Whole cottage cheese what. Curd useful properties

Cottage cheese is the most valuable dairy product. It is useful and often necessary for children as well as adults.

There are fatty curds made from whole milk and skimmed curds made from skimmed milk.

Fat-free cottage cheese contains a lot of high-grade milk proteins (16%), mainly casein, which are almost completely digestible by the human body. In addition, it contains lactic acid, minerals, in particular calcium salts, milk sugar, very little fat (0.5%) and 80% water.

In fat cottage cheese, unlike fat-free cottage cheese, it contains at least 18% fat and no more than 65% water; also produce curd containing 9% fat.

Due to the large amount of fat and protein, the calorie content of fatty cottage cheese is high (in 100 g of cottage cheese there are 253 large calories, while the calorie content of 100 g of fat-free cottage cheese is 86 large calories). In terms of calories, fatty cottage cheese is superior to beef of medium fatness.

Cottage cheese is a favorable environment for the vital activity of various microorganisms, such as milk mold, so it is poorly preserved, its quality is rapidly deteriorating. It should be used soon after purchase in a store or manufacture. Within 1-2 days, cottage cheese can be stored in the cold, for example, in a home refrigerator.

Only fresh cottage cheese made from pasteurized milk can be eaten directly. Raw milk curd can contain unwanted microorganisms, sometimes even harmful to human health.

Cottage cheese bought on the market or made from raw milk, as well as stored for some time at home, should not be consumed without prior heat treatment. In this case, it must be heated to a high temperature, i.e., used only for the preparation of such dishes as cheesecakes, dumplings, etc.

Benefit

The nutritional value of cottage cheese is determined by the quantity and quality of proteins, fat and mineral salts contained in it.

Curd proteins contain an essential amino acid - methionine, as well as choline, which improve metabolism, prevent obesity and atherosclerosis.

Curd is especially useful for children, pregnant and lactating women, as it is rich in calcium and phosphorus salts, which are necessary for bone growth, blood formation, for the activity of the heart and nervous system.

Cottage cheese is recommended for patients with tuberculosis, anemic, in need of enhanced nutrition. It is useful in diseases of the liver and kidneys with edema, because calcium helps to remove excess fluid from the body.

Fatty cottage cheese is very nutritious. From it you can cook many delicious and healthy dishes. The fat contained in the cottage cheese is absorbed by 90-95%.

Increased medicinal properties are distinguished by acidophilic-yeast cottage cheese, used to feed weakened children, as well as for gastrointestinal diseases, tuberculosis, and anemia. It is enriched with yeast and acidophilus cultures that improve digestion. Fat-free and acidophilus-yeast cottage cheese is also recommended for atherosclerosis, myocardial infarction, hypertension and colitis with diarrhea.

Cooking at home

To prepare good cottage cheese at home, certain conditions must be observed.

First of all, milk should be pasteurized or boiled, since raw milk can contain both beneficial lactic acid bacteria and harmful microorganisms. When heated to a high temperature, almost all microorganisms in raw milk, including harmful ones, die.

During pasteurization, milk poured into a saucepan must be heated, stirring, to 80 ° and kept at this temperature for 10-15 minutes, removing the saucepan from the heat. The temperature of milk during pasteurization should be measured with an alcohol thermometer (without a wooden frame).

Then hot milk must be cooled as quickly as possible to a temperature of 32-36 °. It is best to dip a pot of hot milk into another bowl of cold water, avoiding water getting into the milk and changing the water several times.

In the chilled milk, pour in a thin stream, stirring, the leaven containing lactic acid bacteria (about 2-3 tablespoons per 1 liter of milk). Essentially, it turns out sour milk.

Ready-made curdled milk (only not acidophilic) or good sour cream can serve as sourdough. It is best to use a special starter for cottage cheese, sour cream or sour cream butter, which can be purchased from laboratories that produce bacterial starter cultures for the production of various dairy products.

Stir the fermented milk with a spoon, cover the pan with a lid and place in a warm place.

Leave the milk alone until ripening, i.e. until a clot forms.

The finished clot should be sufficiently dense, have even edges on the fracture, a shiny smooth surface, and the serum that separates should be transparent, greenish in color.

It is impossible to use an insufficiently fermented, weak clot for the preparation of cottage cheese. Whey is poorly secreted from such a clot and low-quality cottage cheese is obtained. It is also impossible to ferment milk too much - the cottage cheese will be sour.

Serum should be partially removed from the resulting clot. To do this, it must be cut into rectangular pieces, transferred to a sieve or colander, treated with boiling water and covered with gauze folded in half. Even better, lay the uncut clot with a large spoon in layers on cheesecloth laid on a sieve or colander.

To speed up the separation of whey, you can carefully warm the cut clot to 36-38 °. To do this, place a pot with a clot in a basin of hot water and carefully move its upper layers from one side of the pan to another with a spoon. At the same time, the pieces of the clot rise from the bottom of the pan, and the upper ones fall, which contributes to uniform heating of the mass and better whey separation. Then transfer the clot to a sieve covered with gauze to drain the whey.

When the separation of whey stops, cool the curd mass in gauze and, if necessary, press it. To do this, put a plate treated with boiling water on the cottage cheese in gauze, and place a load on it. Transfer the pressed cottage cheese to a cold place.

Sometimes at home, raw milk is used to make cottage cheese, which accidentally turned sour after storage in adverse conditions. This cannot be done, since undesirable microorganisms will pass from sour raw milk into cottage cheese. Accidentally sour pasteurized milk should also not be used to make cottage cheese.

In cooking

Fatty and fat-free cottage cheese is widely used for the production of a variety of curd products. At the same time, flavoring and aromatic substances, sugar, raisins, candied fruits, cocoa, vanillin or salt, cumin, dill, etc., as well as butter are added to it.

Sweet cottage cheese products are produced with different fat content: high-fat, fatty, semi-fat and low-fat.

