Three New Flavor Variations for the Cottage Cheese Crackers
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- Опубліковано 28 чер 2024
- 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: • One (or Two) Ingredien...
Better Cheddar clone video: • Better Cheddar Cracker...
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.
Variations:
- 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: www.seriousketo.com/archives/...
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: amzn.to/3uXPeTc
Mini food processor: amzn.to/3uQcCSo
#100 disher (for smaller crackers): amzn.to/3uVHuRJ
Silicone baking mats: amzn.to/3vlAduU
Desiccant packets: amzn.to/3IL10Ut
King Arthur rye flavor: shop.kingarthurbaking.com/ite...
King Arthur sourdough flavor: shop.kingarthurbaking.com/ite...
Timestamps:
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
🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): www.amazon.com/shop/seriousketo
👨🍳 You can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: / @seriousketo
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I’m telling you! Watching her grow up on the videos is priceless! Courtney is gorgeous and such a fun personality 🦋💕🦋
I love her when she laughs!
The crunch I kept hearing, from you & Courtney both, was enough to convince me I need to make these. 😄There is nothing I miss more with this lifestyle than actual crunch in crackers, chips, etc. Thanks, Steve!
her laugh at the end of eating the rye crisp had me chuckling... that's too funny 🤣
I totally understand what Courtney is saying 😂. I am the same way. You two were extra adorable in this video 😂
Your Daughter is so cute! Such a fun personality!
Thank you, Steve and Courtney…and Terri behind the scenes! I love your shirt Steve 😂😂
Steve…you need to start a food company. Your recipes are fantastic, your science is on point and your brand provides the reliability needed for keto consumers to trust the product.
She totally gets it as soon as you tell her 😂 I love that. Obviously they’re all good!
Hi Steve, I tried your chips and found that after I processed the Cottage cheese, added my seasoning and dropped them on the baking sheet, if i gently tamped the pan on a counter then the cracker dollops spread out nicely. We used Daisy and they came out very nice. Love your videos by the way. Keep it up, you'll never know how much you are helping us.
I’ve had great luck with Daisy 4% full fat cottage cheese as well.
@PEPSIKERR Thanks. I got 4% Daisy and it contains just cultured skim milk cream &salt. It's the only brand of full fat cottage cheese out by me. I will try it but I don't have the other ingredients to make them yet!😂
Mine would not spread out using Daisy. I will have to try your tip about tamping the cookie sheet on the counter. Thanks.
I’ll have to try the full fat as the low fat spread out way too much!
Thanks Steve, good fun father daughter video. Our daughter is about same age. 😊
So, I watched this and thought I'd give this recipe another try. I do buy Daisy because it has no gums or nastiness. I made 1/2 recipe (too many recipe fails in the past to want to potentially waste ingredients). Should have used a food processor but 1/2 c cottage cheese in my processor wouldn't work. I did use an immersion blender, not quite as smooth as you demoed, but for a trial it works. I added 1 T of Grana Padano and a scant teaspoon of The Spice House Lakeshore Drive seasoning (shallot & herb). I only have a small countertop convection oven so have to use smaller pans, and it doesn't hold heat long after shutting down. So, baked the 80 minutes, let sit, then turned the crackers out onto parchment and put them back in the oven at 150 degrees for another 20 - 30 minutes. Pretty darned good, cheesy and savory. Good enough that I'll spend the time and effort to do it right next time! I do buy full fat Daisy and it was just fine, no seepage. After several fails of several methods of cottage cheese crackers/chips this finally (!) worked.
Courtney's laugh and guesses. Delightful
This Week, I got 4 cartons of Kroger Soft Curd whole milk 4% cottage cheese and had the best chips ever. They spread so easily I found out that my oven is not level! LOL. everyone liked them, they wre super crispy and crunchy. I'm going to try Kroger vs Aldi cottage cheese this weekend.
Storage: i kept mine in a Rubbermade sandwich containeer for almost a month and they stayed crisp.
Please let us know if the Aldi’s brand works. We do not have a Kroger’s anywhere near us. I have not had any luck with the brands I have tried. Thanks.
Steve, Courtney has changed so much as she has grown up. She seems so much more confident. It's been fun watching the development of you/Courtney and the rest of the family. Thanks for what you do with your channel.
Steve great taste test video. Enjoyed watching Courtney trying the crackers. Thank you,
Courtney is such a good sport.
