How to make low-fat cottage cheese from homemade milk at home? How to make low-fat cottage cheese

Hello, friends!

In this article I want to tell you how to make delicious skim milk cottage cheese at home and what other ways there are to prepare a low-fat product from whole homemade milk.

• Making skim milk cottage cheese at home
• Temperature conditions for heating homemade low-fat cottage cheese
• Preparation of semi-fat cottage cheese from winnowed milk
• Low-fat cottage cheese made from whole home milk

At home, you can make cottage cheese from homemade milk:

• with zero fat content from skim milk;
• semi-fat from skim milk mixed with whole milk;
• low-fat made from whole milk.

Acidity and structure of homemade low-fat cottage cheese is changing depending on the conditions for souring skim milk/whole milk, the method and temperature conditions when heating the curd.

Making skim milk cottage cheese at home

The technology for preparing cottage cheese from skim milk is simple. The milk is passed through a separator, separating it into cream and skim milk. The skim milk is poured into jars and left to sour.
I recommend that after distillation, cool the skim milk to 18 - 19 degrees and leave it to sour at an ambient temperature of 20 - 22 degrees. At this temperature, the skim milk sours slowly, the ripening time of the curd will increase and the curd will have a delicate sweet and sour taste. The curd prepared from such a clot is divided into pieces and layers.
Important! At ambient temperatures above 22 - 23 degrees, the skim milk quickly sours and the cottage cheese turns out crumbly, hard, and the yield of the finished product decreases.

Temperature conditions for heating homemade low-fat cottage cheese

It is convenient to heat homemade cottage cheese in jars. The mechanism is described in detail in the article...
Depending on what kind of cottage cheese you want (dry or wet), change:

1. Heating intensity.
2. Maximum permissible temperature.
3. Warm-up time.

If the skim milk sours at a temperature above 23 degrees and the curd rises to the top, you need to heat it gently over medium heat. To obtain moist cottage cheese from such a curd, the maximum heating temperature is 45 degrees. For dry - 55 degrees.
If the curd is evenly distributed in the jar and has reduced to a maximum of one third, you can heat it over medium heat to 50 - 55 degrees if you want a more tender, moist cottage cheese, and up to 60 if you want dry.
How long should the curd be heated and how to determine when to remove the jar from the hot water? I talked about this in detail in the article...
Advice! When preparing any type of cottage cheese, I recommend cutting the curd to heat the middle more evenly.

Preparation of semi-fat cottage cheese from winnowed milk

You can make semi-fat cottage cheese from skim milk. To do this, whole milk is added to the return immediately after separation. Mix two parts skim milk and one part homemade milk, which should be cold. Leave to sour at a temperature of 22 - 23 degrees.
Cottage cheese from such milk is obtained in pieces or layers. It is elastic and does not crumble. Low-fat cottage cheese is heated at a temperature of 50 - 60 degrees over medium heat.
After reaching the set temperature, reduce the heat to minimum and heat the curd until cooked. The longer the cottage cheese is heated, the harder and drier it will be.

Low-fat cottage cheese made from whole home milk

But not every home has a separator. Is it possible to prepare low-fat cottage cheese from whole milk at home without separation? Certainly!
Let's put the jar in a very cold place (but so as not to freeze) for a couple of days. The top will settle and almost all the milk fat will turn into cream. We collect them carefully. The more thoroughly you remove the top, the less fatty the resulting cottage cheese will be.Cream will be a great addition to your morning coffee or tea.
Since milk is very cold, it can be soured at 22 - 24 degrees and it will take longer for the curd to ripen. This cottage cheese is heated over moderate heat until it reaches 50-60 degrees, and then kept over low heat until ready. Cottage cheese from such milk turns out tender, very similar to fat.

Important! For any type of homemade cottage cheese, you need to sour milk away from heat sources.
Dear friends. At our next meeting, we'll talk about how they do it.
Copyright © Natalya Ivashchenko. 01 November 2015

Cottage cheese prepared independently at home is considered many times higher quality than its store-bought counterpart, since it does not contain additives in the form of preservatives or stabilizers.

Content:

Cottage cheese is a perfect food product that combines all the beneficial properties of dairy products. High-quality cottage cheese provides the body with easily digestible protein, fats, vitamins, amino acids and minerals (calcium, potassium, phosphorus). It is useful for pregnant and lactating women, for young growing organisms, people with increased physical activity and the elderly.

