Is Cottage Cheese Good for You?
Move over, Greek yogurt—there’s a new protein powerhouse snack dominating the dairy aisle. With its high protein and low carb counts, cottage cheese is a healthy addition to just about any meal or snack. Its creamy texture and mild flavor blend well with smoothies, dips and breakfast bowls.
Is Cottage Cheese Good for You?
Yes, cottage cheese is good for you. There’s a reason why everyone from professional athletes to your best friend’s grandmother can’t get enough. This high-protein, low-carb snack scores in the nutrition department. In addition to being a good source of protein, cottage cheese has been found to promote a healthy weight.
A study in Nutrition and Food Science found that eating cottage cheese can reduce postprandial blood glucose levels. This measures your blood sugar after eating and is crucial for preventing and managing diabetes. Try adding cottage cheese to your usual morning toast or substituting it for ricotta in tonight’s lasagna. Another study from 2012 followed individuals who ate diets high in protein (including cottage cheese) for a year and found that this diet helped the participants lose weight and maintain that weight loss.
Cottage cheese could help you recover from that Crossfit workout quicker, too. A 2018 study concluded that eating a high-protein meal or snack like cottage cheese after exercise can aid in muscle recovery and prevent breakdown. Try adding cottage cheese to your post-workout smoothie or enjoying a bowl with berries and sliced almonds.
Cottage Cheese Benefits & Nutrition
Protein makes up almost 70 percent of the calories in cottage cheese. One cup of 2 percent milkfat cottage cheese has 194 calories, 8.3 grams of carbs, 5.5 grams of fat and a whopping 26.7 grams of protein. It’s also rich in vitamins like vitamin B12 and minerals like selenium. While it gets nutritional points for all these benefits, cottage cheese can also be high in sodium and sugar. Check the label and opt for a low-sodium option like Good Culture.
Is It OK to Eat Cottage Cheese Every Day?
Yes, cottage cheese can be part of a healthy diet every day. If you’re sensitive to dairy, look for a lactose-free option like Green Valley Creamery.
The versatility of cottage cheese recipes makes it easy to incorporate this protein-packed treat into any meal. It can go from a hearty breakfast to a satisfying midnight snack and everything in between.
What to Eat with Cottage Cheese
Top brown sugar oatmeal pancakes with cottage cheese and fresh berries.
Mix low-sodium cottage cheese into this fruit salad.
Spread creamy cottage cheese over whole-grain toast and serve with a healthy smoothie.
Replace the cheese in healthy Italian recipes with low-fat cottage cheese.
Stir cottage cheese into vegetable dip and serve with colorful bell peppers.
Skip the sour cream on your baked potato and use rich cottage cheese instead.
Try These Recipes Made with Cottage Cheese
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Best Lasagna
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Cherry Cheese Blintzes
These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska
Mexican Egg Casserole
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
Makeover Traditional Cheesecake
Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin
Ham & Gruyere Mini Quiches
When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas
Blintz Pancakes
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Spinach Turnovers
The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin
Chocolate Swirled Cheesecake
This cheesecakes looks and tastes indulgent, but it's a lightened up version you can feel good about serving your family. —Kathy Shan, Toledo, Ohio
Green Chili Egg Puff
Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. —Laurel Leslie, Sonora, California
Makeover Traditional Lasagna
I’ve never been quick to pass along my special recipes, but this one is so good that it’s become our family’s Christmas Eve tradition! —Michelle Behan, Littleton, Colorado
Cheesy Egg Puffs
My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas
Spinach ‘n’ Broccoli Enchiladas
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Cheese-Stuffed Shells
When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon
Canadian Bacon Onion Quiche
For more than 20 years, we sold our homegrown specialty onions at the farmers market. I handed out this favorite recipe for a classic quiche to all our customers. —Janice Redford, Cambridge, Wisconsin
Butterhorns
This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.
