Ingredient: Cottage Cheese
For centuries, cottage cheese has been made at home (hence “cottage” cheese), as it is a simple way to use up milk that is on the verge of going off. The cottage cheese you find in your supermarket is made by adding lactic acid to milk and separating the resulting curds from the whey (the liquid part of the milk). The curds are then drained and rinsed, with some of the whey retained in order to keep a soft crumbly texture.
Cottage cheese has a mild, slightly sour flavour that is similar to crème fraîche. It has been popular with weightlifters and weight loss programmes as it has a high protein content whilst being relatively low in fat. It is also low in lactose, at 0.7g per serving, compared to 15g per serving of milk, so many people who are lactose intolerant may be able to enjoy it.
You can use cottage cheese where you would normally use cream or soft cheese. So, add it to an omelette, mix with your favourite fruits, or pop it in a smoothie or pasta sauce.
