Whole milk cottage cheese benefits and harms. Cottage cheese - benefits and harms to the body

Nutrition is very important for the normal functioning of our body. But with the development of civilization, problems with food consumption are becoming more and more. Permanent employment does not allow to pay due attention to this issue.

In addition, the deficiency in the body of various vitamins and microelements, in turn, leads to many diseases and to general disorders in the state - fatigue, loss of efficiency. In this article we will talk about how to get cottage cheese at home, the benefits and harms for the body, the importance of cottage cheese in human nutrition. So, let's begin…

It is impossible to state with certainty the approximate time of the invention of this product. Perhaps it appeared when our ancestors left sour milk unattended, and whey accidentally leaked out of it ...

One thing is known that cottage cheese entered our diet when goats and cows were tamed. There are many ways to prepare this wonderful product. Among our ancestors, it was called sour cheese and was prepared in a cooling oven by placing curdled milk in it.

After a few hours, they took it out, put it in a cloth bag and filtered off the excess serum. Then the product was moved under the press. There was a way to prepare the so-called "dry" cottage cheese - it could be stored in the cellar, and it could be taken on the road without fear for safety. To do this, the cottage cheese was placed again in the oven, and then again under the press. At that time, such a product was valued much more than a fresh, but perishable product.

Curd itself is a versatile food. It is eaten both sweet and salty, mixed with various ingredients - sour cream, sugar, berries, honey, wine. It is the main ingredient in the preparation of casseroles, cheesecakes, pancakes. It can be used both as a nutritious food and as diet dish.

What are the benefits of cottage cheese for the body?

As for the nutritional value - and here cottage cheese is recognized as universal. It contains the highest amount of easily digestible proteins of all dairy products. They break down into different amino acids, such as choline, tryptophan, methionine, and are actively consumed by the body.

Due to its easy digestibility, cottage cheese is recommended for both young children and the elderly with various digestive disorders. It is also included in the list of mandatory products for the restoration of the body after various diseases and surgical interventions. It can be used even for chronic ailments of the gastrointestinal tract - it does not increase acidity and does not cause irritation of the surface of the stomach.

The benefit of cottage cheese is also that it contains a small amount of fat, it will help you get full without harming your figure, and also helps to gain weight. muscle mass. Depending on the fat content, the number of calories in one hundred grams of the product can range from 90 to 230. But note that glazed curds and curd masses are not so useful. First, they are often loaded with preservatives. And secondly, their calorie content is much higher due to the content of chocolate, sugar and cream.

In addition to the high content of amino acids and calcium, cottage cheese contains B vitamins, vitamins A, E, P, it is rich in salts of sodium, iron, copper, magnesium, etc. All these compounds contribute to the rapid absorption of this product. It is especially useful for pregnant and breastfeeding women, and babies begin to give it as early as five to seven months. Children's cottage cheese has a low percentage of fat content and is prepared from milk, which is slightly and briefly heated.

Cottage cheese is necessary for the body for the normal functioning of all internal organs, especially bone tissue. It has a positive effect on the work of the heart and blood vessels, the formation of red blood cells and nervous health.

Therefore, it is advisable to periodically arrange curd days for yourself. They will play the role of unloading, improving metabolism and helping to cleanse the body.

To do this, you need to eat 100-150g of cottage cheese with sour cream three or four times a day. It’s not worth eating anymore, since 150g is the maximum dose that the body can absorb at a time. Although such a diet will not contribute to weight loss, it will definitely benefit.

You don't need any special equipment to make your own cheesecake. Take village milk, pour it into a saucepan and leave it in a warm place for a day. Then heat until almost boiling and let cool. Fold several layers of gauze and strain the resulting substance through it. Build a bag of cheese from cheesecloth and hang it over a saucepan. Excess whey will drain off and the product will be ready for consumption. Remember that homemade cottage cheese is often fatter than store-bought, and its cost is higher. Whey can be drunk as a dietary product, or you can cook pastries based on it.

Always remember that cottage cheese can harm the body only in one case, when you eat it stale. The thing is that stale cottage cheese can be a breeding ground for pathogenic microorganisms. It can cause serious poisoning or an allergic reaction. Therefore, do not store it for longer than two or three days, and then use it only after heat treatment - in the form of casseroles or cheesecakes.

The beneficial properties of cottage cheese, a fermented milk product obtained by fermenting whole milk, followed by the removal of the released liquid (whey), are known to each of us. It is valued for its nutritional value, 100% digestibility, taste characteristics and medicinal properties.

Cottage cheese is consumed fresh or with all kinds of additives (pasta, sour cream, fruits, berries, jam, syrup, jam, confiture, honey, yogurt, cream, sugar, dried fruits, vanillin, cinnamon, garlic, leafy greens, vegetable oils, eggs, etc.).

