i made my own version and got that memory foam look but it melted in my mouth. sooooo good. here's what i added: 2T butter powder, 1 T arrow root starch, 1 T mct powder, 1/2 tsp cream of tartar, sprinkle salt, 1 T inulin. made it in the Sun Oven so temps not precise but it held a perfect shape. reminds me of chinese bao, so soft and delish. all my tablespoons were rounded not leveled.
I also made this bread last week and my initial reaction was the same as yours. However, my granddaughter absolutely loved it for the flavor -- though she complained about it sticking to her teeth 🙂 I cut thick slices, buttered them and toasted them in a pan and we both thought it was great. Well, it tasted great anyway. It needs more structure. I was considering trying it with added fiber. Would love to see what you could come up with. You've been an inspiration for us.
I tried this bread with sweetener and vanilla, and it was like Angelfood cake! I also tried it with sugar free Jell-O powder! I'm going to try different flavor extracts next. I liked the plain vanilla flavor as French toast. Enjoy!
I’ve been using cottage cheese in my most recent efforts (a.I.a., obsession) to figure out a bread that works for me. It’s been a positive add. Would love to see more of it, in an Indigo Nili creation. 👏🤞🥰
I will stick to the cottage cheese chips that the keto twins made. They are excellent and a very good replacement for potato chips which is what got me to 209 pounds four years ago.
I have an idea and maybe it's weird.... I'd say cottage cheese def has more liquid, so I'd say put the cottage cheese in a nut milk bag to squeeze all the liquid you can out of it, and then blend that up, bc the egg white powder and water adds enough moisture imo.
Yes, please perfect the recipe using cottage cheese; you have done a great job with with the egg white powder bread receipts! I really appreciate all that you do!
I will stick with my recipe. Like I’ve said before it is elements of three recipes with the base being Janet Greta’s. I add the arrowroot the grated butter and powdered buttermilk. It is absolutely perfect and I love it and I would not have gotten it without watching you three lovely ladies Wendy, you and Janet.
Love the bread videos but I must admit I really miss your food prep for the week videos.. Those really got me into using the Instant Pot for most of what I cook but also gave me interesting ideas to try. ❤
i was actually going to try that after watching a cottage cheese bread video last week. not into cottage cheese but always have 2% greek yogurt and macros are almost exactly the same. im going to try this weekend, hopefully… keep you posted!
there is a fathead dough based on greek yogurt kicking about. Not as good as normal fathead dough in my opinion but an option for people trying to stay more carnivore without having to use pork rinds.
I actually make Maria Emmerich's bread but add in grass fed butter powder and a big dollop of Greek yogurt (Two Good brand - plain flavor), no gelatin and bread comes out great with little air bubbles. I make this every week. Now I wonder if I replace the yogurt with sour cream, would it taste a bit like sour dough? 🤔
@@alwaysright5901are you using her Protein sparing bread and adding in the fat for a high fat day? I know her PSMF bread is meant for only the three PSMF days.. love to know if the sour cream works for a better taste.
Since the point of the l reuteri yogurt is the bacteria, and since baking it would kill the bacteria, (it can only take around 105 F before it dies) then I think that would kind of miss the point of it. But I suppose if you’re making loads of it, why not?
@@rrollett I wasn't really thinking of the benefit of the bacteria for the bread, but more the flavor. And it would be something she would have on hand. But, I agree, you would only get the bacterial benefits from eating it as yogurt.
TY for the exploration into cottage cheese. I like the idea of tang. I really like your idea of getting tang from Greek yogurt so no one needs to clean up the blender.
I made the cotage cheese bread as well, and i have to cook it for an extra 5 min, so it wasn't as wet . I am thinking it's more of a starting place. My wife liked the egg white bread a lot better. I would be interested in see how u make it better
Hi, Thank you for trying it. It was not what I am looking for at all. I did actually made it before looking at your video. I would love for you to try a keto bread with cottage cheese and egg whites. 💜
Thanks for trying this recipe and all your. efforts! I would absolutely be interested in your experimenting with the cottage cheese and or Greek yogurt bread .
