Substituting Unsalted Butter with Cottage Cheese

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Vegetarian
Contains Dairy
Unsalted Butter substituted with Cottage Cheese

You will need:

1cupcottage cheese
Substitution ratio: 1 cup Unsalted Butter = 1 cup cottage cheese

Nutrition Facts

For Substitution Ingredients
Serving size
225g
Calories 239
% Daily Value*
Total Fat 9.9g
15%
Total Carbohydrates 8.0g
3%
Dietary Fiber 0g
0%
Total Sugars 8.0g
16%
Protein 25.9g
52%
Sodium 976.5mg
42%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best Uses

Cakes
Muffins
Quick Breads

Effects on Your Baking

Flavor Impact

Cottage cheese has a tangy and mildly salty flavor, which can impact the overall taste of the baked good. The substitution will reduce the buttery richness and add a subtle cheesiness, which might be more pronounced in delicate recipes. This tanginess can complement savory baked items but might clash with sweeter recipes unless balanced with additional sugar or vanilla extract.

Texture Changes

Replacing unsalted butter with cottage cheese will significantly alter the texture of the baked good. Cottage cheese contains a higher water content than butter, which can lead to a moister and denser crumb. The texture may become more compact, and the baked item might not achieve the same level of flakiness or crispness typically imparted by butter. Additionally, the curds in cottage cheese can create a slightly grainy texture if not blended smoothly into the batter.

Structural Effects

The structural integrity of the baked good may be compromised when using cottage cheese instead of butter. Butter provides fat essential for leavening and binding, contributing to the rise and shape of the finished product. Cottage cheese lacks the same fat content and may result in a denser bake with less rise. The proteins in cottage cheese can aid in binding, but the increased moisture can affect the overall stability, possibly leading to a more fragile structure.

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