Cottage cheese packed with protein
This year, I gave up sweets for Lent and I have been thinking alot about the entire process. A few years ago, I gave up cheese, and it was a horribly difficult thing to do. I didn’t realize how much I loved it until then.
Of the vast cheese family, I have a favorite: I cannot remember a time when I didn’t love eating cottage cheese.
In college, I ate it because it was inexpensive, and I always paired it with Chicken In A Biscuit crackers and either a Tab or a Fresca. Now, I eat it because it’s cold, refreshing and fulfilling. It’s a quick lunch during hectic weekends or a satisfying, leisurely meal on the patio. Just a spoonful in the afternoon when the “sinkies” hit is perfect.
Byproduct of butter
While it may seem like a fairly modern cheese concoction, it has been made for centuries, and there are countless stories of how it originated and where. It has also gone through numerous name changes. Cottage cheese was once known as smearkase (or smiercase or schmierkse), flake cheese, pot cheese, Dutch cheese, Frisco cheese, country-style cheese and even popcorn cheese.
Before modern processing techniques took over, it was made in home kitchens as a means of utilizing the milk remaining after cream had been skimmed from it for butter making. The eventual name of cottage cheese evolved from the fact that it was produced in home “cottages.”
So what exactly is it? In essence, it is the solid part of milk (the drained and washed curds). So technically, it is a concentrated form of milk. One pound of cottage cheese contains as much protein as two quarts or four pounds of milk.
Today, cottage cheese is made by mixing dry curd with a pasteurized creaming mixture called “dressing.” This dressing typically contains a culture, cream and a little salt to add moisture, flavor and to vastly improve the keeping quality. It falls in the category of unripened or fresh cheese, which means the shelf life is not exceedingly long as it is for its aged cousins.
Curds are preference
The size of the curd can vary, and should be purchased according to how you will use it. For eating “straight,” my personal preference is for small curd cottage cheese. During processing, it is heated long enough to be quite firm, which means it holds its shape well. That’s why this curd size is great for salad making or scooping into the middle of a fruit plate. It is the most popular form sold on the market.
Large curd cottage cheese is made the same way as small curd, but it is heated for a much shorter period of time. Plus, obviously, it is prepared with larger cutters. This results in big, soft curds which mix easily with other foods. This is the cottage cheese you want to purchase if you are going to make lasagna or incorporate it into a vegetable dip. It beats up quickly into a very smooth product, unlike small curd cottage cheese.
Cottage cheese must be kept refrigerated. Temperatures that are above freezing and below 40 degrees are best. Like sour cream, it will separate when thawed after it has been frozen, so it’s not recommended. In addition, freezing causes the curds to become mushy. Keep leftovers tightly covered or in the original container, because it will quickly pick up odors and flavors from other items in the refrigerator.
You asked for it
Reader question: Eric Richardson of Nashville writes: “I have an old family recipe book, and one of the more interesting recipes calls for St. Peter’s Fish. I have never heard of this fish before. Can you guide me on where I can get it locally?”
Answer: Eric, St. Peter’s Fish is a very old name for tilapia, which is widely available. That’s not the only unique name for this now common fish. In Hawaii, they frequently call it “Hawaiian Sun Fish.” Tilapia holds its shape well, which makes it perfect for grilling.
Quick Cottage Cheese Recipe
Ingredients
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
Directions
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.
Cheese & eggs with Bill & Sheila
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