Wellness Letter
Posted on 6th February, 2012 by Chaz
Newsletter from the University of California, Berkeley, which discusses health news and provides advice on staying healthy via nutrition, exercise, self-care and preventive medicine.
Also known as dry curd cottage cheese or baker cheese, this soft cheese is made from milk that is cultured (to curdle it) and then pressed to separate out the liquid whey, leaving behind the solid curds. It has little or no calcium because the calcium drains away with the liquid. So, too, does most of the lactose (milk sugar), making it a good option for people with lactose intolerance. In effect, farmer cheese is just cottage cheese that is pressed to remove most of the moisture. (Cottage