Made from pasteurised skimmed milk, this mild fresh cheese is very popular with dieters thanks to its low fat and carbohydrate content, and high levels of protein. It consists of small curds suspended in a light cream. Its relatively bland, slightly acidic character means that it is often sold with added flavourings: chives, ham and pineapple are particularly common.
Cottage cheese is best eaten as fresh as possible, so try and find a pot with a far-off sell-by date.
Cottage cheese should be refrigerated and eaten as soon as possible after opening. It doesn’t freeze well.
Cottage cheese is often used in salads and as a topping for crispbreads. It can easily be made at home, and is a good way of using up surplus milk. Cottage cheese is a good replacement for ricotta in many recipes, particularly as it is much lower in fat.
Article by Felicity Cloake
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