Talk:Cottage cheese

Jello salad

What the heck is Jello salad?

Anything mixed together is sometimes referred to as a 'salad'. Tuna salad = tuna and mayonnaise. Chicken salad = chicken, mayo, sometimes random fruit and nuts. (In the same sense, a junkyard could be referred to as a 'car salad') Jello salad = jello served with cottage cheese, either on the side or on top of. Usually not molded into the gelatin itself. --StarChaser Tyger 08:05, 24 July 2007 (UTC)

A salad is somewhat ambiguously defined, much like a sandwich. Some people consider a variety of things (such as filled pitas, burritos, hamburgers, etc. as sandwiches, some do not. Similarly, salads are sometimes referred to by some as anything mixed together, and some people have more stringent guidelines. --ForbiddenWord 12:53, 24 July 2007 (UTC)

Curds and whey

So is cottage cheese the same as curds and whey or not?

The article says that it is. However, after adding a recipe for curds and whey it was posted that they arenot the same thing (but the ref to curds and whey is still there). --TheSimkin 22:00, 2005 Jun 8 (UTC)

Any time you make cheese, you get chewy lumps (curd) and watery stuff (whey). See Manufacturing of Cheddar cheese for example. Normally, you drain away the whey and press the curds into solid blocks of cheese. With Cottage Cheese, you leave the curds loose and leave in some of the whey. So, technically, Cottage Cheese is 'curds and whey'. However, it might not be the curds and whey referred to in the nursery rhyme. The terms are too generic to determine which particular cheese they're talking about. It is probably the closest us city folk will ever get to curds and whey, though. --Mdwyer 15:21, 22 November 2006 (UTC)

Removed this from the article. Sure, the product contains both substances, but also cream, thus it is not the same. One could then also easily then say feta, labneh, queso fresco, ricotta, cream cheese, etc.. are also known as curds and whey, as they also contain both substances. Also, a statement that such as "x is also known as y" really needs attribution. 86.83.56.115 (talk) 14:12, 7 May 2019 (UTC)

Origin of name "Cottage"?

Can someone answer where the name Cottage came from? Was this cheese originally made in the countryside or somehow associated with cottages?

Like a cottage industry? It was something cottagers (in the old sense) could make themselves in their cottage with little ingredients or equipment.

I'm not certain, but I believe that this was a cheese that people made quickly at home. Not a cottage industry, but made quickly for their own family.

Maybe it's something to do with cottaging? lol--Manboobies 21:40, 20 April 2006 (UTC)

Or maybe a bastardization of "Ricotta" Amber388 04:25, 22 January 2007 (UTC)

I also believe that the name "cottage" cheese is the English modification of the Italian "ricotta", since the "two" products are so similar. In addition, it is much more likely for a cottage to be a place to enjoy rather than manufacture any kind of cheese.Blcosta (talk) 10:40, 8 March 2009 (UTC)

Quote: 'In fact, a little known fact about cottage cheese is that's how it got its name. It was named "Cottage Cheese" because it was made in cottages, which are small country houses.' See www.associatedcontent.com/article/399010/little_known_facts_about_cottage_cheese.html?cat=22 ycc2106 (talk) 15:52, 19 April 2009 (UTC)

it seems so, similar in Estonian: kodujuust ("house cheese"). H2ppyme (talk) 21:22, 20 May 2009 (UTC)

sorry for a rather silly mistake..it translates to "home cheese". --H2ppyme (talk) 17:49, 21 July 2009 (UTC)

Associated Content is a content mill. Anyone can post an article on any subject, and there is no real editorial process, so that link can't be considered a reliable source. Right now the claim is unsourced in the article, but we should try to track down a real source or remove it. Katie R (talk) 15:01, 30 April 2014 (UTC)

Answered this in the article (answer was already in the previous used 1931 reference from Iowa). The name began being used for the product in the US in the mid 19th century. It's just marketing, no complicated etymology needed.86.83.56.115 (talk) 14:17, 7 May 2019 (UTC)

Link to non-bacteria cottage cheese recipe

I think the recipe uses bacteria - you add buttermilk (contains bacteria) to milk, and keep it warm for 12 hours. Definitely bacterial? —The preceding unsigned comment was added by 62.194.149.82 (talk • contribs) 12:23, 3 December 2006 (UTC).