High-fat curd products (20-26% fat) include: special sweet curd mass, Moscow curd mass, special sweet curd curds, children's curd curds. They are prepared from cottage cheese processed to a homogeneous consistency, to which butter or cream, sugar (16-26%), as well as flavoring and aromatic substances are added: honey, candied fruits, raisins, dried apricots, marmalade, nut kernels (walnuts, hazelnuts, peanuts), vanillin, cocoa, coffee extract, cinnamon, etc.

This group also includes glazed curds, which are high-fat curd sweet curds covered with chocolate icing.

Curd cakes are close to this group of products, in the production of which curd mass with a high fat content (22-26%), sugar (26-30%) and flavoring and aromatic additives are used. Rectangular or round pieces of 250, 500, 1000 and 2000 g are formed from the mass and their surface is decorated with butter cream.

Fatty (about 15% fat), semi-fat (about 7% fat) and low-fat curd products are produced in the form of curd mass and curd cheeses with various flavoring and aromatic substances.

In addition to these sweet curd products, curd creams with vanilla, chocolate and other additives are also produced. They contain at least 18% fat and at least 30% beet sugar.

Salted curd products include cottage cheese mass and curd curd fat (15.5-17.5% fat), bold (at least 8.5% fat) and fat-free. In the production of these products, only table salt or salt with various flavoring and aromatic substances and spices is added to the mashed cottage cheese: tomato puree, cumin, dill, allspice, red pepper, etc.

Curd mass

To prepare the curd mass, rub the cottage cheese through a sieve or pass through a meat grinder. Add sugar to it and, if desired, butter, melted to a creamy state.

Part of the sugar (about 1/2) can be replaced with natural honey. To add flavor to the cheese mass, you can add vanillin, pre-mixed with a part of the granulated sugar added to the mass.

To prepare chocolate cheese mass, in addition to sugar and butter, add cocoa powder to the curd. To the sweet curd mass, you can add candied fruits cut into small pieces, dried apricots (pitted), marmalade or raisins.

To evenly distribute the added substances, the cottage cheese must be thoroughly mixed.

Add table salt to the mashed cottage cheese and - if desired - any spices, such as cumin, dill, pepper, tomato puree. Get a salty curd mass. 4

To prepare 1 kg of sweet cheese mass, 130-170 g of sugar, 85-130 g of butter, 60-100 g of raisins, candied fruit, marmalade, 20 g of cocoa powder, 0.1 g of vanillin must be added to fatty cottage cheese; to obtain 1 kg of salted cheese mass - 15 g of table salt, 5-15 g of cumin, 1 g of dill, 1 g of allspice, 100 g of tomato puree.

Curd production

This gentle, slightly sour dairy product has long been very popular in our country. And no wonder - cottage cheese is nutritious, tasty, indispensable in the manufacture of many dishes, both first, second and third. Cheesecakes, cheesecakes, dumplings - this is not the most delicious thing that can be made from cottage cheese. Cottage cheese is produced both in rural and urban factories. Its production is based on the isolation from milk of such valuable components as protein and fat. This is where lactic acid bacteria come to the rescue.

At state dairies, cottage cheese is obtained from pasteurized milk, for the fermentation of which a starter culture is used from lactic acid bacteria specially selected in laboratories. This guarantees the high quality of the product.

Creative shop. There are large tanks in rows on the site - bathtubs with a capacity of up to 2.5 thousand liters each. At the Ostankino Dairy Plant in Moscow, for example, 20 such baths are installed. This means that about 50 tons of milk can be processed here at the same time. How much curd will it be? It will be about 8 tons, i.e. 6 times less, the rest is whey.

Fermented milk in the bath is a homogeneous mass, the so-called clot. To completely separate the whey, it can be heated, as they do when making cottage cheese at home. But urban dairies instead add a small amount of rennet to the milk early in the process, making the job easier.

The resulting clot is cut with special knives into small cubes, and a light green liquid appears at the cut points. The mass in the bath is divided, as it were, into two layers - one consists of shiny white cubes, the other is a serum. She is removed from the bath. To obtain cottage cheese that meets the requirements of technical specifications in terms of moisture content, the curd mass is pressed. To do this, it is placed in calico bags, which are placed on a special trolley-press. The pressing continues until the whey stops flowing. This process takes place at low temperature.

This old way of production is gradually being replaced by a new one. It consists in the fact that low-fat cottage cheese is produced from skimmed milk, which is then mixed with cream, obtaining a product of standard fat content. Thanks to this, the production cycle is accelerated, raw material savings are achieved and product output is increased.

In the production of cottage cheese, the temperature regime is observed with an accuracy of one degree, the acidity of the product is carefully controlled.

All this is done in order to get high quality cottage cheese.

Previously, cottage cheese was sold only in wooden tubs. At present, a significant part of it comes to stores in the form of 500 g briquettes packed in thick paper. Many dairies use special automatic machines for packaging cottage cheese. Every minute such a machine can produce up to 16 half-kilogram briquettes of cottage cheese.

Our ancestors learned how to make cottage cheese a long time ago. In many countries, this product was revered for its nutritional value, and in some it was even endowed with magical powers. So, according to legend, cottage cheese was a favorite dish of Krishna. He praised him for his ability to prolong a person's youth, protect against diseases and give strength. The inhabitants of ancient India gave cottage cheese the ability to bring good luck. For this, a special ceremony was even invented for knocking down pots with this product from special poles. Those who succeeded, secured happiness and prosperity for the whole year.

In the modern world, cottage cheese is also considered a very popular food product. It is easily digestible and compatible with so many products. The beneficial properties of cottage cheese will perfectly reflect on the health of a growing organism and older people. It is also indispensable in the diet of those who control their weight.

How to benefit and not harm the body by eating cottage cheese

Despite the fact that meat is considered the main source of protein, cottage cheese practically does not lag behind it in terms of protein content. And if you use low-calorie cottage cheese, then you don’t have to worry about raising cholesterol in the blood, which adherents of meat products cannot boast of.