For someone who loves angel food cake and who’s always on a low-carb diet I love the texture of that it looks really good to me, but that’s me. Thank you for your video.
Thank you for doing this! I just finished watching another video doing this same recipe and I kept wondering if it could actually work glad you did it first so I don’t waste my ingredients lol
@@thatbossybeaver Kristie Sullivan is a cookbook author and a contributor to Diet Doctor. She also has a private community where she offers support and recipes.
Oh wow! I love your channel!!!! Bcz u try things and show us. Teach us. Love it! I would b interested in watching a better version of the viral cottage cheese bread. Thank u ❤❤
I’ve been making bread - particularly pizza bases, with cottage cheese for a couple of years (not often though), but not THAT type of cottage cheese. Indian cottage cheese has a vastly different texture and moisture content and is very neutral to taste which is why it’s so convincing as a bread base if using some sweetener to simulate the sweetness of bread. I’ve also grated it in a food processor and added to the egg white bread and it vastly improved the texture of the egg white bread and made it much more ‘toastable’. ‘Paneer’ is the name of the ‘cottage cheese’ you want and it has more similar texture to halloumi than this kind of cottage cheese. In fact I’ve made a pizza base with just paneer and a little Parmesan and it’s the most convincing pizza base I’ve personally made. After processing into ‘grains’ you just ‘form’ it into pizza shape and as it melts it kinda ‘welds’ itself together. It needs to cool a bit to firm up enough to make a good base. Cold it becomes virtually too firm. To make a batter sometimes I blend diced paneer with egg white. Anyway I don’t know for sure but I suspect those that rave about cottage cheese bread are talking about paneer, not this kind of cottage cheese.
You didn't follow the recipe. It says to FOLD the ingredients, you blended them. That was likely what caused your extra moisture. Please try "folding" to see if you get a different result.
When I use cottage cheese in a recipe, I blend it with my immersion blender. I like it flavored with KC-I might try baking it with the KC in it. Thanks for all you do!
Has anyone tried a bit of vinegar powder in the egg white bread? I'm thinking that could give it a little tang as well. Looking for a sour dough kind of flavor.
What it reminds you of is Angel-food Cake. As for the moisture, you’re not supposed to add water. It’s just supposed to be egg whites and cottage cheese. That will give you better less watery texture. As for flavor, I prefer a TBSP of olive oil with a TBSP of white vinegar, then some rosemary on the top. Gives it more of a rustic sour dough loaf taste. And I’m not sure why you split the top, doesn’t seem like that worked out so well.
My wife just made it with Greek yogurt, I was impressed with the taste and texture. We are both on the carnivore diet, so this is acceptable. Haven’t tried it with cottage cheese.
I watched your video to the end yesterday. I like cottage cheese ok, but didn't want to go to the trouble of whipping it. I have some homemade yogurt in the frig and was going to try that, but then I remembered I had an open can of coconut cream in the frig that needed to be used up. Because the cream was well mixed I couldn't separate the liquid from it. I only used 3/4 cup of water because of this issue with the cc. I add a little bit of salt. The cc still made the egg whites really deflate. I baked them in silicone roll pans. Because my oven is convection, I lowered the temp and set timer for 15 minutes. They were done, but not brown on top. I had hoped they'd be sweet and I could use them as shortcake for strawberries and cream. They were not sweet at all. I toasted one. It didn't turn brown, but was nice and crunchy. Loved it with butter! I think they would be really good split and a piece of sausage in the middle. If I make it again, I'll grab a can of cc that hasn't been blended, so I can just use the cream. I think I'll try the yogurt next.
I would love to see more cottage cheese recipes! This is my new way of getting enough protein in. Not a huge fan of cc but when blended into eggs or ice cream it works for me. I agree, the bread was a fail!
I saw Low carb love do this today and it turned out great!!! It didn't deflate like yours and it wasn't soggy. . Maybe it was your oven or maybe watch her video and see how she did it.
