Low Fat Cottage Cheese

Cottage cheese is Little Miss Muffet’s meal of curds and whey; it gets its name because it was often made at home, from milk that had already had some of its cream skimmed off for butter. As a result, it has long been made in skim and low-fat versions. It qualifies as a SuperFood because it concentrates the protein and other nutrients from milk but is low in fat.
Cottage cheese is made by adding a starter culture to the milk that causes it to separate. Most of the watery whey is drained off, leaving the curds, which are high in protein and calcium. Large-curd cottage cheese also contains rennet; the smallcurd version does not.
Some low-fat cottage cheese includes active cultures like those in yogurt. These active cultures help digest lactose, making this cottage cheese a better option for people who have some degree of lactose intolerance. The active cultures may also make the calcium it provides easier for your body to absorb.
Nutritional Facts :
One-half cup of low-fat cottage cheese provides 100 calories, 4 g carbohydrate, 13 g protein, 2.5 g fat, 0 g dietary fiber, 200 IU vitamin A, 100 mg calcium, and 390 mg sodium.