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Also known as: low-fat curd cheese, low-fat pot cheese
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, it typically stays fresh for 7 to 10 days if kept refrigerated and tightly sealed.
Yes, but the texture will change significantly, becoming crumbly and watery upon thawing. It is best used in cooked dishes after freezing.
Ricotta cheese, Greek yogurt, or blended silken tofu are the best alternatives depending on the recipe.
Yes, it is very high in protein and relatively low in calories, which helps promote satiety and muscle maintenance.
Look for signs of mold, a sour or off-putting smell, or a change in color (yellowing). If the liquid has separated excessively and smells yeasty, discard it.
Yes, cottage cheese is naturally high in sodium due to the processing method. Look for 'low-sodium' versions if you are monitoring salt intake.
Absolutely. It adds moisture and protein to muffins, breads, and cakes, often used as a substitute for fats or other dairy.
The difference is purely textural and depends on the size of the coagulated milk proteins; the nutritional profile is usually identical.
low-fat cottage cheese is a versatile ingredient found in cuisines around the world. With 72 calories per 100g and 12.4 grams of protein, it's a nutritious addition to many dishes.
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