Cottage Cheese

Origin: Cottage cheese is believed to have originated in the Mesopotamian times, which dates back to the 3rd century BC. History says that the people used to make sour, salty cheese which was called cottage cheese. As per history, there is a story that reveals that a desert traveler discovered it accidentally after filling sheep stomach saddlebags with milk, before setting out on a journey. The hot climate and the sloshing of the bags, and the sheep stomach caused the formation of the cheese curds, which would become popular in the region later.

It is believed that Rome spread the beauty of cheese when it started conquering the nations around it. Egyptian’s history vouches for cottage cheese as they have writings inscribed on the tomb. With years, people started understanding the nutrition of milk and cheese and the ways to preserve milk.

The name Cottage cheese is kept on the fact that this type of cheese was made in a lot of country homes where milk was easier to get. 

Scientifically: Technically, cottage cheese doesn’t require for the making of the cheese, because it can be made with the natural Mesophilic lactic acid bacteria present in it. To make cheese, the milk is slightly warmed, which is helpful for bacterial action to occur. The process transforms the liquid milk into a curd, which is the starting stage of cottage cheese.

Some people prefer treating it further by washing in cold water, to get pot cheese. The final stage comprises of straining and pressing.
This cheese is mildly acidic, to which cream and salt can be added at a later stage of production. Vegetables, chives, pineapple, olives, spices, and condiments can also be added to enhance the flavor. Cottage cheese varies widely in flavor across the globe, it may be bland to relatively high in acid in taste and aroma. 

Cottage cheese is basically natural, unripened, soft cheeses. It has lower fat content than other cheeses and is a good source of protein. This cheese is usually made from pasteurized skim milk, concentrated non-fat milk or non-fat dry milk. 

How Cottage Cheese is made at home: 
Making the cottage cheese at home is easy and simple. The process starts with the curdling of milk. This is done by adding an acidic substance like lemon juice or vinegar to warm milk.
When the acid present in the milk increases, the curds of casein protein separate from the whey protein in the milk and the residue is the liquid part of the milk.

Once the curd has solidified, it can be cut into pieces and cooked until more liquid or moisture is released. It is then washed and the liquid is drained. It is then stored in a container. One can add cream, salt, herbs, and spices to it as well.

Usage: Cottage cheese is an excellent source of calcium. It plays a major role in tooth and bone health and helps in the prevention of osteoporosis. It also helps you to regulate your blood pressure levels. It also works against cancers, such as prostate cancer, etc. Consumption of cottage cheese is highly beneficial. It supports weight loss and if included in the diet, it helps in adding great nutritive value to the body. It also helps in promoting skin and hair health.

Below is the DIY with cottage cheese: 
-    Take a cube of cottage cheese and blend it with a tablespoon of yogurt. Apply this mixture on the face and let it sit for 10 minutes. This pack helps in deep nourishment of the skin.