Courtney is HILARIOUS!! 😂😂 I can always see the adoration you have for your wife, kids, and grandson when they join you in the videos. I can't wait to try all these new combos< Steve. Thanks!
Thanks, Steve. I'm going to have to try those!
Love the interaction between you and your daughter. It's precious❤
I have been making your better cheddar recipe with some additional parmigiana cheese powder added to the cheddar. YUM! I have been baking on silicone mats, but the crackers curl up a bit when they dry. I will try using parchment instead to keep them from curling.
Hmm, tempting...those French Onion have me interested. I am on a fermenting bender/deep dive right now. Maybe I will take a break and try these. Also I love that you figured out the difference in the cottage cheese. I would have expected nothing less from your mind! Courtney is a great taste tester 👏
Courtney is so cute got to love a daughter that would play along after you tell her what it is 😂
I am one who hasn’t had success with cottage cheese crackers so will definitely be looking for a different brand next time. I’d love the rye flavor!
This video had me giggling right along with you both. So cute. The flavors sound great.
U obv don't get put much do u?!
@@lolabelle4959You obviously don’t proof read your comments before posting them.
Thank you Steve for your extensive research it is much appteciated.
That French Onion really caught my attention as it's one of my fave soups. I'm not a huge fan of rye, but if you end up making that dip and it turns out well, that would be a game changer and I'd totally give it a try. Thanks, Steve!
If you use a mini-cupcake tray/pan, adding the cracker mix to each hole, yor may be able to avoid the sharp edges.
The issue I see with that is that the whey has no place to disperse then. It's not the crackers that have the sharp edges; it's the crystalized whey around the crackers.
Yum on the variation. Thank you, Steve.
This was great! And so helpful!
I love these experiments that you do!
😂 love it! Think the blind testing is great😉 Thanks you two.
Yum! These sound great! Thanks Steve and Courtney ❤
Awesome going to try.
Looks quite tasty. Thanks for posting
All three flavors sound delicious🎉 Thanks Steve and Courtney!
The chips looked good. I will have to give those a try. Thanks for sharing, Steve.
So much fun to watch! Courtney is so cute and genuine kinda like your grandson! 😊
This. Is. Fantastic! Thanks for the cottage cheese research, the keto warnings, and the various tastes. Thank you thank you!!
Great video Steve, love the new flavors. I need to try these again. My first batch was a fail, but my cottage cheese brand was on your list.
Thanks Steve and Courtney ! I hope the bar-b- que last Saturday was wonderful - and that Colton enjoyed!
Will have to get some of those flavorings from Kong Arthur- maybe I can figure out an adaptation for Swedish Limpa bread... I have until Christmas to perfect it! Lol! Thanks again and see you next time!
Great job Steve and Courtney! Those crackers look delicious 😋👍 Have a blessed weekend 💜 🙏 ✌️ 🎶🌞
Can’t wait to try these❤
Tell your daughter that I’m right there with her. I would have “failed” the taste test as well but, I definitely enjoy the flavors! 🤩
Oh, man. I love the Ghardetto’s (a snack mix) rye chips. Sounds like your rye chip might be a good starting point to recreate a keto friendly facsimile. =)
Taste-wise, pretty similar. Texture-wise, not so much. But I bet they'd be great with a spinach dip or Reuben dip.
Fat free or skim milk often have more carbs than normal milk, some from the changes in composition as you remove the fat (if you remove the cream from raw milk, the remaining milk will have less fat and more carbs per serving) or from carbs actually being added in some cases (often "milk solids" or similar names) to make the skim or fat free milk seem "milkier" than it would normally be).
All of that is true. 😉
Thanks Steve! I’m def going to have to try your rye version….one of the snacks I miss most after going keto are rye triscuits…
Courtney, you're a good sport! I'm like you... have trouble putting words to flavours, but once I know, totally get it! Can't wait to try some of the variations, thaks 😊
I am going to have to check out that sour dough flavor. Thanks for the tip!
Thanks for sharing the list and likely reason for cottage cheeses that may not work.
I love the way you look at your daughter. Courtney seems very sweet
Looking forward to trying these. They look - and sound - great!
What I love about this cracker is that (like a chaffle), you can customize them so easily. The variety is limited only by your imagination and what spices you have on hand.
@@SeriousKeto I tried these, making them according to your method. It was my first success with cottage cheese crackers/chips. I’ve tried them according to the methods shown on the Keto Twins channel and always ended up burning them or having pliable chips. (Whoever wants bendable chips - no crunch?) Thanks so much! I’ve missed this.
