with tangy cherry tomatoes and a bit of cheeky bacon.
South China Morning Post
14-05-2025
- General
- South China Morning Post
Hong Kong's newest obsession isn't viral pastries, it's bland and boring cottage cheese
As a child of the 90s, I distinctly remember cottage cheese being the frumpiest of foods, peddled as a miracle ingredient for those on restrictive Weight Watchers-style diets. High in protein and low in salt and fat, it was often suggested as an accompaniment to that other ghastly anti-gourmet product: rice cakes. Not the deliciously savoury, soy-glazed roasted rice crackers you might buy in a Japanese snack aisle, though – we are talking those squeaky, puffy discs of what could otherwise pass as styrofoam. Yet, in 2025, I found myself a convert to cottage cheese. After decades of eschewing these lumpy curds, I was influenced to go buy a pot by a friend who swore by it – it is worth noting that this friend enjoys actual salt and flavour – after she texted me her latest recipe: 'New cottage cheese creation – balsamic, salt, halved cherry tomatoes, anchovy pieces. Am calling it Pleb Burrata.' Cottage cheese on toast with cherry tomatoes and bacon. Photo: Charmaine Mok She was onto something. Like the soft and creamy Italian cheese, cottage cheese is a gentle base for an array of flavours – I have recently taken to mixing in a bit of fermented, salted green chilli and slathering the mix on hot sourdough, before topping it with tangy cherry tomatoes and a bit of cheeky bacon.
Yahoo
13-05-2025
- Health
- Yahoo
‘There's a corrosive, throat-burning sourness': The best and worst supermarket cottage cheese
Cottage cheese has had a glow-up. For years, it's been indelibly associated with the grim dinner destiny of the 1980s dieter, along with Special K 'can you pinch an inch?' advertisements and cabbage soup. But a new generation has nosed it out of the forgotten reaches of the chiller cabinet and spotted that it's a great source of protein, the holy grail of the modern diet. Over on TikTok it's the ingredient du jour, turning up in frittatas (not a bad idea) as well as chocolate mousse and ice cream. A food editor recently raved to me about a sweet potato, 'nduja and cottage cheese combination, while another swore by high-protein pancakes, made by blending cottage cheese into the batter. I've had a lot of cottage cheese left over after this week's test. Most was snapped up via the food sharing app Olio, but I reserved some for experimenting and I can tell you that it does purée down to a pleasing creamy texture with just a hint of graininess, like a soft ricotta, but around 20 per cent less expensive. It's important to note how salty and sour the cottage cheese is to start with – too much of either can ruin a dish so it's not a straight swap. I find cottage cheese with a mellow cheesy flavour more versatile. What matters to protein fiends though is the ratio of protein to calories, or how much protein bang you're getting for your calorie buck. While ricotta packs about five grams of protein per 100 calories, ordinary cottage cheese has around 10 grams per 100 calories and fat-free has almost 18 grams. With an eye for the trend, manufacturers have come up with high-protein versions of cottage cheese, with added milk proteins. These can up the protein level to 20 grams per 100 calories, but I can't recommend these concoctions: the ones I tried were weird tasting, slightly chemical. Go wild: eat a bit more of the regular stuff. All the cottage cheese was brought to room temperature before being decanted into plain glasses identified by a letter to anonymise the samples. They were tasted blind. Once initial scores had been allocated, the samples were all re-tasted alongside those with the same score to check they were of comparable quality. Best fat-free cottage cheese Best low-fat cottage cheese Best full-fat cottage cheese Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
Yahoo
13-05-2025
- Health
- Yahoo
Why you should replace whole-milk cottage cheese with 2%
Hi, all! Are you on the cottage cheese train? If so, you might be as interested as I am in this expert advice on how to make the healthiest choice. Let's get into it! Cottage cheese is having a viral moment, but you can skip the whole-milk variety. Go for 2% cottage cheese instead. 'Most people do not need to add fat to their diet, so I encourage people to start with the 2% cottage cheese option,' dietitian Tiffany Ricci said. 'It's the same protein content but half the fat and saturated fat.' As for how to eat it: You can use it as the base for a breakfast bowl. Make it sweet by topping it with honey and berries, or go for a savory dish by adding an egg and sauteed veggies. A two-third cup serving of 2% cottage cheese contains 120 calories, 16 grams of protein and less than 3 grams of fat. Are you a cottage cheese fan? How do you like to use it? Share your favorite recipes. Have a great day! About One Small Thing: One Small Thing is a daily health newsletter from Yahoo News.
Washington Post
12-05-2025
- Lifestyle
- Washington Post
Cottage cheese quietly shines in these 9 sweet and savory recipes
If you haven't heard yet, cottage cheese has made a comeback. Thanks to TikTok, Google searches for 'cottage cheese' hit a record high in March, as influencers on the app continue to share creative recipes centered around the curded cheese, ridding it of its reputation as a bland fad diet of generations past and rebranding it as a trendy new hack for maximizing protein in, well, just about everything. If you scroll on TikTok, you'll find dozens of viral videos of the fresh cheese being blended into pasta sauces, whipped into dips and even churned into ice cream. The ingredient has gained so much popularity on social media that grocery stores in Australia have struggled to keep up with the demand.