Alton Brown of Good Eats made something similar to cottage cheese by heating skim milk then adding white vinegar. Good Eats quick cottage cheese --StarChaser Tyger (talk) 14:27, 3 April 2012 (UTC)

Trivia Section

Who likes cottage cheese isn't a notable fact about cottage cheese. It might be a notable fact about those people. If so it belongs in their articles. Zsero 10:44, 25 February 2007 (UTC)

fat profile

can someone add the exact fat profile of cottage cheese

IE how much unsaturated and trans fat it has? —The preceding unsigned comment was added by 88.155.107.129 (talk) 13:41, 17 April 2007 (UTC).

depends on the brand/country/type of cottage cheese

1% from canada: 1g fat .5g saturated .1g trans / 125g (1/4 container) —Preceding unsigned comment added by 69.157.240.152 (talk) 07:39, 9 November 2007 (UTC)

Found a scientific article on this. 4% fat seems the traditional content, derived from the cream content. Lower fat contents have become more prevalent since the 1970s. I will add the info. 86.83.56.115 (talk) 14:29, 7 May 2019 (UTC)

Cottage Cheese etymology

I see recently that speculation that the name "Cottage cheese" came from it being made in small huts or cottages has been added. We need a source to verify this claim, otherwise it remains just speculation and [[WP:OR|original research. --ForbiddenWord 18:37, 23 July 2007 (UTC)

American cottage cheese

Quoted from article : "In Israel, American cottage cheese has evolved into a very popular, gourmet breakfast..."

Cottage cheese goes way back to the Greeks and Egyptians. American Colonies made it on their stovetops. So what does "American cottage cheese" mean?

See reference www.associatedcontent.com/article/399010/little_known_facts_about_cottage_cheese.html?cat=22 ( PS: Could not insert a hyperlink, it's not blacklisted but it seems to get blocked by the spambot) -- ycc2106 (talk) 15:47, 19 April 2009 (UTC)

Was just about to make the same point. "American Cottage Cheese" means nothing without explanation. Suggest this is removed.Garygateaux (talk) 18:41, 29 June 2009 (UTC)

Well, I disagree. Cottage cheese is an American product originating from the 19th century, distinguishable from other similar soft cheese traditions such as Greek feta, Arabic labneh, northern European quark, etc. by production method, which has become popular outside of the USA in the last few decades. You could say it goes back to the ancient Greeks, but that is like saying the ancient Ethiopians had Starbuck's frappacinos, or the Aztecs had Mars bars. I have removed all conflation of ancient cheese traditions to this modern product. Calling it "American Cottage Cheese" seems redundant, unless there is some obvious way Israeli or European manufacturers differ in production methodology. 86.83.56.115 (talk) 14:26, 7 May 2019 (UTC)

I think that it means that in Israel, the product is recognized as being American in origin, and introduced by American immigrants. They actually call it "American Cottage Cheese". — Preceding unsigned comment added by 66.65.107.234 (talk) 21:19, 8 March 2020 (UTC)

Potatoes and cottage cheese?

Mashed potatoes topped with cottage cheese? Does anyone else do this? My mom first served it to me when I was a kid, but I had assumed it was a normal thing but it's not listed in the things cottage cheese goes with. If you like cottage cheese and/or mashed potatoes, I highly recommend it. Glandrid (talk) 05:36, 19 January 2010 (UTC)

Color

I didn't realize cottage cheese had such mysterious origins. :p

I was wondering about the natural colorization. The article says:

The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored.

Recently I read a blog by a "cheese maker" about food colorings, and it said cottage cheese is naturally yellow like butter. It said they make it white for consumer expectations by applying Titanium Dioxide in the form of something called "sweet cheese cream" dressing. I was skeptical about this for two reasons:

-Why would white cottage cheese be desirable in the first place? When was it first made white? It used to be yellow?

-Google search doesn't give any results for "sweet cheese cream". The closest is the "sweet curd cheese" explained here.

So is it possibly true they add a dressing to whiten it?