Features of preparing cottage cheese

The modern method of preparing cottage cheese at home, which cannot be said about the industry, has not undergone any changes at all and is no different from the process that our ancestors used. Still, this nutritious fermented milk product is obtained from well-heated curdled milk (sour milk), placed in a linen bag to separate the dense part (cottage cheese) from the liquid part (whey).

Classic cottage cheese recipe at home

There is an ideal “long-term recipe” when the extraction of a valuable product goes on its own, without your direct intervention. The whole process is simple, and you can get cottage cheese from milk on the second or third day after its natural ripening, when under the influence of temperature factors the whey is separated from the curdled milk due to the action of living lactic acid bacteria.

To get 1 kg of cottage cheese, prepare:

• 3 liters of fresh, preferably homemade, milk;
• 2 spacious containers: one larger, the other smaller;
• colander;
• clean cotton paper cloth or thick gauze.

Instructions for making cottage cheese at home:

1. Pour the milk into a sealed container, do not disturb it, leave it to sour for a couple of days (the speed of fermentation will depend on temperature factors).
2. Afterwards, place the container with the fermented, already dense, mixture over low heat in a water bath. Cook, stirring gently, for 15-20 minutes until curds form.
3. As soon as the slightly heated mass separates into cottage cheese and whey, leave it alone until it cools completely.
4. Next, prepare a spacious dish, place a colander on it, which is covered with a thick, clean cotton cloth (a sieve is not suitable for such manipulation).
5. Pour the mixture onto the prepared cloth, tie it in a knot and hang it over the prepared container so that the separated whey can drain into it. As soon as the whey stops dripping, the cottage cheese is ready.

How to make cottage cheese quickly

If you don’t have time for 2-3 days, try making “instant” cottage cheese, where you can “play” with the final result of the taste of the product and its characteristics. You will get a solid consistency of cottage cheese when the curdled milk drains for a day; soft, tender cottage cheese is prepared almost immediately - by the usual mechanical squeezing of the whey by hand. The fat content and amount of the output product will depend on the fat content of the original ingredients.

To get 200 g of cottage cheese you will need the following ingredients:

• 500 ml milk;
• 500 ml kefir.

The cooking process looks like this:

1. Pour the milk into a container of sufficient capacity (at least 1.5 liters) and bring it to a boil.
2. As soon as the milk begins to boil, reduce the heat and immediately begin pouring kefir into the boiling liquid in a thin stream.
3. Then add a little heat and begin to slowly stir the mass.
4. When the process of coagulation (separation of whey from protein) begins, turn off the heat, cover the dish with a lid and leave the mixture alone for a while (the curdling process will still occur in the cooling workpiece).
5. Next, do everything as usual: throw the cooled mass onto thick gauze and, tying it in a knot, hang it to drain the whey.

Subtleties of making cottage cheese at home

You can make cottage cheese at home from either homemade whole milk or pasteurized store-bought milk. A product made from rural cow's milk will be fattier, more delicate in taste and cheaper in cost. Cottage cheese made from milk from the counter will be less fat, lighter, fine-grained, less tender and twice as expensive.

Whatever milk you initially choose for making cottage cheese, there are certain nuances, without knowledge of which you may end up with a low-quality product:

• Milk souring should be natural, without your intervention and under no circumstances in the refrigerator.
• When heating already sour milk, the main thing is not to overheat it, since if the curdled milk is exposed to excessive temperature, the curd will turn out to be fine-grained, and its taste will be hard and dry.
• If, on the contrary, you do not bring the semi-finished product to the required temperature while heating it in a water bath, you will end up with a rubber mass that tastes completely different from cottage cheese.
• The green color of the whey, which appears when sour milk is heated, indicates that the curdled milk has “ripened” sufficiently.

It is worth considering that the final mass of the prepared product will also differ: the yield of cottage cheese from three liters of homemade milk will be much greater (about 1 kg) than from the same amount of store-bought milk (600-700 g).

Types of cottage cheese

Like other fermented milk products, cottage cheese is usually classified according to production technology. With this product, this is done according to the method of preparation (separate and traditional) and according to the fat content.

What kind of cottage cheese is there?

Based on fat content, cottage cheese is divided into:

• low fat (% fat up to 1.8);
• low-fat (fat content less than 3%);
• bold (9%);
• classic (from 4-18%);
• fatty (% fat content not less than 18).

The traditional method of preparing cottage cheese is acidic (prepared on the basis of skim milk using a starter) and acid-rennet (pasteurized milk is used, in this case the starter is supplemented with the enzyme pepsin).

