How to Make Cottage Cheese Taste Good?

We all enjoy cottage cheese in our dishes. The chewy, curd-like texture, the saltiness, and the fatty mouthfeel have more protein than Greek yogurt. But we understand—it has a reputation, and it’s not a good one. Here’s how to eat cottage cheese without feeling like a yo-yo dieter from the 1980s, including some clever ideas shared by Epi readers after my colleague Anya posted her cottage-cheese confessional.

Cottage cheeses are made from milk, cream, and salt, and this makes it an extremely adaptable food that we can pair with an infinite number of food combinations.

Please enable JavaScript in your browser to complete this form.

Save this

Enter your email below and I'll email this post to you -- no strings and no further emails unless you ask for them.

Learning how to make cottage cheese taste better is extremely simple and frequently involves simply looking around your kitchen for food varieties that can add flavour.

Mixing in some berries and fruits is the simplest way to improve the flavour of cottage cheese. If you don’t like the taste of cottage cheese, the sweetness of fruit can help make it more appealing. Fruit combinations that work well include pineapple, peaches, raspberries, strawberries, blueberries, and melon.

What Is Cottage Cheese?

Cottage cheese, also known as Dutch cheese or schmierkase, is a fresh, soft, unripened cheese made of various curds, usually mixed with whey or cream. It has a white, mild, but slightly sour flavour. Curds are derived from pasteurized skim milk or reconstituted, low-fat milk products in commercial cheese production. The whey is drained but not pressed from the curds, leaving a small liquid behind. Cottage cheese in this form has low-fat content and is a popular food in low-fat diets. Creamed cottage cheese is sold when the cream is added, and the product contains 4% or more fat. Cottage cheese is a mild-flavoured cheese curd with a creamy, non-homogeneous, soupy texture. It is also referred to as curds and whey. It’s made from cow’s milk by draining the cheese rather than pressing it to make cheese curd, which keeps some of the whey and keeps the curds loose. 

How Does Cottage Cheese Taste?

Ironically, the taste of cottage cheese is the main reason many people dislike it. It has a mild flavour and an unusual odour. The cottage cheese is white and soft and creamy, but it’s a little salty.

The flavour of the cottage is determined by the amount of fat in the milk. Cottage cheese with a high-fat content has a milkier flavour, whereas cheese with a low-fat content is typically sourer.

Could it be described as AWFUL in terms of smell? Indeed, many people are terrified of the smell of cheese, and it smells like spoiled milk in some ways, and no one wants to put spoiled milk in their mouth. Some even claim that it smells like vomit.

Many people are also scared of the texture of cottage. It has a chunky/lumpy texture with a slight liquid consistency, and it looks lovely.

It is extremely frightening for people to bite the cheese for the first time. But, if we ignore the revolting smell and taste, cottage cheese is worth including in our diet.

Here are Some Ways to Jazz Up your Cottage Cheese Taste

1. Make it sweet

This is the most common—if a little retro—way to eat cottage cheese, but it has that salty-sweet flavour that we can’t get enough of. Here are some sweet toppings for a creamy bowl of cottage cheese that you can mix and match. And don’t forget to go old school and stuff a halved peach or melon with cottage cheese for the ultimate “dieter’s delight.” It’s a classic for a reason, after all.

  • Chopped pineapple, peaches, plums, and ripe, soft fruit will do.
  • Fresh berries
  • Honey/maple syrup
  • Jam and toasted nuts
  • Chopped apple with a pinch of cinnamon

2. Go the Savoury Route

After all, it is cheese. The texture of the cheese lends itself well to simple toppings, such as a drizzle of olive oil, but textural pops, such as crunchy chips and juicy tomatoes, work well as a fun change if you’re feeling stuck in a CC rut.

Chopped roasted peppers, S&P, and olive oil drizzle

A generous sprinkling of za’atar and grated cucumber

S&P, chopped scallions, and a dash of hot sauce

Chopped tomatoes and cucumber, S&P, and, yes, olive oil drizzle

Potato chips or tortilla chips, crushed

Readers also suggested crumbled bacon, Kalamata olives, and salsa as additions. Isn’t it worth a shot?

3. Make it a Proper Meal

In addition to being a protein-rich snack, Cottage cheese can easily find its way into your dinner repertoire. We can use it in place of ricotta in various recipes, including salads like this grilled kale and plum one, stuffed into fried squash blossoms, and even lasagna to add more protein (plus, cottage cheese is typically cheaper than ricotta!). We also like these savoury cottage cheese pancakes and this herbaceous dip—pass the toast.

4. Add Some Toppings (Cheddar)

It’s cheddar. The surface of the cheddar lends itself well to simple garnishes, such as a drizzle of olive oil. Textural pops like crunchy chips and succulent tomatoes, on the other hand, work admirably as a great change if you’re feeling stuck in a CC trench.

