In one cup of 2% milk fat cottage cheese, there are 194 calories, 5.5 grams of fat and 26.7 grams of protein. To finish up, cream, salt, herbs and spices may be added to complement the natural flavors of the fresh cheese.Ĭottage cheese is a true protein powerhouse with protein accounting for about 70% of the calories. What you’re left with is a sweet curd that crumbles easily to give cottage cheese its classic texture. A washing and draining process then reduces the acidity and eliminates excess moisture. The acid increases the pH of the milk, causing curds of casein protein to separate from the liquid part of milk known as whey.Īfter the solid curds form, the batch of cottage cheese gets cut into smaller pieces and cooked more to release moisture. To start, an acidic substance like lime juice or vinegar goes into warm milk to start a curdling process. You can choose from small, medium or large curds to suit your preferences.Ĭottage cheese production is a straightforward, simple process. Another difference between cottage cheese products is curd size. Creamed and whipped varieties allow you to enjoy all the taste and nutritional benefits of cottage cheese with a slightly different texture. To suit a wide range of dietary needs, cottage cheese also comes in lactose-free, reduced sodium and sodium-free varieties. Traditional cottage cheese is made from whole milk, but it can also be made from 1%, 2% or skim milk to create reduced-fat or nonfat cottage cheese. You can easily recognize it for its white color and soft, creamy texture. ![]() The production process gives cottage cheese a much milder flavor than cheddar, Gouda, Parmesan, brie and Camembert. Cottage cheese is technically classified as a fresh cheese, meaning that it isn’t aged or ripened to enhance its flavor.
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