Oh, Sweet Curd Cheese ...

Cottage Cheese. What more can one say? When you put those two words together, you have summed up the entirety of the discussion.

True, it's neither made in a "cottage," nor is it "cheese," at least in the traditional sense. Yet, our brains are able to fully comprehend the phraseology when we hear those sacred words. We may even have certain physical sensations when we hear those words, not all of which are desirable.

Regardless, I'm not sure wikipedia defines "cottage cheese" with sufficient clarity or forcefulness. "Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored."

Mmm ... sweet curd cheese. Who could resist this? Particularly with its interesting texture swashalling against your tongue and mouth.

Curd size

I actually prefer small curd, over large curd. You? I'm not sure the reason for the preference. Perhaps it's because the smaller curds are easily swallowed, whereas large curds are bulky and have more paste-like potential if chewn-up by the molars. I have learned that curd size is dependent on the enzyme "rennet." Rennet is an enzyme that speeds curdling and keeps the curd that forms from breaking up. Adding rennet shortens the cheesemaking process, resulting in lower acid and larger curds. Small curd, then, is made without rennet.

Mmm. In the near future, try to use the term "curd" in a sentence -- you're guaranteed to win friends.

Nutrition

When you were but a wee lad or lass, your mom may have encouraged you to eat boatloads of cottage cheese. She was a smart mom. Cottage cheese is low in fat and carbohydrates, and yet high in protein. Four ounces of the substance has approximately 116 calories and 5 grames of fat (3 saturated). Yet, it is high in sodium - 458 mg per 4 oz. serving. As you can see from the picture, the amounts vary between brands.

Giving it a Certain Something

By itself, cottage cheese is admittedly a bit bland. As mentioned above, it can be paste-like at times. So, the addition of fruit can give it a certain something -- a tasty quality, if you will. I have tried bananas, oranges, pineapples, and peaches. I suppose you could add any fruit. The fruit successfully masks the blandness. If you must eat it alone, you might sprinkle some salt and/or pepper on it -- to prevent gagging, if nothing else.

It is my understanding, from talking amongst friends, that some families view cottage cheese as part and parcel of any successful dessert offering. I have never viewed Cottage Cheese in such a light, and will probably not adopt that philosophy at this point. (Of course, I wouldn't disparage those who view cottage cheese in such a way, since dessert recipes -- such as Cottage Cheese Jello Dessert -- do exist.)

Make it at Home!

I'm not sure why anyone would be inclined to make Cottage Cheese at home, but it is a possiblity. There are several websites dedicated to informing the public about the benefits of homemade cottage cheese, learning their readers up on "how to make cottage cheese taste good," since it is "tasty, nutritious" and "easily-digested."

The Whang Factor

I buy cottage cheese on a regular basis, and often throw away most of it because of the "Whang Factor." The Whang Factor is a well-known, yet not well-researched, principle associated with the expiration date. It has unique applicability to cottage cheese. It can be stated thusly: "If one opens a container of cottage cheese and, upon smelling same, notices a strong whang emanating from the container, one must immediately dispose of the entire cottage cheese container."

There are no known exceptions to this principle.

On several occasions, I have plunged forward, and have consumed cottage cheese even in the presence of a slight whang. It did not result in a desirable outcome.

Good luck with your cottage cheese. Let me know if you have any good cottage cheese stories. Surely there are some out there.