It is also included in the recipe of many dishes prepared by baking, frying, whipping, boiling, grinding. The following cottage cheese products are popular in cooking: cheesecakes, casseroles, cheesecakes, pies, dumplings, pies, sweet curd mass, desserts, cold savory snacks, salads.

Useful properties of cottage cheese and calories

The undoubted benefits of cottage cheese for the body are due to the biologically active compounds present in it. The amount of fat in the product depends on the type and method of manufacture. Tocopherols, folic acid and vitamin B12 are found only in varieties of cottage cheese, the fat content of which is above 19%.

All types of cottage cheese contain casein - concentrated milk protein, carbohydrates (lactose), ash, small doses of vitamins (A, beta-carotene and group B, PP), mineral salts of sodium, potassium, magnesium, zinc, copper, calcium, iron, phosphorus , amino acids (including methionine and tryptophan).

The calorie content of the product depends on the amount of fat present in it:

fatty cottage cheese (19-23% fat content) has an energy value of 232 kcal / 100 g of the product;
classic cottage cheese (9%) - 159 kcal / 100 gr;
bold cottage cheese (5%) - 121 kcal / 100 gr;
fat-free cottage cheese (less than 1%) - 79 kcal / 100 gr.

The regular inclusion of cottage cheese and dishes in the recipe of which it is included in the menu helps to increase the amount of hemoglobin and improve blood composition. The product activates cell regeneration processes nervous system which improves the conduction of nerve impulses.

Due to the high concentration of calcium, which is in a form easily accessible to cells, cottage cheese strengthens bone tissue.

Curd is especially valued for its diuretic properties - by activating urination, the body is freed from excess fluid in the tissues, which helps to eliminate edema of various origins. Methionine in the composition of various varieties of cottage cheese prevents fatty degeneration of the liver and the development of obesity in this organ.

A high concentration of readily available proteins (casein) contributes to an increase in muscle mass. Biologically active compounds in cottage cheese improve the body's resistance and condition immune system, normalize the microflora in the intestines and rid the body of toxins, toxins, decay products and fecal blockages.

Many housewives are concerned about the question, does cottage cheese lose its properties when frozen? Nutritionists agree that after proper defrosting, all the beneficial qualities of the product are preserved. Cottage cheese is frozen at a temperature below -18ºС.

In this form, it can be stored for 6 to 8 months.

For eating, it is thawed for 10 hours, placed on the middle shelf of the refrigerator, after which the released liquid must be drained. Further, cottage cheese is used in the usual way - cooking or fresh inclusion in the diet.

Cottage cheese - benefits and harms to the body

According to experienced nutritionists, cottage cheese should be included in the treatment and preventive nutrition of patients with pathologies of the heart and blood vessels, liver, and gastrointestinal tract. The product has lipotropic qualities, that is, it improves lipid metabolism, making it indispensable in the diet of people suffering from obesity, atherosclerosis, and hypertension.

The product is required in the diet of both pregnant women and nursing mothers, and children, and adolescents, and adults, and the elderly suffering from osteoporosis. The need for cottage cheese increases with fractures and problems in the joints. Most athletes use this daily sour milk product to build muscle mass and replenish protein deficiency.

Scientists have proven that the amount of enzymes and gastric juice secreted in the gastrointestinal tract for splitting cottage cheese is several times lower than when digesting whole or fermented milk. That is why cottage cheese, which does not irritate the walls of the stomach, is part of most diets aimed at treating diseases of the digestive system.

Benefits for women

The benefits of cottage cheese for women are invaluable - thanks to the essential acids tryptophan and methionine, it normalizes emotional background and helps to improve mood, which is especially important during the period of hormonal changes in the female body (puberty, menstruation, PMS, pregnancy, postpartum recovery, menopause).

According to doctors, cottage cheese should be an integral part of the diet of pregnant women who especially need high doses of calcium, which is spent on building the baby's skeletal system. Healing components of dietary types of the product are indispensable during lactation. They are completely absorbed by the mother's body and come to the newborn along with breast milk.

Particularly popular in last years Bought fat-free cottage cheese. Its benefits and harms lie in the minimum amount of fat and the technology of manufacturing from skimmed milk by lactic acid fermentation as a result of the introduction of starter cultures. Like all low lipid foods, it is useful in the diet of people seeking to slim down.

In low-fat cottage cheese, the maximum concentration of calcium, phosphorus and vitamin PP is noted. It is this type of product that most effectively strengthens bones, teeth, improves the elasticity of blood vessels, and heals the intestinal microflora.

