Pressed cottage cheese 10%. © CooksInfo / 2011
Pressed cottage cheese (10% MF) is a soft, unripened cheese with white curds. It is made from pasteurized skim milk that is curdled with an acid or rennet.
Other cottage cheese has milk added to it after the curd has been formed; this version doesn’t, so its moisture content is only 70%. The milk fat content of 10% is higher than that of other pressed cottage cheeses, which are normally .5%.
It is sold in plastic bags or tubs. It can be very hard to find.
It is one of several different types of Pressed Cottage Cheese.
Pressed Cottage Cheese 10% MF. © Cooksinfo / 2011
Cooking Tips
This cheese is moist enough to eat as part of a salad plate, etc., but typically is used in cooking, especially in lower-fat cooking, etc. For even lower-fat cooking, look for other forms of pressed cottage cheeses.
Substitutes
Ricotta, or a dryer version of Quark Cheese
Nutrition
Low in lactose. Most brands contain no added salt, though they’ll likely have minimal traces of sodium.
Per 55 g (¼ cup, Western Dairy Brand): Calories 80, Fat 5 g of which 3.5 g saturated and Trans .2 g, Cholesterol 20 mg, Carbohydrate 2 g of which Sugars 1 g, Protein7 g.
Storage Hints
Pressed cottage cheese 10% MF freezes well, unlike unpressed cottage cheeses. After freezing, the consistency of the curd will be lighter and a bit drier. After thawing, use for cooking.