Cottage cheese - Wikipedia, the free encyclopedia


** Cottage cheese **

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A tub of cottage cheese
Homemade cottage cheese.
A bowl of cottage cheese.

*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 can be eaten by itself, with fruit and sugar, with salt and
pepper, with fruit puree, on toast, with tomatoes, with granola and
cinnamon, in salads, or used as an ingredient in recipes such as jello
salad and various desserts. Cottage cheese with fruit such as pears or
peaches is a standard side dish in many "home cooking" or meat-and-three
restaurants' menus in the United States.

The first known use of the term "cottage cheese" dates back to 1831^[1] and
is believed to have originated because the simple cheese was usually made
in cottages from any milk left over after making butter. 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 they
are equivalent or similar.^[2]


· 1 Curd size
· 2 Nutrition
· 3 See also
· 4 References
· 5 External links

*Curd size[edit]*

The curd size is the size of the "chunks" in the cottage cheese. The


how is cottage cheese made

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