Sweet Curd Cottage Cheese is similar to regular cottage cheese, but Rennet is used to curdle the milk instead of bacteria. This leads to a cheese that has less tang (thus “sweeter”), and larger curds. Larger curds mean more cheese and less whey run-off waste.
Washing the curds also helps to remove any tang that did come through, giving the Sweet Curd Cottage Cheese a mild, bland flavour.