No-Fuss Lasagna
I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. —Denise Goedeken, Platte Center, Nebraska
Sausage Manicotti
This familiar Italian-style entree comes together in a snap. It's a comforting dish that says "home" to my family and is easy to freeze and have on hand. —Carolyn Henderson, Maple Plain, Minnesota
Ziti Bake
Many of my casserole recipes have been frowned upon by my children, but they give a cheer when they hear we're having Baked Ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this baked ziti without meat got started. No one misses the meat in this one. Even the leftovers are well-liked.—Charity Burkholder, Pittsboro, Indiana
Amish Breakfast Casserole
We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
Breakfast Pie
This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. —Pam Botine, Goldsboro, North Carolina
Cheesy Spinach
My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There is never any left. —Frances Moore, Decatur, Illinois
Garden Veggie Egg Bake
Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey
Skillet Bow Tie Lasagna
This quick recipe tastes just like lasagna, but you make it on the stove. It's very tasty and is always a hit with my family.
Cheesy Beef Casserole
This hearty casserole tastes like lasagna and makes a satisfying meal when served with a green salad and crusty garlic bread. —Ardyce Piehl, Poynette, Wisconsin
Brunch Cinnamon Rolls
A biscuit-textured cinnamon bun with the ease of food processor preparation. This family friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.—Rita Vogel, Malcom, Iowa
Bulgur Turkey Manicotti
The addition of wholesome bulgur gives extra nutrition to this Italian entree. It's so zesty and flavorful, your family will never realize it's good for them. —Mary Gunderson, Conrad, Iowa
Spinach Pie Parma
For a hearty pie with a lovely Italian flavor, try this recipe. Spinach has never tasted so good! —Nancy Reichert, Thomasville, Georgia
Pancake Lasagna
Take this dish along to your next potluck supper, and don't be surprised when there isn't a morsel left over—it's that good! It's also a unique way to serve lasagna. —Beverly Austin, Fulton, Missouri
Beef Enchilada Lasagna Casserole
“Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread.” —Charlene Griffin, Minocqua, Wisconsin
Gluten-Free Breakfast Blintzes
These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. —Laura Fall-Sutton, Buhl, Idaho
Favorite Baked Spaghetti
This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
Italian Stuffed Shells
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri
Lasagna Casserole
Growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma
Creamy Seafood Enchiladas
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
Four-Cheese Lasagna
Cheese really stars in this lighter lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. —Janet Myers, Napanee, Ontario
Florentine Spaghetti Bake
This plate-filling sausage dish appeals to most every appetite, from basic meat-and-potatoes fans to gourmets. My daughter, a Montana wheat rancher's wife, says she serves it often to satisfy her hardworking family. —Lorraine Martin, Lincoln, California
Garden Tuna Pita Sandwiches
A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. —Rebecca Clark, Warrior, Alabama
Zucchini Lasagna
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way to use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Sloppy Joe Pasta
Since I found this quick-to-fix recipe a few years ago, it's become a regular part of my menu plans. Everyone loves the combination of sloppy joe ingredients, shell pasta and cheddar cheese. —Lynne Leih, Idyllwild, California
Slow-Cooker Cheesy White Lasagna
Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking. —Suzanne Smith, Bluffton, Indiana
Egg and Broccoli Casserole
For years, I've prepared this filling egg casserole—which is delicious for brunch—in my slow cooker. It's an unusual recipe for a slow cooker, but folks always welcome it and go back for seconds wherever I serve it. —Janet Sliter, Kennewick, Washington
Cheesy Green Chili Rice
This creamy rice dish is a nice addition to a spicy meal. When I first tried it at a church potluck, I knew I had to have the recipe.—Laurie Fisher, Greeley, Colorado
Slow Cooker Red Potatoes
I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. — Elaine Ryan, Holley, New York
Creamy Buttermilk Salad Dressing
This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. —Vickie Floden of Story City, Iowa
Tuna-Stuffed Baked Potatoes
Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. —Karen Seger, Houston, Ohio
Pear Cottage Cheese Salad
Perfect any time, this quick-fix snack makes a great pack-along lunch, too! —Jeannie Thomas, Dry Ridge, Kentucky
Breakfast Kugel
Noodle dishes are high on my family's list of favorites. In fact, they could eat lasagna any time of day. This is like breakfast lasagna with cheese, apples and raisins.—Carol Miller, Northumberland, New York
Party Vegetable Dip
This is an excellent dip for holiday parties; I’ve had several compliments. It’s fast to make and great-tasting, too. Enjoy! —Amy Engle, Geneva, Nebraska
Hacienda Hash Browns
I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota
Chiles Rellenos Souffle
After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg soufflé. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
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