In ancient times, cottage cheese in Russia was called cheese, and dishes made from it were called cheese. They were eaten, judging by the information of ancient chronicles, almost every day. In Moscow, until the beginning of the 20th century, white cottage cheese was especially popular, which was brought either from the Rostov district of the Yaroslavl province, or from the village of Dedinovo near Ryazan. The drier the product was, the more expensive it was. It is known that in all ages, yogurt served as the raw material for tasty and healthy cottage cheese.
An earthen pot with yogurt was first placed in a cool oven for several hours. Then they took out and poured the contents into a linen bag
in the form of a cone. The whey was thoroughly strained, and a bag of cottage cheese was placed under a press. But only in the summer, when the cows were giving a particularly large amount of milk, there was a problem with the storage of a large amount of cottage cheese - people still did not know refrigerators. By the way, the industrial production of cottage cheese began relatively recently: at the very end of the 19th century.
To make the cottage cheese last longer, enterprising Russian peasants have found in their own way a unique way of preserving their favorite product. The cottage cheese taken from the press was put not on the table, but back into the oven. Then - again under the press. This was repeated twice, after which the curd mass became completely dry.
However, this is not all. The dried cottage cheese was tightly placed in pots and poured over with melted butter. In this form, the cottage cheese retained all its taste and medicinal qualities not for a day or a week - for months. Therefore, it could be taken with you even on the longest journey.
By the way, Easter (cottage cheese Easter, in Church Slavonic - "thickened milk", that is, cottage cheese) is a special dish made from cottage cheese, which, according to Russian tradition, is prepared only once a year - for the Easter holiday.
It is curious that in ancient times they did not make anything from cottage cheese, but buttons! The thing is that when it was pressed for the winter, it became almost as hard as plastic. So people thought that it was possible to form various products from it, but buttons have reached widespread use.
A truly high-quality cottage cheese necessary for maintaining health is obtained only from natural cow's milk. Only in this case a valuable dietary product preserves the entire complex of amino acids vital for the body, especially easily digestible protein. By its content, cottage cheese is not inferior to lamb, pork, chicken, cod and sturgeon. The product also contains valuable lactic acid (natural antiseptic), a whole range of minerals (in the form of salts) and, of course, a complex of various vitamins.
Little known fact about curd: For the production of 15 kg. cottage cheese needs 100 liters. milk.
In the English-speaking culture, cottage cheese is considered a type of young soft cheese, while in modern Russian-speaking culture, cottage cheese is usually not considered a type of cheese.
Since cottage cheese is low in fat and high in protein, it is an ideal food for those who are watching their weight. A little known fact about curd is that it is a favorite food for athletes and bodybuilders who are not trying to lose weight. Curd low in carbohydrates and full of healthy vitamins and minerals. A half-cup serving contains about 120 calories, 5 grams of fat, 3 grams of carbohydrates, 14 grams of protein.