What is useful for cottage cheese for men: the benefits of cottage cheese, a positive effect on the body, recipes, calories, indications and contraindications. The benefits and harms of cottage cheese for the elderly Is cottage cheese good for hair
The first indirect documentary references to cottage cheese can be found in the civilization of Mesopotamia. This product has been 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 melted butter. 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. So, the energy value of a dietary product is only 700 kcal per kilogram. Low-fat and bold types have a calorie content of 860 and 1560 kcal / kg, respectively. The energy value of fatty cottage cheese can reach 2260–2500 kcal per kilogram of product.
The mass composition also partly depends on the type of cottage cheese. The typical nutritional value of 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.
Curd is not just recommended for use, regardless of age and gender, as an 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 bacterial colonies 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. gastrointestinal tract(except for dystrophic-systemic). 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.
Fat 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, a 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 a fairly 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 from the 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 applied mainly by drip.
- Shelf life. A very commonplace, but common reason for the harm of cottage cheese is the expiration of its shelf life. Being a 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 semolina to replace it. 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 back in Ancient Greece(the athletes of those times at the Olympics were fed with delicious desserts).
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 with the door open 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 the gray everyday life and pamper your family with something tasty, but you don’t have the strength and desire for a gastronomic masterpiece that lasts for many hours. 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 the dough into small balls no larger than medium walnut, form cakes from them 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
Hello my dear readers! On the pages of the blog, I have already returned to the topic of cottage cheese so many times that I think it's time to finally talk from the point of view of its specific usefulness for the body ... or harmfulness?
Cottage cheese benefit and harm, which excites the minds of Russians with enviable constancy, has always taken pride of place on our table. How do you feel about this product? Positively? Here I am too. I do not believe in its harmfulness. But, I will not get ahead of myself, first things first.
Compound
What do we have here? The fact that any cottage cheese is a milk concentrate that contains the beneficial substances of this product. First and foremost, it is a rich source of protein. In addition to protein, it contains 12 vitamins and a number of useful minerals (for example, such as calcium, phosphorus, iron), which are simply necessary for both adults and children.
Attention! If you saw vegetable fat in the composition, then this is not real cottage cheese, but a curd product that is of no use.
Fat-free cottage cheese also contains many vitamins, it differs only in fewer calories.
Especially for you, I found a wonderful video where a specialist intelligibly talks about useful types of cottage cheese:
Product analysis
There was no doubt in antiquity healthy cottage cheese or not. We ate with pleasure and fed the children, if there was such an opportunity, of course. It is now that every product is questioned, and a complete analysis is done on the “object of influence”. Well we live in modern world, we will not violate its laws, and we will put everything on the shelves.
Losing weight
- A valuable component in its composition is casein. Calcium caseinate helps reduce appetite, delays the feeling of hunger, due to the fact that it is digested for a long time. It keeps muscles in good shape and helps maintain body temperature at the proper level with minimal energy expenditure.
- The content of a large amount of vitamins and minerals in cottage cheese helps to keep teeth and bones intact, which are primarily affected by all kinds of diets. Thanks to cottage cheese, the body does not suffer from a lack of vitamins, organs and systems function normally.
- From a dairy product, you can cook a lot of variety and, which means that the diet will not be monotonous, and you can treat yourself to delicious treats every day.
- Cottage cheese has one interesting feature ... Guess what? It turns out that it is able to have a beneficial effect on the functioning of the nervous system, being a kind of natural one.
children
- All useful substances serve as a kind of "bricks" from which the nervous system and digestive organs of the baby are built. The contained calcium and phosphorus form strong teeth and bones.
- A large amount of protein is well absorbed by the child's body, without causing irritation of the mucous membrane of the stomach and intestines.
- The contained antibacterial substances normalize the intestinal microflora.
- Cottage cheese prepared with various additives or whipped with honey, jam, raisins or even condensed milk will not only diversify baby food, but also make it a delicious dessert that the child will eat with pleasure, no matter what difficulties you experience with his nutrition.
Pregnant
During pregnancy, you should definitely use this product, but in reasonable quantities. It is in this wonderful state that the rule works: "A lot does not mean good."
- The calcium contained in the composition will help not only form a healthy bone tissue of the baby, but also help maintain teeth and hair in good condition, which primarily suffer from a lack of this element.
