Cottage Cheese Bread + Rolls

It almost never happens that I post an untried recipe — especially one that I didn't create. I don't have time to bake this one right now but I've been wanting to try a couple similar ones. Ones where plain Greek yogurt is the main ingredient -or- cottage cheese like this one. Watch for that in the next few days.

The audio in this is also worth paying attention to in regard to the comments on gluten as well as the lycopene in tomatoes and how it's enhanced by cooking. This person knows their stuff!..

The cottage cheese used in this video appears to be the European type. MUCH drier than what we buy here in the U.S. I'll put mine in a strainer just before mixing with the eggs. I'm also wondering if Ricotta might be a good option. . .

When I have questions, I ask Google. This information seems accurate. I'll put my cottage cheese in a cloth lined strainer then add a couple spoonfuls of plain Greek yogurt for the tang mentioned:

To make American cottage cheese resemble European-style (often drier, denser, or more tangy like Tvorog or Schmierkase), drain the excess liquid (whey) and add cultured dairy for flavor. For better results, make it at home by cooking whole milk with vinegar, or mixing dry curd cottage cheese with cultured cream or yogurt.

click for↓recipe↓and video

Cottage Cheese Bread

here's one for rolls
Spinach + Leek Cottage Cheese Protein Rolls