This isn't article criticism. Just wanting clarification. --108.210.127.23 (talk) 20:59, 17 October 2012 (UTC)

i do not know about "cheese makers" but I have made cottage cheese with my grandmother when i was younger. The product was always white-ish, it was newer as white as fresh snow but it was close.Franci124 (talk) 18:23, 3 February 2013 (UTC)

Butter isn't naturally all that yellow either - they add yellow color to butter and margarine. In the olden days you had a separate packet of color to mix into your oleo to color it.(The Politics of Yellow, sociology of color) Apparently in some cases you get naturally yellow or yellowish milk products naturally, so butter may be dyed yellow and cottage cheese sometimes dyed white to assure uniformity. Rmhermen (talk) 19:38, 3 February 2013 (UTC)

I am looking at a carton of cottage cheese right now and there is no mention of any other ingredient that would color it white besides milk: organic milk, salt, organic vegetable gum, vitamin a, carbon dioxide, that is it. The cottage cheese I am looking at is very white. Titanium dioxide would have to be listed in the ingredients. I have also made cottage cheese at home and it is as white as the milk it is made from (ingredients: milk, rennet or vinegar, salt). Real whipping cream is white, not yellow, even though it has quite a lot of butterfat. The quoted blog about "cheese maker" sounds disgusting and deceptively phrased. I found the referenced article online and it is one person's ignorance. All cottage cheese is not yellow, all cottage cheese does not contain titanium dioxide, the article is just simply wrong. Working in the dairy industry actually doesn't make an expert on dairy products, no more than working on a computer would make you an expert computer programmer. A better question to ask might be: why would cottage cheese be yellow instead of white when milk and cream are not yellow? I looked at some ingredient lists for cottage cheese with titanium dioxide added and there were quite a lot of ingredients in there that aren't milk or cream. Seemed more like various old leftover dairy products stew with a lot of stuff added to fix it up. There is genuine cottage cheese without white paint in it available, it is more important to read the back of the package at the store than the front. — Preceding unsigned comment added by 75.92.23.237 (talk) 17:14, 9 September 2014 (UTC)

Interesting. Seems to be true to a certain degree. Titanium dioxide as colouring adjunct seems to be a normal ingredient not only in this product, but in all white-coloured dairy products for consumer appeal; low-fat milk would be bluish without it! I will find a good source and add this information. Person ranting above me is thus incorrect in a number of ways. 86.83.56.115 (talk) 14:48, 7 May 2019 (UTC)

School

Hey whats up guys I am part of a group of college student who are working on wiki articles for a assignment. My group has been developing this wiki article. We are going to post some stuff next week. — Preceding unsigned comment added by Fiestymuffins (talk • contribs) 19:16, 14 February 2019 (UTC)

School

Hey I am part of a class and just wanted to let you know I will be making a few changes👌 Sirhay (talk) 19:21, 14 February 2019 (UTC)

"According to one person it is popular among bodybuilders and athletes for its high content of casein protein while being relatively low in fat." — Preceding unsigned comment added by 66.65.107.234 (talk) 21:15, 8 March 2020 (UTC)

Undo of two edits to lead

The IP address @73.98.161.110: made two edits that I've reverted. Both seem in some way to misunderstand the purpose of the lead section in Wikipedia articles. One edit contains insulting language in its edit summary that's uncalled for. There is a good point made here however that there is some NPOV trouble at times. I'll go correct this where I see it. Stevenarntson (talk) 01:32, 27 February 2019 (UTC)

Rewrite

Hi guys, I understand students mostly wrote this, but it contains a large amount of mistakes. Upon closer inspection, it appears the sources are inaccurately quoted. So I am going to chop off parts. Cheers, Leo 86.83.56.115 (talk) 16:37, 6 May 2019 (UTC)

Cottage cheese may be marketed as a small-curd (<4 cm diameter) or large-curd (>8 cm diameter).[13][19]

I eat plenty of cottage cheese and I also work with metric and imperial measurements. I believe the source from which the statement above was mentioned was misquoted or incorrect. The little curds in cottage cheese, large or small curd are certainly only a few millimeters in size, not cm. If large curd is >8 cm, it wouldn't fit in the container. Easily verifiable by looking at it. 208.87.12.248 (talk) 15:29, 29 December 2019 (UTC)

Agreed. 8cm is just over 3 inches. Have corrected to millimetres(mm). — Preceding unsigned comment added by Sjones5922 (talk • contribs) 16:00, 5 March 2020 (UTC)

Jello salad? In the lede? Are we here to sell Jello?

