Cottage cheese vs a simple cheese
Cottage cheese is different from cottage cheese as taste and quality, as well as less calorie content. It is in no way inferior protein high-fat foods and high content of mineral substances in it significantly strengthens the bones and improves the process of creating new tissue. It contains absolutely all the useful properties of the usual cheese, but the calorie content is only 155 calories per 100 grams.
Regular cottage cheese is more vulnerable in comparison with cottage cheese because it has less lactic acid bacteria and low acidity.
Also cottage cheese, unlike conventional low-fat cottage cheese has a mild, pleasant, salty taste and a soft consistency, which ensures the availability of the cream. It is a rich source of calcium, protein, amino acids and vitamins as well as phosphorus, potassium and sodium. There are only nine spoons of granulated cottage cheese will provide the body the daily requirement of calcium and milk protein casein. In addition, cottage cheese contains the amino acid lysine, choline and methionine. Lysine strengthens the heart muscle, choline is involved in the functioning of the nervous system, while methionine helps the body rid itself of cholesterol.
Who need to eat cottage cheese
Because cottage cheese is a leader among all dairy products by assimilation, it must be added to the diet of children, adolescents, young adults and elderly persons. In contrast to the simple curd, the whites granulated products do not have the joints of a negative impact, and it does not contain purines, the end product of which is uric acid.
Regular consumption of cottage cheese strengthens the cardiovascular and nervous system, which is very important for the sick and elderly.
Casein is a protein that is part of the cottage cheese, is invaluable for bodybuilders, athletes and people suffering from obesity. This type of cheese is highly appreciated by nutritionists, who recommend it as an excellent diet food. In addition, his legkousvoyaemogo and utility allow you to give to the kids in its pure form, as well as used for cooking various dishes.
And finally, a very valuable benefit of cottage cheese is its neutral acidity, which allows it to be used in the diet of people suffering from diseases of the gastrointestinal tract, and in postoperative and rehabilitation period.
Advice 2 : How to make cheese yourself
Cottage cheese - delicious and nutritious dairy product, a source of valuable animal protein and calcium. Cottage cheese is fairly simple to prepare and much more helpful than the store.
The basis for the preparation of cottage cheese is natural, cow's milk, in any case not pasteurized. Three litres of milk you will get approximately 1 kg of cheese, i.e. a ratio of three to one. For the first time, you can experiment with a liter of milk, not to regret the product in case of failure.
Leave milk at room temperature, it should turn sour. When the Bank came the thick white clumps, you can start making cheese. For this condition of milk on average, it takes about two days.
Too long kenosee milk will give too sour curd. With experience you will know when to stop the process and start cooking.
Slowly pour the soured milk into the pan, not stirring and not shaking it. Put the pan on the smallest fire. Warm the milk until, until you have separated the serum.
To prevent boiling and overheating the milk can not. Otherwise, get the "rubber" cheese. After removing the curd from the stove let it cool down.
Take a piece of gauze, fold several times and place in a colander. The edges of the cheesecloth must go beyond the colander.
The cooled contents of the pan place in a colander. If you want to collect the whey in a separate container to prepare from it a fermented milk drink.
Pressing the curd manually, otherwise it will be too dry. Tie the cheesecloth into a knot and hang it. Let the remaining whey drain out naturally.
As soon as the whey stops dripping from the gauze, your cheese is ready. Unwrap the cheesecloth and place the curd.
Instead of the sour milk you can use buttermilk or yogurt. The only condition: the lack in them of artificial colors and other additives.
Store the resulting product in the fridge, as it tends to rapidly deteriorate. Homemade cheese and can make cheese.