- Eating cottage cheese, you will improve your eyesight and normalize the process of hematopoiesis, strengthen muscles and improve the functioning of internal organs. You probably didn’t realize that cottage cheese is very useful not only for the intestines and stomach, but also for the liver, as it helps prevent its fatty degeneration.
Bodybuilders
- The casein already mentioned above contributes to energizing the body for a long time.
- It also contains fast-disintegrating proteins in its composition, so it can be consumed after a workout.
- Thanks to calcium, the musculoskeletal system of the body is strengthened.
- Fast and easy to digest.
Got it? For those to whom bodybuilding has become the meaning of life, both for men and women, it is an essential food product.
I will tell you more, there are a number of diseases in which the use of cottage cheese can cure the patient. Many doctors believe that, in combination with cottage cheese, they can save humanity from cancer. Just imagine, using (or in the evening, not the point) 100 gr. product mixed with two tablespoons of this oil, you get rid of oncology!
Attention! It's just an opinion. Not a scientifically proven fact.
Which cottage cheese is better?
When choosing cottage cheese, many will prefer homemade than store-bought. I myself was of this opinion, but is it always true? you always know what you have cooked from, but you can also choose healthy cottage cheese in the store. See how to do it right:
And now let's see what types of cottage cheese are in addition to the usual version.
grained
Prepared according to a special technology with the addition of cream and salt. Because of this feature, it cannot be fat-free, and the percentage of protein leaves much to be desired. That is why it is better for ladies and athletes to choose the traditional type of cottage cheese.
However, not everything is so clear. Such a product is very useful for older people, since it does not contain purines - substances that disrupt the metabolic process and increase the level of uric acid in the body. And yet such a product has a preventive effect in atherosclerosis.
Goat
Its main advantage is that it can be used by those who are allergic to cow's milk. Medicinal properties are far superior to cow's milk curd. This product has a positive effect on the entire body, it is used for osteoporosis and lack of animal protein. Its protein content is closer to that of meat than to dairy products, and the calorie content is much lower - a miracle, not a health product!
Attention! Excessive consumption of goat cottage cheese can significantly increase cholesterol levels, so you should not get carried away with it.
Soft
This cottage cheese in its appearance and taste is more like a delicate yogurt, the properties of the product are also significantly “diluted”. When choosing it, make sure that it is not made with the addition of milk powder.
Ideally, the composition should contain everything that is in ordinary cottage cheese. But, the manufacturer can add both cream and sour cream (here you need to be careful with the choice so that instead of cottage cheese, do not buy curd mass).
This cheese is very fond of children. But even if your child is not a fan of dairy products, then it is worth adding, for example, jam, to get an unusually tasty red dessert that does not even closely resemble an unloved cottage cheese.
Calcined
It contains calcium chloride. And I already gave you the recipe for its preparation, but it is not recommended to get too carried away with it, as it can seriously disrupt the metabolism of minerals in the body. Usually such cottage cheese is given to children during their growth period, but the daily rate should not exceed 100 grams.
Albumin
Pretty interesting product. Prepared from the waste of cheese production - cheese whey. Most often it has a sweet taste, but it is great for diabetes. It is recommended for use after 50 years, when the metabolism in the body slows down. Eat it with sugar in the morning or at night with bran.
A variety of pastries are made from it, but it is also used as an independent product. And the tastiest (and healthiest!) - with, yes, kefir will be.
Frozen
It is better to use for baking, as its benefits, unfortunately, are small. Even semi-finished products stored in a freezer for a long time (think about dumplings) lose their taste after a few days.
From baked milk
It is rarely found in stores, it is a natural product with a delicate taste. It is prepared in the same way as usual, but from baked milk. You can eat it just like that, or you can use it with fruit or make cheesecakes from it.
To whom is it contraindicated
There are always restrictions on the use of the product, see the video about this:
But it is hard to imagine that cottage cheese would be absolutely harmful for someone. Perhaps the only thing that comes to mind is people suffering from individual intolerance. In all other cases, it can be consumed, even with gastritis, a small amount will not hurt.
If there are any contraindications to the use of dairy products or you are on a salt-free diet, then consult your doctor on this issue. Perhaps, from all the variety, he will select one that will not harm the body, he will choose not a fatty rustic, but a light dietary one that you can eat painlessly from time to time.
And, of course, no matter how much you are a lover of cottage cheese, you should not eat it every day, since even the most healthy product will be harmful if moderation is not observed.