That sliding chicken was the best laughing so hard I can barely type right now due to the price off egg white powder I'm making cloud bread the girl's all looked so pretty thanks for sharing
Hi, Indigo. Thank you for all your experiments! I am baking your next level butter bread for my mom at this very moment! You are so good in finding good flavors and textures I was hoping you could try to do a totally carnivore bread without the memory foam aspect to it? Don’t mean to bother you with more recipes suggestions, you probably have more than I can imagine. For health reasons I am carnivore and I love your butter bread (just egg white powder, salt, gelatin and butter for me though), it’s a dream for me to be eating sandwiches again. Thank you anyway for your channel and your keto/carnivore flavorful cuisine nerdiness :))
I vote yes to your cottage cheese (or Greek yogurt) bread experiments. Also, believe it or not, I just discovered Soul Bread and I find it tasty with all the yummy cream cheese, but I also feel it could use the NILI touch! 😉 If you have never experimented with soul breads, please also consider that!
I've watched a lot of people making this and I was waiting for you to make it before I tried it. I was thinking it looked like memory foam but EVERYONE kept saying it didn't. Thank you 😊
😆 your ending was so funny! That chicken cracked me up, and then the eggs 🤣 thank you for the video, it saved me from making it. I am not sure if even Greek yogurt would work on this, because of the whey that seeps out of that even...hmm maybe cream cheese?
I would love a cottage cheese bread!! I already tried a similar recipe, maybe this same one. You definitely had more luck than me. Mine was also a bit liquid-ey, also it was super puffy when I took it out of the oven and when I tore off a piece it completely deflated!!! 😂 😢 😮 It was like I cooked up a huge egg bubble. Impressive I know. If anyone wants to see that video let me know and I’ll see what I can do. 😂🤣😂
i think with some playing around it would be great. I'd try 1/2 as much cottage cheese, pinch of salt and fold into the original Maria Emmerich's Egg White bread recipe.
I wonder if it would turn out better with dry cottage cheese or if you strained regular cottage cheese . Like you said though, greek yogurt sounds waaay easier. I'd be. VERY in that recipe vidoe
Yes to everyone's comments but I have to add the chicken segment at the end cracked me up (& the pun wasn't intended!). Thanks again for your experiments 😄
I made the version with Greek yogurt, I added allulose to mine.. texture was a little wet, i put it in the fridge , it felt a little better by the next day..i used choc zero chocolate spread , it felt like wonder bread....i will try to toast it next time before i eat it...
Yes, please. Work your magic on this recipe. BTW-you can save yourself cleanup time by using an immersion blender right in the cottage cheese container. Easy peasy!
There was a woman on TH-cam a year or two ago that did a pineapple egg white bun that you tried on your Channel once. I can't remember what her channel was but I'm looking for the recipe again. Can you possibly share the link for when you did that recipe?
One of the best real homemade breads I used to make was dill bread with onion bits. It had cottage cheese. We made it for Thanksgiving. Has to be a way to do this keto, but I don't see egg white bread being the best base. Maybe something similar to what Chris does at Chris Cooking Nashville?
Definitely if you can improve on it and also do the yogurt bread. I made the cottage cheese bread and I agree with you taste is ok and simplicity and increased protein is a benefit but I love your butter bread made with frozen butter and I still have to make the yeast version today. My husband did not like the cottage cheese bread. But I made a tiramisu with remaining bread and it worked to get rid of it…husband liked the keto tiramisu.
I think that you made a few mistakes. Add the Allulose. Cook it about 45-50 minutes and it will be cooked through, no memory foam. Your loaf is undercooked. I also add 2 packets of Splenda for some sweetness but I’m not on Carnivore or any strict diet limiting me from sweeteners. Two egg yolks with the cottage cheese will keep it to a better consistency but definitely bake it through. Yours is under-baked.
i made my own version and got that memory foam look but it melted in my mouth. sooooo good. here's what i added: 2T butter powder, 1 T arrow root starch, 1 T mct powder, 1/2 tsp cream of tartar, sprinkle salt, 1 T inulin. made it in the Sun Oven so temps not precise but it held a perfect shape. reminds me of chinese bao, so soft and delish. all my tablespoons were rounded not leveled.
I never heard of sun oven. Can it be done in the conventional oven?