With the separate method, grain-free skim cottage cheese is obtained, which is prepared from separated skim milk. Using this method, by adding cream, you can get cottage cheese of any fat content.

Making cottage cheese from milk

At home, all the specifics and technology for preparing cottage cheese from milk are the same and simple. The milk is pasteurized, cooled and seasoned with starter (kefir, sour cream, yogurt, fermented baked milk). Standard proportions: 3-4 tablespoons of starter are used for 1 liter of milk.

The prepared mixture is mixed and placed in a warm place for 8-10 hours. Afterwards, the curd curd is separated from the whey. The finished cottage cheese can be flavored with sour cream, if you want a product with more calories, cream or fruit.

Homemade kefir cottage cheese

Cottage cheese made from kefir will have a delicate, soft consistency, but have a sour taste. It would be good to use such cottage cheese for preparing a variety of cottage cheese products or as an independent dish with the addition of fruit or sweet jam. The preparation of cottage cheese from kefir is similar to the process of obtaining it from milk: kefir can be heat treated, after which the curd is separated from the whey.

An interesting recipe for making cottage cheese from frozen kefir is considered: place a lump of sour milk frozen in the freezer at room temperature in a fabric bag. A few hours later, after the process of separating the liquid part from the solid part is completed, you will receive the long-awaited tasty product.

How to make low-fat cottage cheese at home

Cottage cheese made from skim milk is a dietary and at the same time complete energy product containing all useful substances. Low-fat cottage cheese is ideal for consumption by people on a fat-restricted diet; 100 g of this product contains less than 1.8% fat.

Pasteurized low-fat or one percent milk is used for this process. The entire preparation procedure is similar to producing cottage cheese from regular milk, the only difference is that the fermentation of such a product naturally will take much longer, so to speed up the process, starters in the form of low-fat yogurt or kefir are used. To sour one liter of milk you will need 2-3 tbsp. l. sourdough

How to make grainy cottage cheese

A variety of ordinary cottage cheese - granular cottage cheese - is a dietary low-calorie food that has no contraindications. It is prepared from skim pasteurized milk using a special starter - calcium chloride. The special flavor of this product is achieved by saturating low-fat curd grains with milk cream and salt.

To make this cottage cheese at home, you will need the following products:

• 1 liter of low-fat milk;
• 1.5 tbsp. l. calcium chloride;
• 6 tbsp. l. cream (the fat content of the prepared cottage cheese will depend on the initial % fat content of the cream);
• salt to taste.

The cooking process is quick and simple:

1. In a non-enamel container, heat the milk well, almost bringing it to a boil.
2. Then, turning off the heat, add calcium chloride and mix thoroughly.
3. The composition must stand for a while so that the curd grains separate from the liquid.
4. Separate the curds from the whey.
5. Salt the already dry product and add cream. Homemade granular cottage cheese is ready.

Making cheese from cottage cheese

You can try making another healthy and nutritious dairy product yourself - cottage cheese.

To do this you will need the following products:

• 200 g homemade fat cottage cheese;
• 200 ml milk;
• a mixture of one egg and 50 g of butter;
• 0.5 tsp. soda;
• salt, spices to taste.

Homemade cheese is prepared like this:

1. Place homemade cottage cheese (it is better if it is grainy, with a low whey content) in a bowl, pour milk over it and bring the whole mixture to a boil.
2. Once boiling, reduce the heat, stirring gently, making sure that the entire contents of the pan are heated evenly.
3. As soon as the whey separates from the bowl, discard the resulting lump of curd in a colander or thick layer of gauze.
4. Transfer the dry curd mass into a casserole, in which you will then cook the cheese.
5. Add a mixture of butter, eggs, soda and salt to the semi-finished product. Stir.
6. Next, cook the whole mass over low heat for 5-8 minutes, stirring constantly.
7. It is easy to determine the readiness of the cheese: it will stretch, become sticky, viscous and begin to lag behind the walls of the cauldron.
8. Pour the hot cheese into the prepared form and leave to harden.

How to make cottage cheese at home - watch the video:

After making homemade cottage cheese, you will be left with a useful product - whey, which can be used both in cooking for preparing various baked goods, and in home cosmetology. Cottage cheese an amazingly healthy, easily digestible dairy product. Cottage cheese is one of the main dishes of the children's menu, is present in the diet of healthy people of any age, is used in medical nutrition and is included in almost all the most strict diets, including diet No. 5p for pancreatitis. Cottage cheese, without a doubt, is present in effective weight loss methods, including a protein diet.