With that, I say goodbye to you and look forward to your feedback. If the information seemed interesting to you, share it with your friends and subscribe to updates.
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 the processes of regeneration of cells of the nervous system, thereby improving 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 the state of the immune system, normalize the microflora in the intestines and rid the body of 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 fermented milk product daily 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 the emotional background and improves 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.
Fat-free cottage cheese has gained particular popularity in recent years. 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. Naturally, the maximum amount of 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.
Give up sweet curd cheeses, so popular lately. 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!
At first glance, the benefits of cottage cheese are an obvious and indisputable fact. But still, blindly believing in the infallibility of this fermented milk product is not worth it. After all, a number of factors affect the benefits of cottage cheese - from composition to individual intolerance. About all the nuances that determine the benefits and harms of cottage cheese, says Ekaterina Belova, nutritionist, therapist, member of the National Association of Dietitians and Nutritionists of Russia, head of the Center for Personal Dietetics "Palitra Nutrition".
Cottage cheese is a product known from time immemorial. It is made by heating natural milk and decanting the secreted whey. The benefits of cottage cheese consist of many indicators: amino acids, vitamins of groups A, B, E, P, magnesium, iron, calcium, lack of lactose, and most importantly - how many proteins are in cottage cheese! It would seem that solid advantages. However, there are also certain difficulties.
It is important to remember that cottage cheese is an excellent medium for the spread of E. coli. Therefore, you should not buy a product from your hands, be wary of farm offers. Ekaterina Belova notes: “Farmer does not always mean quality. Here, the benefits of cottage cheese for women and men are determined by a number of indicators: both feed for cows and cleanliness of the owner are important. Of course, competition in the market serves as an incentive for farmers. But still, it’s better to buy cottage cheese only from those producers with whom you know personally and whose farm you have seen.”
If you have not yet managed to acquire such acquaintances, then it is better to give preference to packaged cottage cheese stored in refrigerated shop windows. You can cook cottage cheese on your own at home, but then you need to choose only natural milk. Otherwise, cottage cheese will not bring any benefit.
Regular or grained cottage cheese? It does not determine the usefulness of the product. But the expiration date is an important indicator of the quality of the product. The smaller it is, the more natural the cottage cheese. Ideally, the shelf life should be no more than 72 hours, but it is more profitable for manufacturers to market the product with a longer shelf life. Unfortunately, such cottage cheese will not add benefits to the body.
curd product
On the shelves of shops today you can find not only cottage cheese, but also the so-called curd product. At first glance, the differences are minimal, but upon closer examination, it turns out that the curd product has many additives, not all of which have a beneficial effect on health. Remember, only a product made from whole milk with the help of natural starter cultures can be called natural cottage cheese. If in the composition you find vegetable fats or reconstituted milk, as well as emulsifiers, stabilizers, acidity regulators, then this is a curd product. Ekaterina Belova emphasizes: “Even if you see permitted additives in the composition of cottage cheese, it is still better not to purchase such a product. By adding something to the composition, the manufacturer seeks to increase the shelf life of the product, and not the benefits of cottage cheese for the human body.
Fat content of cottage cheese
It is believed that fat-free cottage cheese is dietary, and therefore the most suitable for the diet of people who follow their figure and health. However, numerous studies show that the benefits of fat-free cottage cheese are questionable. This is because for the absorption of calcium, which is so rich in cottage cheese, fats, proteins and vitamin D are needed. Therefore, experts recognize 9% cottage cheese as the most balanced, and, alas, low-fat cottage cheese does not bring any benefits.
If you are afraid that the calorie content of cottage cheese with a high proportion of fat will be too high, and this will not have a beneficial effect on the figure, give preference to 4-5% cottage cheese. As Ekaterina Belova notes, such a product is universal, it is suitable for the diet and nutrition of athletes, for whom the main thing is not the number of calories, but the question “how many proteins are in cottage cheese”. The method of alternating cottage cheese in terms of calorie content and fat content also works well. So, if one day you ate, for example, 20% farm cottage cheese, next time it is better to choose a less fatty option.
Harm of cottage cheese
The benefits of cottage cheese for women and men from too frequent use of the product may come to naught. “From the point of view of nutrition, cottage cheese is a protein product. The human body does not need too much protein to function properly. Therefore, it is not worth switching to a cottage cheese diet. For an adult, it is better to eat cottage cheese no more than 4 times a week, for children 2-3 times is enough, ”says Ekaterina Belova.
