Going in to summer--and predicting huge vegetable crops here at the Chateau Sutton-Goar farm--it's time to look into cottage cheese. I have ignored it until now because I thought it--like hot dogs--might be a food substance that any sort of investigation might leave me so repulsed that it became a moot point. However, it's a great protein source for salad & vegetable plates, so....
According to Wiki, cottage cheese may be legal as far as the curds (chunks) go, because they seem to be like any other cheese. The ability to stay suspended in liquid is the likely problem. I don't know if it's mostly an American thing or if it's world-wide, but we seem to not want to stir or shake our foods, so "emulsifiers" and other agents are added to our food to keep them from separating. This is what got so many of our mustards banned--things that were added to stop them from separating. If you think about it, if there are have chunks of something suspended in a liquid, and the chunks have NOT all settled to the bottor OR all risen to the top, why doesn't that strike us as odd? I admit, my high school science classes were pretty pathetic, but even so, shouldn't I have questioned these things LONG before now??????
Then again, who really wants to think that much about cottage cheese....?
1 comment:
I eat the stuff, it is a great source of protein. I first got turned onto it when doing a low-carb (not NO carb just low..) diet. Anyway, my 2 bits, which in this economy is not much!
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