The Plated Chefs Love These Cottage Cheese Recipes

In the Plated office—and of course in the Plated Test Kitchen—we talk a lot about what ingredients and dishes we’re loving right now. Whether it’s last night’s Plated meal or something we tried at a new restaurant, good food is the main topic of choice. The other day, one of our chefs was enjoying cottage cheese and fruit for breakfast, which begged the question: how does everyone feel about cottage cheese? Well, the answer can be found in the recipes below. In the mind of Plated chefs, cottage cheese is (1) the perfect addition to all sorts of dishes and (2) it’s cool to like to cottage cheese.

Cottage cheese pancakes

1 cup cottage cheese
1 tablespoon granulated sugar
.33 cup whole milk
2 whole eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
.25 teaspoon baking soda
.25 teaspoon salt
Maple syrup + powdered sugar for serving
Extra butter for frying


Make batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until fully combined.
In a separate large bowl, combine cottage cheese, sugar, milk, melted butter, vanilla extract, and eggs. Stir until fully combined. Add flour mixture to bowl with cottage cheese mixture, and stir gently to combine.

Cook pancakes:
Heat butter (not the 2 tablespoons melted for the batter) in over medium heat in a nonstick pan. When butter is foaming, add 1/2 cup of pancake batter to pan and spread in an even layer. Cook until small bubbles begin to form on the surface, 1-2 minutes. Flip pancakes, then cook until golden brown on both sides and no longer runny, 2-3 minutes more.

Plate pancakes:
Transfer to serving plates and top with generous amounts of maple syrup and powdered sugar. Dig in!

(Recipe from Chef Michelle!)

Whipped cottage cheese + veggies

2 cups cottage cheese
Olive oil – test for consistency!
.25 teaspoon salt
black pepper, as desired
Spice of choice (za’atar, cumin, cayenne)
Sugar snap peas

Blend cottage cheese:
Add cottage cheese and a drizzle over of olive oil to a blender. Blend on high speed until a smooth consistency is reached. Season with salt and black pepper as desired.

Season whipped cottage cheese:
Divide whipped cottage cheese between serving bowls and top with a drizzle of olive oil and any spices desired. Serve with vegetables for dipping!

(Recipe from Chef Michelle!)

Mac + cottage cheese

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

(recipe via New York Times)

Cottage cheese scramble

.25 cup cottage cheese
1 tbsp butter
4 eggs, beaten
a few chopped chives

Melt butter in a medium skillet over medium heat. Once hot and butter is foamy, pour beaten eggs into the skillet and let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
Stir cottage cheese and chives into eggs and season with salt and pepper as desired. Cook until eggs are nearly set, about 3 minutes more. Serve immediately.

Cantaloupe + cottage cheese + sunflower seeds

1/2 medium cantaloupe
(approx.) 1 cup cottage cheese
1 tablespoon salted sunflower seeds

Simply slice a ripe cantaloupe in half and carefully scoop out the seeds. Fill the center with cottage cheese, and top it with salty sunflower seeds. Eat right out of your cantaloupe bowl.

(Recipes from Chef Shanna!)

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