Also keep a close eye on the expiration date. An expired product may cause kidney problems or cause infection intestines. Cottage cheese, of course, is best stored in the refrigerator and should not be bought for future use in order to have time to eat within 72 hours. Remember that if the vacuum packaging is broken, the shelf life of the product is reduced.
Allergy to cottage cheese
Cottage cheese does not contain lactose, so it is suitable even for people with milk allergies. But individual intolerance to the product is possible. “Today, pure allergies no longer exist. Intolerance is a multifactorial phenomenon, most often caused by reduced immunity, poor-quality food, chemical additives, says Ekaterina Belova. - Therefore, cottage cheese may not be the true cause of an allergic reaction, but play the role of a catalyst. In any case, you should not be afraid of such a development of events, but you need to find out what caused the failure in the body. It is possible that after eliminating the true cause, you will again be able to return cottage cheese to your diet.
How to choose cottage cheese
To choose a really healthy cottage cheese, it is important to observe a few simple conditions. Choose the product you like best, but don't go for the low fat version. Carefully read the composition, check the expiration date, evaluate the appearance of the product. An extra couple of minutes at the window in the store will save you from buying a low-quality product and health problems. Eat cottage cheese with fruits, add to salads, replace butter with curd pastes. The main thing is to observe the measure.
Of course, cottage cheese is a useful product and needed by the body. But in order for all its positive qualities to be fully manifested, it is necessary to carefully approach the processes of selection, storage and use. Then nothing will stop you from enjoying your favorite product with benefit.
Considering the topic of dairy products, we simply could not help but recall the cottage cheese. And, as they say that literally from nothing any woman can make a hat, scandal and salad, so she can cook a diet dish, medicine and even a face mask from cottage cheese. Don't believe? Doubt? World Without Harm, ready to tell you about those properties of cottage cheese that you did not know about ...
The benefits of cottage cheese
Useful substances that make up cottage cheese
With the fact that cottage cheese is an excellent and rich source of calcium, we think no one will argue. However, let's continue this topic. In turn, calcium is a component without which it is difficult to imagine a healthy and beautiful condition of hair, teeth, nails and bones. So we make our first conclusion, which concerns the benefits of cottage cheese - if you want to be healthy and beautiful, you need to include such a dairy product in your diet.
The same calcium that we mentioned is simply vital for expectant mothers during pregnancy and for those who have already experienced the joy of motherhood and are breastfeeding their baby. Calcium for mom and baby - all in one product!
The role of cottage cheese in diets
Those who are familiar with various types of diets will agree that cottage cheese is very often included in various effective diets. Why is this happening? Yes, because
In addition to calcium, cottage cheese also contains other components such as iron, phosphorus. Cottage cheese is also an excellent natural source of protein in your diet, and a balanced amount of useful minerals, lactose, fats, enzymes, hormones and as many as twelve vitamins impress not only nutritionists, but also those who are skeptical of all types of diets, as as he sees in them only harm to health.
Therefore, if you dream of a diet that would not lead your body to exhaustion, and your health to decline, choose for yourself either cottage cheese mono-diets or diets that allow the use of low-fat or completely fat-free cottage cheese. So you will be able to get rid of excess weight and enrich your body with all the useful substances. Well, if you decide to take such a brave, but quite justified step, how to replace donuts, buns, chocolates with natural cottage cheese, your health and your harmony will be the highest reward.
"Age" benefits of cottage cheese
Another unconditional plus that the use of cottage cheese will bring into your life is the fact that cottage cheese is useful for absolutely all age categories.
In other words, this product has no age restrictions. For children - cottage cheese provides their growing body with useful substances and promotes harmonious development and growth, strengthens bones, teeth, hair and nails.
The benefits of cottage cheese for moms
For expectant and present mothers - cottage cheese in the diet contributes to the fact that as many as two organisms benefit from this product.
It is noteworthy that this dairy product also belongs to the category of easily digestible, so you will not encounter the problem of heaviness in the stomach or the problem of overeating and overweight after such a curd breakfast or afternoon snack. Well, for those who have already crossed the line of middle age, it is cottage cheese that will help to fill the calcium deficiency in the human body, which is manifested not only by physical symptoms - bone fragility, hair and teeth loss, stratification of nails, but also by psychological symptoms - bad mood, irritability , abrupt mood swings.