@@veronicaheaney3464 I’m so happy you like them. What brand of cottage cheese did you use?
@@SeriousKeto I used the 365 brand from Whole Foods. Though it said 4% on the front of the package which is why I bought it, I was unsure about using it however, because the first ingredient is skim milk, though cream is added back, obviously. (Why do they do that?) It did work out just fine.
I've tried the cottage cheese crackers using Daisy full fat and they came out pretty good. I may try adding a small amount of cream to get them to flatten out a bit more.
Going to try making my own cottage cheese with whole milk and see how that works.
Thanks for the data point. Please let me know how the home made cottage cheese works out.
😂 Good job, Courtney! Thanks Steve!
Those look FANTASTIC my first attempt failed ( a couple of months ago and not your recipe 😞) BUT now I will try yours cant wait....FYI the rye flavor is out of stock. Julianna NC
Wow, that didn't take long...
I trust this comment won’t be unduly provocative, but it’s sad to me that you need to address and justify the so-called non-keto ingredients when they appear in insignificant quantities, for the sake of those for whom this seems more like a religion than a practical path to health. As a retired engineer, I’m strictly a pragmatist, as you also seem to be. For me, what works, works, and I go with it. Thanks for your continued work on this. 👍
Apparently, UA-cam took exception to the reply I left, as it's not appearing on my end. I essentially agreed with you, though my tone/attitude toward the "keto police" was a bit more biting.
@@SeriousKeto Ah. And I’m not seeing it either. 🤷♂️ Such is life in our modern world. 😕
For many it has nothing to do with "religion/policing". Many keto people can consume unclean ingredients and have no noticeable effect. For the rest of us, consuming them causes pain and suffering so we MUST watch for those ingredients and avoid them. I appreciate Steve mentioning the items to watch for so we can all make decisions based on our own experiences. In this case, it is extra helpful ... As I would normally see those on the label and pass, but as he explained the actual amount involved, I might actually try it out and hope for no I'll effect. Again, big TY to Steve for helping people be aware of the detailed info so we can all make our own educated decisions for what may or may not work for our own situations! It is greatly appreciated!
@@alanacreatesWell said 🙂
Doing keto allowed only 10 carbs per day for staying in ketosis. Sometimes, details matter. Thanks for your opinion.
I've tried both low fat & 4% Daisy Cottage Cheese in the last 2 days. Both gave me a Lacey Cookie type of texture (microwaved).
I'm going to have to brave Austin traffic for some Trader Joe's cottage cheese & bake them in the oven (because even my little "experiments gone wrong" were still pretty darn good).
Steve, you are so innovative AND careful to track the process. I'm more likely to stir random low carb ingredients into a splash of egg whites and a pinch of cheese. Then I "chaffle" a few chaffle-waffles from the mix. That's an investment of about 6 minutes but with no chance to replicate any positive results, lol. Usually edible, or close enough though. I sure do admire the scientific approach you take on these recipes.
How about a berry/chile combination like the crisps at Trader Joe’s? Those are awesome.
Great idea
Those look and sound tasty. Another great father/daughter video.
Love Courtney's taste tests, like my husbands on my videos.......lol. Thanks Steve.
Great video!! I haven’t tried these yet, but are on my list. Our local dairy has started making “whipped” cottage cheese and I wander if I could use that? Otherwise, I really don’t know how to use the whipped cottage cheese? Any ideas?
I think whipped cottage cheese is what I have after 20-30 seconds in my food processor. In terms of how to use it:
- Add a little vanilla and a sweetener to make a frosting
- Add peanut butter powder and scoop it with celery
- Add pretty much any seasoning to make the chip dip flavor or spread of your choice
Interesting observation on the cottage cheese brands. I have Daisy Pure & Natural right now and it shows skim milk, cream, and salt as the only ingredients. I wonder if they use such a small amount of thickening agent to not list it? I've had fairly good luck with Daisy, but still not 100% as I would expect. I'll have to take a look at more brands to see if I can find one using full fat milk (Kemps is not available locally).
I googled Kemp's and found Walmart sells it here. It might not be true because I've never seen it!
Lol fun taste test.
