Breakfast | Chilled chia pudding jar | Modern breakfast

High Protein Cottage Cheese Chia Pudding

Name: High Protein Cottage Cheese Chia Pudding
Prep time: 260 min
Total time: 260 min
Yield: 4 servings
Ingredients: 80 g / 1/2 cup chia seeds; 480 ml / 2 cups pasteurized milk; 240 g / 1 cup pasteurized Greek yogurt; 60 g / 3 tbsp honey; 5 ml / 1 tsp vanilla extract; 250 g / 1 cup pasteurized cottage cheese; 2 g / 1/3 tsp fine salt

High-Protein Cottage Cheese Chia Pudding turns chia seeds, pasteurized milk, pasteurized Greek yogurt, honey into a Modern breakfast-inspired WhatsRecipe dish with a clear visual identity. The recipe should feel practical for make-ahead chia hydration with a clear spoonable texture, with a final texture and serving mood built around creamy hydrated chia texture, balanced sweetness, and fresh topping contrast.

Prep260 minTotal260 min 4 servingsEasyApprox. 320-430 kcal per serving, depending on milk, yogurt, and cottage cheese fat level.

Recipe video

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Method

1
Measure all ingredients for High-Protein Cottage Cheese Chia Pudding; keep chia seeds, dairy base, sweetener, salt, and title flavor separate. Stop when every listed ingredient and clean jar is visible once.
2
Whisk pasteurized milk, pasteurized Greek yogurt, honey, vanilla extract, and fine salt until smooth before adding chia. Stop when the dairy base is even and no honey streaks remain.
3
Add chia seeds gradually while whisking so they disperse evenly. Stop when there are no dry pockets or seed clumps.
4
Rest the mixture for 10 minutes, then whisk again to break up seed clusters. Stop when hydration looks even from top to bottom.
5
Whisk or blend pasteurized cottage cheese separately until smooth, then fold it through the hydrated chia base. Stop when cottage cheese is incorporated and the chia stays evenly suspended.
6
Divide the mixture into 4 clean jars, leaving headroom for expansion and topping. Stop when portions are even and jar rims are clean.
7
Cover and refrigerate at 5°C / 41°F or colder for at least 4 hours, preferably overnight. Stop when the pudding is thick and spoonable.
8
Stir each jar once after chilling if seeds settled unevenly. Stop when the texture is creamy and consistent.
9
Taste one spoonful with a clean spoon and correct only with listed honey or salt if needed. Stop when sweetness is balanced and no double dipping occurs.
10
Add only a small spoon of pasteurized cottage cheese from the listed quantity as the visible finish if desired. Stop when the high-protein dairy identity is clear.
11
Check the final texture: it should be creamy, hydrated, and spoonable, not watery or dry. Stop when a spoonful holds soft shape.
12
Serve High-Protein Cottage Cheese Chia Pudding chilled in breakfast jars with the title flavor clearly visible. Stop when jars are cold, clean, and ready to eat.

Chef notes

Serve High-Protein Cottage Cheese Chia Pudding chilled in clean jars, with creamy chia and cottage cheese texture visible and no unlisted toppings.
Use pasteurized milk, pasteurized Greek yogurt, and pasteurized cottage cheese, and keep the jars at 5°C / 41°F or colder until serving.
Whisk chia twice: once at mixing and again after 10 minutes to prevent seed clumps.
Blend or whisk cottage cheese smooth before adding if a finer texture is desired.
Contains dairy; honey is not suitable for infants under 12 months. Refrigerate leftovers at 5°C / 41°F or colder, consume within 3 days, and discard any jar held above 5°C / 41°F for over 2 hours.