Why Cottage Cheese Is Super Healthy and Nutritious?
Cottage cheese is one of the most popular foods in the world. There are many reasons why it’s so popular: its taste, its texture, its nutritional value, and even its appearance! If you’re looking for healthy eating ideas or just want to learn more about cottage cheese, then you’ve come to the right place.
What Are Some Health Benefits Of Cottage Cheese?
The main reason why cottage cheese is so popular is because it tastes great. It’s also easy to make and doesn’t require any special equipment. You can enjoy the taste of cottage cheese anytime you like. You don’t need to worry about what kind of cream you use when making your own cottage cheese, since there are tons of different kinds available at your local grocery store.
Another reason why cottage cheese is so popular is because it’s very nutritious. It contains a variety of vitamins and minerals such as calcium, potassium, magnesium, phosphorus, vitamin B6 and folic acid. Also, cottage cheese is high in fiber which helps keep you full longer. Fiber also makes digestion easier and reduces the risk of heart disease.
Finally, cottage cheese is also rich in protein which keeps your muscles strong and prevents muscle cramps during exercise.
Is Cottage Cheese Good For You?
Cottage Cheese is a very nutritious food and it’s also low in fat. It’s an excellent food to eat after a heavy workout, since it contains all those nutrients that your body needs to help repair any damage done to your muscles.
If you’re looking for a healthy eating idea, then you should consider adding cottage cheese to your diet. It’s low in fat but high in nutrients which makes it a very nutritious food. It’s also easy to make and can be eaten fresh or made into a dip.
What Do You Need To Make Cottage Cheese?
Making your own cottage cheese is very easy and it only requires a few key ingredients. The first thing you need is 1 gallon of milk, a thermometer, a colander and cheese cloth. You will also need a ladle, a large pot, a spatula, and of course, some patience. If you’re feeling creative, then you could also decorate the outside of your cottage cheese. You can do this by adding berries or sliced fruit on the top.
First, pour your gallon of milk into a large pot. Make sure that your pot is big enough to hold all of the milk once it’s heated. Then, fill your pot with water and heat it over medium-high heat until the temperature reaches 185 degrees Fahrenheit. You can test the heat with your thermometer.
The second step is to add lemon juice to the milk. You need to add one tablespoon of lemon juice for every gallon of milk. This helps curdle the milk and change it into cottage cheese. Keep stirring the milk to make sure that all the milk gets curdled evenly.
After about five minutes, your pot of milk should start to curdle.
After the milk has curdled, it’s time to strain out the liquid. You can place a colander inside a larger bowl and then line the colander with the cheese cloth. Slowly pour the curdled milk into the colander and let all of the liquid drip through. Tie up the cheese cloth to make a pouch and hang it over your sink so all of the extra liquid can drip out.
This will take about an hour.
While you’re waiting, you can prepare yourself to eat your cottage cheese. You can either enjoy it plain or add some seasonings to it. You can also make delicious cottage cheese recipes such as cottage cheese and fruit salad, cottage cheese pancakes or even ranch dip!
When you’re all done, you have homemade cottage cheese that you can store in the fridge for several days. Enjoy!
Sources & references used in this article:
Promoting the selection of healthy food through menu item description in a family-style restaurant by JJ Colby, JP Elder, G Peterson, PM Knisley… – American journal of …, 1987 – ajpmonline.org
Culturally Speaking: You don’t know beans about cottage cheese by P Tong – Dairy Foods Magazine, 2013 – digitalcommons.calpoly.edu
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Healthy Eating for Teens by K Bergs – 2002 – digitalcommons.usu.edu
Is There Such a Thing as a Healthy Snack? by T CHARGE – search.proquest.com
Cottage Cheese or Chicken? An AFSCME Fight for Public Food Service by M Magid – Labor Research Review, 1990 – digitalcommons.ilr.cornell.edu
F^/w on Nutrition by VE Day – 1971 – ir.library.oregonstate.edu
The Impact of Intrinsic and Extrinsic Attributes on Liking and Purchase Intent of Cottage Cheese. by EM Hubbard – 2014 – repository.lib.ncsu.edu
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