Cottage cheese

Cottage cheese is a type of fresh cheese with a mild flavor and a creamy, heterogeneous texture made from skimmed milk – hence the low milkfat content. It is made by adding an acid – like vinegar or lemon juice – to the milk which causes the milk proteins (curds) to separate from the liquid (whey). The curds are then drained and mixed with cream and salt, which is what gives cottage cheese slightly tangy taste and creamy texture. The addition of a "dressing" to the curd grains is primarily responsible for the taste of the finished food. Cottage cheese is not aged.

It was first referred to as 'cottage cheese' in U.S. to reflect that it was being made in farm cottages using milk left over from butter making.

Cottage cheese can be relatively low in milkfat/calories for the amount of protein it provides and is a rich source of vitamin B₁₂. Cottage cheese comes in different fat levels, including low–fat and fat–free – but even an original 'full fat' version is less calorific than a chunk of hard cheese or wedge of soft cheese.