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Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity giving ''sweet curd'' cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Cottage cheese is eaten straight, with fruit, fruit puree, on toast, in green salads, and used as an ingredient in recipes such as lasagna, jello salad and various desserts. The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The term was first used in 1848. The ''curds and whey'' of nursery rhyme fame is another dish made from curds with whey but it is uncertain what their consistency was, if they were drained at all or how they were curdled (which affects the flavor). Some writers claim that they are equivalent or similar.
[edit] About Cottage Cheese
A curdled cheese made from skimmed milk and the addition of a special starter to develop the texture and flavor by the natural souring of the milk by lactid acid bacteria. The resulting curd is cut into small pieces and slowly heated. The whey is drained off and the curd is wash and cooled. This curd is known as Cottage Cheese.
Cottage Cheese provides a good source of protein, riboflavin, calcium and phosphorus. It has a short shelf-life and should therefore be kept in the refrigerator.
Recipes With Cottage Cheese
Butter, Cottage Cheese, Egg, Sugar
Cottage Cheese, Curd, Water
Blue Cheese, Cottage Cheese, Garlic, Onion, Plain Yogurt
Cottage Cheese, Rotini
Cottage Cheese, Lemon Juice, Lemon Sole, Pepper, Salt
