Viral Cottage Cheese Wrap Review

But after watching so many of these videos, I found myself wondering, “What’s with the modern obsession with cottage cheese anyway?” Is it really healthy? Is it even cheese?

According to the National Historic Cheesemaking Center, the public craze may date back to ancient Egypt and Greece, when storing milk in the stomachs of animals naturally led to a soupy curd – mmmm! Although this food has been available in home kitchens for thousands of years, it has been produced commercially in the United States since the 1860s.

In the 1950s, cottage cheese was a staple appetite suppressant, along with cigarettes and amphetamines. It’s an economical source of complete protein, and saw a rise as people rationed meat during World War I – just look at this cottage cheese “roast” made with lima beans and chili peppers.

Today, the hype around cottage cheese wraps is high, although the comments are mixed, ranging from enthusiastic approval to gleeful skepticism and even outright hatred.

Taste test results are also mixed. Many testers complain of an eggy taste, holes and tears in the packaging, or the dreaded burnt cracker stains alternating with soggy batter.

But I had a few potential tricks up my sleeve that I wanted to try!

Does it matter what type of cottage cheese mixture you use?

I was curious if the exact type of cottage cheese made a difference in the outcome of the wrap. Many reviewers report good results with small varieties of curd, particularly a brand called Good Culture. I tested this brand with the commercial brands at 2% and 4% milk fat and the differences were quite obvious.

The wrap made with Good Culture (the smallest curd size and high protein content) was the only one that held up. It even passed the critical sandwich folding test – the other two failed miserably.

It was good, but the texture was a little hard, similar to cheese crunching around the edge of a pizza. It really needed to cook for 40 minutes to be almost done. On the plus side, it couldn’t be easier to prepare and there were few dishes to make afterwards.

The egg versions shown online seem much more conducive to packaging, hinting at a softer texture. Most use a 2 to 1 ratio of cottage cheese to egg.

I tried Lilly’s tips, mixing 1 cup of cottage cheese with two eggs, garlic and spices before baking at 350 F for 40 minutes – it worked wonderfully. The film came off the pan in one piece and was both soft enough to bend and strong enough to hold. I used room temperature eggs to minimize any potential egg flavor.

However, I’m still frustrated with how long it took me to get my oven to make this version. Plus, because it requires mixing, this recipe leaves a lot more to clean up.

Fortunately, the Mediterranean vegetables with a tomato and yogurt sauce made me forget these troubles in the blink of an eye. I demolished the film standing in my kitchen; partly because it was excellent, and partly because I was starving after the ridiculously interminable cooking time.

Then I tried the cottage cheese-only version again, this time with a few adjustments. My goal was to improve cohesion and shorten cooking time. I also tried mixing store brand, which made me think the size of the curd would make less of a difference.

After the delicious success of previous viral food hacks like Pickles in a Cheese Cover and Feta Fried Eggs, and taking inspiration from the Cottage Cheese Tortilla, I was optimistic about making a version only with cottage cheese in a pan.

Knowing that ground flax makes a passable egg substitute in a pinch of baking, I added 2 teaspoons of powdered seeds to hopefully increase my chances of them holding together. There was an alarming bubbling liquid phase in the middle, but it worked in the end.

It took less than 10 minutes to cook on the stove and the cheese tortilla held together. However, much like the other cottage cheese-only attempts, it had a harder, almost plastic-like texture.

Still, it tasted good and contained fiber and omega-3 fatty acids from flax.

Next, I tried a half batch of Lilly’s dough recipe in a pan sprayed with oil on the stove. I found it impossible to turn it inside out without tearing it.

Instead, I found using equal amounts of cottage cheese and eggs, plus 2 teaspoons of ground flax, to be a real winner. Store brand cottage cheese worked very well here. I went back once and it only took 5 minutes. I chose a topping of beans, rice and avocado for a truly delicious, balanced and nutritious breakfast with just one serving of carbs and over 20 grams of protein.

What’s the verdict on these cottage cheese wraps?

Like the comments, my opinions are mixed.

It can be difficult, energy-intensive, and a little expensive once you count the ingredients.

Keep in mind that the best-studied human diets for health include a moderate amount of carbohydrates. As a dietitian, I’m always on the lookout for whole grains and fiber-rich foods. So a whole grain wrap is a way to incorporate these components into your diet. Even if you don’t always choose whole wheat, you can definitely use tortillas, pitas, lavash and other flatbreads for wraps and tacos.

But, if you have special dietary needs like food allergies, or want to balance out a high-carb or low-protein filling, using that gluten-free, mostly protein exterior might make sense.

If you want to gauge the hype for yourself, give yourself some space to practice, whatever the method. From my experience, I can tell you that warped pans and oven hot spots are a recipe for disaster. Nonstick aids like parchment, silicone mats, and Teflon coatings are essential, and binders like high-protein cottage cheese, eggs, and ground flax can help keep toppings in the package rather than On the ground. The seasonings will take over, but a half-cup of cottage cheese contains more than 350 milligrams of sodium, so there’s no need to add more.

And whatever you do, don’t fold the film more than once. Stick to some form of taco or folded flatbread – trying a burrito roll could make your breakfast a complete disaster.