Cottage cheese "Şor"

In Azerbaijan, to prepare cottage cheese among the people, fresh milk is mixed with a bit of yogurt and placed on the stove. When the milk reaches the boiling point, it is cut (curdled). The prepared curd is poured into a bag and strained. In some regions of Azerbaijan, cottage cheese is prepared without cutting (curdling). For industrial production of cottage cheese, milk is fermented with yogurt bacteria, and the whey is drained.
 
Cottage cheese contains various essential nutrients such as proteins, fats, lactose, along with significant amounts of methionine and lysine amino acids, calcium, phosphorus, iron, magnesium, etc. Based on its fat content, cottage cheese is classified into full-fat (at least 18%), half-fat (9%), and fat-free (0.6%) varieties. The caloric content of 100 grams of full-fat cottage cheese is 230 kcal (960 kJ). To prepare 1 kg of full-fat cottage cheese with a fat content of 3.0–3.5%, 5.9–6.9 kg of milk is required. Currently, more than 55 types of cottage cheese-based products (such as cottage cheese cake, cream, etc.) are produced.