Yes! I'd like you to perfect the cottage cheese bread. Greek yogurt bread sounds good, too. Thank you.
I also made this bread last week and my initial reaction was the same as yours. However, my granddaughter absolutely loved it for the flavor -- though she complained about it sticking to her teeth 🙂 I cut thick slices, buttered them and toasted them in a pan and we both thought it was great. Well, it tasted great anyway. It needs more structure. I was considering trying it with added fiber. Would love to see what you could come up with. You've been an inspiration for us.
I loved mine. I make it often. I do 35 minutes then turn oven off and leave it in another 20 minutes. Much better!
I tried this bread with sweetener and vanilla, and it was like Angelfood cake! I also tried it with sugar free Jell-O powder! I'm going to try different flavor extracts next. I liked the plain vanilla flavor as French toast. Enjoy!
Yes, I’d love to see your version with extra ingredients!
Yes, rosemary and garlic. Yum
I'd like to see it with cheesy bread
I’ve been using cottage cheese in my most recent efforts (a.I.a., obsession) to figure out a bread that works for me. It’s been a positive add. Would love to see more of it, in an Indigo Nili creation. 👏🤞🥰
I've made this a few times and added sweetener and vanilla to make like a angel food cake. tastes pretty good top with strawberries and whipped cream!
I will stick to the cottage cheese chips that the keto twins made. They are excellent and a very good replacement for potato chips which is what got me to 209 pounds four years ago.
Did you blend the cottage cheese 1st?
I have an idea and maybe it's weird.... I'd say cottage cheese def has more liquid, so I'd say put the cottage cheese in a nut milk bag to squeeze all the liquid you can out of it, and then blend that up, bc the egg white powder and water adds enough moisture imo.
Yes, please perfect the recipe using cottage cheese; you have done a great job with with the egg white powder bread receipts! I really appreciate all that you do!
I will stick with my recipe. Like I’ve said before it is elements of three recipes with the base being Janet Greta’s. I add the arrowroot the grated butter and powdered buttermilk. It is absolutely perfect and I love it and I would not have gotten it without watching you three lovely ladies Wendy, you and Janet.
Could you give exact measurements for this so I could try to make it? Thanks in advance
Yes
Love the bread videos but I must admit I really miss your food prep for the week videos..
Those really got me into using the Instant Pot for most of what I cook but also gave me interesting ideas to try. ❤
I’d be interested in an egg white bread made with Greek yogurt instead of the cottage cheese! ❤
me too!
i was actually going to try that after watching a cottage cheese bread video last week. not into cottage cheese but always have 2% greek yogurt and macros are almost exactly the same. im going to try this weekend, hopefully… keep you posted!
there is a fathead dough based on greek yogurt kicking about. Not as good as normal fathead dough in my opinion but an option for people trying to stay more carnivore without having to use pork rinds.
I actually make Maria Emmerich's bread but add in grass fed butter powder and a big dollop of Greek yogurt (Two Good brand - plain flavor), no gelatin and bread comes out great with little air bubbles. I make this every week. Now I wonder if I replace the yogurt with sour cream, would it taste a bit like sour dough? 🤔
@@alwaysright5901are you using her Protein sparing bread and adding in the fat for a high fat day? I know her PSMF bread is meant for only the three PSMF days.. love to know if the sour cream works for a better taste.
I'd be interested in a yogurt bread. I've been making the l reuteri yogurt, and the tanginess from that sounds really good!
My reuteri yogurt made a soft cheese spread.
Since the point of the l reuteri yogurt is the bacteria, and since baking it would kill the bacteria, (it can only take around 105 F before it dies) then I think that would kind of miss the point of it. But I suppose if you’re making loads of it, why not?
@@rrollett I wasn't really thinking of the benefit of the bacteria for the bread, but more the flavor. And it would be something she would have on hand. But, I agree, you would only get the bacterial benefits from eating it as yogurt.
@@karenreaves3650 yum!
Yes, make your version please!! I need to use my egg white powder I purchased from your previous video 1 year ago!!
TY for the exploration into cottage cheese. I like the idea of tang. I really like your idea of getting tang from Greek yogurt so no one needs to clean up the blender.