In Rus', cottage cheese has been known since the 15th century; it was then called cheese. There are several types of cottage cheese, depending on the content of nutrients - fats and proteins, as well as free organic acids. Cottage cheese is also distinguished according to a number of commercial properties and hygienic qualities. For example, there is cottage cheese prepared in the classical way, using rennet, there is acidophilus cottage cheese, calcined, homemade cottage cheese. But what all species have in common is that all species have the same raw material - milk.

What are the benefits of cottage cheese?

To the question - What are the benefits of cottage cheese? Can you answer briefly? : its nutritional value, its medicinal properties. More on this below.

Cottage cheese owes its popularity as a product from the medical and dietary diet to the presence of a relatively large amount of proteins in it, a favorable combination of minerals and trace elements, as well as the essential amino acid methionine, the content of which (495 mg%) is second only to soybean flour.

The structure of fats and proteins contained in cottage cheese is such that they are absorbed easily and quickly.

Cottage cheese is also rich in choline (73.5 mg%) and lecithin (2.0 mg%), which allows the widespread use of especially low-fat cottage cheese for the prevention and treatment of atherosclerosis and obesity. The successful combination of methionine with another essential amino acid - tryptophan - gives cottage cheese a special value.

Optimal protein-fat-carbohydrate ratio:

• fat - 0.5 to 20.0 g
• proteins - 13.0 to 16.0 g
• carbohydrates - 1.0 to 1.5 g

For dietary and baby food, unleavened cottage cheese of the highest grade, made from milk that has not been subjected to prolonged heat treatment and, therefore, is better and easier to digest, is best suited.

Calorie content of cottage cheese

The calorie content of cottage cheese depends on the fat content of the product. 100 grams of cottage cheese contains (depending on the quality of milk and technology for preparing cottage cheese):

• fat cottage cheese contains 17-20% fat
• medium fat cottage cheese - 9%,
• low-fat cottage cheese 1.75-2% fat

Thus, the calorie content of 100 g of cottage cheese can vary from 60.0 kcal to 250.0 kcal. The cottage cheese that we buy in the store is labeled. If the package says 5% fat, then 100g of cottage cheese has a calorie content of 142 Kcal, 100g of 18% cottage cheese has a calorie content of 236 Kcal.

When prepared at home, the calorie content of cottage cheese will depend on the fat content of the milk. Low-fat milk will make low-fat cottage cheese. If you use village milk, then the fat content of the resulting cottage cheese is approximately equal to 5–18% and its calorie content from 145 to 232 kilocalories per 100 grams of product. The calorie content of milk and the cottage cheese obtained from it is affected by the time of year and the feed of the animals that provide the milk.

In addition, the calorie content of cottage cheese depends on the degree of extraction.

What microelements and vitamins are included in cottage cheese?

Cottage cheese contains calcium, phosphorus, potassium, magnesium, sodium, iron, fluorine, vitamins B2, B6, B12, E, PP, provitamin A, folic acid.

What is the acidity of cottage cheese?

Cottage cheese has such an indicator as acidity. According to hygienic standards, the acidity of fatty cottage cheese, which is intended for a balanced diet, should not exceed 225 degrees T (according to the so-called Turner scale), cottage cheese for dietary food - 170 degrees T, and cottage cheese for baby food - 150 degrees T. Fifteen degrees on this scale are equivalent to approximately one gram percent of free organic acids.

Cottage cheese for pancreatitis

YOU CAN use cottage cheese for pancreatitis:

The cottage cheese should be non-acidic, freshly prepared in the form of a paste. You can use cottage cheese to make soufflés, steam puddings and casseroles.

DO NOT use cottage cheese for pancreatitis:

Cottage cheese is fatty, with high acidity. Dishes made from cottage cheese with the addition of spices that have a juice-like effect. Cottage cheese dishes fried in a frying pan with plenty of oil and a crispy, fried crust are not allowed.

Cottage cheese dishes suitable for pancreatitis

Below is a list of some dishes that match diet No. 5p(for pancreatitis).

Homemade cottage cheese. How to make cottage cheese at home

There are several recipes that can be used to prepare homemade cottage cheese.

