Homespun
June 20, 2001
Cottage Cheese: It's Not Just For Diets Anymore
The versatility of cottage cheese makes it an all-season favorite, although it is especially welcome in the summer when chilled salads, easy-living dips and light entrees reign.
Cottage cheese has been made in many lands for centuries. Farmers in Europe made this cheese in their cottages, and early American colonists made it in their kitchens. Through the years, cottage cheese also has been known as Dutch cheese, Pot cheese, Popcorn or Flake cheese.
Today, cottage cheese is defined by federal standards of identity and is available as either small curd or large curd in four main varieties:
creamed cottage cheese, 4% milkfat;
lowfat cottage cheese, 2% milkfat;
lowfat cottage cheese, 1% milkfat;
and nonfat cottage cheese.
Creamed cottage cheese remains America's favorite variety.
All cottage cheese curds are made from skim milk, so they are naturally low in fat. The differences in the fat content of cottage cheese come from the dressing, the creamy white liquid that's added to the curds. The dressing for creamed cottage cheese is made from milk and sweet pasteurized cream. Lowfat and nonfat cottage cheese are made with a lower-fat or fat-free dressing, made with skim milk and nonfat milk solids. Cheesemakers may then add additional natural ingredients to prevent separation, improve keeping quality, and enhance flavor.
Because cottage cheese has a high moisture content, it is a highly perishable product and should always be refrigerated. Remember to handle cottage cheese like fresh milk; keep it cold and be sure to enjoy it by the "use by" date stamped on the carton. Store the unopened container in the refrigerator for up to seven days. Some cottage cheese containers carry a "sell by" date to indicate when store should remove the containers from the dairy case shelves.
It's best not to freeze cottage cheese because the dressing separates upon defrosting. Frozen cottage cheese could be blended into prepared dishes, however.
This wholesome, convenient dairy food tastes great and packs a nutrition punch. A half-cut serving (4 ounces) provides about as much protein as 2 ounces of cooked lean meat, poultry or fish. Cottage cheese also provides riboflavin and calcium.
The first cheese to be produced in America, cottage cheese is just one of the hundreds of varieties of cheese produced in the United States. CREAMY STRAWBERRY DIP
1 cup cream-style large or small curd cottage cheese 1 cup strawberry slices, divided 1 to 2 tablespoons sugar ¼ teaspoon grated orange peel, optional
Place cheese, ½ cup strawberries and sugar into blender container. Cover and process on high until smooth. Add remaining strawberries and orange peel; cover and process on and off just until berries are chopped. Chill. Serve as a dip for fresh fruit or spoon over pound cake or angel food cake. Makes 1½ cups. TANGY COTTAGE LIME SALAD
1 package (6 oz.) or 2 (3 oz.) packages lime-flavored gelatin 1½ cups boiling water 1 can (20 oz.) pineapple tidbits 1 cup small curd cottage cheese 1 cup sour cream Flowering kale or romaine lettuce leaves
Place gelatin in a large bowl. Add boiling water, stirring until gelatin is dissolved, about 2 minutes.
Drain pineapple; reserving liquid. Add ice cubes to liquid to measure 2½ cups. Stir mixture into dissolved gelatin, stirring until ice cubes melt. Chill until mixture is the consistancy of unbeaten egg white. (In the refrigerator for 5 to 10 minutes, or several minutes over a bowl of ice, stirring frequently.)
Combine pineapple, cottage cheese and sour cream; stir into gelatin mixture, mixing well. Pour into a 2-quart mold or large ring mold. Cover and chill until set, about 5 hours. Unmold onto kale-lined serving plate. Yield: 16 servings.
This page created by Margie Yarnell, Extension Secretary/Webmaster.
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