For many people, organic whole milk cottage cheese has a more desirable flavor and texture than the lower fat versions.
How Is Cottage Cheese Made?
Cottage cheese is a fresh cheese which almost every farmer's wife knew how to make in years past. It is made by adding rennet and a starter like buttermilk to whole or skim milk. The mixture is allowed to stand for several hours at room temperature. As it stands, it separates in to the curd, or solids, and the whey, or liquid part of the mix.
When the curd is sufficiently formed, it is cut. Then, the whey is drained off and the curd is rinsed several times in ice water. It may be salted and mixed with a little cream. It is mild enough to be used in a variety of dishes from salads to desserts.
The terms large curd or small curd refer to the size of the solids in cottage cheese. There is no real difference between the two. It is largely a matter of preference which you choose.
Nutritional Content of Cottage Cheese
Cottage cheese made from organic whole milk has about the same nutrition as cottage cheese that is made from skim milk. It is higher in fat and calories, however. One serving, or about one half of a cup, of organic whole milk cottage cheese provides the following:
- Protein 13g
- Fat 4g
- Carbohydrates 4g
- Calories 111
- Vitamin A
Where to Find Organic Whole Milk Cottage Cheese
Finding organic cottage cheese is usually not too difficult. Many conventional grocery stores are increasing the number of organic items they carry, but the problem is that most dairies make cottage cheese with skim milk. The whole milk cheeses are less popular and therefore more difficult to find.Some places to check online for whole milk cottage cheese are:
You might also ask at your local Wholefoods Store.
How to Make Cottage Cheese
If you can't find whole milk cottage cheese in the store, you can easily make it yourself with organic whole milk and other organic ingredients. This simple recipe for cottage cheese uses vinegar to help separate the curds and whey. Be sure to use organic vinegar. Apple cider vinegar leaves a stronger taste than the traditional white vinegar, but it is organic. Experiment with different vinegars or even lemon juice.
- 1 gallon of organic whole milk
- 3/4 cup organic cider vinegar
- Heavy cream
- Warm the milk in a heavy pot until it reaches 120 degrees.
- Add vinegar and remove from heat.
- Allow to stand for 30 minutes.
- After the 30 minutes the curds and whey should be separated. If they are not, you can let it sit awhile longer.
- Line a colander with cheesecloth and carefully pour the curds into the cheesecloth, allowing the whey to drain off.
- When all the whey is gone, wrap the cheese in cheesecloth and rinse with cold water for several minutes.
- Gently squeeze the cheesecloth so that all the cheese is rinsed.
- Dump into a bowl and add a little salt and heavy cream.
- Refrigerate. This recipe makes about 2 ½ cups of cottage cheese.
Whether you buy organic whole milk cottage cheese or make it, you will find that it is a healthy and delicious addition to almost any meal.