Cottage cheese
cheese made from skim milk, lactic bacteria and rennet
Cottage cheese is a type of fresh cheese with a mild flavor and a creamy, heterogeneous texture made from skimmed milk – hence the low milkfat content. It is made by adding an acid – like vinegar or lemon juice – to the milk which causes the milk proteins (curds) to separate from the liquid (whey). The curds are then drained and mixed with cream and salt, giving cottage cheese its slightly tangy taste and creamy texture. The addition of a "dressing" to the curd grains is primarily responsible for the taste of the finished food. Cottage cheese is not aged.
It was first called 'cottage cheese' in 1831, likely originating from Pennsylvania Dutch immigrants making cheese curds to spread on snacks in their homesteads (cottages).
Cottage cheese can be relatively low in milkfat and calories for the high amount of protein it provides, and is a rich source of vitamin B12. Cottage cheese comes in different fat levels, including low–fat and fat–free – but even an original 'full fat' version has fewer calories than a chunk of hard cheese or wedge of soft cheese. Cottage cheese is a versatile nutritious food readily added to fruit, vegetables, bread and breakfast items, pastas, sauces, and desserts.
History
Origin
The first pictorial evidence for cheesemaking was found on a frieze at the Temple of the Great Goddess of Life, Ninhursag, in Mesopotamia in the Fertile Crescent – a region which covers modern day Iraq – and is 5,000 years old.
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This entry incorporates text from “Cottage cheese” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.