0 soft, white cheese made from milk curds (= the solid part of the milk) with some whey (= the liquid part) left in --
1 soft, white cheese made from sour milk --
The protein of milk is largely the part which makes cottage cheese.
So cottage cheese is a good meat substitute and a practical way of using part of the skim milk when the cream is taken off for butter.
Cool and then rub one and one-half cupfuls of cottage cheese through a sieve.
As soon as the class meets, demonstrate the method of making cottage cheese.
