Little Known Facts About Cottage Cheese
If I ask what is your favorite cheese type, you will probably say “Switzerland”, “Colby Jack” or “Mozzarella”. Since Cottage Cheese is not a very popular cheese, you don’t even think of it.
Someone likes it because people in the U.S. are eating about a billion pounds a year. When the humorist asked Erma Bombeck (1927-1996) what would change his life again, his answer led him to write his book “Eat Less Cottage Cheese and More Ice Cream (Andrews McMeel Publishing, 2003)”. Read this informative article and learn some facts that you are sure to find amazing about cottage cheese!
- 1 What is Cottage Cheese?
- 2 This is How Cottage Cheese is Made.
- 3 What You Should Know About Cottage Cheese
- 4 History of Cottage Cheese Cheese
- 5 What is the Difference to Cottage Cheese?
- 6 Versatile in the Kitchen
- 7 Tips for Correct Storage
- 8 Are you Turofil ?
- 9 Bodybuilders Favorite
What is Cottage Cheese?
Cottage Cheese is made using light sour pasteurized milk. Whey juice is liquid, clots are conjugated. If you evacuate the cheese more, it becomes Pot Cheese. Strain the cheese until all the water is dry and obtain the Farmer Cheese. A little known fact about cottage cheese is to use 200 kilograms of milk to produce only 30 kilograms.
Makes Fitness Fans Happy
its low calorie content is not the only reason why cottage cheese is particularly popular with athletes and fitness fans. It also has a high protein content, because cottage cheese is perfect for building muscle. Our muscles are dependent on the supply of proteins, as they themselves consist of protein building blocks, i.e. amino acids. Perfect fitness food, then.
Is Good For the Nerves
Cottage cheese contains a relatively high magnesium content. Together with the high protein content, this makes it a favourite for stress, because the mineral strengthens nerves and brain.
Is a Slimming Product
it is no coincidence that cottage cheese is regularly on diet plans. It is one of the leanest cheeses available, but still tastes a bit creamy and, thanks to its consistency, literally gives your teeth something to bite on.
Strengthens Soft Bones:
With 100 milligrams of calcium plus 170 milligrams of phosphorus in 100 grams, cottage cheese does not play a major role among the best suppliers of the two minerals. Nevertheless, it helps strengthen bones and teeth and helps prevent the dreaded osteoporosis (bone loss).
Cottage Cheese Also Without Lactose
Cottage cheese contains milk sugar. Test in which amount you tolerate the product well. The wholesaler also offers lactose-free or low-lactose cottage cheese.
Should be Pure
With herbs or fruits, grainy cream cheese tastes great as a slim snack, but it is better to refine and season it yourself. Especially with sweetly prepared granular cream cheese from the freezer, there is otherwise easily too much sugar on the table.
With an emission value of over 260 grams per 100 grams, the CO2 balance of granular cream cheese is bad. The CO2 values are based on the calculations of the IFEU Institute for Energy and Environmental Research in Heidelberg and were individually balanced for each food as “average food” as sold in Germany. They take into account the place of production, the production method, all associated transport, processing, packaging and storage pro rata. Emissions of all greenhouse gases such as carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) were taken into account and converted into CO2 equivalents. In simple terms, however, only CO2 is mentioned.
This is How Cottage Cheese is Made.
Today, cottage cheese is made exclusively from pasteurized Swiss skimmed milk. Lactic acid bacteria and little rennet cause the milk to curdle. A cheese harp then cuts the curd into small grains. After pressing the whey, the cheese is washed several times with water. The water removes acids, salts and part of the milk sugar and solidifies the grains. A slightly salted mixture of Swiss milk and Swiss cream gives the cottage cheese its typical creamy consistency and ensures the desired fat content.
What You Should Know About Cottage Cheese
Cottage cheese is now a very popular trend among many health-conscious people. Fitness fans love it thanks to its versatility and good nutritional composition. Unlike Gouda and Co., it is particularly low in fat. It was first produced in its current form by the English. Since it was often produced on small estates, it was called “cottage cheese”.
The mild cream cheese has a grainy consistency, which is why it is also called grainy cream cheese. Its taste is mild and slightly acidic. It owes this to the lactic acid bacteria used in its production. The protein starter is made from pasteurised skimmed milk to which lactic acid bacteria, calcium chloride and an enzyme mixture are added. This combination and subsequent coagulation produces the small, soft chunks that make the cheese so distinctive.
Cottage cheese has a slightly sour and mild taste. Depending on the fat content, it tastes either full-bodied and creamy or rather neutral.
The small cheese grains are mixed with fermented cream and salt during production, resulting in the finished fresh cheese. Depending on the fat content of the cream, the fat content of the cottage cheese also varies. It is available in different variants – with 20 percent, 10 percent or even just under 1 percent fat.
History of Cottage Cheese Cheese
More than 5,000 years ago it was already prepared in ancient Egypt and Greece. In its present form, however, the English invented the so-called “cottage cheese”. The name comes from the typical English country estates where it was first produced.
Cottage Cheese dates back to ancient Greeks and Egyptians in history. It has been a favorite food in Europe for many years and the women of the American Colonies made it in the hearths. In fact, the least known fact about cottage cheese is that it gets its name this way. It is called “Cottage Cheese” since it is made in small country houses.
What is the Difference to Cottage Cheese?
The British Cottage Cheese is translated as cottage cheese. The difference is then also… none. The English call it that, by the way, because it was mainly produced in small country houses. In Switzerland, cottage cheese has only been produced since the 70s and 80s.
Versatile in the Kitchen
Cottage cheese can be used in hot and cold kitchens. Warm, for example, seasoned as a filling for vegetables or mushrooms, for gratinating or with puffed potatoes. Cold as a garnish for salads, soups or sandwiches, as an ingredient for muesli and desserts or with berries and fruit. Cottage cheese can be seasoned with spices, cinnamon, vanilla and herbs.
Tips for Correct Storage
The hardened, drained cheese can remain good for about six months after opening. The harder the cheese, the less water it contains. Since cottage cheese is a very soft cheese containing a lot of water, its life is very limited.
To help keep the cottage cheese fresh longer, store it upside down in the coldest part of your refrigerator before opening it. After opening, you may need to mix the cottage cheese to mix the cheese and mix the whey again.
Are you Turofil ?
Turofil (pronounced as a toor-uh file) is a name given to people who love cheese. I don’t know if it’s considered turophil, but President Richard M. Nixon ate black cheese and / or cottage cheese sprinkled with ketchup. If you don’t like the taste of plain cottage cheese, you can add fruit or apple puree, add gelatin, cook in Lasagna or Macaroni and Cheese, cook in pancakes, enchiladas and more!
Since cottage cheese is low in fat and high in protein, it is an excellent food for anyone who cares about their weight. A little known fact about cottage cheese is that it is a favorite dish for athletes and bodybuilders who are not trying to lose weight. Cottage cheese is low in carbohydrates and is full of healthy vitamins and minerals. Half a cup serving contains about 120 calories, 3 grams of carbs, 5 grams of fat, and 14 grams of protein.