The value of cottage cheese is hidden already in the process of its preparation. After all, it is at the time of fermentation that its most useful components stand out: protein and milk fat. With the help of 300 g of cottage cheese, you can satisfy the body's need for a daily dose of protein. The amino acids that make up this product can prevent liver disease. Minerals strengthen bones. And vitamins protect against the formation of atherosclerotic plaques. Consumption of cottage cheese restores metabolism and the nervous system, and also increases hemoglobin. But cottage cheese is useful not only as a food product. It is also used as a cosmetic for the skin.

Along with the benefits, cottage cheese can also bring harm to the body. So that its consumption does not adversely affect the state of the pancreas, you should not eat it every day. 200 g twice or thrice a week for the body will be enough.

Compared to other fermented milk products, cottage cheese spoils faster, thereby provoking the reproduction of E. coli. This fact must be taken into account when buying a product. Not having confidence in the conditions of its production and storage, it is better to refuse to purchase. An expired product can affect the functioning of the intestines and kidneys.

No benefit can be extracted from the curd product, to which vegetable fats are added. Although it is he who is not able to harm the vessels - unlike fatty cottage cheese, which increases cholesterol and contributes to such a disease as atherosclerosis.

Cottage cheese: product composition

Cottage cheese is made from milk - a valuable product that a person tries first in his life. Therefore, all useful elements are maximally concentrated in cottage cheese. First of all, it is rich in protein, as well as trace elements: iron, calcium and phosphorus. The cottage cheese also contains 12 vitamins. All of them are harmoniously balanced, which helps the human body to easily absorb the product.

What are the benefits and harms of cottage cheese for the human body? The nutritional value is provided by the presence of protein in the product. Phosphorus and calcium contribute to the formation and strengthening of the skeletal system. The presence of minerals contributes to the prevention of anemia. And B vitamins regulate metabolism, improve vision, and prevent atherosclerosis.

However, you should not abuse cottage cheese, so as not to harm the liver. It is enough for an adult to eat 200 g several times a week. Preschooler - 300 g in 3-4 doses. Babies can be fed with cottage cheese not earlier than 7-8 months of age, or even later. The first cottage cheese supplement should not contain any additives.

Calorie cottage cheese

The nutritional value of cottage cheese directly depends on its fat content. So, 100 g of a fatty product contains 230 kcal, a medium-fat product contains about 160 kcal, and a fat-free product contains 85 kcal.

Moreover, the presence of protein in fatty and low-calorie cottage cheese is not particularly different. Therefore, it is better to choose, of course, a low-fat product.

The value of cottage cheese is in calcium

This microelement plays an important role for the human body. It is necessary for strengthening nails, teeth and bones, which is important for both children and the elderly. Calcium contributes to the growth and physiological development of young children. Its deficiency leads to urolithiasis and poor blood clotting.

100 g of cottage cheese contains approximately 100-120 mg of calcium. Homemade cottage cheese contains less calcium. This is due to the fact that during its manufacture, most of the trace element remains in the whey and does not enter the final product in the right amount.

For children, cottage cheese is an indispensable product in the diet. Feeding them to a child is necessary so that he grows well and is strong. For the first time, children are introduced to this fermented milk product even before the age of one. For babies who are bottle-fed or have rickets, cottage cheese is introduced into the diet earlier. They start feeding with half a teaspoon and in a few days, gradually, bring it to the dining room.

It is in infancy that teeth and bones are actively formed in a child, and cottage cheese rich in phosphorus and calcium contributes to this. Milk protein helps to support the production of immunity, as well as to form cells and enzymes in the body of a small child.

It is extremely important to include cottage cheese in the diet of pregnant women.

What are the benefits of cottage cheese for pregnant women? For the full development of the child in the womb, this product is needed, rich in calcium, protein, iron and other trace elements. If something is missing, the child will begin to make up for the deficiency from the mother's body. And then the woman will begin to complain about bad teeth and brittle nails, weak bones and muscles, hair loss. If there is a lack of iron in the body of a pregnant woman, which is involved in the structure of the circulatory system of the child, then she may suffer from anemia and even feel the threat of a miscarriage. To prevent all this from happening, it is enough for the expectant mother to eat about 200 g of cottage cheese 2-3 times a week. Too frequent use of the product can lead to problems with the pancreas.

Having decided to include cottage cheese in your diet, the benefits and harms must be discussed with your doctor so as not to harm yourself or your child. Pregnant women should be aware that a homemade product can be dangerous for them, because. it is not known whether sanitary standards were observed during its preparation. You can only eat such cottage cheese if it has been sold by a seller you have trusted for years. It is best to give preference to a product from the store, produced in accordance with GOST. Cottage cheese must be purchased without any additives, as well as refuse to purchase marked "curd product" - vegetable fats and preservatives are added to it, and the requirements of the State Standard in their manufacture are not met.

How to choose the right cottage cheese in the supermarket

For those who prefer store-bought cottage cheese, you should buy it in a transparent plastic package. In soft, you should not take it, because. it is not known whether it was broken during storage and whether pathogens got inside. You need to choose a product only with the name "cottage cheese". Modified names like "cottage cheese" or "curd product" have nothing to do with a natural product.

The composition of high-quality cottage cheese should not contain anything other than milk and sourdough. And natural cottage cheese can be stored for no more than 7 days. With an increase in the shelf life, the manufacturer adds preservatives to it.

What you should pay attention to when buying cottage cheese on the market

Fresh cottage cheese should be white with a delicate pastel tint. Yellowness or blueness in the product indicates its spoilage. Sometimes unscrupulous sellers mix fresh and stale cottage cheese, as indicated by color heterogeneity.

Fresh cottage cheese should not be bitter or too sour. And its smell should not be sharp.

To increase the volume, semolina can be added to the cottage cheese. It's easy to recognize this. Cottage cheese with an admixture will crumble into small pieces when broken, while a quality one will be divided into large pieces.

It will not be superfluous to also pay attention to the amount of cottage cheese sold by the seller. If it is more than 10 kg, then, most likely, the cottage cheese is stale and has been collected for several days. Because one private trader is unlikely to have so much milk to produce such a large amount of fermented milk product. Large volumes are available only for farms.