Was the Jell-O Salad reference placed in the lede by a Jell-O marketing rep? I think it's absolutely ridiculous to have a brand product represented so unnecessarily in the lede of a peripherally-related article. Cottage cheese is quite frequently used in more traditional leaf-based salads. This is not a typical example. If nothing else, this is undue weight in an article about cottage cheese, not gel-based foods. I'm taking it out. Put it back if you like, but I hope you can justify it being in the lede with something other than selling Jell-O. Dcs002 (talk) 05:12, 25 September 2021 (UTC)

The entire article is written from an American perspective. Few people outside North America have even heard of Jell-O. This happens time and time again with WP food articles. --Ef80 (talk) 16:46, 22 June 2023 (UTC)

Thrush in lead

IPs have repeatedly attempted to add the claim that "The white genital discharge encountered in cases of thrush is often compared by health professionals to cottage cheese" [1] ] to the lead.

1. The lead should be a summary of the rest of the article. This factoid does not appear elsewhere in the article. An attempt was made to compromise by moving the contant out of the lead but this was also undone.
2. The source does not support the claim that this is a common comparison. It is one source that compares the discharge to cottage cheese.
3. Even if this were properly sourced, I don't think this would belong in this article, let alone in the lead. This is an article about cottage cheese. Things that happen to be compared to cottage cheese are not worth mentioning, as has been pointed out in some of the edit summaries removing the material. The contested content would, on the other hand, be appropriate in Thrush.
4. One restoration of the material by a named editor was made on the grounds of WP:NOTCENSORED. I don't see this as censoring but rather as the removal of improperly sourced material that simply does not belong. Meters (talk) 02:32, 11 September 2023 (UTC)

Vaginal discharge

This is wildly off-topic in an article about dairy. It is mentioned nowhere else in the article (which is about dairy) and hence should not be anywhere near the lede. I cordially invite the anon edit-warring this into the article to explain how this belongs in the lede. Kleuske (talk) 11:06, 12 September 2023 (UTC)

I'm fairly confident that the edits were made in bad faith based off of the edit summaries, edit warring, and general behavior displayed by the IP(s). I don't think any conversation here regarding this would be productive. Deauthorized. ^(talk) 17:18, 12 September 2023 (UTC)

I raised the issue because of the edit war. Thanks for the input. It seems obvious that it does not belong, but now we can point to a talk page consensus and be done with it. Meters (talk) 18:45, 12 September 2023 (UTC)

Hopefully. Though I'll keep this article on my watchlist for a while. Deauthorized. ^(talk) 22:07, 12 September 2023 (UTC)

Origin

The sidebar says it was invented in Canada and the article says that happened in the 20th century but it was being made in the US in the 19th century and the Romans maybe invented it. What gives? Is Canada trying to pull a fast one? — Preceding unsigned comment added by Data.kindnet (talk • contribs) 21:28, 26 March 2024 (UTC)

• The article doesn't seem to support a single point of origin, I removed it from the infobox. "Canada" was just recently placed there. (Also, @Data.kindnet:, please always place new posts at the bottom of talk pages rather than the top. I moved your comment to the proper location.) Schazjmd (talk) 21:37, 26 March 2024 (UTC)

The whole article has a completely North American perspective - one of the worst examples of WP All-the-world's-America syndrome I've come across, and that's saying something. --Ef80 (talk) 16:55, 3 May 2024 (UTC)

@Ef80, you're welcome to address any inadequacies by finding reliable sources and adding summaries of them to the article. Schazjmd (talk) 17:05, 3 May 2024 (UTC)

Titanium dioxide

The claim that "to increase consumer acceptance and appeal of the final product, titanium dioxide is usually added to the dressing to make it a brilliant white colour and enhance the marketability of the finished product" is sourced to an anonymous author on the website Knoji, which is a product review website that anyone can contribute to. Is there a better source for this claim? T g7 (talk) 16:13, 10 November 2024 (UTC)