I made the cotage cheese bread as well, and i have to cook it for an extra 5 min, so it wasn't as wet . I am thinking it's more of a starting place. My wife liked the egg white bread a lot better. I would be interested in see how u make it better
Hi,
Thank you for trying it. It was not what I am looking for at all. I did actually made it before looking at your video.
I would love for you to try a keto bread with cottage cheese and egg whites.
💜
Thanks for trying this recipe and all your. efforts! I would absolutely be interested in your experimenting with the cottage cheese and or Greek yogurt bread .
Thanks for all the great info much appreciated.
Also LMNT grapefruit flavor in sparkling water tastes like Fresca for those that miss soda pop
For someone who loves angel food cake and who’s always on a low-carb diet I love the texture of that it looks really good to me, but that’s me. Thank you for your video.
Thank you for doing this! I just finished watching another video doing this same recipe and I kept wondering if it could actually work glad you did it first so I don’t waste my ingredients lol
Thank so much of trying this out for all of us. 😊
Yes PLEASE ! I realy do Love your cooking and your ideas . You have a chemistry mind . Thanks and BLESSINGS !!!
Kristie Sullivan has made a high protein waffle in the mini waffle maker using cottage cheese. It’s very good.
Where can I find this recipe?
@@thatbossybeaver Kristie Sullivan is a cookbook author and a contributor to Diet Doctor. She also has a private community where she offers support and recipes.
Yes, please make cottage cheese bread, your version 😊
I'm always open to your new bread experiments!❤
Oh wow! I love your channel!!!! Bcz u try things and show us. Teach us. Love it! I would b interested in watching a better version of the viral cottage cheese bread. Thank u ❤❤
Thank you for trying it out 👍🏼
I’ve been making bread - particularly pizza bases, with cottage cheese for a couple of years (not often though), but not THAT type of cottage cheese. Indian cottage cheese has a vastly different texture and moisture content and is very neutral to taste which is why it’s so convincing as a bread base if using some sweetener to simulate the sweetness of bread. I’ve also grated it in a food processor and added to the egg white bread and it vastly improved the texture of the egg white bread and made it much more ‘toastable’. ‘Paneer’ is the name of the ‘cottage cheese’ you want and it has more similar texture to halloumi than this kind of cottage cheese. In fact I’ve made a pizza base with just paneer and a little Parmesan and it’s the most convincing pizza base I’ve personally made. After processing into ‘grains’ you just ‘form’ it into pizza shape and as it melts it kinda ‘welds’ itself together. It needs to cool a bit to firm up enough to make a good base. Cold it becomes virtually too firm. To make a batter sometimes I blend diced paneer with egg white. Anyway I don’t know for sure but I suspect those that rave about cottage cheese bread are talking about paneer, not this kind of cottage cheese.
It may be worth exploring how to improve the texture. I’m impressed with the rise you got!
You didn't follow the recipe. It says to FOLD the ingredients, you blended them. That was likely what caused your extra moisture. Please try "folding" to see if you get a different result.
When I use cottage cheese in a recipe, I blend it with my immersion blender. I like it flavored with KC-I might try baking it with the KC in it. Thanks for all you do!
Has anyone tried a bit of vinegar powder in the egg white bread? I'm thinking that could give it a little tang as well. Looking for a sour dough kind of flavor.
one person used sour cream to replace the cottage cheese
I would love for you to develop one of your egg white bread recipes with cottage cheese
i got a good laugh when your adorable daughter squeezed out "liquid" from the bread! LOL
Love your honesty!
What it reminds you of is Angel-food Cake.
As for the moisture, you’re not supposed to add water. It’s just supposed to be egg whites and cottage cheese. That will give you better less watery texture.
As for flavor, I prefer a TBSP of olive oil with a TBSP of white vinegar, then some rosemary on the top. Gives it more of a rustic sour dough loaf taste.
And I’m not sure why you split the top, doesn’t seem like that worked out so well.
No water needed if using powder?