To make cottage cheese, you can use raw milk or pasteurized milk. Here everyone chooses for themselves. During pasteurization, especially when milk boils, beneficial substances are destroyed, including calcium and protein. But unpasteurized milk can contain dangerous bacteria.

Recipe for pasteurizing milk at home. If the milk is not pasteurized, then you can pasteurize it yourself. To do this, place the milk in a water bath (put the pan with milk in a large saucepan with boiling water) and heat the milk to 80 degrees. Reduce heat and maintain the temperature of the milk for 10-15 minutes. Then quickly cool to 30-32 degrees.

Recipe No. 1. Dietary cottage cheese can be prepared using calcium lactic acid powder, which we buy at the pharmacy.

Pour one liter of cold raw milk into a saucepan, add 4 grams of calcium lactic acid powder. Let's stir. Let's put it on low heat. At a temperature of 80-90°, curds begin to appear in the milk.

The milk is brought to a boil, but not boiled. Remove from the stove and cool naturally, slowly, at this time the curd is separated from the whey.

Place gauze in two or three layers in a colander. Filter the curds from the whey.

A liter of milk produces 200-220 g of cottage cheese.

Note: If calcium lactic acid is not available, calcium chloride can be used. Use this way: 10 ml of solution (2 tsp) per liter of milk. The rest is as described above.

Recipe 2. Pour the milk into the pan in which the cottage cheese will be “cooked”, put it in a warm place to acidify for one day. The next day, place the pan on the stove, setting the stove to low heat. Be careful not to let the milk boil! When the milk protein has curdled, remove the pan from the heat and let it cool. Then put two or three layers of gauze on a colander and pour the mixture into the colander. The whey will flow into the bowl that held the colander. Whey is a very healthy dietary product, it contains many microelements. You can drink it, it quenches thirst well, and it can be used in cooking, such as baking. The cottage cheese is ready! For diet No. 5p, cottage cheese is eaten with milk.

Recipe No. 3. Pour the starter into pasteurized milk at the rate of 2 liters of milk, 100 ml of kefir or sour cream, place in a warm place to acidify for one day. Next we perform as in recipe No. 1

Recipe No. 4.Homemade cottage cheese You can make it from kefir that you bought at the store. To enrich cottage cheese with calcium, calcium chloride, which can be purchased at a pharmacy, can be added to milk or kefir.

Recipe No. 5.Homemade cottage cheese They prepared this way in ancient times, but even now this recipe is used in villages. The cottage cheese turns out especially tasty. A pot of sour milk or curdled milk was placed in a cooling oven for several hours. Then the entire contents were poured into a cone-shaped bag and the serum was decanted. The cottage cheese remaining in the bag was placed under a press. The drier the cottage cheese was, the more valuable it was. They knew how to prepare cottage cheese for use. To do this, the finished cottage cheese was again put in the oven for several hours, and then again put under the press and poured into clay pots. Melted butter was poured on top. Such cottage cheese could be stored for many months

Remember Cottage cheese is a perishable product in which pathogenic microorganisms quickly develop. When purchasing cottage cheese, carefully examine the product visually and the information on the packaging. Benign cottage cheese is white in color (or a creamy shade as an option), its taste is sourish-milky, clean, the smell is subtle, pleasant, the consistency is delicate and homogeneous.

Tip #1 The body of an adult is capable of absorbing no more than 35 g of protein in one meal. This corresponds to 150 g of cottage cheese. Therefore, it is not advisable to eat more cottage cheese, since protein beyond the maximum value (35 g) will not be absorbed.

Tip #2. The easiest way to reduce acidity. Place 0.5 kg of sour cottage cheese in an enamel pan, add 1 glass of whole milk and 1 glass of cold boiled water. Whisk thoroughly, cover the pan with a lid and bring to a boil over low heat (do not boil!). Then the curd mass is poured onto cheesecloth spread in a colander, squeezed and cooled.

Cottage cheese is a universal product in terms of taste variations. This is explained by the fact that cottage cheese goes well with various foods.

Cottage cheese can be sweet. Berries, fruits, dried fruits, and honey are added to the cottage cheese in accordance with your diet or taste preferences. You can make various casseroles, soufflés or puddings. Cottage cheese can be salty. If you put vegetables, herbs, spices in cottage cheese and add low-fat sour cream or kefir, you will get a wonderful dietary breakfast.