Cottage cheese that crumbles will be stored longer, but it is extremely difficult to cook any dish from it. If the cottage cheese is too liquid, then this indicates that it was diluted with something or it began to sour.

Is a low-calorie product really healthy?

Most often, cottage cheese with a minimum fat content is chosen by people who monitor their weight. But not everyone knows that manufacturers often add sugar to such a product to improve its taste. You can read about its presence on the packaging. For the same purpose, cottage cheese is flavored with a large amount of salt, which retains water in the body and leads to edema and excess weight. Therefore, low-fat cottage cheese, with an inattentive choice of it, may not always be beneficial.

Not so harmless is the grained cottage cheese. It tastes better than diet food because of the higher fat content. But you should know that during production such cottage cheese is flavored with cream, which increases its calorie content.

A quality product can be prepared independently

This can be a great solution for those who are afraid to face unscrupulous sellers or cottage cheese producers. After all, when preparing homemade cottage cheese from milk, you will know exactly what you put in it and under what conditions you cooked it.

To prepare a homemade product, you need to take 2 liters of sour milk and salt. We put a deep iron bowl with milk in a water bath and add half a teaspoon of salt. We heat on a small fire. In the process, sour milk will begin to curdle. We stand for about five minutes and throw the resulting mass into a colander lined with several layers of gauze. When the whey drains, wrap the cottage cheese in gauze and leave it in limbo for a couple of hours. The output is about 250 g of delicious homemade cottage cheese from milk.

How and how much to store cottage cheese

In the refrigerator - no more than three days. After the expiration of this period, the product can only be consumed in processed form. If the cottage cheese began to sour, it should be thrown away, because. it is impossible to stop this process, and its use can adversely affect health.

The product should be stored at a temperature of +2 + 6 ° C. The shelf life of cottage cheese bought in a store in the refrigerator can be extended if the manufacturer stated this on the package. But in this case, you need to be prepared for the fact that preservatives are present in it. The frozen product can be stored for up to six months. But in this case, the beneficial properties of cottage cheese are lost by a third. There should be no meat or fish near him, otherwise he will absorb their smells. You need to defrost the cottage cheese gradually, moving it first to the refrigerator, and after a few hours to room temperature.

When sending cottage cheese to the refrigerator, it is best to place it in a glass jar or plastic container with a lid. You can also wrap it in parchment or foil. In cling film or a plastic bag, it will quickly deteriorate due to the formation of condensation inside. To prolong the freshness of the cottage cheese, you can add a piece of sugar to the container.

After heat treatment, curd products can be stored in the refrigerator for no more than a day, and in the case of baking - up to two.

Delicious cottage cheese dishes

We discussed the benefits and harms of cottage cheese for the body. It is also worth knowing that many low-calorie dishes can be prepared from this product. That is why it is often chosen by people who are losing weight. Curd desserts are easily digestible and fill the body's need for vitamins and microelements. Let's dwell on a few delicious dietary dishes from cottage cheese. Cooking them is not difficult at all, and the result will meet all your expectations.

Cottage cheese and nut snack

Add salt and finely chopped dill to the cottage cheese. Form balls and roll them in chopped nuts. This dish can be eaten for dinner.

cupcakes

Grind banana in puree - it will be in this dish as a sweetener. Mix it with curd. Add 1 egg and a couple of tablespoons of fiber. Soak blue or ordinary raisins for 10-15 minutes in cold water beforehand - this way you will get rid of the toxic chemical - sulfur dioxide, which is used when drying dried fruits in the industry. Then rinse it and pour boiling water over it for a few seconds. Add raisins to the curd mass, mix and, placing in cupcake molds, send to the oven. At a temperature of 200 ° C, cupcakes will be ready in 20-30 minutes. It is better to eat them in the morning because of the presence of carbohydrates in them.

Diet cake with dried fruits

Mix a glass of oatmeal with the same amount of kefir. Let the mixture stand for 10 minutes to swell. Add a pinch of salt, 250 g of cottage cheese and 150 g of various dried fruits (dried apricots, dates, prunes), previously soaked in cold water. 1 tsp extinguish soda with lemon juice. Beat in 1 egg, mix. Put it in a silicone mold without fat and send it to the oven for 40 minutes at a temperature of 200 ° C. It is recommended to consume such a cake in the morning.

Cottage cheese (from the word "create") is a fermented milk product obtained by fermenting milk.

Cooking

Cottage cheese is one of the oldest fermented milk products known to mankind. The inhabitants of Ancient Rome, the ancient Slavs and many other peoples were engaged in the preparation of cottage cheese.

History has not preserved for us how cottage cheese was first obtained. This probably happened at the very dawn of civilization, as soon as man began to use animal milk for food.

In Russia, cottage cheese was obtained from ordinary sour milk - yogurt. It was placed in a clay pot for several hours in a heated oven, and then taken out and poured hot into a linen bag to drain the whey. Then they put it under the press and got the curd. This method is still used today.

Compound

Cottage cheese contains protein, minerals, lactose (milk sugar), fat, enzymes, vitamins.

In total, there are 12 vitamins in cottage cheese: A, D, C and vitamins of group B. It also contains calcium, iron, and phosphorus in large quantities. At the same time, cottage cheese contains only 3% carbohydrates. About 200 g of cottage cheese is obtained from 500 g of milk, respectively, the nutritional value of cottage cheese is much higher than that of milk.

Properties and application

Useful properties of cottage cheese are determined by its healing composition. Milk protein - casein, contained in cottage cheese, has a high nutritional value and can replace animal proteins.

The minerals that make up the cottage cheese contribute to the formation and strengthening of bone tissue. Amino acids contained in cottage cheese contribute to the prevention of liver diseases. B vitamins protect against atherosclerosis. Fat-free cottage cheese is a part of many diets for weight loss and fasting days.

Unlike meat, cottage cheese does not contain purines.

Lactic acid bacteria found in cottage cheese improve the activity of the gastrointestinal tract, normalize intestinal motility. It is useful for people suffering from diseases of the liver, kidneys, cardiovascular system, lungs. For people with diseases of the gastrointestinal tract, it is preferable to use cottage cheese in a processed form: dumplings, cheesecakes, etc.

