ingredient information
Cheese Cottage
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Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Cottage cheese may be eaten straight. It is also eaten with fruit, with fruit puree, on toast, in green salads, - or as an ingredient in recipes like jello salad and various desserts. It can be used to replace grated cheese or ricotta cheese in most recipes (such as lasagna). The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The term was first used in 1848.[1] The curds and whey of nursery rhyme fame is another dish made from curds with whey but it is uncertain what their consistency was, if they were drained at all or how they were curdled (which affects the flavor). Some writers claim that they are equivalent or similar.[