We taste-tested 8 batches of cottage cheese (and spoke to a fermentation science expert) to find out.
Kelli Solomon is a freelance writer, editor, and recipe developer constantly dreaming up beautiful breads and badass briskets. While her tastes are eclectic, her favorite things involve fire or fermentation. She's contributed to Food52, where she has worked on some of their top series, including Bake It Up A Notch, Sweet Heat, The Secret Sauce with Grossi Pelosi, Off-Script with Sohla, Weeknight Dinners, and Cook and a Half.
I spoke with Dr. Keely O'Brien, an assistant professor in the Fermentation Science Program at Middle Tennessee State University, to see if she had any thoughts on what's going on in the land of cottage cheese. She previously worked for Big Dairy and has spent years making her own cottage cheese with milk from her dairy cows: Lady, Liberty, and Apple Butter.To contextualize some of these inconsistencies, Dr. O'Brien began by detailing the process of making cottage cheese.
For the best-tasting cottage cheese, she warned, "don't let it sit too long." While I couldn't tell if any of my cheese had been sitting out before it got to me, I could check the expiration dates. They were all at least two weeks away! In fact, Breakstone's sell-by date was more thanTime seems like the most likely culprit for the varying QA results.
Some additional notes from Dr. O'Brien: "If your cottage cheese is looking too watery, just toss it." She also doesn't think you should rely solely on expiration dates. "When in doubt, use your senses," she told me. "You're a very sensitive instrument."Over the course of this cottage cheese investigation, I taste-tested eight name-brand varieties labeled small curd with 4% milk fat.
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