Cottage cheese contributes to the formation of hemoglobin in the blood and the normalization of the nervous system. Cottage cheese is used not only as a food product. It is used in the form of various masks, creams and ointments for the skin of the face and body. Burns are treated with warm cottage cheese.

Despite all the listed beneficial properties of cottage cheese, it should not be consumed more than 200 g per day due to its high protein content.

Cottage cheese is useful for almost everyone, except in cases of serious kidney pathologies, or in cases where it is necessary to limit the intake of protein and calcium.

Cottage cheese is a perishable product, so it must be stored in the refrigerator for no more than 2-3 days.

Curious fact

The words "cottage cheese" and "cheese" are clearly distinguished in Russian only now. And earlier in Old Russian, Ukrainian, Serbian and some other Slavic languages, the word "syr" meant both actually "cheese" and "cottage cheese". Therefore, for a long time, everything that was made from cottage cheese was called "cheese" (for example, syrniki).

Calorie content and nutritional value of cottage cheese

Calorie content of cottage cheese 18% fat - 236 kcal, bold 9% fat - 169 kcal, low-fat 0.6% - 110 kcal.

The nutritional value

cottage cheese 18% fat: proteins - 15 g, fats - 18 g, carbohydrates - 2.8 g,

semi-fat cottage cheese 9% fat: proteins - 18 g, fats - 9 g, carbohydrates - 3 g,

low-fat cottage cheese 0.6% fat: proteins - 22 g, fats - 0.6 g, carbohydrates - 3.3 g

Who is not familiar with such a wonderful fermented milk product as cottage cheese? We start using it from early childhood. Cottage cheese is extremely useful, it is necessary for everyone, both children, and adults, and old people. Many people like cottage cheese for breakfast, they eat it with berries, sour cream, honey, adding nuts, raisins. I found my fans and cottage cheese with herbs, an unusually healthy diet dish. Some people prefer to eat this dairy product salty. Casseroles, cheesecakes, juicy, cheesecakes, cottage cheese cookies, dumplings - this is an incomplete list of dishes that are made from cottage cheese, used as a filling for pies, buns, added to eggplant rolls, even mixed with wine.

Composition, content of vitamins, micro, macroelements

Cottage cheese is an extremely useful, easily digestible product with a high nutritional value. It is rich in calcium, necessary for bones, teeth, contains casein protein, which supplies the body with amino acids for a long time, thus providing a person with a feeling of satiety for a long time. In addition, casein has a lipotropic effect, that is, it normalizes fat metabolism, lowers cholesterol. There is a lot of magnesium, phosphorus, iron, potassium in cottage cheese, copper, sulfur, zinc, fluorine are present. This is a dietary product containing little fat: in fat-free - up to 0.5%, in fat - usually 18%.

Cottage cheese is saturated with vitamins: A (necessary for vision, immunity), niacin (has vasodilating properties, helps maintain the stability of the nervous system), D (promotes the absorption of calcium), E (tocopherol is a powerful antioxidant, prevents aging), B1, B2, B6, B12 (activate the work of the brain, necessary for the skin, tissue repair).

There is such an amino acid in cottage cheese - methionine, it protects the liver from fatty hepatosis (rebirth).

Calorie cottage cheese

The energy value of cottage cheese is not high, it depends on the fat content, it ranges from 76 to 216 kcal. Unlike cheeses, cottage cheese is low-calorie, it is indicated for those who are on a diet, it is especially useful for pregnant women, athletes, anyone who wants to get a lot of easily digestible protein, useful vitamins, with just a little bit of fat. For comparison: cheeses usually contain 45-55% fat and more.

Curd - why is it so useful

• The benefits of cottage cheese stem from the very recipe for its preparation, when fermenting, all useful substances that the body needs are separated from milk and remain in the finished product - cottage cheese. Thus, cottage cheese is much more valuable than milk, in addition, cottage cheese is suitable even for those people who have bloating and heaviness in the stomach from milk.
• Cottage cheese proteins are digested much easier and faster than from meat or legumes. To break down meat, additional enzymes are required; when digesting legumes, dyspeptic symptoms often occur, such as: increased gas formation, heartburn and other troubles.
• Incredibly rich in the mineral calcium, which is needed by both adults and children. If the body has a sufficient amount of this mineral, then the bones, teeth, nails will be strong, healthy, strong. A person is not threatened with bone fractures, caries, and the nails will stop exfoliating.
• Cottage cheese is a well-balanced product, all minerals, vitamins are in it in the right proportion for the body. Regular consumption of cottage cheese gives strength, improves tone.
• Cottage cheese protein, casein is a slow protein, that is, it is absorbed gradually and for a long time. Thus, cottage cheese is a good choice for athletes (promotes muscle growth) and people who want to lose weight (prevents the breakdown of muscle proteins).
• Despite the small amount of calories, cottage cheese gives satiety for a long time. This means that a person will not snack, it will be easier to lose weight.
• Restores the nervous system. The person becomes more calm, positive, even peaceful.
• Improves the functioning of the gastrointestinal tract, the stomach, intestines, pancreas begin to function more smoothly. Cottage cheese can even relieve heartburn, reduce discomfort after spicy food.
• It is indicated for gastritis, ulcers, as it does not irritate the stomach, but rather contributes to its better functioning.
• Useful in diet, especially fat-free cottage cheese. Extra pounds fly away very quickly, lose weight easily, and the feeling of hunger almost does not bother.
• Undoubtedly useful cottage cheese for children. They give it to children, starting from the 6th month of life, always home-made, of course, in case of milk tolerance.
• Cottage cheese is needed during pregnancy. While waiting for the baby, the need for calcium increases, it also goes to the baby, and the woman herself should consume more dairy products in order to keep her teeth healthy.
• Good for the liver. The amino acid methionine, found in cottage cheese, protects the liver from fatty hepatosis.
• Cottage cheese is necessary for people with metabolic disorders, obesity, gout, thyroid diseases.
• Prevents pancreatic disease, low fat - indicated after pancreatitis for a speedy recovery.
• It is necessary for the elderly, as it replenishes calcium deficiency, which leads to bone fragility, tooth and hair loss. According to studies, after the age of 45, the need for calcium increases.
• It is indicated for hypertensive patients, they need to reduce their salt intake, so it is preferable to replace cheeses with cottage cheese.
• Helps lower blood cholesterol levels.
• It improves mood, brings a person into a state of harmony, all this is due to the high content of the most useful vitamin B2. In addition, riboflavin accelerates the regeneration of the epidermis. This means that any wounds, skin damage will heal very quickly.
• Cottage cheese is used in cosmetology. Facial masks with cottage cheese, sour cream and honey are very effective. The skin is simply transformed, younger before our eyes, dryness goes away, wrinkles are smoothed out.
• Valuable and whey from cottage cheese. It has a positive effect on the gastrointestinal tract, cleanses the intestines, removes toxins, stimulates the liver and kidneys, and promotes easy weight loss.
• Goat cottage cheese is the richest in protein, calcium, B vitamins, magnesium, phosphorus, low-fat varieties are more useful.
• Fresh cottage cheese is used for burns, it is applied to the burnt place and covered with cotton cloth on top. The burn heals quickly without a trace.
• Sore joints are also treated with cottage cheese, mixing it with horseradish root and applying compresses.

