You want to eat from breakfast to dinner

But at the same time, it opens up space for experimentation – by adding some innovations, you can create a taste that you have not tasted before.

“Customers very willingly choose cottage cheese not only for breakfast, but also for lunch or dinner – both children and adults like it. Cottage cheese is an easy-to-prepare dish, so people like to make it at home.

9 percent remains the most popular option among buyers. As for full-fat yogurt, we’ve noticed that whole-grain yogurt has grown in popularity over the past year — with nearly 300,000 units sold. More than 2020 units,” says Ernesta Dapkiné, Maxima’s director of communications and image.

He notes that sales of cottage cheese increase in February, so one can imagine that some Lithuanians will be making cottage cheese in the run-up to Mardi Gras — after all, you need a lot to eat during the winter thaw.

Whole grain cottage cheese is the secret of fluffy cottage cheese

Meanwhile, Maxima’s head of food production, Brigitta Baratinskyt, says people remember yogurt for emotional reasons — for many, it reminds them of their childhood, when after summer games, parents or grandparents would serve a fluffy, fragrant plate. Yogurt with jam or sour cream for children on the table.

“Today, Lithuanians are more inclined to experiment and choose non-traditional methods of yogurt production. It is very popular to make them with whole-grain cottage cheese – then the dish is smooth and soft.

People also make them with pumpkin or ricotta cheese – which gives it an even richer, unique taste. Usually, small changes in the recipe are enough to make yogurt the hit of the week,” says B. Baratinskaitė and shares 3 recipes on how to make yogurt easily, but with improvements.

Cottage cheese with pumpkin and bananas

You will need:

  • 300 grams of cottage cheese,
  • 2 eggs,
  • 1 banana,
  • 200 grams pumpkin,
  • 3 years per cent. brown sugar,
  • 150 grams of flour,
  • 1st century baking powder,
  • A little salt.

Mix flour with baking powder. Grate pumpkin with a large beetroot grater, add eggs, cottage cheese and salt. Mash the banana with a fork and add it to the pumpkin and cottage cheese mixture, add the flour and sugar and mix everything well.

“Form yogurts from the resulting dough and fry in a pan heated in oil on both sides until cooked and brown. You can serve it with sour cream and your favorite fruits, or you can replace the sour cream with Greek yogurt,” advises B. Baratinskaitė.

Cottage cheese with zucchini and salmon

You will need:

  • 500 grams of cottage cheese,
  • 1 small zucchini,
  • 2 eggs,
  • 100 grams of flour,
  • 2 cloves of garlic,
  • A handful of your favorite greens,
  • 50 grams of salted salmon,
  • Some salt and pepper.

Grate zucchini and mix with cottage cheese in a large bowl. Add finely chopped salmon, beat eggs, crush garlic, add flour, spices and finely chopped greens – you can use dill, parsley or onion leaves. Mix everything well.

“Form curds from the resulting dough with wet hands. Fry in a pan in a little oil until brown on both sides. If you want to cook without excess fat, put the formed steaks in an oven heated to 190 degrees and bake for about 15-20 minutes,” shares the food production expert.

Cottage cheese with potatoes

You will need:

  • 400 grams of cottage cheese (grain can also be used),
  • 4 large potatoes,
  • 2 eggs,
  • 150 grams of flour,
  • 100 grams of sour cream,
  • Some salt and pepper.

“This cottage cheese recipe is perfect for a hearty dinner. You can flavor the yogurt simply with sour cream or with your own homemade sauce – traditional crackers with mushrooms or butter and cream sauce are also perfect,” says B. Baratinskaitė.

Peel the potatoes, boil and cool. Mash the potatoes in a large bowl and mix with the cottage cheese until smooth. Add eggs, season with spices, add flour, sour cream and mix well.

From the resulting mass, form pancakes of the desired size and fry in a heated pan on both sides for about 5-7 minutes until brown. Delicious!

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