Cottage cheese

Cottage cheese is basically milk that is curdled through adding an enzyme like rennet or by the add-on of eatable acids similar to vinegar or lemon juice. The activity of these enzymes and acids cause the milk to clump. Afterwards the enzyme or acid is added to the milk and curdling happens, the liquid whey is drained off and the curds are remaining. These curds are mainly made up of slow-digesting dairy proteins known as casein, which are high in protein and low in fat. Cottage cheese is really healthy and nutritious, let alone easily digested. Commercial cottage cheeses might have some very bad additives, but homemade cottage cheese is so pure and natural. Cottage cheese comes out three forms: small-curd, medium-curd and large-curd, sometimes called popcorn cottage cheese. Creamed cottage cheese has further cream added

Check out our cottage cheese fat and cottage cheese nutrition chart