Dairy | High Protein Low Carb

Milk Cottage Cheese

Bos taurus (milk source) Allergens: Milk, Lactose
Milk Cottage Cheese

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine European, North American
  • Seasonality Year-Round
  • Source Cow's Milk

The Forktionary Angle

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Definition

A fresh cheese made from milk curds, characterized by its lumpy texture and mild, slightly tangy flavor, often eaten as a high-protein snack.

Sensory Profile

TasteMild, Creamy, Slightly Tangy, Salty
TextureLumpy, Curdy, Moist, Soft
AromaMild, Milky, Fresh Dairy
AcidityLow-Medium

Technical Metrics

Nutrition Facts

Per 113g (1/2 cup)
Calories98 kcal
Total Fat4.5 g
Saturated Fat2.5 g
Trans Fat0.1 g
Cholesterol17 mg
Protein11 g
Total Carbohydrate3.4 g
Dietary Fiber0 g
Total Sugars3 g
Calcium83 mg
Iron0.1 mg
Potassium100 mg

Chef’s Secret

For a smoother texture in recipes like dips or cheesecakes, blend cottage cheese in a food processor until entirely smooth.

Substitutions

Best Match

Ricotta Cheese

1:1

Similar creamy, lumpy texture and mild flavor, excellent for lasagna or stuffed shells.

Greek Yogurt

1:1

High in protein, tangy, and creamy, good for savory dips or as a topping, but lacks curds.

Cream Cheese

1:1

Smoother and richer, works for baked goods or creamy spreads, but much higher in fat.

Tofu (Silken/Soft)

1:1

Dairy-free, plant-based option, blends smoothly, but lacks the distinctive dairy tang and flavor.

Buying Guide

Check for expiration dates and ensure no excess liquid or sour smell.

Flavor Pairings

Fruit granola vegetables chives black pepper toast salads scrambled eggs.