Cottage Cheese 

Cottage cheese is a creamy, lumpy cheese. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle with no use of rennet. Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches 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 being creamed it is usually between no fat and 4% milkfat in the retail container.