Cottage cheese is making a comeback. Favoured by dieters in the 1970s, the low-fat, high-protein curdled milk product is gaining popularity on Instagram and TikTok as gen Z and millennials embrace its creamy goodness. But how to eat it? We asked readers for their favourite recipes. Scrambled eggs I add it to cooked scrambled eggs for a post-workout protein boost. I use 2 eggs and whisk with a dash of water, add a knob of butter and plenty of freshly ground black pepper and put it in a small saucepan. Cook on a gentle heat and stir until it looks delicious and nearly firm. Stir in chopped chives and a third of a tub of cottage cheese and serve on sourdough toast. Enjoy! Julie Corcoran, artist, Cavan, Ireland Syrnikis My favourite thing to make with cottage cheese is syrnikis: little round, thick pancakes. It’s egg, flour, sugar and tvorog – a quark-like curd cheese – fried in butter. Syrnikis are often served with thick condensed milk, or with jam or preserved fruits, especially berries. Tvorog is an important part of our cuisine here in eastern Europe. Jessica, Estonia A healthy breakfast I like to dish out 3 scoops of cottage cheese with 1 tbsp of desiccated coconut and a handful of plump blueberries. I discovered this while on a health kick and it’s become a go-to breakfast. David, arts marketer, Cornwall Cottage cheese curry You can make a cottage cheese curry. Add some salt, turmeric, cornflour and garam masala to cottage cheese to make a dough. Then make small balls the size of a coin and shallow-fry them. Mix together coriander, turmeric and paprika powder. Chop one tomato. Heat some oil in the cheese-ball pan, then add cumin seeds, garam masala and a bay leaf. Saute this a little, then add the chopped tomato and cook until it becomes soft. Add the spice mix. Fry until the oil comes out from the spices. Add a cup of water, cover and wait for it to boil, then add the cheese balls. Boil for four to five minutes. Switch off and let it sit for five more minutes. Serve hot with white rice. Kathakali Das Bhaumik, language annotator, India Summery tomato flan For the crispy pastry: 170g plain flour, 56g sesame seeds, 5 tbsp of vegetable oil and 1½ tbsp of water. Combine, knead, roll out and bake blind. For the filling: 227g cottage cheese, 3 eggs, 2 tbsp fresh chopped mixed herbs and 1 small bunch of spring onions, finely chopped. Puree the cottage cheese, add the beaten eggs, stir in the herbs and spring onions and season well. Pour into a flan case and top with 4 sliced, de-seeded tomatoes. Bake at 180C fan until the filling has set and is just colouring. Marie Shevlin, retired teacher, Kilwinning, Ayrshire Lasagne My mum used to make lasagne with cottage cheese instead of ricotta. We could never find ricotta in the 1960s. Drain it, of course. It was delicious. I didn’t know any different! Holly, Dallas, US Butter bean stew Mix cottage cheese with kimchi and butter beans, then serve with salad leaves, tomatoes and any other suitable veggies. It’s a delicious, quick, filling, low-calorie lunch. Jane Willis, Moretonhampstead, Devon Marmite sandwiches Cottage cheese and marmite sandwiches are the best! Penny, retired, Sussex Onion and tomato salad Mine is a bit of a non-recipe, but so yummy: a serving of cottage cheese, finely chopped red onion, chopped tomato and chopped green and red pepper. I like a little fresh dill as well. Dress with salt and pepper and red wine vinegar to taste. It’s really savoury and no oil is needed because of the creaminess of the cottage cheese. Diana Bone, office administrator, Dundas, Ontario, Canada Smoked salmon on toast I like to put a large dollop on a crusty sourdough roll, sprinkle with some capers and cover with a generous slice of smoked salmon. A very quick and tasty lunch. Caroline, the Netherlands Creamy potatoes The best way to eat it is to mix it with sour cream and eat it with fresh boiled potatoes. You can also add fried diced mushrooms, onions, peppers or tomatoes and top it with melted cheese. Serve it on pancakes slathered in more sour cream. Juhan, writer, Tallinn, Estonia Old Mill chip dip This dip was concocted on the odd occasion when my parents entertained. It’s called Old Mill chip dip. When I was at university, I reduced this to cottage cheese and ketchup. So, here it is: 227g cream cheese, 227g cottage cheese, 2 hard boiled eggs, 1 tbsp minced onion, 60ml ketchup, garlic salt, Worcestershire sauce and salt (to taste). Put it all into a blender and voilà! Eat with crisps. Light on calories, big on taste. Anne Taylor, retired, Edinburgh Sweet crepes We love thin crepes filled with sweetened cottage cheese mixed with chopped candied peel. Ideally, the peel would be homemade. It’s lovely served with an orange sauce, thickened with arrowroot or cornflour, and even better with suitable alcohol added to the sauce. Anonymous Körözött Körözött is a well-known Hungarian appetiser made with cottage cheese. Ingredients include paprika, butter, caraway seeds and onion. A splash of beer or Hungarian palinka (plum brandy) doesn’t go amiss, either. It’s delicious on crackers or with crudités. Sandor Gall, Île-de-France, France A fruity treat I just mix it up with cubed watermelon – simple and delicious. Jan, Toronto, Canada Avocado topping Simply cut an avocado in half, remove the stone and fill the hole with cottage cheese. Sprinkle with paprika or a drizzle of hot sauce. That’s it! Juliet, learner support worker, Weymouth