Pressed cottage cheese is a soft, unripened cheese with white, dry curds. It is made from skim milk that is curdled with an acid or rennet.
Other cottage cheese has milk added to it after the curd has been formed; pressed cottage cheese doesn’t, so the most its moisture content will be is a maximum of 80%.
It is sold in plastic bags or tubs. It can be very hard to find.
There are several different types, varying usually slightly by % of moisture and fat content. Note that most but not all versions are low-fat.
Pressed Cottage Cheeses
© Denzil Green
Pressed Cottage Cheese is mostly used in cooking, particularly German, vegetarian and low-fat cooking.
Low in lactose. Most brands contain no added salt, though they’ll likely have minimal traces of sodium.
In terms of Weight Watchers PointsPlus® points, the cheapest that we know of is Western Dairy brand Pressed Cottage Cheese 78% moisture, .5% milk fat, at 4 points per 220 g / 1 cup.
Pressed Cottage Cheeses freeze well, unlike other cottage cheese. After freezing, the consistency of the curd will be lighter and a bit drier. After thawing, use for cooking.