Okay, so I tried this cottage cheese and egg white bread recipe the other day, and let me tell you, it was an adventure. I’ve been trying to eat a little healthier lately, you know, the usual, but I was craving some bread. Not just any bread, but something I could make at home and feel good about eating.
I started by gathering all the stuff I needed. I had a tub of cottage cheese that was about to expire, some egg whites in a carton that I always buy but never fully use, and the usual baking stuff like baking powder and salt.
First, I preheated my oven. I think it was around 350 degrees. While that was doing its thing, I dumped the cottage cheese into a blender. I saw some people doing this online, so I thought, “Why not?” I blended it until it was super smooth, like a creamy soup or something.

Then, in a separate bowl, I poured in the egg whites. I whisked them like crazy until they got all frothy and bubbly. It took a while, and my arm got a bit tired, but I kept going until they formed those stiff peaks that recipes always talk about. I felt like a real baker at that moment.
After that, I gently folded the smooth cottage cheese into the egg whites. I tried to be all delicate about it, not wanting to lose all that air I had whipped in. Then I added a little baking powder and a pinch of salt. I mixed it all together, being careful not to overdo it.
I lined a baking sheet with some parchment paper, because I hate cleaning up a mess, and scooped the mixture onto it. I tried to shape it into a loaf, but it was pretty loose, so it ended up more like a flatbread. I wasn’t too worried; it was my first time, after all.
I popped it in the oven and waited. It took about 25-30 minutes, I think. I kept checking on it because I was so curious to see how it would turn out. When it looked golden and a bit crispy on the edges, I took it out.
The Result
- The bread was surprisingly fluffy, which was cool.
- It had a slight tangy taste from the cottage cheese, which I actually liked.
- It wasn’t like regular bread, of course, but it was a nice change.
- It was a little flimsy to be honest, but it was still fun to make.
I let it cool for a bit, then sliced it up. I tried some with a little bit of butter, and it was pretty good. I mean, it’s not going to replace my love for sourdough or a good baguette, but for a healthier option, it wasn’t bad at all. I even made some avocado toast with it the next morning, and it felt like I was eating at one of those fancy brunch places. It’s definitely something I’d make again, maybe with some tweaks next time. I heard you can add some herbs or cheese to the mix so that is something I want to try out next time.
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