What is useful for men

Cottage cheese is an excellent source of protein, calcium, vitamins A, group B. The benefits of cottage cheese for muscle growth are invaluable. The casein protein contained in cottage cheese is digested gradually and slowly, so the muscles grow even at rest and in sleep. It is very useful to use this fermented milk product for male bodybuilders, as well as for all those who play sports or simply lead an active, energetic lifestyle. The formation of muscle mass will occur much faster with regular use of cottage cheese. Also, this product gives a feeling of satiety for a long time, so nothing will distract a man from important matters.

What is useful for women

Cottage cheese is necessary for all women who dream of a beautiful figure, luxurious hair, strong nails and velvety skin. It contains a lot of B vitamins, protein and very little fat. If you feast on cottage cheese at least 2-3 times a week, then soon you will not be able to take your eyes off your reflection in the mirror. The figure will become more slender, hair - thicker and stronger, skin - soft and radiant. Useful cottage cheese, dishes from it for teeth.

Cottage cheese is especially needed for pregnant women, at this time the body spends calcium for two, often tormented by toxicosis and heartburn. Regular intake of cottage cheese will nourish the woman with calcium and improve the functioning of the gastrointestinal tract, the unpleasant phenomena of toxicosis will no longer bother the expectant mother so much. Unlike meat, which is often disgusted while waiting for a baby, cottage cheese is usually much better tolerated, so the protein will enter the body in a timely manner.

Cottage cheese eaten at night: good or bad?

Cottage cheese is saturated with amino acids and milk protein - casein, which breaks down extremely slowly. If you eat a little cottage cheese shortly before bedtime, then you will prevent the catabolism of muscle mass. During sleep, growth hormone is produced - this is a powerful fat burner, excess weight melts if you spend at least 8-9 hours in bed in a row. Eating a small portion of cottage cheese before going to bed will help this process, while the muscles will not collapse, it will be the fat that will leave. The main thing is not to overdo it, a small portion - 100-120 grams is enough.

The benefits of cottage cheese

With milk and sour cream

There are a lot of phospholipids in sour cream, which contribute to the normalization of fat metabolism, there is also little cholesterol in it. Sour cream is rich in biotin, beta-keratin, magnesium, phosphorus, potassium and zinc. Its composition is truly impressive. Milk has a sedative effect on the body, soothes, relieves insomnia, helps fight migraines. And cottage cheese, and sour cream, and milk are incredibly rich in calcium, so this trio is a great option for those who decide to improve their health and, in particular, nourish the body with a useful mineral - calcium;

With honey

Incredibly useful delicacy, and very tasty. Honey is rich in antioxidants and biologically active substances. Cottage cheese is rich in calcium, phosphorus and protein. Using cottage cheese in tandem with honey, we strengthen the immune system, increase the body's defenses, make up for the lack of the most useful vitamins, micro and macro elements;

with raisins

The health benefits of raisins are significant. The potassium and magnesium contained in it improve the functioning of the heart. Raisins help lower blood pressure and reduce swelling. This is a good antitussive. Shown raisins for hair loss. Use it for anemia, fever. Raisins are needed for pregnant women with low hemoglobin and iron deficiency. Cottage cheese with raisins complement each other, it turns out a truly healing delicacy;

with banana

Bananas, first of all, are an excellent source of potassium, which is necessary for the brain, heart, and muscles. Bananas are rich in various vitamins: C, E, A, PP, group B. They are useful for hypertension, gastrointestinal diseases, and help restore strength after physical exertion. The combination of cottage cheese with a banana is an excellent tool for those who want to improve their health, become more resilient and stronger;

With kefir

Kefir, like cottage cheese, contains calcium, a lot of B vitamins, while it is low in calories and is indicated for those who are on a diet. Kefir has the ability to relieve tension, balance the nervous system, and soothe. The combination of kefir with cottage cheese is suitable for those who zealously monitor their health, are afraid of getting fat and dream of getting one benefit from products.

What are the benefits of grained cottage cheese?

Grained cottage cheese is unusually tasty, everyone likes it. It has few calories, a lot of protein, it has a reduced amount of fat, such cottage cheese is digested easier than usual. Suitable for children, can be used in dietary, sports nutrition. Cottage cheese is an excellent tool for restoring strength, after overwork, during a period of increased stress. It is indicated for people with diseases of the gastrointestinal tract, liver, kidneys.

Harm, contraindications of cottage cheese

It is difficult to say to whom such a wonderful product as cottage cheese is contraindicated. It is too wonderful, it can rightfully be called, perhaps, an ideal food product. However, in some cases it can be harmful, let's take a closer look.

