Israel back in 2012 (pictured on the left) was even better. The curds in the Israeli cottage cheese were larger, and much softer than here in Estonia - they really did melt in your mouth! But apart from that, you cannot fault the Estonian dairy products. We use them a lot and in various delicious ways - just browse through the Estonian recipes on my blog to see all the cakes, desserts and pastries - and even savoury dishes - requiring curd cheese (tvorog/quark/rahka) or the farmers cheese/cottage cheese.
Trying to reduce the amount of carbohydrates, yet missing something sweet and luscious? Then try this low-carb, gluten-free, wheat-free mascarpone and raspberry pudding - either for breakfast, for dessert or just a quick treat between meals. It's not dairy-free, however - there's some creamy mascarpone cheese and full-fat cottage cheese in there!
I adopted the recipe from Madbanditten, a popular Danish LCHF-blog. Jane (the blogger) added some sweetener into the dessert as well, which I didn't have nor missed at all - mascarpone is so rich and creamy that it fully satisfies your tastebuds without any added sweetener :)
Simple mascarpone and raspberry pudding
100 g full-fat cottage cheese (also known as farmer's cheese)
100 g mascarpone cheese
0.5 tsp vanilla extract or powder
Combine cottage cheese and mascarpone in a bowl, add vanilla and mix again. Fold in some raspberries, serve at once or keep covered in the fridge until ready to eat.