TOTU (from Hungarian “tojás-túró,” meaning "egg cottage cheese") is an egg white-based alternative to traditional Hungarian “túró,” a type of fresh curd cheese similar to cottage cheese. Its exact origin as a homemade recipe, particularly popular among followers of the Paleolithic (paleo) diet, is hard to pinpoint precisely. It seems to have emerged organically within Hungary’s paleo community, where túró is a cherished staple, as the diet gained popularity.
TOTU dairy free cottage cheese
The idea of using egg whites to replicate cottage cheese likely arose from the need for a dairy-free substitute. The paleo diet, which excludes dairy based on its absence from pre-agricultural human diets, posed a challenge for Hungarians seeking to replace this beloved cheese. The homemade TOTU recipe—typically made with egg whites, water, an acid like lemon juice or vinegar, and sometimes a fat source such as coconut oil or lard—began gaining traction in the early 2010s, coinciding with the global and local rise of the paleo movement.
TOTU dairy free cottage cheese
TOTU is also an excellent option for those with dairy sensitivities, such as lactose intolerance or milk protein allergies. It can be enjoyed on its own, paired with fried bacon and vegetables, or combined with berries for a versatile, paleo-friendly dish. For a savory twist, try it sprinkled with herbs like dill or parsley, alongside sliced cucumber or a drizzle of melted fat of your choice. If you prefer a heartier meal, mix it into a salad with shredded chicken or fried pork belly bites. On the sweeter side, a dollop of TOTU with a handful of fresh berries and(or a bit of honey to offer a simple, dairy-free treat.
TOTU dairy free cottage cheese
Preparation Time: 10 minutes
Makes 2 servings
Nutritional Value (per serving)
Carbs: 1.6 g, Fat: 13 g, Protein: 12.6 g
Ingredients
7 egg whites
3 tbsp fresh lemon juice
2 tbsp melted lard, tallow or ghee
0.5 tsp salt
Additionally
2 tsp salt
Optionally
Fresh or dried herbs or spices for flavor
Preparation
In a bowl, mix the egg whites, the lemon, the salt and the lard, using a fork.
Heat the water until it's boiling, add the salt. Slowly pour the egg whites into the slightly boiling water while continuously whisking.
Boil for about 3 minutes, mix with a spoon from time to time. The egg mixture should be curdled during this time.
Put the mixture through a fine mesh strainer and rinse it under cold water to remove any egg taste.
Strain the mixture through a cheesecloth to remove all excess water.
Place the curds in a bowl, add more salt to taste if necessary. Here you can mix in any herbs, spices, or chopped vegetables for added flavor if desired.
Comments