Part 2/7:
To begin with, you will need 200 grams of low-fat cottage cheese. If the cottage cheese appears wobbly or lumpy—common characteristics of many store-bought varieties—simply blend it to create a smoother texture. Straining out the excess whey helps eliminate that undesirable taste most of us associate with cottage cheese. By doing so, you also enhance the protein content, providing approximately 18 grams of protein per 100 grams of the cottage cheese used in this recipe.