Organic cottage cheese is a type of unripened cheese made from grass-fed milk. Organic cottage cheese is made by curdling milk with either an acidic agent like lemon juice or vinegar, or with a complex of enzymes known as rennet. The milk protein that coagulates, called curd, is separated from the residual liquid and further drained utilizing cheesecloth so as to yield the final product. Organic cottage cheese is not pressed and so the solidified curds stay loose.
Organic cottage cheese comes in two varieties namely the large-curd or chunk style and the small-curd cottage cheese. Large-curd cottage cheese is made using the coagulating agent rennet and this keeps the curds from disintegrating into pieces, hence the name of this type of cottage cheese. Small-curd cottage cheese, meanwhile, is made utilizing lemon juice or vinegar as a coagulating agent, resulting in acidic-tasting cheese.
Organic cottage cheese is favored by food enthusiasts for its distinct flavor. It’s quite popular because it’s easy to make at home as well. Although this may be the case, this unripened cheese should still be eaten only in small or medium servings.
Read on and learn more about the pros and cons of organic cottage cheese and why the Superhuman Food Pyramid recommends moderate consumption of this protein source. Continue reading