Low-fat varieties are especially appreciated in dietary tables with limited fat intake, for example, diet No. 5 for pancreatitis.

Fatty types of cottage cheese, including country cottage cheese, are contraindicated in the diet of patients suffering from serious kidney diseases and having problems with the pancreas, as well as in situations where it is necessary to limit the intake of protein compounds and calcium.

It is undesirable to use cottage cheese with a fat content of more than 5% for those who follow a diet aimed at losing weight. Higher lipid concentrations can cause unwanted body fat gain. It is also worth abandoning a high-fat product for those who have an increased level of low-density lipoproteins (bad cholesterol).

According to the recommendations of experienced nutritionists, the daily portion of cottage cheese for an adult healthy person should not exceed 0.3 kg. High doses of protein compounds that enter the body with food can cause kidney problems. Children's portions depend on the age of the child and the recommendations of a qualified pediatrician.

The ratio of benefits and harms in cottage cheese is determined by the method of its manufacture and the quality of the product. It is natural that maximum amount biologically active compounds contains a product obtained at home by fermenting natural whole milk.

You should not eat cottage cheese with an expired shelf life, as pathogenic microflora, in particular E. coli, is actively developing in it. It is undesirable to purchase the product in places of spontaneous trade, since the sale of cottage cheese is carried out in unsanitary conditions. Also, when buying it from hands, from unverified sellers, you cannot be insured against their uncleanliness.

Skip the sweet curd cheeses so popular in recent times. They contain a lot of sugar, its substitutes, preservatives, emulsifiers, stabilizers, synthetic flavors, sweeteners. It is better to prepare a dessert for your child by whipping cottage cheese with honey, berries or fruits in a food processor, and sprinkling it with natural dark chocolate.

Be sure to include cottage cheese in the daily diet of adults and children. This will help prevent calcium leaching and relieve you of brittle bones, as well as strengthen the body and increase vitality.

Be healthy!

The first indirect documentary references to cottage cheese can be found in the civilization of Mesopotamia. This product was actively used in ancient Rome. On the territory of Ancient Russia, cottage cheese was called cheese, respectively, any dishes based on it received a root similar in sound.

The name of the product, revered by the Slavs, took root so strongly that it was used for a long period of time even after hard cheeses appeared in everyday life. Modern ways Preservation was not yet known at that time, therefore, cottage cheese was practically not stored unchanged - it was pressed, placed in an oven, and after the moisture came out, it was placed in pots and poured with ghee. In this form, the cellar product could be stored for months.

Compound

Cottage cheese consists of a large number of a wide variety of components, the concentration of which strongly depends on the type of cottage cheese and its fat content.

Percentage and component composition:

Water - from 64 to 70 percent;
Proteins - from 14 to 18 percent;
Fats (including saturated and monounsaturated) - from 0.1 to 18 percent;
Carbohydrates (lactose and galactose) - from 1 to 1.5 percent;
Ash - from 1 to 1.2 percent.

Also, cottage cheese contains a number of minerals and vitamins:

Vitamins: A, B1, B2, B4, B5, B6, B9, PP, C, E, B12, H beta-carotene;
Minerals - sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, selenium, manganese, molybdenum and fluorine;
Replaceable and irreplaceable amino acids - arginine, valine, histidine, isoleucine, leucine, lysine, methiodin, cysteine, threonine, tryptophan, phenylalanine, tyrosine, alanine, glycine, proline, serine, aspartic and glutamic acids.

Types of cottage cheese

First of all, cottage cheese is divided according to its consumer properties:

Classical. Has a fat content of 4 to 18 percent;
Non-greasy. Bold version of cottage cheese 1.8 percent;
Fatty. Most often, a home-made non-winnowed product with a fat content of 19 to 23 percent;
Fat-free. Fat is present only in trace amounts, less than 0.1 percent;
Calcined. Cottage cheese, additionally saturated with calcium;
Curd with additives. They are usually nuts, raisins, candied fruits, dried fruits, various jams and preserves.

In addition, the product is also divided according to the method of production:

Classic-traditional. It has two variations - acid and acid-rennet. In the first case, it is prepared from skimmed milk, the coagulation process occurs due to lactic acid and fermentation under the action of starter cultures. The second option is the use of lactic acid bacteria and rennet;
Separated. The base product (pre-refined milk) can be separated to produce skimmed milk and 50–55 percent cream. Next, cottage cheese is produced from the fat-free substrate using acid-rennet coagulation, and after cooling, a small amount of previously obtained cream is added to the finished product.

Another cottage cheese is divided by consistency:

Grain. Classic "home" product;
Pasty. It has an oily texture in the form of a homogeneous mixture.

