Cottage cheese curd treatment

Cottage cheese is a creamy, lumpy cheese. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle without using rennet. Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches the desired texture. Then the whey is removed by draining and rinsing. This cheese ripens in one or two days and has a fat content of five to fifteen per cent. After creaming it can be retailed as no fat and 4% milk fat.