Scientists have come to the conclusion that the need for calcium in people over the age of forty is actually increasing, and such changes in the needs of our body require us to adjust our diet. And, namely, by including cottage cheese in your diet, you can make up for all the increased needs of your body regarding calcium.
But, and this is not all the "age" benefits of this product. Cottage cheese helps to resolve the problematic issues of your body, which are directly related to blood cholesterol levels. And, the substances that are contained in this dairy product, contribute normalization of the work of think tanks, which in particular are responsible for the feeling of hunger and satiety. If the work of these centers is disturbed, a person does not control either one or the second sense, and as a result, he begins to consume more food, which simply does not have time to be digested. At this time, glucose levels increase in human blood, which, remaining unclaimed, is transformed into fats, and then into fat folds and leads to obesity. That's why,
Of all dairy products, it is cottage cheese that most fits the description of such an ideal product!
Video on how to choose cottage cheese:
The role of cottage cheese in the prevention of diseases
We all know together with you that for the prevention of various diseases, as well as during the treatment of such diseases, it is necessary to follow a certain type of nutrition, or even a diet. So, cottage cheese can be included without any doubts and fears in the diet of those who suffer from cardiovascular diseases, diseases of the gastrointestinal tract, gallbladder, liver ...
So, for example, when hypertension a proper diet is also very important, which excludes, among other things, the use of salt and other products, including cheeses. But, if salt is contained in cheeses, then it is absent in cottage cheese, so you can safely replace cheese with this particular dairy product.
The benefits of cottage cheese in cosmetology
But, and this is not all the secrets of benefit! With the help of such an inexpensive, easily accessible and effective product, you can prepare cosmetic face masks at home. The effect after such cosmetic procedures will be simply fantastic, because,
cottage cheese contains vitamin B2, which promotes the regeneration of the epidermis.
Well, it's time to sum up our results. Eating this healthy and tasty product (we are talking about natural cottage cheese, without preservatives and additives!) means taking care of your health, your beauty, and your inner harmonious mood!
Well, as information for reflection, a video about when cottage cheese can be harmful:
Harm of cottage cheese
Despite its useful composition, cottage cheese can also harm our health. Are you surprised and want to ask how this is possible? The fact is that cottage cheese, when compared with other fermented milk products (kefir, sour cream, yogurt), is the most perishable product, and E. coli multiplies the fastest in it. Therefore, if you are not sure that you have fresh cottage cheese in front of you, you should not buy it. Similarly, if you doubt whether it was made in sufficiently sterile conditions, and where and how it was packaged, you should not risk your health.
As for the permissible shelf life of this product, it is only 72 hours from the moment of its manufacture, and then, provided that such curd is stored in the refrigerator at low temperatures.
The “other” cottage cheese is already potentially dangerous for your health and can cause gastrointestinal disorders.
However, if you look at the cottage cheese that is sold in stores, then on its packaging it is stated that this product can be consumed within 5-7 days from the date of manufacture, or even longer. How is this possible? The fact is that
the more natural the cottage cheese, the shorter its shelf life. But, at the same time, with the help of the membrane filtration process, when the curd is heated to the highest possible temperatures, the shelf life of such a product can be extended in some cases even up to a month. It would seem that the nutritional value of such a product is preserved, extraneous microflora is suppressed, E. coli do not multiply, but ... most of the nutrients, vitamins and trace elements simply disappear.
And, in this case, you are not buying cottage cheese, but who knows what. And, to expect benefits from this incomprehensible product would be too bold.
Similarly, if the product packaging indicates not “cottage cheese”, but “curd product” and this product contains vegetable fat (coconut or palm oil) - this product will not bring any real curd benefits to you and your health ... Although some nutritionists believe on the contrary, that
fatty cottage cheese contributes to atherosclerosis and increases the level of cholesterol in the blood, while the curd product does not harm the standing of our blood vessels.
But you then pay money for cottage cheese, therefore, and count on the benefits of this product ...
Well, as you can see, in order to get the maximum benefit from such a fermented milk product as cottage cheese, it is necessary to take into account a sufficient number of different nuances, among which are not only the shelf life and composition of this product ...
But, if you are lucky and you find a natural product, your body is guaranteed to receive all the benefits of natural and fresh cottage cheese from it!
