Try this Creamy Blend I recipe
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Step-by-step
- In 5-cup blender container place all ingredients.
- Cover; blend at high speed 30 seconds.
- Scrape down sides of container; blend 1 minute longer or until smooth.
- Cover; refrigerate for up to 1 week.
The Heavy Lifter
Lowfat cottage cheese provides the structural protein backbone for this mixture, while light sour cream supplies moisture and lactic tang. Blending cottage cheese breaks down the characteristic curd granules entirely into a uniform, velvety matrix. Pureeing the dairy components together incorporates tiny air pockets, increasing overall volume and lightening the heavy density typical of unblended soft cheese.
Scaling and Yield
This formulation yields approximately two cups of finished base from a starting volume of two cups of dairy plus vanilla. Multiplying the batch requires caution regarding blender capacity, as standard five-cup containers will overflow if loaded past their maximum fill line. Working in smaller batches prevents motor strain and ensures the blades create the necessary vortex for complete emulsification.
Timing and Storage
Running the blender motor for thirty seconds initially, followed by a mandatory spatula scraping of the container walls, guarantees no lingering curd chunks survive before the final one-minute high-speed spin. Storing the finished blend in a sealed glass container inside a refrigerator operating at 38 degrees Fahrenheit maintains safety and texture for up to seven days.