How to cook homemade cottage cheese in a slow cooker

1. Pour 1 liter of kefir into the multicooker bowl; homemade kefir is healthier. How to make homemade kefir,
2. We set the multicooker mode to “heating”.
3. After 1 hour, turn off the multicooker, open the lid slightly, and let the mixture cool.
4. Separate the cottage cheese from the whey; to do this, cover a colander or sieve with gauze and place the cottage cheese in it.
5. The cottage cheese is ready in the slow cooker.

Bon appetit!

We all love cottage cheese for its excellent taste, you can eat it with sour cream, you can add milk, kefir, fermented baked milk to it, a very tasty dish is obtained by adding any berries or fruits to the cottage cheese. But the main advantage of cottage cheese is that it is an excellent dietary product, very useful for people of all ages, and especially for children and people who are elderly or weakened by illness.

But cottage cheese is different from cottage cheese. I think everyone will agree with me, really. Of course, what we see now on store shelves is sometimes very difficult to call cottage cheese. I wholeheartedly advise everyone, especially those who have small children, not to be lazy and prepare homemade cottage cheese.

Homemade cottage cheese made from milk. Recipe. Photo

Pour a liter of raw fresh milk into a saucepan, close the lid and place in a dark place; at normal room temperature, the milk sours in about a day.

Pour the milk into a saucepan and place it under the lid in a dark place until it ferments.

Next, it is best to use a water bath, placing a saucepan with sour milk in another, larger saucepan, this makes it easier to control the process of separating the whey. But sometimes I put a saucepan with yogurt directly on the stove, placing a special metal stand under it, reduce the heat to minimum and do not leave the stove so as not to overheat.

Place the saucepan with yogurt in a water bath.

Watch when the yogurt moves away from the edges of the pan, yellowish whey appears, and characteristic curd clots appear, this takes about 25-30 minutes, then remove the pan from the stove and leave until it cools.

Keep it on the fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Drain the cooled cottage cheese in a colander, but preferably onto a clean gauze napkin, tie the corners of it and hang it so that the whey drips off. The cottage cheese will be very tasty!

Pour the contents into a colander and squeeze a little.

This is how the cottage cheese turned out.

And this is the serum left.

The most delicious and healthy cottage cheese is made from raw milk, but when I don’t have the opportunity to buy farm milk, I make pasteurized cottage cheese, which turns out to be an excellent product that is much tastier than store-bought milk.

Making cottage cheese at home from kefir

To prepare cottage cheese, take a liter of kefir, it is advisable that the kefir is fresh; for better separation of the whey, you can add a spoonful of sugar syrup, but this is not necessary.

Place the kefir in an enamel bowl in a water bath and heat it over low heat for about half an hour, then leave it covered to cool. During this time, the curd will finally separate from the whey, and we again pour all this onto a sieve or cheesecloth and get a delicate, nutritious product.

Making low-fat homemade cottage cheese

As a rule, farm milk is quite fatty, and the cottage cheese produced from it is also high in fat; this must be taken into account if, for any indication, a low-fat diet is recommended to you.

Low-fat cottage cheese can also be prepared at home, but it requires low-fat milk. There is pasteurized one percent milk on sale, and you need to make low-fat cottage cheese from it.

This kind of milk takes much longer to ferment, and to speed up the process you just need to add two tablespoons of kefir to a liter of milk. Otherwise, we do everything the same as with regular milk, the cottage cheese will not be so loose, but tasty and containing all the useful substances.

Low-fat cottage cheese is good for everyone who has problems with excess weight, who has problems with the liver, pancreas, so as not to overload them.

How long can cottage cheese prepared at home be stored?

You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra there is in store-bought cottage cheese, if it has a shelf life of 2-3 weeks, or even more. It's all chemistry. It is up to everyone to decide whether to buy such cottage cheese or prepare cottage cheese at home.

So what are the benefits of cottage cheese? Is everything in it actually useful? Let’s talk about this in more detail.

Cottage cheese. Benefit. Beneficial features

1. Cottage cheese contains a lot of protein; the fatter the cottage cheese, the more protein it contains; in fatty cottage cheese its content reaches up to 15 percent, in low-fat cottage cheese - up to 9 percent. Moreover, the protein obtained from cottage cheese is completely absorbed by our body, which is not unimportant. 300 grams of cottage cheese contains a daily dose of animal protein.

Of course, this is a lot, we hardly eat that much cottage cheese, but we get protein not only from dairy, but also from other products, but for children and especially older people, the proteins that make up cottage cheese are simply not replaceable. And probably many of you know about the protein diet. The diet is based specifically on the benefits of protein for weight loss and slimness. And the plus to this is that we also strengthen our hair and nails.

