Cottage Cheese

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About

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.

Information

Other names: Sweet Curd Cottage Cheese
Translations: Biezpiens, Kotedžas Sūris, Branza de vaci, Švapski sir, Perswrongel, पनीर, Requeijão, Творог, الجبن المنزلية, 코티지 치즈, Tvaroh, Keju lembut, 干酪, Mató, Tvaroh, Specie di ricotta, גבינה רכה, Keso, Швапски сир, カッテージチーズ, Fromage cottage, Hüttenkäse, Requesón, Сир, Raejuusto, Извара

Physical Description

Cottage cheese has a relatively soft, yet firm feel to it. The texture is also typically moist.

Colors: White and filled with curds

Tasting Notes

Flavors: Sweet
Mouthfeel: Soft, Moist
Food complements: Chives, Pineapple
Wine complements: Light white or pink wines
Substitutes: Ricotta, Pot cheese

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for cottage cheese that appears to be very fresh as well as moist.
Buying: Cottage Cheese is available in almost any grocery store.
Procuring: Cottage cheese is created by curdling and then draining cow's milk.

Preparation and Use

Orange Cottage Cheese Salad, Oatmeal Cottage Cheese Pancakes, Homemade Cottage Cheese

Conserving and Storing

Keep cottage cheese in the coldest section of the refrigerator but not longer than 10 days after the sell date.

Author

Anonymous

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