Calorie content and nutritional value of cottage cheese

The total calorie content of cottage cheese is very much dependent on its fat content. Yes, energy dietary product only 700 kcal per kilogram. Low-fat and bold types have a calorie content of 860 and 1560 kcal / kg, respectively. The energy value fat cottage cheese can reach 2260-2500 kcal per kilogram of product.

The mass composition also partly depends on the type of cottage cheese. Typical the nutritional value the most popular and widespread product in terms of 100 grams of weight corresponding to modern GOSTs (bold cottage cheese, 9 percent) is as follows:

Proteins - 18 grams;
Fats - 9 grams;
Carbohydrates - 3 grams;
Water - 67.8 grams;
Ash components - 1 gram;
Dietary fiber - absent.

As mentioned above, depending on the fat content of the cottage cheese and the method of its preparation, the nutritional value can vary between 5-15 percent.

Cottage cheese is not just recommended for use, regardless of age and gender, as it is extremely useful product in all aspects. Its unique natural composition, as well as many types of products, makes it possible to introduce a fermented milk product into a number of general and specific diets.

First of all, fat-free cottage cheese is recommended for children from 5 years old, pregnant women and nursing mothers as products rich in calcium and phosphorus salts, essential amino acids - these elements have a beneficial effect on bone growth, as well as the activity of the entire cardiovascular system. In addition, the multicomponent mineral composition will be useful for patients with tuberculosis and anemia, for patients with kidney and liver problems, as it perfectly normalizes metabolic processes and removes excess fluid from the body.

Low-fat types of cottage cheese are often prescribed for gout and obesity, as an alternative to meat and fish, a product that contains proteins in a fairly high concentration. The yeast and acidophilic colonies of bacteria that are part of the cottage cheese have a positive effect on the restoration of the intestinal microflora, respectively, they are suitable for a wide variety of diseases of the gastrointestinal tract (except for dystrophic-systemic ones). Do not forget about the product and those who have problems with bad hair, nails, teeth - the mandatory three meals a day of the above food in its pure form will significantly improve the condition of these body components.

Fatty varieties of cottage cheese are an excellent useful and high-calorie source of body recovery after major operations - it is often recommended by nutritionists to anyone who needs a full and enhanced diet.

The vitamin composition of cottage cheese is not as impressive as the mineral one, however, the high concentration of elements of groups B, D allows you to use it as an element of a therapeutic diet in cases of atherosclerosis, as well as a prophylactic against night blindness, problems with the musculoskeletal system, premature aging, a number of other diseases.

Cottage cheese can be used not only for food - creams, ointments, face and body masks are made from it at home, even burns are treated.

Dangerous properties of cottage cheese

In some cases, cottage cheese can be dangerous to human health. We describe the most typical cases:

Uncontrolled use of the product. Cottage cheese (especially its fatty types) is enough high-calorie product. The recommended dosage of the first use is 100 grams 3-4 times a week. If you significantly exceed this dosage on an ongoing basis, then the risks of obesity increase, and atherosclerosis may also develop against the background of an increase in cholesterol levels. Also, an excess of calcium can affect the deterioration of the cardiovascular system.
Absolute protein intolerance or oversaturation of the body with it. A number of people may have an absolute intolerance to any protein food - cottage cheese is categorically contraindicated for them. Also, the absence of restrictions on the use of products against the background of a monotonous menu can provoke a change in the balance of protein in the body, which in the first place will greatly affect the kidneys with negative side.
Prohibition of use in case of serious health problems. Doctors recommend significantly limiting the intake or completely abandoning the use of cottage cheese for food in case of destructive systemic pathologies of the kidneys, liver and gastrointestinal tract in the stage of decompensation. Such patients are prescribed a super-strict diet, and nutrients are introduced mainly by drip.
Best before date. A very commonplace, but common reason for the harm of cottage cheese is the expiration of its shelf life. Being natural product of animal origin, cottage cheese spoils rather quickly and can be stored for no more than 4-5 days even at a low temperature in the refrigerator. After this period, pathogenic microflora may begin to multiply in the home product, leading to poisoning and even a broad spectrum bacterial infection. Industrial options in aseptic vacuum packaging with preservatives have longer shelf life, but in any case, pay attention to them when purchasing the product. Appropriate expiration dates? It is better to refuse such food or, in extreme cases, give it a thorough heat treatment, making cheesecakes, casseroles or any other dish, but not eating it raw.

How to make homemade cottage cheese?

Most often, cottage cheese at home is made from milk. Below, presented classic recipe cooking - relatively simple and effective.