1. Everyone knows that all dairy products contain calcium, but whole milk is not suitable for everyone due to the fact that the body of many adults lacks the special enzyme lactase, which breaks down milk sugar. As a result, drinking milk can result in intestinal upset.

But fermented milk products, including cottage cheese, do not have such features; during their production, milk sugar is completely broken down, so cottage cheese is an excellent source of calcium for us, and calcium is the health of our teeth and skeletal system.

1. Vitamins A, E, D, B1, B2, B6, B12, PP are found in large quantities in cottage cheese; a lack of these essential vitamins can lead to a decrease in the body’s defenses and to disorders of the nervous and digestive systems. In addition to calcium, cottage cheese is rich in other minerals, for example, iron, magnesium, phosphorus, potassium, which makes it a primary product for many diseases.
2. The protein content of cottage cheese contains the essential amino acid methionine for humans, which prevents the liver from fatty degeneration; cottage cheese in the diet is especially important if metabolic disorders have already been detected in the body, such as gout, obesity, and thyroid diseases.
3. Cottage cheese contains a complex protein called casein, rich in all amino acids necessary for humans; this protein has a lipotropic effect, that is, it helps normalize fat metabolism and reduce cholesterol levels in the blood.

Cottage cheese is necessary for all of us, and especially for children, pregnant women and nursing mothers, it is necessary for those suffering from anemia and tuberculosis, people with problems of the liver, gallbladder, stomach and intestines, everyone who is overweight, and elderly people.

I suggest you listen to the thoughts of the famous bodybuilder Denis Semenikhin about the benefits of cottage cheese, how he uses it himself and what advice he gives for all of us.

Grain cottage cheese. Benefits and harms

The most popular is cottage cheese, and this is understandable; it is a very tasty product that is liked by both adults and children. However, in addition to taste, grain cottage cheese has many advantages; it is a low-calorie product with a large amount of protein and low fat content, it is much easier to digest than regular cottage cheese, which is very important in children's, sports and dietary nutrition.

It is useful to consume grain cottage cheese for people with diseases of the stomach, intestines, liver, after illnesses during the recovery period, it can be consumed even late in the evening, the benefits of grain cottage cheese at night are obvious, since it is a very easy product for the body.

Grain cottage cheese. Contraindications. Harm

Eating this type of cottage cheese has virtually no contraindications; there are minor restrictions due to the fact that grain cottage cheese is usually slightly salted. If you consume cottage cheese in moderation, the benefits will be much greater than the harm; it should not be abused only by those who are prescribed a salt-free diet.

Skim cheese. Benefits and harms

Low-fat cottage cheese is made from skim milk, and although in addition to fat it contains all the healing substances inherent in milk, it is lower in calories and is especially popular among vegetarians, people watching their figure, those who want to lose weight, and athletes.

The benefits of using such cottage cheese are undeniable. It is rich in proteins, amino acids, vitamins and minerals, but is depleted in fat-soluble vitamins A, E, D; in low-fat cottage cheese their content is much lower.

There is one more drawback of low-fat cottage cheese: with a reduced fat content, calcium from this product is less absorbed by the body, but, nevertheless, this cottage cheese will not cause harm and will only benefit those for whom fatty foods are contraindicated.

Cottage cheese with honey. Benefits and harms

Many people love cottage cheese with sugar, but if you like sweet cottage cheese, it is better to put a spoonful of honey in it, it will be almost like a treat, a very healthy dish for breakfast, it can be used as a snack or late in the evening.

Cottage cheese with honey is doubly useful, since honey complements the benefits of cottage cheese with biologically active substances and antioxidants that affect all functions of our body; we not only get protein and calcium, which cottage cheese is rich in, but also strengthen the immune system and improve metabolic processes in our body.

If we are talking about the dangers of such cottage cheese, then we need to say the following. Cottage cheese with honey should not be consumed by anyone who is allergic to honey products. And use very carefully for diabetics. Those who have problems with excess weight should not lean heavily on cottage cheese with honey.

The benefits of homemade cottage cheese

The benefits of cottage cheese prepared at home are obvious; not only do we prepare it with our own hands and can take good quality milk for its preparation, it is also important that homemade cottage cheese does not contain preservatives and other additives that may be present in store-bought cottage cheese.