Sour cream sounds wonderful, similar consistency , sourdough
My wife just made it with Greek yogurt, I was impressed with the taste and texture. We are both on the carnivore diet, so this is acceptable. Haven’t tried it with cottage cheese.
I watched your video to the end yesterday. I like cottage cheese ok, but didn't want to go to the trouble of whipping it. I have some homemade yogurt in the frig and was going to try that, but then I remembered I had an open can of coconut cream in the frig that needed to be used up. Because the cream was well mixed I couldn't separate the liquid from it. I only used 3/4 cup of water because of this issue with the cc. I add a little bit of salt. The cc still made the egg whites really deflate. I baked them in silicone roll pans. Because my oven is convection, I lowered the temp and set timer for 15 minutes. They were done, but not brown on top. I had hoped they'd be sweet and I could use them as shortcake for strawberries and cream. They were not sweet at all. I toasted one. It didn't turn brown, but was nice and crunchy. Loved it with butter! I think they would be really good split and a piece of sausage in the middle. If I make it again, I'll grab a can of cc that hasn't been blended, so I can just use the cream. I think I'll try the yogurt next.
I would love to see more cottage cheese recipes! This is my new way of getting enough protein in. Not a huge fan of cc but when blended into eggs or ice cream it works for me. I agree, the bread was a fail!
Yes! I would love your version of a cottage cheese bread.
I would like to see you work with the cottage cheese bread since it adds a great amount of protein.
I would love to see it Nilified!
Would love to see your better version of this and more about egg breads
I saw Low carb love do this today and it turned out great!!! It didn't deflate like yours and it wasn't soggy. . Maybe it was your oven or maybe watch her video and see how she did it.
Great video!!! How would it taste and turn out of you folded the egg yolks into it before baking?
That sliding chicken was the best laughing so hard I can barely type right now due to the price off egg white powder I'm making cloud bread the girl's all looked so pretty thanks for sharing
Hi, Indigo. Thank you for all your experiments!
I am baking your next level butter bread for my mom at this very moment!
You are so good in finding good flavors and textures I was hoping you could try to do a totally carnivore bread without the memory foam aspect to it? Don’t mean to bother you with more recipes suggestions, you probably have more than I can imagine.
For health reasons I am carnivore and I love your butter bread (just egg white powder, salt, gelatin and butter for me though), it’s a dream for me to be eating sandwiches again. Thank you anyway for your channel and your keto/carnivore flavorful cuisine nerdiness :))
I vote yes to your cottage cheese (or Greek yogurt) bread experiments.
Also, believe it or not, I just discovered Soul Bread and I find it tasty with all the yummy cream cheese, but I also feel it could use the NILI touch! 😉
If you have never experimented with soul breads, please also consider that!
Thank you! Ive been wanting to try this! I would like to see you do recipe with Greek yogurt
What I’d love is a 100% carnivore bread recipe with no added raising agents like baking powder or cream of tartar - they cause havoc on my digestion.
The tang might be interesting.....probably worth experimenting with. Thanks Nili!
I've watched a lot of people making this and I was waiting for you to make it before I tried it. I was thinking it looked like memory foam but EVERYONE kept saying it didn't. Thank you 😊
I've made "herbed cottage cheese loaf" bread, but it was regular bread made with AP flour. Not keto friendly in the least, but it was delectable.
Can this be made with just regular egg whites instead of powder?
Either cottage cheese or Greek yogurt! The less ingredients and simpler the better for me! You are amazing 😍
The best part of this video was the end. 😂
Yes! Please try to make the cottage cheese bread better. 😊 You’d be the ONE find a way to improve it. 👍🏼
hi I'm making a simple cottage cheese to make it moist would u recommend vanilla yogurt?
😆 your ending was so funny! That chicken cracked me up, and then the eggs 🤣 thank you for the video, it saved me from making it. I am not sure if even Greek yogurt would work on this, because of the whey that seeps out of that even...hmm maybe cream cheese?