Take a sufficient amount of milk (2-3 liters), pour it into a saucepan, cover with a lid and put it in a warm place for a day so that the primary product turns sour. Optionally, add a few tablespoons of low-fat sour cream to the liquid - this will give the future product a slight sourness;
At the end of the day, make sure that the milk is really sour, then place the pan with the liquid in a large container (if your milk is in a 3-liter container, then you need to place the pan in a 5-liter or 7-liter one), coinciding with original height. Fill the gap between the above dishes with plain water;
Put the "double pan" on a slow fire, then temporarily do not move away from the stove and watch the milk. As it slowly boils, a yellowish liquid will begin to emerge and separation will occur. Turn off the stove immediately and remove our containers from it. A vessel with sour milk after heat treatment must be cooled to room temperature;
Take a large sieve, put gauze in 2 layers on its inner bottom. Use a large spoon to scoop up the substrate from the pot and place it on the cheesecloth. Partially filling the sieve, lift the edges of the gauze from the sides and tie them into a kind of bag - it can be hung by a knot for whey to drain;
After 15–20 minutes, open the "bags" - the product remaining inside is homemade cottage cheese.

Large clots, laid out on a sieve from a pan, are best cut even in a container to a small size, and then placed on gauze;
Carefully monitor the process of boiling sour milk and be sure to wait for the moment of coagulation and the formation of a yellowish liquid, then immediately remove it from the stove. When the substrate is overheated, the cottage cheese will be crayons and crumbly, while underheating it will become sour;
To get the most dense cottage cheese, after laying it out on gauze and tying a knot, put a clean kitchen board on the “bag” and create an additional burden (by placing, for example, a jar of jam);
The whey remaining after the curd preparation procedure can be used to create delicious kvass, jelly or kissel.

Curd from kefir

Cottage cheese can be prepared not only from milk - kefir is often used for this. There are quite a few similar recipes for preparing the above product, both by the classical method and forced, by heating on the stove or in the microwave. However, here we will present an alternative option for creating cottage cheese from kefir - by freezing. Suddenly? But it is very simple and effective, moreover, without actually applying any effort.

Place the package with the base product in the freezer, preferably in the evening. By morning, kefir will completely freeze;
In the morning, carefully open the package and place the resulting rectangular bar to thaw on a sieve, which must first be lined with gauze in 2 layers. After 8–10 hours at room temperature, the whey will drain completely, leaving delicious tender cottage cheese on cheesecloth, pasty consistency, very similar in taste to ricotta.

Cottage cheese recipes step by step

In the world over the past millennia, hundreds of the most diverse recipes for cottage cheese dishes have been created - they differ in local characteristics, color, and manufacturing method. Below are the options for classic Eastern European cuisine, the most adapted and in demand in the post-Soviet space.

Syrniki is a classic Slavic dish that could be found on the table of any family that regularly uses dairy and sour-milk products for food. They are healthy, nutritious, easy to prepare, suitable for everyday diet.

Ingredients:

Half a kilo of medium-fat cottage cheese;
Three tablespoons of flour;
2-3 tablespoons of sugar;
Several fresh eggs;
Sunflower oil, 50 grams of raisins, flour.

Cooking:

Rinse and steam the raisins in warm water;
Mix cottage cheese with sugar and carefully rub through a sieve with medium cells;
Add the cooked eggs and 1 cup flour to the mixture. As it should, knead the resulting consistency, then pour in the raisins and mix thoroughly again;
Prepare a work surface with breading (a thin layer of flour on a board). Lightly moisten your hands and form small cakes from the prepared dough, rolling them in flour;
Leave the prepared cakes for 10 minutes, then roll them again in breading;
Pour a sufficient amount of oil into the pan, heat the dishes over low heat and fry the cakes for 1.5–2 minutes on each side until fully cooked;
Ready cheesecakes are served hot, if necessary, sour cream is added to them in a separate bowl.

Fry the cakes until a golden crust forms, preferably covering the pan with a lid - so the cheesecakes will turn out juicy and soft;
Do not use a lot of breading - this will spoil the taste of the final product;
The dough should be thick, not sticky to the hands and look like a classic curd mass;
Fresh dry cottage cheese is suitable for cheesecakes - so their taste will be perfect.

Cottage cheese casserole is an ancient Slavic version of British pudding and Italian lasagna, a tasty, healthy and relatively easy-to-prepare dish that is equally loved by both old and young.

Ingredients:

300 grams of cottage cheese;
4 tablespoons of semolina;
½ cup sour cream 15% fat;
2 eggs;
4 tablespoons of sugar;
100 grams of raisins;
1 sachet of baking powder;
A pinch of vanillin;
¼ teaspoon salt, vegetable oil.

