cottage cheese
Sign in to savecheese made from skim milk, lactic bacteria and rennet
Key facts
- Source of milk
- Skimmed milk
- Texture
- Soft, creamy, and soupy
- Fat content
- 0~5%
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 501 products
- Energy
- 100 kcal
- Fat
- 4.3 g
- — of which saturates
- 2.4 g
- Carbohydrates
- 4.2 g
- — of which sugars
- 3.4 g
- Fibre
- 0.2 g
- Protein
- 11.9 g
- Salt
- 0.76 g
via Open Food Facts · ODbL
Wikidata facts
- Instance of
- type of cheese
- Material used
- skimmed milk
- Image
- Cottage Cheese.jpg
Show 3 more facts
- different from
- cottage
- Commons category
- Cottage cheese
- topic's main category
- Category:Cottage cheese
Sources (1)
via Wikidata · CC0
~12 min read
Encyclopedic overview
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, which is what gives cottage cheese 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 referred to as 'cottage cheese' in United States to reflect that it was being made in farm cottages using milk left over from butter making.
Excerpted from Wikipedia’s “cottage cheese” article, available under the CC BY-SA 4.0 licence.