ingredient information
Cheese Cottage Curd Dry
Cultured Pasteurized Skim Milk,Nonfat Milk, Whey Protein Concentrate,Whey, Nonfat Milk Solids,Maltodextrin,Salt, There are two distinct procedures for making cottage cheese: The "long-set" method produces a small curd, high acid cheese, and takes about 15 hours to complete. Long-set cheese is made without rennet. It may be called "acid curd," "Country style," or "Farmer's cheese." The "short-set" method produces a large curd, low-acid cheese. Short-set cheese is made with rennet and takes about five hours to complete. It may be called "sweet curd," "flake type," "rennet curd," or "popcorn cheese." The use of rennet shortens the making process, produces larger curds and reduces the shattering of curd that leads to losses of cheese in the whey. There are a few differences in the making procedures between long-set and short-set cottage cheeses. The two procedures are outlined below. Under the most ideal conditions, cottage cheese made at home is not likely to be as good as that bought from the dairy shelf. On the other hand, making cheese at home can provide a high quality food at medium cost. It may be consumed alone or with any other food item.