Cooking:

Wash and steam the raisins in warm water;
Mix semolina with sour cream and set aside for 15 minutes;
Put cottage cheese, a mixture of semolina and sour cream, vanillin, the contents of 1 sachet of baking powder and salt into a container, then mix thoroughly, you can use a blender. The output should be a pasty mixture without lumps;
Pour pre-beaten eggs with sugar into the mixture (they should have a thick, stable foam) and mix gently;
Add prepared raisins and stir again;
Lubricate the baking dish with oil, sprinkle it with semolina;
Pour the mixture into the mold, then put the workpiece in the oven at 180 degrees and bake for ¾ hours;
Take out the casserole, let it cool a little to a warm state, then cut the dish and arrange it on plates;
Cottage cheese casserole served warm with sour cream.

Choose only homemade cottage cheese for the dish;
Do not use flour - there is a substitute for it semolina. With it, the casserole will retain its magnificent forms and will be as tasty as possible;
Observe the temperature regime. If your oven cannot maintain a constant temperature of 180 degrees, then you will have to be at the oven and vary the temperature so that the bottom layer of the dish does not burn, and the top is baked enough.

Cheesecake is a relatively new name for Russia, borrowed from American cuisine. This term usually means a cheese-containing dessert, but in our case, homemade cottage cheese is used instead of the classic Philadelphia hard cheese.

It is noteworthy that this dish is not originally American, but came to the country from old Europe - cheesecakes were first cooked in ancient Greece (the athletes of those times were fed delicious desserts at the Olympics).

Ingredients:

For cream - ½ kilogram of homemade fatty cottage cheese, 100 grams of 35 percent cream, 150 grams of sugar, 5 yolks and 4 proteins, a tablespoon of flour and jam with powdered sugar for serving;
For the dough - 170 grams of flour, 1 egg, 100 grams of chilled creamy margarine, 50 grams of powdered sugar and a little salt.

Cooking:

Three margarine on a fine grater, adding salt and flour to it;
We put powdered sugar and the contents of the egg into the mixture, after which we gently knead the dough;
We wrap the resulting dough in a film and place it in the refrigerator for ½ hour;
We wipe the cottage cheese through a fine sieve;
Separate the yolks and proteins;
Add the yolks to the curd mass, 1 each, slowly beating with a mixer, after which we report the flour and sugar, also mixing thoroughly and slowly. The last step in working with the mixer is adding cream to the consistency;
In a separate bowl, beat the whites and mix the finished mix with our curd mass;
We roll out the chilled dough with a thin layer (no more than 4 millimeters), after which we lay it in the mold;
Gently spread the cream on the dough;
Turn on the oven at 170 degrees and bake for 40 minutes;
Reduce to 150 degrees and bake for another 20 minutes;
The last stage is 150 degrees and 12 minutes;
Leave the cheesecake in the oven open door for 1 hour;
Cut, serve with powdered sugar / jam, serve a dish at room temperature.

Follow the instructions exactly, especially in terms of volume and weight of ingredients;
Bake carefully, gradually lowering the temperature, as stated in the instructions - so the cheesecake will become ruddy, will not burn or crack;
You can decorate the finished dish not only with jam or powdered sugar - liquid chocolate, syrup and even marmalade are also suitable.

Sometimes you want to dilute gray days everyday life and pamper the family with something tasty, but there is not enough strength and desire for a gastronomic many hours masterpiece. The way out can be cottage cheese cookies - very tender, nutritious and also easy to prepare.

Ingredients:

200 grams of bold cottage cheese;
100 grams of butter (not spread!);
1 full glass of flour;
4 tablespoons of sugar;
¼ teaspoon of soda;
Vegetable oil.

Cooking:

Thoroughly rub the cottage cheese, using a sieve with small cells for this;
Melt the butter, cool it and add to the curd mass, adding flour with soda and kneading the dough;
Wrap the dough in cling film and place in the refrigerator for two hours;
Roll small balls from the dough no larger than an average walnut, form them into cakes and bread in sugar, folding the products with a “bud” - the output should be “triangles”;
Cover the baking sheet with parchment paper, grease with oil, put the liver on it and bake at 200 degrees for about 20 minutes;
Cool cookies until warm and serve.

After cooking, cookies can be decorated with powdered sugar;
Products are suitable for both simple home tea drinking and for treating guests;
Despite the abundance of delicious ingredients, the calorie content of such a liver is relatively low, so you can safely use 5-6 pieces for your pleasure without harm to the figure.

Useful video

Live healthy - Cottage cheese: useful properties

Few products can boast such an impeccable reputation. Cottage cheese is consumed all over the world. Doctors unanimously recommend it to both the sick and the healthy. Many are sure: cottage cheese is a benefit, and harm from it never happens to anyone. Is this true, and what does it give the body?

