What Is Cottage Cheese?

Cottage cheese is a soft cheese made from cow's milk. In the past, it was sometimes known as curds and whey. While it was developed commercially and popularized in the U.S., this style of quick, fresh cheese likely long predates its midcentury popularity in American kitchens. Because it's traditionally made with skim milk leftover from butter making, the cheese is popular in low-fat diets. Cottage cheese is a good source of protein and calcium.

What Is Cottage Cheese?

Cottage cheese is a fresh, spoonable cheese traditionally produced in the home (hence the name "cottage") on dairy farms as a way to use up the skim milk that's a byproduct of butter making. Originally, cottage cheese was an acid-set cheese made without the addition of rennet. The skim milk would be left out at room temperature to culture and coagulate through the activity of naturally occurring lactic acid bacteria.

Cottage cheese was promoted as an efficient, low-cost protein source in the U.S. during World War II when meat was rationed to feed the troops. During the post-war period, production surged as cottage cheese became an affordable way to feed families during the population boom. Through the 1980s, cottage cheese became closely associated with fad diets because of its low fat content.

How Cottage Cheese Is Made

Skim or low-fat cow's milk is warmed, then lactic acid starter cultures are added to begin fermentation and lower the pH of the milk. When it reaches a certain acidity, rennet is added to coagulate the milk into curds. The curds are cut, then heated and stirred to drive excess whey out of the curds and firm them up. The curds are rinsed with cold water and drained. They're then packaged as dry-curd cottage cheese or as regular cottage cheese, with cream or milk added.

Substitutes

Depending on the application, sour cream, Greek yogurt, or similar spoonable, fresh cheeses such as ricotta, quark, or fromage blanc may be used in place of cottage cheese in recipes or dishes. Mashed tofu may serve as a vegetarian or vegan substitute.

Types

Cottage cheese is sold in small, medium, or large-curd varieties, with small-curd cottage cheese having curds less than four centimeters across, large-curd cottage cheese having curds more than eight centimeters across, and medium-curd cottage cheese in the middle. Most of what we see today is small-curd cottage cheese.

Dry-curd cottage cheese, also known as farmer's cheese or baker's cheese, is a variety made with the curds only and no cream or milk added.

Uses

Cottage cheese is often recommended as a diet food because of its low-fat content or as a more efficient way to get protein without eating meat. It's a popular part of the keto diet. It can be enjoyed plain or topped with fresh, canned, or dried fruit, or with cooked vegetables. It can be made into a dip with the addition of seasonings and chopped herbs or spread on toast. Cottage cheese is often folded into breads, desserts, and baked goods like pancakes, waffles, quick breads, muffins, or scones. It can be used in casseroles or in place of ricotta cheese in dishes like lasagna. Keep in mind that cottage cheese will melt into the baked goods you add it to.

Storage

Store unopened containers of cottage cheese in the refrigerator. After opening, you can keep cottage cheese sealed in its original package or an airtight resealable food container for seven to 10 days. If you smell off-odors, notice the cheese turning yellow, or see mold growing on the surface, throw out the whole container.

Cottage cheese can be frozen in its original packaging, a sealed airtight plastic container, or a plastic zipper-lock back for up to three months. Dry-curd cottage cheese freezes better than cottage cheese with cream added, which can develop a mushy texture after thawing but can still be used in recipes for baked goods. Thaw frozen cottage cheese in the refrigerator overnight before using.

Cottage Cheese Recipes

• Cottage Cheese Spinach Artichoke Dip
• Beef Cottage Cheese Pie
• Sweet Cottage Cheese Noodle Kugel