Cottage cheese is a fresh cheese made from curdled milk, typically skimmed milk, with a mild flavor and a creamy, slightly acidic taste. It has a soft, lumpy texture due to the curds formed when milk is acidified and the whey is drained off
. Unlike many other cheeses, cottage cheese is not aged or ripened, which contributes to its fresh taste and texture
. The production process involves adding an acid or bacterial culture to pasteurized milk, causing the milk solids (curds) to separate from the liquid whey. The curds are then cut, gently cooked, pressed to remove more whey, rinsed, and salted. Often, a "dressing" of cream is added to the curds, which enhances the flavor and creaminess
. Nutritionally, cottage cheese is rich in protein and contains essential nutrients such as B vitamins, calcium, selenium, and phosphorus. It is relatively low in calories compared to other cheeses, making it popular among people looking to lose weight or build muscle. It is also considered a complete protein, supplying all nine essential amino acids necessary for growth and repair
. Cottage cheese is versatile in culinary use; it can be eaten plain or combined with fruits, vegetables, toast, or granola. It can also substitute for cream cheese or ricotta in recipes like dips, casseroles, and pancakes
. In summary, cottage cheese is a mild, fresh, high-protein dairy product made from curdled milk, valued for its nutritional benefits and versatility in cooking