• Individual intolerance, which, by the way, is very rare. Such people, unfortunately, will have to give up this fermented milk product.
• Do not overeat cottage cheese, otherwise it may become bad. 200-270 g per day is quite enough, more is not needed, the body will receive all the benefits, it will be harder for it to absorb the excess.
• Patients with atherosclerosis, people with serious kidney disease should reduce the use of cottage cheese, as it is difficult for them to absorb a lot of protein.
• Cottage cheese can be harmful if it was stale when purchased. Cottage cheese poisoning is a very dangerous thing. You need to be more careful when you buy cottage cheese, carefully check the expiration dates.
• With gastritis, sour cottage cheese is contraindicated, discomfort in the stomach may occur.
• Be careful when making cottage cheese at home, on your own. If, during its preparation, harmful bacteria are introduced into the curd, then it will not end in anything good.
• Natural cottage cheese is stored for only 72 hours, if there is any doubt about how long it has already been on the counter, under what conditions it is packaged, then it is better not to take it, you can just get poisoned. It happens that a pack has a shelf life of a month, with the help of a membrane filtration process, cottage cheese can actually acquire a shelf life of a month, but almost all the benefits from it have already evaporated.

Answers to popular questions

Cottage cheese should be included in the diet of every person. The main thing is to decide which one. In fat-free - there is much more protein and calcium than in the usual one, there are almost no fats, but it is devoid of vitamin A and beta-carotene. Fatty cottage cheese boasts a high content of these vitamins, but calcium from it is absorbed incomparably worse. Thus, fat-free is more useful, but fatty cottage cheese is also worthy of attention, at least once a week. For people with diseases of the liver, pancreas, suffering from excess weight, it is better to focus on fat-free cottage cheese.

Can low fat cottage cheese help you lose weight?

Fat-free cottage cheese is an excellent product for those who want to lose weight. It contains a lot of calcium, the deficiency of which leads to slow digestion of food, improper distribution of fats, and, as a result, to weight gain. Thus, we can conclude that cottage cheese is able to increase metabolism. The casein it contains will also help you lose weight, as this protein breaks down very slowly, helping to keep you feeling full longer. It is worth eating no more than 300 g of fat-free cottage cheese per day, dividing this amount into 4-5 servings.

What is the benefit, and what is the harm of cottage cheese for the elderly?

The benefits of cottage cheese for the elderly are invaluable. According to studies, after the age of 45, the need for calcium increases, the bones become more fragile, and the likelihood of osteoporosis increases over the years. It is very desirable for people of respectable age to regularly feast on cottage cheese, preferably low-fat, since fat contains less calcium and is much more high-calorie, and with age, the metabolism slows down anyway.

How much cottage cheese can you eat per day?

You do not need to eat cottage cheese beyond measure, 200-270 g per day is enough. It is better to eat this amount in 2-4 doses.

Summing up

Such an amazing product as cottage cheese should undoubtedly be included in the diet of all people, from six-month-old babies to old people. Cottage cheese is incredibly useful, rich in protein, calcium, vitamins. Choline normalizes cholesterol, helps to strengthen the protective membranes of cells. The use of cottage cheese has a positive effect on the nervous system. Thanks to calcium, phosphorus, bones, nails and hair are significantly strengthened. Cottage cheese helps to get rid of edema, regulates blood sugar, helps to lose weight.

Today I want to talk about cottage cheese. I love him very much, I hope, like many who are here. I love cottage cheese since childhood, as my mother perfectly cooked home-made cottage cheese from cow's milk. It was an insanely delicious treat with fruits, berries, honey and jam. True, dad loves cottage cheese with jam, but I prefer honey. Plus, you can cook many different dishes from cottage cheese that both children and adults like. Vareniki with cottage cheese and sour cream is a favorite dish in our family, plus pies, pancakes, pies, casseroles and even cottage cheese with herbs and garlic, an excellent snack or snack. Here's how much you can do with cottage cheese.

But how did cottage cheese deserve universal love and such attention? How useful is cottage cheese? Let's figure this out today. I think you will learn a lot of new and interesting things for yourself today.

Cottage cheese refers to fermented milk products, which are obtained by fermenting milk and separating whey. And I prefer rustic or homemade cottage cheese. And in the store I buy cottage cheese, well, maybe for a casserole, and then very rarely.

The choice of cottage cheese is now quite wide. It is better to buy cottage cheese from people you know or are familiar with. You can always cook cottage cheese from village milk at home, of course, if you know the cooking technology.

But in order to save time, I buy a kilogram of cottage cheese every week from a friend. I love to eat very much. It's delicious and very healthy.

Moreover, cottage cheese in our market is not sold in bowls, but in the shape of a rectangle and it is cut like butter. Usually in the markets, cottage cheese is sold in bowls, but here it is like this. And I met Nina, who also makes cottage cheese in a special way. I was not present at the production, but I know from the stories.

I usually try cottage cheese before I buy it. And Nina's cottage cheese is not sour, very tasty and can be stored in the refrigerator for more than a week, and does not become sour.

There is no other cottage cheese like this on the market. I reveal the secret of delicious cottage cheese. Even my mother didn't know him. It turns out that ready-made cottage cheese needs to be poured with boiled milk. That is, when Nina makes cottage cheese, she still fills it with boiled milk and strains it. Passing through boiled milk.

Interestingly, the cottage cheese is very tasty, not sour, and our children like it. I am delighted with this cheese. In the morning for breakfast with tea and honey, just lovely. Moreover, if ordinary cottage cheese becomes very sour after a few days of storage, then this one is not.

I will say right away that I prefer rustic cottage cheese or home-cooked. Moreover, it can be fatty, if you do not collect sour cream from it and not greasy - if you collect it, but at the same time it is quite tasty.

Cooking cottage cheese at home is not so difficult, just below I will tell you how my mother cooks cottage cheese.

Calorie cottage cheese

Just want to note that the calorie content of cottage cheese depends on fat content.

So 0% cottage cheese has a calorie content of 70 kcal.

And 9% - 160 kcal.

18% cottage cheese - 230 kcal.

If you buy cottage cheese with raisins or dried apricots, then 330 kcal per 100 is provided to you.

