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This Protein Cheese Recipe is quick and easy to make in a blender, in just 5 minutes. With cottage cheese and Greek yogurt, this homemade cheese is perfect as a low calorie high protein snack.
Stop buying expensive protein cheese and make your own. This easy recipe teaches you how to make protein cheese from cottage cheese and Greek yogurt, directly in a blender. Whether for a snack or as an addition to your meals, you will love it.
Why you will love this recipe
- Rich and tasty. This low calorie cheese tastes a bit like Emmental, it’s smooth, buttery, delicate and slightly salty. So delicious that you’ll get hooked at first bite.
- Easy to make. My protein cheese recipe comes together in a blender in 5 minutes, with just 4 simple ingredients.
- Low calorie and high protein. A serving of this cheese is packed with over 8.5 g of protein, for just 77 calories. The perfect macro friendly snack.
- Budget-friendly. Unlike the one you buy, making cottage cheese cheese at home is so cheap.
- Customizable and versatile. From extra seasonings to serving ideas, you won’t ever get bored of this recipe.
Ingredients and substitutes
Here is everything this protein cheese recipe requires, along with more details and substitutes. For the precise ingredient quantities, you can check out the recipe card at the end of this blog post.
- Cottage cheese. For the best result, use cottage cheese with at least 2% fat. My recommendation is 4% fat cottage cheese, it adds a rich taste and texture without excess calories.
- Greek yogurt. I used and recommend 5% Greek yogurt — it is packed with protein and taste. For a lighter option, you can use 2% Greek yogurt, but avoid low-fat products. You can replace it with lactose-free Greek yogurt or cream cheese.
- Eggs. You’ll need two large eggs, do not use egg whites only.
- Cornstarch. Cornstarch helps protein cheese set and get firm as it cools. You can swap it out for all purpose flour, but the result is not exactly the same.
- Salt. The salt is optional here, add it only if you want more flavor. But do not exaggerate, as cottage cheese is already quite salty.
How to make protein cheese
Step 1 – Blend. Add to a food processor or blender cottage cheese, Greek yogurt, eggs, cornstarch and optionally salt. Pulse until you reach a smooth and creamy batter.
Step 2 – Prepare for baking. Pour the mixture into a prepared baking dish lined with parchment paper, and then use a spatula or spoon to spread it out evenly.
Step 3 – Bake. Bake protein cheese in hot oven at 350°F (180°C) for 40 to 45 minutes, or until it has set. Once baked, let cool at room temperature first, then refrigerate for at least 8 hours before slicing and serving. The cooling time is essential, as it ensures that the cheese sets.
Flavor variations
This simple protein cheese recipe leaves plenty of room for customizations. From garlicky to spicy flavor, here are some ideas for you to try.
- Simple. Blend all protein cheese ingredients with little salt and freshly ground black pepper. But don’t go overboard with salt, as cottage cheese is already quite salty.
- Italian. Add an Italian touch with a teaspoon of Italian seasoning, or use dried herbs like dried dill, dried oregano, onion powder and garlic powder.
- Garlicky. Flavor homemade protein cheese with garlic powder, onion powder and little salt to taste. You can even include some grated lemon zest for lemon garlic cheese.
- Spicy. Blend a hint of chili powder, paprika, cayenne pepper or hot sauce into the cottage cheese mix. You can also try it with Italian peperoncino.
- Smoky. Pour in the mixture a dash of liquid smoke, some smoked paprika and garlic powder if desired.
Storage directions
To store, let the cheese cool completely first. Once it has cooled, transfer it into an airtight container and refrigerate for a maximum of 5 days. To freeze, pack in zipper bags and store in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before serving.
FAQ – Frequently asked questions
This cheese tastes a bit like Swiss cheese. It is smooth, buttery, flavorful and subtly delicate to the palate. Keep it in the fridge and it will get firmer while still remaining slightly creamy.
A serving of this homemade cheese has about 8.6 g of protein, mainly from cottage cheese, Greek yogurt and eggs. The precise amount of protein may however change, depending on the ingredients you use.
More high protein cottage cheese recipes
- Dairy free cottage cheese
- Cottage cheese cheesecake
- Cottage cheese cookie dough
- Cottage cheese muffins
- Whipped cottage cheese
- Cottage cheese brownies
- Cottage cheese banana bread
- Healthy Syrniki pancakes
- Cottage cheese pancakes
- Cottage cheese Alfredo pasta
Protein Cheese Recipe
Equipment
- high speed blender or food processor
Ingredients
- 1 ¾ cups (390 g) cottage cheese, minimum 2% fat
- ⅓ cup (80 g) Greek yogurt, 5% fat
- 2 whole eggs
- ⅓ cup (40 g) cornstarch, or all purpose flour
- salt, optional, to taste
Instructions
- Preheat the oven to 350°F (180°C) and line a 9×9 baking dish with parchment paper or grease with oil.
- Add to a food processor or blender cottage cheese, Greek yogurt, eggs, cornstarch and optionally salt. Pulse until smooth and creamy.
- Pour the cottage cheese mixture into the prepared baking dish and then use a spatula or spoon to spread it evenly.
- Bake protein cheese for 40 to 45 minutes, or until it has set.
- Once it is baked, let cool at room temperature first, then refrigerate for at least 8 hours before slicing and serving.
Probably one of the best things I have ever eaten. I plan on using it as a base for other recipes by adding both veggies and possibly fruit. I might try honey or agave also. Only thing that would be nice is if you could include the amount of vanilla extract you recommend in the ingredients section. I really appreciate your providing a healthy alternative. All of your recipes are fantastic!
Hey Steven,
thanks a lot for your kind feedback! I’m so happy you like this recipe for protein cheese. In terms of vanilla extract amount, I’d recommend 1/2 teaspoon to 3/4 teaspoon only in case you want to make a sweet protein cheese.
Kind regards,
Matteo
Can you substitute egg with anything?
Hey dear Pamela,
thanks for your comment. I haven’t tried it yet, but sadly I think that the egg is necessary. An egg helps the ingredients bind and ensures that the cheese forms.
I wish you a great day,
Matteo