I would love a cottage cheese bread!! I already tried a similar recipe, maybe this same one. You definitely had more luck than me. Mine was also a bit liquid-ey, also it was super puffy when I took it out of the oven and when I tore off a piece it completely deflated!!! 😂 😢 😮 It was like I cooked up a huge egg bubble. Impressive I know. If anyone wants to see that video let me know and I’ll see what I can do. 😂🤣😂
thanks for great vid! very interesting. It looks like it might make a good wrap. I wonder what some ground flaxseed or almond flour would do?
Ooooo I was hoping you would try this can't wait to watch this video
Hi ,I was thinking about freeze drying the cottage cheese first then adding it.?...GOD BLESS
i think with some playing around it would be great. I'd try 1/2 as much cottage cheese, pinch of salt and fold into the original Maria Emmerich's Egg White bread recipe.
Yes! I am excited to try all! ❤
Would this work with fresh egg whites instead of the powder?
Yes, I am counting on you to come up with a tasty version!! Please!
Thanks for taking one for the team! Lol… kids were funny…I guess you didn’t try to toast it? Lol
I wonder if it would turn out better with dry cottage cheese or if you strained regular cottage cheese . Like you said though, greek yogurt sounds waaay easier. I'd be. VERY in that recipe vidoe
I cooked it longer. I made french toast with it. Best I could do. YES, please work on it!
Yes to everyone's comments but I have to add the chicken segment at the end cracked me up (& the pun wasn't intended!). Thanks again for your experiments 😄
I made the version with Greek yogurt, I added allulose to mine.. texture was a little wet, i put it in the fridge , it felt a little better by the next day..i used choc zero chocolate spread , it felt like wonder bread....i will try to toast it next time before i eat it...
The cottage cheese works great in an almond flour bread! I make them into muffins and they delicious.
I don’t have a mixing bowl like that…can a hand mixer work too?
The slo-mo at the end 🤣🤣🤣
I'd like to see what you can come up with for the cottage cheese bread....I'm curious.
I too would be more interested in the Greek yogurt bread.
Would this have a tangy or sour taste along the lines sourdough?
Yes, please. Work your magic on this recipe. BTW-you can save yourself cleanup time by using an immersion blender right in the cottage cheese container. Easy peasy!
There was a woman on TH-cam a year or two ago that did a pineapple egg white bun that you tried on your Channel once. I can't remember what her channel was but I'm looking for the recipe again. Can you possibly share the link for when you did that recipe?
th-cam.com/video/eocS8_b2j-o/w-d-xo.html
I think it comes out better when you use a regular egg instead of the powdered egg white
Please do make improved cottage cheese bread AND Burnt Basque Cheesecake with cottage cheese (see the Food Wishes recipe to adapt).
What does it taste like with melted butter on it?
One of the best real homemade breads I used to make was dill bread with onion bits. It had cottage cheese. We made it for Thanksgiving. Has to be a way to do this keto, but I don't see egg white bread being the best base. Maybe something similar to what Chris does at Chris Cooking Nashville?
Definitely if you can improve on it and also do the yogurt bread. I made the cottage cheese bread and I agree with you taste is ok and simplicity and increased protein is a benefit but I love your butter bread made with frozen butter and I still have to make the yeast version today. My husband did not like the cottage cheese bread. But I made a tiramisu with remaining bread and it worked to get rid of it…husband liked the keto tiramisu.
I bought some cheese powder. Any ideas for carnivore recipes?
Would toasting it help?
Not important to me but I would love to see how it comes out with yeast and whole egg powder!!!
Can you please make tasty cottage cheese pancake recipe?
Thank you for trying this recipe for me. I was tempted but it seemed to good to be true. Lol. I hate to waste my ingredients.
An immersion blender works better for the cottage cheese.
How does one calibrate an oven??
I think that you made a few mistakes. Add the Allulose. Cook it about 45-50 minutes and it will be cooked through, no memory foam. Your loaf is undercooked. I also add 2 packets of Splenda for some sweetness but I’m not on Carnivore or any strict diet limiting me from sweeteners. Two egg yolks with the cottage cheese will keep it to a better consistency but definitely bake it through. Yours is under-baked.
Yes, please experiment with the cottage cheese bread!
I would love you to experiment with the Greek yogurt
Add spices , oregano, basil