Homemade cottage cheese is also different in calories.

For example, homemade cottage cheese from 1% milk will be 165 kcal per 100 grams.

If you buy cottage cheese in a store, then it is important to know that cottage cheese happens:

• classic, the fat content of such cottage cheese ranges from 4 to 18%
• lean - 1.8%
• fatty, its fat content is from 19 to 23%
• fat-free cottage cheese 0% (but I don’t like it at all to taste)
• with additives (these are raisins, candied fruits, nuts, dried apricots ...)

Cottage cheese is valuable, first of all, because of the protein content, which is easily absorbed by our body. Moreover, it is equally useful for women, men, pregnant and nursing mothers, children, athletes, people engaged in active physical labor.

Cottage cheese. Benefit and harm

The benefits and harms of cottage cheese are of concern to many who monitor their diet, weight and health. And I will say that there is more benefit than harm, and this is obvious. Since cottage cheese contains calcium, phosphorus, copper, potassium, magnesium and a list of vitamins, such as: B1, B2, B12, A, E.

Cottage cheese is useful in calcium content, which is necessary for us to strengthen teeth, nails, bone tissue.

But I want to note, not a fact invented by me, but reality. To replenish the daily intake of calcium, you need to eat a kilogram of cottage cheese per day. This is the opinion of a gynecologist. Because I talk a lot with doctors. And I already managed to make friends with some of which I am incredibly glad.

Cottage cheese is very useful for the body after an illness, with a weakened immune system.

It is useful to include non-fat cottage cheese in the diet for diseases of the liver, heart, obesity, atherosclerosis, and other diseases.

The harm of cottage cheese is noted with individual intolerance to the product or allergies. Even the Vedas talk about the benefits of milk and dairy products. Since the cow is a sacred animal from the "paradise planets."

I would like to note that it is important to use fresh cottage cheese. Do not eat spoiled cottage cheese, because it threatens with poisoning.

If you buy cottage cheese in a store, be sure to pay attention to the expiration date of the product and the date of manufacture. Do not buy expired cottage cheese.

It is worth noting the golden rule, which says: use everything in moderation, do not pass it on. The same applies to cottage cheese.

Store-bought cottage cheese can be with various additives, pay attention to whether you are allergic to them.

It seems to me that the benefits of cottage cheese are obvious and there are not so many contraindications for cottage cheese. In my opinion, the pros outweigh all the cons.

How and how much can you eat cottage cheese per day?

Cottage cheese is most useful to use in its pure form, you can with honey. As for dumplings, pancakes with cottage cheese and pies, it only adds calories to the dish.

I am in favor of eating cottage cheese with honey or sugar if you have honey intolerance. You can eat with sweet tea, while sugar can not be added to the cottage cheese.

You can eat from 100 to 200 grams of cottage cheese per day. If you can eat 400 grams of cottage cheese for health, but remember that overeating is injurious to health. Well, if you eat cottage cheese three times a day, I think you will get tired of it very soon.

For example, it is useful for women to eat 200 grams of cottage cheese, and for men - 300. Since this amount of cottage cheese contains the daily norm of protein for men and women.

I buy and eat cottage cheese once a day. Well, at least I try. I took a break this week, sometimes cottage cheese “gets bored”.

I eat for breakfast or dinner, sometimes I get bored or just get bored with such food and then I take a break. And then I buy cottage cheese again.

What is useful cottage cheese for children

This is probably a separate issue. If a child has an intolerance to dairy products or an allergy, then, one might say, out of luck. And if everything is in order, then cottage cheese can be included in the diet of children from 6 months. But it is important to discuss all issues related to the nutrition of children with a pediatrician.

As for older children, children usually eat cottage cheese with pleasure. If it tastes good of course. This is what I judge by my children. My daughter and son love cottage cheese.

To brighten the taste, honey can be added to cottage cheese (if there is no allergy to honey), jam, sugar, berries, fruits, nuts, dried fruits.

For children under one year old, cottage cheese is given in the form of a curd mass, that is, it can be crushed with a blender, while adding a little milk (or boiled water) to the cottage cheese so that the mass is more liquid and grinds well.

For children, do not buy dry cottage cheese, but more like curd mass. If desired, for children, you can cook cottage cheese yourself.

Cottage cheese has a very important role in the formation of bone tissue, strengthens teeth, nails, hair. Cottage cheese is an obligatory product in the diet of children and adolescents.

The daily norm of cottage cheese for children is 50-60 grams, and for children up to a year 30-40 grams. Children should be given only home-made cottage cheese, but store-bought cottage cheese is suitable for making casseroles, dumplings, and other dishes.

Cottage cheese. Beneficial features

It is very important to note that cottage cheese contains a lot of protein and 300 grams contains the daily protein requirement for our body.

It is clear that 300 grams of cottage cheese cannot always be eaten, but it should be noted that we get protein not only from dairy products.

It is important to note the health benefits of trace elements, including calcium, for strengthening bone tissue.

In the diet, cottage cheese is extremely important for people suffering from gout, metabolic disorders, thyroid diseases, people prone to osteoporosis, and obesity.

The protein casein contained in cottage cheese is very rich in essential amino acids for humans, helps to reduce blood cholesterol and normalize fat metabolism.

How to make cottage cheese from milk at home

Of course, now with the advent of the Internet in our lives, many share with us recipes for making cottage cheese at home. Yogurt, sour cream, lactic calcium are added to milk. Milk is boiled on the stove, and then fermented milk products are already added to it. Thus, the curd is separated from the whey. And it's just enough to drain it.

But nothing like this has ever been used before. Mom made cottage cheese from cow's milk. To make it sour faster, you can add a little kefir to it. But mostly milk turned sour naturally. Very quickly in the summer, in the heat.

Then the sour milk should be poured into a saucepan with a thick bottom and heated over a fire, but not boiled. You can collect sour cream from milk. Then the cottage cheese will be less fat.

Cool the heated mass, and then strain the cottage cheese through gauze and hang it to “drain”. Moreover, the longer the cottage cheese flows, the drier it becomes.