What is Pot Cheese?
Pot cheese is a soft, unripened cheese made out of cow’s or goat’s milk that originates from the Northeastern states of New York and Pennsylvania. It is sometimes referred to as farmers cheese and has a texture comparable to that of ricotta. Pot cheese is distinctive from other types of cheese in that it contains minimal amounts of salt and is usually cooked before it is consumed.
How is Pot Cheese Made?
The production of pot cheese begins with “setting” – pasteurizing and homogenizing the milk. This entails introducing lactic acid bacteria, which causes the milk to form into a semi-solid mass. The product is further broken down using dilute hydrochloric acid or vinegar. The mixture is then heated until enough of the liquid whey has been extracted, at which point the cheese and whey are separated.
The whey is then strained and packaged separately, and the cheese is placed in cheese cloth. The cheese cloth is then squeezed to extract liquid residue. The cheese can then be spread or cut into blocks and packaged for consumption.
Nutritional Information
Pot cheese is low in fat and salt, making it an ideal choice for individuals watching their diet. It is also a good source of protein, calcium and phosphorus.
Uses
Pot cheese can be used to make a variety of dishes, including desserts, pastries, sandwiches and appetizers. Its light and creamy texture makes it a suitable addition to sauces, soups, dips and salads. It can also be served as a snack, substituted in recipes that call for cream cheese, and added to smoothies as a thickener.
Other Variations
Pot cheese can also be made with sheep or goat milk, resulting in a subtler flavor. Sheep’s milk pot cheese is particularly popular in Greece and Turkey, where it is traditionally prepared with sesame oil and lemon juice. Some variations may also contain added herbs and spices such as thyme, oregano, or dill.
In Summary
Pot cheese is a soft, unripened cheese that is low in fat and salt, making it suitable for individuals watching their diet. It is made from the pasteurizing and homogenizing of cow’s or goat’s milk, which is then heated and strained. Pot cheese is often used for desserts, pastries, sauces, sandwiches, and salads, and can also be flavored with herbs and spices. Ultimately, pot cheese is a versatile dairy product with a number of culinary uses.