Needs no advice, but still! Once again about the beneficial qualities of cottage cheese

The health value of cottage cheese is predetermined by its manufacturing technology and composition. It contains only two components - milk and bacteria, which provide fermentation.

What gives the body such food? Proteins, vitamins A, E, D, K, nicotinic acid, the entire set of B-groups, a number of essential amino acids - valine, tryptophan, lysine and others. Together with a portion of such "sour milk" we eat quite a lot of calcium, phosphorus, iron, selenium, potassium, manganese, sodium, molybdenum.

Unlike many other products, the daily use of cottage cheese will benefit the body, and such a component on the menu will not harm either adults or children. It is indicated at any age, and the elderly are simply necessary, allowed for pregnant and lactating women.

Medicinal properties of cottage cheese:

strengthen and restore bone tissue and ligaments;
make up for the lack of calcium in expectant mothers;
protect the elderly from osteoporosis;
prevent fatty degeneration of liver cells, as it balances metabolic processes and blocks morbid obesity;
improve the state of the nervous system, positively affect the transmission of impulses;
will have a beneficial effect on memory, intellectual abilities, cheer up;
slow down the development of Parkinson's and Alzheimer's disease;
fully cover the body's need for protein;
normalizes the hormonal background;
increase immunity;
raise hemoglobin.

Curd on guard of the heart

This sour-milk "delicacy" is indicated for cardiovascular pathologies, when the body feels a deficiency of magnesium, potassium, and phosphorus. The benefit of cottage cheese for the heart is that it will supply methionine to the body. In combination with vitamin B6, this amino acid normalizes cholesterol metabolism and improves the absorption of vegetable proteins.

Another valuable amino acid, lysine, helps restore myocardial cells and maintains normal vascular tone. Cottage cheese is rich in protein, therefore it increases the efficiency of the heart muscle.

Hypertensive patients must eat 100 g of such a low-fat product daily or 250 g per week.

Isn't it better for a man?

This nutritious product is essential for men. What is the benefit and harm of cottage cheese for their body? In addition to the listed therapeutic actions, it will help in building muscle mass. Its protein (casein) is absorbed slowly by the body, so the muscles will grow not only during training, but even during sleep. So this fermented milk product is a godsend for those who want to acquire athletic forms.

If a man dine with cottage cheese, there will be no harm from this, but only benefit. After all, this product improves sexual potential and improves the quality of sperm.

How much fat - so much good?

Today, many, especially vegetarians, athletes and losing weight, include low-fat cottage cheese on the menu. Experts evaluate its benefits and harms to the body in different ways. It is 80% water. Contrary to erroneous opinion, the absence of fat (its amount varies from 0 to 0.6%) does not mean that it has 0 calories. Their number reaches 86-105 kcal per 100 gram serving.

At fat-free product there are positives. It contains complete proteins (up to 16%), milk sugar, amino acids, it retains some of the vitamins that ordinary cottage cheese has, but vitamins A, E, D are much less. The disadvantage of "zero" is that a low amount of fat adversely affects the absorption of calcium.

From whole milk, the most valuable fat cottage cheese is obtained in terms of health-improving characteristics. How do its benefits and harms compare? Unlike the fat-free “brother”, it contains at least 18% fat and about 65% water. In terms of calories, this product overtakes beef. On average, it contains 253 kcal. It is very nutritious, rich in minerals, and its fat is absorbed by 90-95%.

When it comes to dangerous foods, anything but cottage cheese comes to mind. . When it is fresh, of high quality and natural, it is not even capable of an allergic reaction, moreover, it helps to eliminate allergies. The inclusion of cottage cheese in the menu will be beneficial, but there is still a possibility of harm, although minimal.

Three dangers that cottage cheese can carry:

Risk of poisoning. Curd is a perishable product. If improperly stored, it develops pathogens, including those that can cause botulism. You should always pay attention to appearance, the smell of the product and check the expiration date. If 5-7 days have passed since its manufacture, then it is better not to eat such cottage cheese.
Chance to get excess protein in the body. Too much protein harms the kidneys. To eliminate such a nuisance, but to satisfy the need for protein, you need to eat 100-200 g of cottage cheese per day. It is recommended to reduce its use for those who suffer from severe kidney damage or atherosclerosis.
Probability of getting extra pounds. Although such a fermented milk product is found in many diets for weight loss, fatty cottage cheese, with a calorie content of up to 260 Kcal, does not contribute to a slim figure.

Too sour cottage cheese can cause discomfort in people with high acidity of gastric juice and gastritis.