5. Mix in the Hot Sauce

Mix a few tablespoons of hot sauce, such as Tabasco or Frank’s Red Hot, to cottage cheeses. Give it a try and adjust the amount based on the situation. This will add a pleasant kick to your cottage cheese while adding no extra calories.

6, Combine with Vegetables

Cottage cheese goes well with almost any vegetable. Tomatoes, chives, red peppers, and cucumbers are some of the best options.

7. Make a Smoothie out of it

Cottage cheddar can be blended into a smoothie to reduce its stoutness. Furthermore, if you don’t like the flavour of cottage cheese, you can mask it by adding juice and organic product. Make a smoothie with 1/2 cup house, 1/2 cup squeezed orange, and 1.5 cups frozen natural product.

8. Serve with Salsa

Although some may find it strange, salsa is a fairly common addition to cottage cheeses, and individuals guarantee that salsa overpowers the flavour of cottage cheese. Combine 1/2 to 3/4 cup cottage cheese and 1/4 cup salsa in a mixing bowl. We can eat cottage cheese and salsa independently or as a dip for tortilla chips.

9. Use in an omelette

Alternatively, you can make an omelette with stuffed cottage cheeses in the centre, which can be a filling breakfast.

10. Try some horseradish

Because it is so delicious, Horseradish will generally win the taste battle when combined with cottage cheeses. A tablespoon will suffice for a cottage cheese cup, which is fantastic for use as a plunge.

11. Crackers with Crumble

Crumble a few wafers into a cottage cheese dish. The crunchiness and spice of the saltines complement the smoothness of the cottage cheeses perfectly. You don’t have to go overboard with your saltine selection, and Ritz or Wheat Thins are acceptable.

12. Season with herbs and spices

Herbs, flavours, and flavours can work hard to improve the flavour of cottage cheese while keeping it simple. Sprinkle with pepper, cinnamon, raisins, sesame seeds, dried onion, and whatever other flavours you enjoy.

What are Some Tasty Recipes you can Make Using Cottage Cheese?

Let’s see!

Cottage Cheese Breakfast Bowl

Look no further than this cottage cheese bowl for a delicious, low-carb breakfast that takes less than 5 minutes to prepare.

You will only need cottage cheese, flaxseed oil, and chia seeds.

Then top it with your favourite toppings (the recipe suggests mixed berries and walnuts).

It’s a tasty, healthy way to start your day.

Avocado Toast with Cottage Cheese and Tomatoes

Avocado toast is a favourite of mine for breakfast or a snack.

It’s difficult to beat something that only takes 5 minutes to prepare and is so versatile.

I sometimes top my avocado toast with a fried egg, and other times with radishes, onions, and garlic.

I top it with cottage cheese, avocado, and a tomato slice on alternate days.

Savoury Cottage Cheese Bowls

One of my favourite aspects of many of the recipes on this list is that they can be prepared in 5 minutes or less, and this one is included.

Combine the cottage cheese, scallions, and pepper in a mixing bowl. Then add bell peppers, cucumbers, tomatoes, and pistachios on top.

It’s a filling, savoury bowl of goodness.

Pancakes with Cottage Cheese

When I was younger, my mother made cottage cheese pancakes, which I adored.

I’m not sure why it took me so long to begin making them myself.

They have wonderfully crisp edges and warm, soft centres that melt in your mouth. They’re pretty unbeatable with or without toppings.

Alfredo with Cottage Cheese

I understand if you’re skeptical about this one, and it does appear to be an odd choice. Cottage cheese alfredo, on the other hand, is fantastic.

If possible, it’s richer and creamier than “regular” alfredo, but it’s not more decadent!

It contains fewer calories and fat than the other alfredo!

A richer, creamier flavour with less of everything bad? Why would you return to the original recipe?

Making Cottage Cheese at Home

Great dairy microorganisms convert lactose to lactic acid during cottage cheese production. When the culture movement of microscopic organisms begins, the milk corrosiveness increases until the milk thickens into a strong cottage cheese that We can cut into small solid shapes.

The cottage cheese is then cooked to add moisture. The cottage cheese is then chilled to create cottage cheese. To increase the abundance and surface of the finished cheddar, add the cream.


1 gallon skim milk or 1 percent milk

1 Mesophilic Culture Bundle C101

Heavy cream

8 to 10 drops single strength fluid rennet

Milk should be heated and acidified.

Begin by heating the milk to 86°F (30°C). I do this by placing the gallon of milk in a pot or sink filled with extremely hot water. If you do this in an oven-safe pot, gradually heat the milk and mix it well as it warms.

The way of life can be added when the milk reaches 86°F, and I do this by sprinkling the powder around the outside of the milk and then allowing it to rehydrate for about 2 minutes before blending it in.

Rennet is used to thicken.

After that, add 8-10 drops of single-strength fluid rennet. The milk must now sit quietly for 5-8 hours while the way of life and cottage cheese structures.

