Few things divide us quite like cottage cheese, but love it or hate it, it’s enjoying a moment in the sun right now. From cottage cheese bread to cottage cheese ice cream (yes, really), the possibilities are (almost) endless and the benefits are surprisingly impressive. 

“Cottage cheese is highly nutritious,” says menopause nutritionist and writer Dr Laura Wyness. “It provides us with several key vitamins and minerals, particularly vitamin B12 (which helps keep nerves and red blood cells healthy), vitamin B2 (which supports skin and eye health), phosphorus (for healthy bones and teeth) and selenium (which supports your immune system). Not only this, but it’s also high in protein, which supports healthy muscles and bones, as well as satisfying hunger.”

Another advantage? The flavour of cottage cheese is very mild, so you can add it to both sweet or savoury dishes. “There are lots of ways to include cottage cheese in your diet,” says Dr Wyness. “Try adding a dollop to scrambled eggs or mix some with mashed avocado for a satisfying spread. If you don’t like the lumpy bits, blend it up and use in place of mayo in your sandwiches or as a white sauce in a lasagne. It’s also a great ingredient to use in salad dressings, dips and desserts.” 

“This is a simple yet nutritious recipe that delivers flavour, texture and a healthy balance of protein and fibre,” says Nichola Ludlam Raine, specialist registered dietitian and author of How Not To Eat Ultra Processed. “The creamy cottage cheese pairs beautifully with sweet figs and honey, and a scattering of toasted nuts adds crunch and healthy fats. A lighter alternative to goat’s cheese, cottage cheese is a higher protein, lower-fat option that works brilliantly for a mid-week lunch.”

Serves 1

Ingredients 

• 1–2 slices of wholemeal, seeded or traditionally made sourdough bread
• 65g cottage cheese
• 2 ripe fresh figs, sliced
• A pinch of freshly plucked thyme leaves
• A small handful of toasted walnuts or hazelnuts, roughly chopped (optional)
• A drizzle of runny honey
• Freshly ground black pepper, to taste
• A handful of washed rocket or watercress

Method

1. Toast the bread and spread over the cottage cheese.
2. Arrange the fig slices on top.
3. Sprinkle over thyme leaves and nuts, if using.
4. Drizzle with honey and season with black pepper.
5. Serve with a side of rocket or watercress.

“This herby cottage cheese quiche is a high-protein meal that is rich in flavour and could be enjoyed for breakfast, lunch or dinner with a side of salad or roasted veggies,” says Elena Rolt, registered nutritional therapist at Health Miro. “With a quality protein from cottage cheese, halloumi and eggs, one portion would easily provide at least 20g of protein. Onions and fresh herbs are the source of gut-friendly prebiotics and fibre, supporting digestion and a healthy microbiome.”

Serves 6 to 8 

Ingredients

• 700g plain cottage cheese
• 300g grated halloumi
• 1 large onion, grated
• A large bunch of dill or coriander (finely chopped)
• 4 eggs (whisked)
• Mineral salt

Method

1. Preheat oven to 180ºC.
2. Mix all ingredients and place in a baking tray lined with parchment paper.
3. Bake for at least 45 minutes, until a golden crust appears.

Who doesn’t love pancakes? Add a dollop of cottage cheese to the batter for extra creaminess and extra nutrition. “Starting your day with this updated breakfast staple will not only satisfy your taste buds, but keep you feeling full and energised until lunch,” says registered associate nutritionist Georgia Tyler. “”When you pair oats, which provide complex carbohydrates, with cottage cheese, a great source of protein, and then add nuts for a dose of healthy fats and fibre, you’re crafting a beautifully balanced meal. This combination helps slow down sugar absorption, stabilising your blood sugar levels and keeping you feeling satisfied for longer.” 

Serves 2

Ingredients 

• 50g oats 
• 1 banana
• 150g cottage cheese
• 1 egg
• A pinch each of salt, baking powder, and cinnamon
• A splash of water or milk
• Toppings (feel free to use your favourite toppings)
• Greek yoghurt
• Frozen raspberries
• Walnuts
• Figs
• Drizzle of honey

Method

1. Add the oats to your blender and process until they form a fine flour.
2. Add the banana, cottage cheese, egg, salt, baking powder, cinnamon, and a splash of water or milk to the blender. Blend until smooth. The batter should be thick but pourable; add more liquid if needed.
3. Heat a non-stick pan over medium heat and add a little butter or oil. Pour a couple of tablespoons of batter per pancake into the pan.
4. Cook for a few minutes on each side until the pancakes are golden brown and cooked through.
5. Stack the pancakes on a plate and top with Greek yoghurt, frozen raspberries, walnuts, figs, and a drizzle of honey, or any toppings of your choice. Enjoy!

Images: Getty; courtesy of nutritionists