Thank you for the updated video. I'm hoping I can find Kemp's brand. I tried Kroger's (which I love to eat) and Aldi's brand cottage cheese (also very tasty, actually) and they didn't crisp up even after considerable, additional time in the oven. We are moving in May, so I'm hoping a change in ovens might be the key... and perhaps finding the Kemp's brand. I'm on a quest for a delicious Keto cracker... perhaps using Victoria's new Keto Flour mix would work? I might try that in the meantime. Thanks Steve and Courtney!
Love this 🤣
Love thaw and all you bring us a Steve 🙏 I’m inspired to try out thaw with your Kero Chow Potato Soup mix…will it add that potato flavour 🤔😛
Courtney flunked😅. Love her!
Courtney is my fave, she’s adorable!
I'm thinking tuna on those rye crackers. I have some dark rye flour - could I use that instead of the flavoring?
Probably. You could probably used the same amount. Let me know how it works out.
Can you provide a link for the appliance cord ratchets I saw you mention? Love the cracker variations.
Here's an Amazon link to the variety pack: amzn.to/4bUnvD0vvv
If you want to buy them in bulk directly from the manufacturer, here's the link: www.cableorganizer.com/categories/cable-management/wrap-clips/cable-clamps/cable-clamp/
Hmmm. My better cheddars didn't spread and I used full fat, but I don't recall what brand. I chalked it up to letting it sit too long in the fridge before using it, but I guess that probably wasn't the cause. If viewers could chime in with the brands that *did* work, that would be great!
Maybe check out the pinned first comment on the original cottage cheese chip video. Lots of folks replied with the brands that did and didn't work.
@@SeriousKetoI will, thanks!!
Oh! Thinking about chicken in the basket crackers...add chicken bouillon and what else?
The challenge, I think, is going to be the texture.
Have you tried your keto chow baked potato in the cottage cheese chips?
Yes. I think I addressed that in the first cottage cheese chip video. They spread out too much and they were really salty.
What size desiccant do you use for storing the crackers, love seeing you and your daughter
I actually link to them in the description. What's wonderful is that they are reusable. I keep them in my crackers, any keto flour, my BBQ rub, or anything else I don't want moisture in.
Steve, I’m a fairly new subscriber and I just want to say that your recipes are amazing! Courtney is so sweet and looks like your beautiful wife! ❤
Thanks so much. I'm happy to have you here. 😉
I’m curious.. would you consider trying a homemade cottage cheese to make chips with? Looking forward to the Reuben dip! Corned Beef is always a fav here!
I don’t think I’d make my own. It seems like Kemp’s is on sale pretty regularly and it works perfectly in this recipe.
Hi Steve, i just got some black garlic truffle seasoning, what do u think of that for the cottage cheese chips? I tried it making my tortilla chips, i really liked that, it was my first time using that seasoning. I saw how much you liked it so i had to try it, curious as to what you use it on, steak, chicken? ❤
It’s great in the beurre monté recipe from last week. I haven’t tried it in the cottage cheese chips, but I expect it would be yummy.
@@SeriousKeto thank you 😊
Have you tried making potato chips with your loaded potato keto chow????
Yes. I think I addressed that in the first cottage cheese chip video. They spread out too much and they were really salty.
I used Great Value and thought it worked fine.
Was it "full fat"?
@@SeriousKeto Yes, it was. I realized, after making my comment initially, that I had never used your oven method…until yesterday. Made a batch with the full-fat Great Value cottage cheese, and it made the best crackers I’ve created. (I don’t add anything to mine-my husband reeeallly likes them just as they are, so it’s super easy.) The microwave method is pretty annoying after the first batch or two. Thanks for all the work you do, and for sorting so many things out for us.
👍👍👍👍👍👍
Ur daughter has ur eyes x
These chips have changed m6 life! One or two, fix the crunch need without any flours. My non keto crew love them. Downfall...I can't get out of the kitchen because my husband ears them all
I’m so glad you’re enjoying them. 🙂
These crackers sound yummy! Can you come up with a keto hot cross bun recipe?
I'm honestly not that good when it comes to baking with keto flours...
How much xanthan gum should I use for 1 cup of cottage cheese that has skim/non-fat milk?
I don't add xanthan gum to mine, so I can't offer any advice on that. Sorry.
Thank you for the video. Wish the sourdough was available on Amazon as Im struggling to find enough to get to $50 on the website for the free shipping. Was hoping they may have other flavourings like a pumpernickel etc.
Yeah, I'm not thrilled that it's not on Amazon. And I agree, it's not easy finding $50 worth of keto-friendly product on a flour site.
