Low-Fat Cottage Cheese
Low-fat cottage cheese is an excellent source of protein and calcium with less fat than regular cottage cheese. Beware that low-fat cottage cheese often has added sugar or salt to add flavor that the fat would otherwise provide. Low-fat cottage cheese is made by curdling low-fat milk with enzymes, such as rennet, lemon juice or vinegar, breaking the milk into solids (curds) and whey (liquid). The whey is drained, though some will remain, and the result is cottage cheese.
Comes in different sizes like small or large curd. White, chunky, milk.
Selecting and Buying
Preparation and Use
Does not require any rinsing. Eat straight from the package or use it in a recipe like lasagna or jello salad.
Conserving and Storing
Keep refrigerated at all times.
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