Cottage cheese is no longer just a diet food from the 1950s, but is now used in various recipes. The cheese fell out of favor in the 1970s due to its lumpy texture. Cottage cheese is made by combining pasteurized milk with an acid, which causes the milk proteins to curdle and form clumps. Unlike other cheeses, the curds in cottage cheese are not molded together. This unique process gives cottage cheese a milder flavor and lower fat content, while still being high in protein.