Although this form of cheese was probably one of the first made, its exact origin is unknown. However, the origin of its name is clear. Because of the simple processing involved, cottage cheese has been made for centuries by homemakers throughout the world in their cottages.
Commercial processing of cottage cheese begins with coagulation of pasteurized skim milk. When firm, the cheese is cut into either large or small cubes, then heated and stirred. The whey must be drawn off, and the cubes or curds washed with cold water. This action cleans and firms them. The curds are then salted lightly. Cream is added if cream style cottage cheese is to be made.
Cream style and dry cottage cheeses are available in supermarkets. The cream style may also be purchased mixed with chives, fruit or vegetables. The selection of curd size depends on personal preference. Either large or small curds can be used unless one type is specifically called for as a recipe ingredient.
Because the high moisture content of cottage cheese makes it quite perishable. Always purchase it from stores that rotate their stock frequently. Refrigerate the cottage cheese as soon as possible after purchasing, being sure it’s tightly covered. Use the cheese within a few days for the best flavor and retention of nutrients.
Cottage cheese can be eaten plain or used as an ingredient. Plain cottage cheese makes a good low calorie snack or salad. Sugar, spices, and fresh, crisp vegetables may be added for additional flavor and texture contrast. As an ingredient, this cheese combines well with other foods for dips, appetizers, soups, salads, main dishes and desserts.
Since this cheese is so versatile, always try to keep some fresh cottage on hand in your refrigerator.