Cottage cheese benefit and harm is a topic that we will now try to talk about. Cottage cheese is the most valuable and delicious fermented milk product, its benefits have been proven for a long time. It occupies a worthy place among the many products that are necessary to maintain the normal state of the human body.

It is made from natural milk, by fermentation, separating the curd from the whey. For this process, lactic acid bacteria are used. At the same time, all useful and important substances for the body remain in the curd. The product is a white or yellowish mass, with a pleasant smell. It tastes soft and tender. There is no exact information when it appeared, but the fact that it was used many centuries ago has been proven.

Curd classification

Today our industry represents a wide variety of this product. There is a qualification that is based on the percentage of fat, so there are several types of it.

Fatty.
Classical.
Bold.
Non-greasy.
Fat-free.

Fatty cottage cheese is quite high-calorie, and fat-free contains about 90 kcal. Fat free and grained are very good for helping to lose weight. excess weight. In addition, this dairy product can be acidic and acid-rennet, it depends on the sourdough used. Also today, cottage cheese is made from different types milk. Therefore, a product is prepared from natural milk, normalized, reconstituted and recombined.

Also Special attention I want to give homemade cottage cheese, its benefits are much greater than harm. It can be both fatty and fat-free, you can still cook and grained. Such a product is made at home by heating fresh yogurt in a water bath. When the clot separates, the whey is decanted, and the resulting mass is placed under pressure for several hours. Of course, it must be prepared with cleanliness and accuracy.

Composition of cottage cheese

Carbohydrates.
Squirrels.
Fats.
Vitamins A, B, E, etc.
calcium and phosphorus.
Amino acids

Application in cooking

The benefits of cottage cheese make it a fairly popular food product. Many dishes can be prepared from it, such as dumplings, cheesecakes, cheesecakes, cottage cheese pancakes, etc. The industry also produces various delicious desserts based on cottage cheese, with the addition of fruits, which are loved by both adults and children.

The benefits of cottage cheese

Almost everyone knows that the benefits of the product, regardless of whether it is low-fat, fatty, or grained, are high in calcium, as well as many other elements that are so necessary for the proper functioning of the body. The product is easily digestible, improves tone and has a beneficial effect on almost all organs.

In addition, the benefits of cottage cheese are that it prevents many diseases, improves immunity, and helps strengthen the body. Its special benefit is in the content of calcium and phosphorus. These minerals are essential for the skeletal system, so with early childhood this product must be present in the diet. Calcium is also necessary for the normal growth of healthy teeth and nails. As you know, proteins are one of the important elements for the human body, this fermented milk product is indispensable for expectant mothers and children, the elderly,

Fat-free and grained cottage cheese

Particularly useful for diet food fat-free and granular type of this product. Due to its low calorie content, it promotes rapid weight loss. The grain product is very popular, as it is very tasty, has great content protein, well absorbed, recommended in children's, dietary and sports nutrition. Also good for older people. In addition, it has practically no contraindications, if granular cottage cheese is consumed in moderation, its benefits will be obvious.

Benefits in practice

Many experts recommend cottage cheese for cardiovascular diseases, diseases of the nervous system, upper respiratory tract. Vitamin A, which is part of it, improves eyesight, fights such an ailment as night blindness. Significant benefits in diseases of the gastrointestinal tract, cottage cheese is indispensable for the normal functioning of the liver. Strengthens the immune system, gives strength, reduces fatigue. Important elements help maintain a normal level of hemoglobin in the blood. In addition to eating, cottage cheese is also used externally. A long-proven remedy for colds is curd and honey compresses. This product is also very useful for the skin, various masks, compresses, etc. are made from it.

Harm from use

Despite the great benefits, cottage cheese can also be harmful. Every day you can consume no more than 100 - 200g of the product, as overeating has a negative effect.
Fatty cottage cheese in large quantities increases cholesterol levels, and this can cause obesity and atherosclerosis. In order to avoid these problems, it is best to use a low-fat or grain product.
It can also harm the kidneys, as it contains a large amount of protein, which is not very good for sick kidneys.
Caution should be used grained, however, like other types of cottage cheese for those who are prone to allergies and have individual intolerance.
It is better not to eat this product for people with urolithiasis and gallbladder diseases.
It is also not advisable to use fat-free and grained cottage cheese for those who suffer from ailments of the gastrointestinal tract.
E. coli can quickly develop in the product, and this causes poisoning and various infectious diseases. Therefore, it is necessary to carefully monitor the expiration date, and in no case use the expired one, so that its harm does not adversely affect health. To do this, you need to know that you need to store it only in the refrigerator, preferably not in plastic bags.

It must not be forgotten that each product, in addition to benefits, can be harmful, this also applies to cottage cheese. And we hope that the above information will help you figure it out.