March is a month of gentle renewal. The days are stretching out, the light feels brighter, and many of us are naturally drawn towards food that feels fresh, nourishing and satisfying – without sacrificing flavour. If there’s one ingredient that deserves a little early-spring spotlight, it’s cottage cheese.
Light, gently tangy, with a rich texture, the humble pot of cottage cheese is super versatile. All the better when that cottage cheese comes from Yester Farm Dairies, made by husband-and-wife team Simon and Jackie McCreery on their family farm in East Lothian. Their cottage cheese has a freshness and balance that makes it easy to cook with or even eat straight from the pot!
Cottage cheese is enjoying a well-deserved resurgence. Once unfairly confined to the ‘diet food’ category, it’s being rediscovered as a versatile, characterful dairy product in its own right. When made well, it offers gentle creaminess, freshness and depth – alongside being naturally high in protein and relatively low in fat. Used creatively, it more than earns its place back in the spotlight. Below are two clever recipes to sate your cottage cheese cravings.

Recipe One: Viral Cottage Cheese Crisps

A high-protein snack that actually delivers on crunch! If you’ve spent any time on Instagram lately, you may have seen cottage cheese crisps popping up everywhere, and for once, the hype is justified. These are simple, adaptable, and surprisingly moreish.

Ingredients
Yester Farm Dairies Cottage Cheese
Seasoning of your choice (eg Everything But the Bagel seasoning)
Optional toppings: balsamic glaze, chopped chives, chilli flakes

Method
Preheat your oven to 180°C and line a baking tray with baking paper.
Spoon small scoops of cottage cheese onto the tray, leaving space between each.
Using the back of a spoon, spread each scoop very thinly (the thinner they are, the crispier they’ll be!).
Sprinkle lightly with your chosen seasoning.
Bake for 30-40 minutes, until golden and crisp.
Allow to cool slightly before lifting from the paper.

Once baked, these come out thin, crunchy, with a nice savoury kick. An ideal alternative to crisps that’s high in protein, with relatively low fat and salt. Finish with a drizzle of balsamic glaze and a scattering of chopped chives. Perfect as a snack or light lunch.

Recipe Two: Yester Farm Cottage Cheese Flatbread

A protein-rich bread replacement for sandwiches. Adapted from a cottage cheese pancake recipe on the Yester Farm Dairies website, this cottage cheese flatbread is less of a sweet breakfast and more like a low carb bread swap. Think of them as a wrap substitute, ideal for savoury fillings and protein-packed lunches.

Ingredients
200g Yester Farm Cottage Cheese
2 eggs
½ tsp garlic powder
½ tsp onion powder
Optional: 50g oat flour, ½ tsp Italian seasoning

Method
Preheat your oven to 180°C and line a baking tray with baking paper.
Blend/blitz all ingredients until smooth.
Pour batter onto baking tray and spread out evenly.
Bake for 40 minutes.
Remove and cut into bread shaped slices. (Can even be stored for meal prep)

These flatbreads are soft and flexible, a perfect base for building a sandwich. Try filling them with roasted vegetables and hummus, smoked salmon and herbs, or leftover haggis and greens if you’re feeling like bending the rules slightly.
Cottage cheese may be understated, but that’s part of its charm. With thoughtful production, great flavour and a little imagination, it proves itself as one of the most useful cheeses in the fridge – not just for a seasonal refresh, but all year round.
There’s no need for food to feel restrictive or complicated. With tasty, nourishing ingredients and a base of superb artisan dairy like Yester Farm’s Cottage Cheese, simple dishes can be delicious too.