Three New Flavor Variations for the Cottage Cheese Crackers

Three New Flavor Variations for the Cottage Cheese Crackers

In this video, I make 3 new flavors of my baked cottage cheese crackers and my daughter, Courtney, does a taste test.

Original cottage cheese cracker video:
Better Cheddar clone video:

The recipe:
– Preheat oven to 225F (or 107C-110C).
– Using a food processor, process 1 cup (230g) of full fat cottage cheese until it’s the consistency of frosting.
– Portion into 24 future crackers on a baking sheet lined with parchment or a silicone mat. This works best with a #100 disher (linked below).
– Bake for 80 minutes, rotating the baking sheet at the halfway point, then turn off the oven and let the residual heat finish off cooking the crackers for 20 minutes.

– For the French onion crackers, add 2 tsp of dehydrated minced onion and 1 tsp beef broth powder.
– For the rye crisp crackers, add 1 tsp carraway seeds and 1/2 tsp King Arthur deli rye flavoring (linked below).
– For the even better cheddar cracker, add 1/2 tsp King Arthur sourdough flavor (linked below) to this recipe:

Macros will vary based on brand of cottage cheese, but for a serving size of 6 crackers using a #100 disher, the base recipe will have:
– 55 calories
– 2.5g fat
– 2.5g total carbs
– 6.5g protein

The inclusion of the addition ingredients will increase the total carbs per serving by roughly .5g

Products used in this video:
Variable measuring cup:
Mini food processor:
#100 disher (for smaller crackers):
Silicone baking mats:
Desiccant packets:
King Arthur rye flavor:
King Arthur sourdough flavor:

0:00 Intro & problem brands
1:30 New flavors and ingredients
3:13 French onion
5:12 Rye crisp
6:12 Even better cheddar
6:32 Courtney’s taste test
11:18 Wrap-up

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