Celia Funderburk

Cottage cheese has had a big glow-up. I, along with many other people, used to have a strong dislike of cottage cheese because I was afraid of the texture. But the first time I actually tasted it for myself, I was obsessed. It was creamy, rich, and silky, and you could add it to practically anything for some more protein. Now, I will eat any and every cottage cheese brand.Now that I’ve entered cottage cheese land, I’ve tried my fair share of recipes using it.

Creamy and sweet.

Cheesy and delicious.

They stay fresh for over two weeks.

They’re everywhere for a reason.

It actually depends.

Light, creamy, and tart.

Crispiest ever.

Perfect for a chilly day.

One pan. 30 minutes. Juicy, flavorful chicken.

I wouldn’t expect this one change to make this big of a difference.