In addition, when making cottage cheese, a fairly large amount of whey remains, which is a useful dietary product; you can simply drink it as a drink, cook pancakes and okroshka with it, and add it to borscht. Whey contains proteins, vitamins, microelements, lactic acid bacteria, and its benefits have been proven and recognized by official medicine. However, this drink is contraindicated for people with lactose intolerance and increased secretion of gastric juice.

Serum is widely used in cosmetology; at home, it is best to simply wash your face with fresh serum, this will improve skin color, make it clean, smooth and toned.

Goat curd. Benefits and harms

Goat milk, goat cheese and goat cottage cheese are now on sale, and these products are becoming more and more popular in dietary nutrition. Goat cottage cheese is on par with meat in protein content, and is absorbed much better.

This type of cottage cheese is very important in the diet of people prone to osteoporosis, as it contains a record amount of easily digestible calcium, as well as vitamins B12 and B2, magnesium and phosphorus.

However, it is better to buy non-fat varieties, especially for those who have problems with blood vessels and are at risk of atherosclerosis.

Daily intake of cottage cheese

For an adult, the daily intake of cottage cheese is 200 grams.

Allowance for cottage cheese for children

Children are given cottage cheese from 6 months. I remember our times when we got everything in the dairy kitchen. And my daughters really liked this cottage cheese. From 6 months you can give 40 grams of cottage cheese. And further in the year up to 50 - 60 grams per day. You can give cottage cheese to children if they are intolerant to milk and dairy products.

Children under 3 years of age should be given either homemade cottage cheese or from a dairy kitchen. Store-bought cottage cheese can only be recommended for making casseroles, cheesecakes, dumplings and some other dishes.

Cottage cheese calorie content

The calorie content of fatty cottage cheese is 232.5 kcal per 100 g.
Calorie content of semi-fat cottage cheese is 164.3 kcal per 100 g.
Calorie content of low-fat cottage cheese is 105.8 kcal per 100 g.
The calorie content of grainy cottage cheese with cream is 155.3 kcal per 100 g.

Treatment with cottage cheese

In conclusion, I would like to offer several recipes from ancient medical books that are still relevant today for those people who prefer to be treated with folk remedies.

1. At the first signs of a cold, prepare a mixture of a pack of cottage cheese and 100 grams of finely chopped onions, wrap it in several pieces of gauze and apply these cakes on your feet, throat and chest, like mustard plaster, for two hours, wrapping yourself well.
2. When coughing or suspected bronchitis, zemstvo doctors used cottage cheese mixed with honey, taking a tablespoon of honey per 100 grams of cottage cheese, warming this mixture a little and spreading it on a piece of cotton or linen cloth. They applied it to the chest, covering it with compress paper and something warm on top. The patient was given diaphoretic herbal tea and wrapped well. We made such a compress at night, and washed it off with warm water in the morning.
3. For joint diseases, add two tablespoons of finely grated horseradish root and 100 grams of finely chopped onions to a pack of cottage cheese. Warm the mixture and apply under a bandage to the sore joints twice a day until the pain disappears.
4. In folk medicine, cottage cheese is used for burns; fresh cottage cheese is suitable for this, which is applied to the burnt surface in a layer of a centimeter, covered with cotton cloth on top and bandaged. Cottage cheese cleanses the burn site and promotes rapid healing.

And of course, cottage cheese is an excellent cosmetic product; masks made from cottage cheese are indispensable for dry, flaky, aging skin.

Cottage cheese. Harm. Contraindications

Who is cottage cheese harmful to? It is difficult to call such a wonderful product as cottage cheese harmful, cottage cheese is contraindicated only for people with individual intolerance, everyone else can eat it, the only thing is that its intake should be limited to those suffering from atherosclerosis and severe kidney damage. They cannot easily tolerate excess protein. With gastritis you also need to be very careful. You can't eat sour cottage cheese.

Always pay attention to the expiration date of cottage cheese and all fermented milk products. Never eat cottage cheese that has expired. Such poisonings are very serious.

If you do buy cottage cheese in a store, pay attention to the sales deadlines. If it is more than 5-7 days, I do not recommend buying such cottage cheese. Can you imagine how much chemistry there is? And, of course, if you buy cottage cheese with some additives, be careful whether you are allergic to the additives themselves. And pay special attention to all these tips if you give cottage cheese to children. I am always for natural cottage cheese and my own natural additives. You can also add jam, but your own. The same berries, but their own. Be careful and wise.

These are the thoughts for today about the benefits and harms of cottage cheese.