Fluffy Cottage Cheese Cloud Bread

Ingredients

• 3 Large eggs, separated
• ¼ cup Cottage cheese
• ¼ tsp Cream of tartar
• 1 tsp Honey, optional
• ¼ tsp Fine salt

Method

1. Heat the oven to 300°F / 150°C. Line a sheet pan with parchment.
2. Whisk or blend the cottage cheese until the curds are mostly smooth. Stir in the egg yolks, the honey if you are using it, and the salt.
3. In a clean bowl, beat the egg whites with the cream of tartar to stiff peaks.
4. Fold the whites into the yolk mixture in two additions. Keep as much air in the bowl as you can.
5. Spoon six mounds onto the pan. Bake 25–30 minutes, until set and lightly golden. Cool a few minutes before you lift them. They are best the day they are baked.

Nutrition

Kitchen estimate only, not lab-verified. An egg-and-cheese bread. Honey, if you add it, is still sugar.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Omit the added salt. Cottage cheese still contains sodium. A no-salt-added tub, if you use one, belongs on the label-reading list.

• Gluten-free style

  There is no flour in this bread. Check the cottage cheese and cream of tartar labels if you avoid gluten strictly.

• No honey

  Leave it out. The clouds are less sweet and still bake.

• Dairy-free

  Cottage cheese is the structure. This is not a dairy-free bread.