My sister convinced me to try it on a cracker once, and I was pleasantly surprised. Given my propensity to avoid white wobbly food, I had steered clear thinking it would be tasteless goo that gave me the willies. I ate it once and then forgot about it again.
That is until my nutrition guru Katie 180 gave me some protein tips for my breastfeeding diet. Super-important she said, and rather necessary for veggies like me. She recommended I add cottage cheese to my usual avocado and tomato on toast for an extra boost and so I did. And now I’m a little bit hooked.
I haven’t been very successful finding an organic cottage cheese anywhere, so when I was reading my favourite baby food cookbook, I spotted a recipe for how to make my own. As if I wasn’t going to try that! All I needed was some milk, yogurt and lemon, which was easily made organic, and certainly a great deal cheaper than buying cottage cheese ready-made.
I am still trying to get the consistency right, the few batches I’ve made have given me quite a firm cheese, which I can cut. But I quite like the curdy bits (I know, who even AM I?!) of regular cottage cheese, so I’ve still got some experimenting to do. But this is great in its own right, and I think I will keep making it like this for the firmer version. I will not be so quick to squeeze all the liquid out, and perhaps pour a little organic cream into the resulting curds, instead of following this recipe to the T. But I will give it to you as it appears in the book, and you can be your own judge!
*recipe from Cooking for Your Baby, by Laraine Toms.