Cottage Cheese

dairy · cheese · fresh food

Made from skimmed milk. Cottage cheese starts with milk that has had most of its fat removed, which is why it's lighter and tangier than many other cheeses.

Acid makes it curdle. When you add vinegar or lemon juice to warm milk, the milk proteins clump together into curds while the liquid whey separates, and that's the magic that starts cottage cheese.

Curds plus cream equals magic. The drained curds are mixed with cream and salt to create that bumpy, creamy texture and slightly tangy taste that makes cottage cheese unique.

Never gets aged. Unlike most cheeses that sit around for weeks or months to develop flavor, cottage cheese is eaten fresh right after it's made, so it stays mild and creamy.