Cottage cheese is made from the curds of various levels of pasteurised cow’s milk, including nonfat, reduced-fat, or regular milk.
It is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose.
An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a “dressing” to the curd grains, usually cream or whey, which is mainly responsible for the taste of the product. It is a fresh cheese, meaning it isn’t aged or ripened.
Cottage cheese is highly nutritious, which means it may help with weight loss and muscle gain. As a dairy product, cottage cheese is considered a complete source of high-quality protein.
That’s because it contains all nine essential amino acids that the body cannot make on its own and minerals such as calcium, phosphorus, and selenium.
The main difference between paneer and cottage cheese is the process of making them. While paneer is pressed and compacted to form a solid block, cottage cheese is typically sold in small curds or chunks.
Paneer also has a higher fat content than cottage cheese, making it more suitable for frying or grilling.