Cottage cheese is a fresh, soft, white cheese with a mild flavor. It is made from the curds of pasteurized cow’s milk, which means regular whole milk. The curds are drained but not pressed, resulting in the classic cottage cheese texture.
The Cottage Cheese Making Process
To make cottage cheese, milk is first pasteurized to kill any harmful bacteria. Next, rennet (an enzyme) and a starter culture are added to the milk to curdle it. As the milk curdles, it separates into solid curds and liquid whey. The curds are then drained and washed several times to remove the whey. Finally, the curds are salted and creamy dressings or seasonings can be added.
The key steps are:
- Pasteurize milk
- Add rennet and starter culture to curdle the milk
- Drain and wash curds to remove whey
- Salt and flavor curds
This process results in the fresh, spoonable, mild tasting cheese we know as cottage cheese. The type of milk used and length of aging process determines the final texture and flavor.
Types of Milk Used for Cottage Cheese
The most common milk used to make cottage cheese is regular cow’s milk. But other types of milk can also be used:
- Whole milk – Most common, results in a creamy, soft texture
- Low-fat or skim milk – Produces a drier, slightly grainy texture
- Goat’s milk – Imparts a distinctive tangy, goaty flavor
- Sheep’s milk – Rich, creamy, and less tangy than goat’s milk
The higher fat content of whole cow’s, goat’s, and sheep’s milk contributes to a silkier, creamier cottage cheese. Skim or low-fat milk makes a drier finished product. But any type of milk can be used!
The Role of Rennet in Cottage Cheese
Rennet is one of the key ingredients used to make cottage cheese and other cheeses. It contains enzymes that cause the milk to coagulate or curdle.
Specifically, rennet contains the enzyme chymosin which curdles the milk by separating the solid milk proteins (curds) from the liquid whey. This allows the curds to be collected and turned into cheese.
In the past, rennet was derived from the stomach lining of young calves. Today, most rennet used in cheesemaking is vegetarian and is produced through fermentation of fungi.
Other types of coagulants can also be used instead of rennet to curdle the milk:
- Vinegar or lemon juice (acid coagulation)
- Acid-set gels
- Fermented chickpea or rice water
But rennet produces the best flavor and texture. It results in a softer, creamier curd compared to other coagulants.
Cottage Cheese Nutrition Facts
Cottage cheese is a good source of protein and calcium. The nutrition facts can vary based on milk type, sodium content, and added ingredients:
| Nutrition Facts (1 cup) | Whole Milk 4% Fat | Low Fat 1% Milk |
|---|---|---|
| Calories | 163 | 105 |
| Fat | 6g | 2g |
| Carbs | 6g | 6g |
| Protein | 14g | 13g |
| Calcium | 9% DV | 11% DV |
As shown, full fat cottage cheese made with whole milk contains more calories and fat. Low fat versions made with skim or 1% milk have less fat and calories. But both have an excellent amount of protein and calcium in just one cup!
How to Use Cottage Cheese
Here are some tasty ways to use cottage cheese:
- On salads or in dips as a protein source
- Blended into smoothies
- As a topping for fruit, toast, or baked potatoes
- In lasagna, stuffed shells, or manicotti instead of ricotta
- In pancakes, muffins, or cakes
- As a dip with crackers or vegetables
It’s very versatile! The soft, creamy curds pair well with both sweet and savory flavors. Plain or flavored cottage cheeses are easy to find in any grocery store.
Conclusion
In summary, cottage cheese is made from pasteurized cow’s milk, most often whole milk. The milk is curdled using rennet, an enzyme that separates the curds from the whey. After draining and washing, the curds are salted and sometimes flavored. The finished cheese is a soft, spoonable, white cheese. Cottage cheese is nutritious, containing a good amount of protein and calcium. It can be used in savory dishes, desserts, or enjoyed on its own in a variety of ways. So next time you see cottage cheese in the grocery store, know it came from wholesome, curdled milk!