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| − | {{ingredient}} | [[Cookbook:Cheese|Cheese]] | + | {{wikipedia::Cottage Cheese|Cottage Cheese}} |
| − | [[Image:Cottage Cheese.jpg|right|thumb|A tub of commercial cottage cheese]]
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| − | '''Cottage cheese''' is a [[Cookbook:Cheese|cheese]] [[Cookbook:Curd|curd]] product with a mild flavor. It is drained, but not pressed so some [[Cookbook:Whey|whey]] remains. 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 [[Cookbook:Hoop Cheese|hoop cheese]], [[Cookbook:Farmer's Cheese|farmer's cheese]], [[Cookbook:Pot Cheese|pot cheese]] or [[Cookbook:Queso Blanco|queso blanco]].
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| − | Cottage cheese is eaten straight where it is like the curds of the nursery rhyme food "curds and whey". It is also eaten in [[Cookbook:Salad|salad]]s, with fruit or as an ingredient in recipes like [[Cookbook:Jello Salad|jello salad]], [[Cookbook:Lasagne|lasagne]] and various [[Cookbook:Dessert|dessert]]s. It is popular among dieters and some health food devotees.
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| − | For a recipe using a somewhat similar (but pressed) type of cheese called paneer used in Indian cooking, see [[Cookbook: Matar Paneer|mattar paneer]].
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| − | ==External links==
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| − | *[http://www.geocities.com/Heartland/Cottage/1288/soft/cottage.htm Recipe for making Cottage cheese] (uses [[Cookbook:Rennet|rennet]])
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| − | *[http://www.recipesource.com/side-dishes/cheese/small-curd-cottage1.html Recipe which doesn't use bacteria]
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| − | *[http://www.cooks.com/rec/doc/0,1943,151176-240205,00.html Jello Salad with cottage cheese recipe]
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| − | [[Category:Cheeses|{{PAGENAME}}]]
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