And in terms of protein, a dozen eggs is pretty close to the same amount of protein as 14oz of firm tofu... so my cost for tofu protein is like a quarter of my cost for egg protein. (Organic in either case, fwiw.)
They last a long time, are cheap as shit, and extremely healthy with the lowest dollar per gram of protein and couple it with a bunch of fiber and whole host of beneficial micronutrients.
And for obvious reasons, bird flu infecting mammals is likely to be a greater risk to humans than that present in birds.
Almost all dairy in any normal supermarket has been pasteurized. I would say "all" but I'm sure there is at least a single exception somewhere even if I can't find it.
Raw milk products at your "natural" farmer's market on the other hand ...
(We're not talking about cottage cheese from raw cow's milk).
Cottage cheese is a fine idea, hysteria about bird flu is overdone, cottage cheese is healthier than processed meat, in the US. Remember Chipotle's multiple meat handling scandals that sickened 1100? You can't point to similar for cottage cheese.
> It's a cheap food sold as a gourmet item because it's rare.
> Like a lot of _other_ fermented foods.
https://www.google.com/search?q=how+do+I++make+tofu+from+scr...
As for "other fermented foods" your final sentence admits it works as used in my post.