Cottage cheese
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 412 kJ (98 kcal) |
|
3.38 g
|
|
| Sugars | 2.67 g |
|
4.30 g
|
|
|
11.12 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(5%)
37 μg
(0%)
12 μg |
| Minerals | |
| Calcium |
(8%)
83 mg |
| Iron |
(1%)
0.07 mg |
| Magnesium |
(2%)
8 mg |
| Phosphorus |
(23%)
159 mg |
| Potassium |
(2%)
104 mg |
| Sodium |
(24%)
364 mg |
| Zinc |
(4%)
0.40 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Cottage cheese is a fresh cheese curd product with a mild flavor.
The first known use of the term "cottage cheese" dates back to 1831 and is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter.
Cottage cheese 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.
Curd size is the size of the chunks in the cottage cheese. The two major types of cottage cheese are small-curd, high-acid cheese made without rennet, and large-curd, low-acid cheese made with rennet. Rennet is a natural complex of enzymes that speeds curdling and keeps the curd that forms from breaking up. Adding rennet shortens the cheese-making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (whey). Sometimes large-curd cottage cheese is called "chunk style."
Cottage cheese can be eaten in a variety of different ways: by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, with granola and cinnamon, in salads, as a chip dip, as a replacement for mayonnaise in tuna salad or used as an ingredient in recipes such as jello salad and various desserts. Cottage cheese with fruit such as pears, peaches, or mandarin oranges is a standard side dish in many "home cooking" or meat-and-three restaurants' menus in the United States.
...
Wikipedia