The warm mass of this milk should keep it warm; however, wrapping it in a thick cover or towel will keep it warm during the colder months. It’s fine if the temperature drops a few degrees during this time.

When the cottage cheese is done, you will notice that it recoils from the sides of the dish a little and that there may be a thin layer of whey on top. On a surface level, you may notice a few breaks in framing.

Release Whey from the Curds

The time has come to slice the curd. Begin by making equal cuts about 1/2 – 3/4 inch apart. Then, turn the pot 90 degrees and rehash until you have a checkerboard of cuts on a superficial level.

Then, using a spoon or scoop, cut these transversely until you have a pot full of cottage cheese shapes. Be careful now because the cottage cheese will be extremely delicate.

When the cottage cheeses are cut, gently mix them for 10 minutes. We should deliver more whey.

Cook the curds

The time has come to begin drying out the curd.

This will be followed by gradually increasing the temperature to 113-115°F (45-46°C). Warmth should be gradually increased at regular intervals of around 2-3°F (1°C). The cooking time will be an hour and a half, but it may be extended to two hours if the cottage cheeses are still delicate.

The final curd should be thoroughly cooked and analyzed to ensure that all dampness has been removed. Wrecked cottage cheese should be firm through, with a moderate obstruction when squeezed between the fingers.

When this point has arrived at the cottage, the cheeses can be allowed to settle beneath the whey.

Remove the Whey

The dry cottage cheeses can now be transferred to a colander lined with margarine muslin. Allow them to deplete for 30 minutes, and a gentle blending will ensure that the whey drains away.

When the cottage cheeses channel for a short period, the fabric can be assembled, safely tied, and hung for the final seepage. Depending on how dry you need the last cheddar, this should be possible for a few hours and, surprisingly, overnight.


Cottage cheeses should be chilled and isolated right now.

I accomplish this by filling the pot halfway with cold water and immersing the cottage cheeses in their fabric packs in the virus water (this makes it simpler to deplete them once more). While the cottage cheeses are in the virus water, separate them thoroughly.

This will bring the cottage cheeses down to about 60°F (15.5°C). Then, at that point, channel some more cottage cheese.

Repeat with ice water, allowing the cottage cheeses to soak for 30 minutes while isolating the cottage cheeses. The last cottage cheeses should be at 35-40°F (1-4°C).

Drain and Flavor

Allow the cottage cheeses to drain thoroughly in a colander. We may have fairly combined the finished cottage cheeses, but they are not difficult to isolate.

You can now add a pinch of salt to taste (about 1/4-1/2 teaspoon should suffice). Sprinkle evenly over the surface, then thoroughly mix in the cottage cheeses.

The interaction does not require salt because the last causticity is sufficient to prevent the microorganisms from working. So, if you’re looking for a salt-free cheddar, this is a good option. Adding spices or zest is an excellent way to boost the flavour of cheddar without adding salt.

Your cheese is currently prepared for capacity, but you can customize it by adding new spices, flavours, etc.

If you want a more abundant cottage cheese, some heavy cream will transform it into a great cheddar.


You could now pause for a moment and enjoy your cottage cheese or simply pack it into a disinfected holder for the cooler.

That’s it; time for lunch and a new batch of cottage cheese with chives and cream on top. Yum!

How does Long will Cottage Cheese Keep?

Cottage cheese has a realistic shelf life of about fourteen days and typically lasts an additional 3 to 5 days after its “lapse” date.

You have about five days to finish the dairy item when you open it. If you’re lucky, you might get seven days.

Aside from that, whether your cottage cheese is past its expiration date or not, you should be aware of the signs of waste. The most well-known are from and a strong odour, but there are others.

What Seasoning Goes Well with Cottage Cheese?

Spices: Herbs, spices, and seasonings can improve the flavour of cottage cheese while keeping it simple. Season with pepper, cinnamon, raisins, sesame seeds, dried onion, and any other seasonings.

Which is Better for you: Yogurt or Cottage Cheese?

Calorie reduction: Greek yogurt has 120 calories per cup, compared to 160 for cottage cheese. It is also more likely to include probiotics (live active cultures of gut-friendly bacteria). However, one distinct distinction guides the decision: Cottage cheese can be high in sodium.

Are Salt and Pepper Appropriate for Cottage Cheese?

One of the best ways to eat cottage cheese is as the foundation of a breakfast bowl topped with radishes, cucumbers, scallions, a medium-boiled egg, half an avocado, and plenty of lemon juice, salt, and pepper.


Cottage cheese’s basic ingredients are milk, cream, and salt. As a result, it is a versatile food that We can pair with an infinite number of food combinations. Finding out how to make cottage cheese taste better is often as simple as looking around your kitchen for foods that can add flavour. We hope you have got an idea about how you can make cottage cheese taste better.