@@SeriousKeto Yes, I think I will look at the extracts they have and compare prices - I dont mind stocking up on a couple of flavors if needed. PS I love the brands flour, its the only one I use for bread making for my non diabetic family.
Pumpernickel (bread) is cocoa powder and rye flour.
😀
Did you say Ruben Dip? I’m interested…
I tried the cottage cheese crackers with a high protein cottage cheese and it did not turn out well. They wouldn’t crisp up.
What was the brand?
Good Culture 4% milk fat, 14 g protein per 1/2 cup serving and I’m just noticing it’s lactose free so maybe that’s why?
I will try with a different brand because they sound so good !
@@denitam917 Good Culture was one of the brands I listed in this video as one of the ones that doesn't spread.
@@SeriousKeto I had tried it when you posted the previous video a while back. Now I know, lol 🤦🏽♀️
In your earlier cottege cheese video you said you did these crackers in your dehydrator, but know most people don’t have one so you’ve limited your directions to the oven. For those of us that DO like to use our dehydrators, (I have the 9 tray Excalibur), could you please tell us what worked for you. I have experimented with different temps and times but haven’t nailed it yet. I am using Good Culture cottege cheese brand bc it is clean and only has 3 gr of carbs per serving when others have 5 or more carbs. I do find it flattens out just fine in both the oven and dehydrator but if I “cook” it long enough to get the underside dry it gets very hard. Almost the hardness of a “corn nut”! So I’m trying to get to the perfect temp and time and disher size. My goal is a Melba Toast style cracker.
(BTW, my disher set is either a 1 or 2 or 3 tsp sz…they don’t have those #50 or #100 marks on them).
So if you could please share what process you used in your dehydrator it would be greatly appreciated‼️Thank you for all you do …love your videos, and I learn so much !
I can't find my notes, but I believe I went for 10-12 hours at 135F (also in an Excalibur 9 tray). I pre-spread the "batter" on the dehydrating sheet with a spatula. I found that the tops came out very smooth - almost like porcelain, and the bottoms came out very rough. I also found that the texture seemed kind of gritty/chalky in my mouth.
Also, a #100 disher is around .75 TB; a #50 disher is around 1.25 TB. The number signifies the quantity of scoops you'd get out of a quart.
Thanks for that Steve. I’m going to give it another shot tomorrow and will let you know how it turns out. I think my temp was too high around 150 and I did it for 12-14 hrs. So definitely too long and too hot. Appreciate the lesson the disher number meanings!
French Onion would make a great Keto Chow flavor....hint hint!
I tried. I couldn't get an intense enough flavor.
@@SeriousKeto
Luv this update! Question: what milk fat % is listed on the cottage cheese choices that worked? Canadian containers note MF#%... O%, 2%, etc. Does USA do that too? I always buy highest % in stock, but mine only crisped on the outer edges, not in middle. So we followed your oven recalibrating video, but it didn't need to be adjusted at all. Gotta figure out the right Canadian brand I guess...
The brand I use is 4%
Courtney, your hair looks nice like you have it styled here.
A+ tshirt!
How long will the chips last with a desiccant packet? Mine don't last very long because of my hubby and son 🙂
Probably at least a couple of weeks.
Courtney is so cute!!
Did you ever find a way to make brittle from Allulose?
Allulose doesn’t crisp up. It caramelizes.
@@SeriousKeto did you ever test if it spikes blood sugar in its caramelized form?
@@bob.bobman Since I wear a continuous glucose monitor, I literally test everything that goes in my mouth. It didn't spike me in my allulose caramel sauce recipe.
@@SeriousKeto thank you!
@@SeriousKeto I tried to make the Carmel but it came out very bitter. Any idea what I did wrong? Ruined a while batch of pecans. 😭
You two are cute!
I thought my Daisy CC was full fat. But nope says Skim Milk. Grrrrrrr..... Thanks! (Couldn't help but say "No Whey!" LOL )
daisy always worked for me, but full fat
Steve have you tried using a small amount of your OWN baked potato Keto Chow flavor? I would try it, but I'm out of it now!😋
Yes, but they spread out too much and were really salty. I was hoping for something more like a potato chip flavor, but it just didn’t get there.
@SeriousKeto Darn, sorry to hear that...but you saved me from wasting product...(whenever it comes back in stock that is)!!😉👍
Anyone have a list of cottage cheeses that work for these? I haven’t had success with Daisy
I'd recommend checking out the pinned first comment (and the replies) on the original cottage cheese cracker video.