The process centers on producing a fresh dairy product, similar to cottage cheese but with a smoother, creamier texture and lower fat content. This involves culturing milk, typically with a mesophilic starter culture, and then separating the curds from the whey. The resulting solid mass is the desired product, a versatile ingredient in both sweet and savory dishes.
This type of cheese is valued for its high protein content and relatively low calorie count, making it a popular choice for health-conscious individuals and athletes. Historically, it has been a staple in Eastern European cuisine, used in everything from breakfast spreads to cheesecake fillings. Its mild flavor profile allows it to adapt well to a variety of recipes.