Shevtsova Olga, World Without Harm
Cottage cheese, its benefits and harms
Milk and cottage cheese are the first products of animal origin that a person gets acquainted with. Cottage cheese appeared several millennia ago and was originally produced by simmering sour milk or curdled milk for many hours in a warm place, followed by separating the whey from the flakes by filtering through a canvas bag. The resulting curdled slurry was then placed under a press overnight, resulting in a product called "cheese".The traditional method is still relevant for home production, but now on an enterprise scale, an enzymatic or acid method is used to obtain a product that has begun to spread around the world from Russia, Western and Eastern Europe. Is cottage cheese really so useful and what exactly, as evidenced by its composition, what are the strengths and weaknesses of a fat-free and fatty product? What valuable vitamins are found in cottage cheese and what is the content of proteins, fats and carbohydrates in it? The chemical composition of cottage cheese
The main raw material for the production of this fermented milk product is cow's milk. The quantitative content of substances depends on which one is used, natural or reconstituted from dry. Found in cottage cheese:
- vitamins - PP, A, C, D, E, B1, B2;
- beta-carotene and carotenoids;
- mineral elements - potassium, calcium, sodium, magnesium, phosphorus, sulfur, iron, copper, fluorine, zinc;
- mono- and disaccharides;
- cholesterol;
- ash;
- fatty acid;
- amino acids;
- organic acids.
How many proteins, fats and carbohydrates are in cottage cheese? It is a product with a high content of easily digestible protein (about 18-21 g) and a small amount of carbohydrates 3 g.
According to the mass fraction of fat, the product is classified into the following types:
- fat ~18%;
- bold ~ 9%;
- fat free ~ less than 3%.
The calorie content of semi-fat classic cottage cheese is 136 - 154 kcal / 100 g.
Useful properties of cottage cheese
Cottage cheese is an excellent source of rapidly digestible casein, phosphorus, calcium and other trace elements. Regular consumption of food promotes:
- strengthening bones, teeth, hair and nails;
- the formation of the musculoskeletal system;
- prevention of osteoporosis;
- strengthening immunity;
- acceleration of regeneration processes at the cellular and tissue level;
- increase in working capacity;
- restoration of vision;
- prevention of the development of cardiovascular diseases;
- reducing the risk of developing anemia and regulating the content of iron in the blood.
Cottage cheese is useful for allergies, as it helps to alleviate the flow of all symptoms: rash, itching, redness, etc. In addition, this fermented milk product is excellent supplier of amino acids, many of which are indispensable and necessary for the intracellular synthesis of protein structures - hormones, enzymes, antibodies.
It is also used in cosmetology, effectively fighting skin diseases and fungal infections, as well as helping to preserve youthfulness and elasticity of the skin.
Possible harm and contraindications
Regular use of the product supports the optimal functioning of all organs, but this does not mean that it is harmless. The product is undesirable on the table when it is individual intolerance in general or any individual dairy component.
Cottage cheese can become dangerous if it is not stored properly, when the grains develop under the influence of heat. pathogenic microflora and pathogenic microorganisms. Harm can also occur if the technology for obtaining the product is violated, if the milk was initially unsuitable for processing.
The sour-milk component is contraindicated in cholelithiasis and urolithiasis, some diseases of the gastrointestinal tract and liver. In some cases, there is a question of choice: either classic or fat-free.
Application in healthy nutrition
The product perfectly normalizes the condition of the intestines, restores the functions of the gastrointestinal tract, contributes to the prevention of many diseases, including inhibiting the development of cancer cells, helps to improve the condition of ulcers and gastritis. Cottage cheese is useful for people who monitor their weight and are sick diabetes, because it lowers the level of sugar and cholesterol in the blood, restores metabolism, speeds up metabolism. It is used as a standalone product and is mentioned in many recipes, most often it is:
- bakery;
- confectionery;
- some types of bread;
- casseroles;
- vareniki;
- church dishes;
- syrniki;
- creams, mousses, puddings;
- curd mixtures with fillers.
Cottage cheese goes well with many natural products:
- fresh, frozen or canned berries (cranberries, blueberries, blueberries, cranberries, cloudberries, cherries, blackberries, raspberries, strawberries, sea buckthorn);
- pieces of fresh or prepared fruit (apples, pears, apricots, watermelon, grapes, plums, lemon, lime, orange, tangerine, banana, grapefruit, persimmon, pomelo, kiwi);
- dried fruits (dried apricots, raisins, dates, prunes, figs);
- honey;
- nuts (walnuts, hazelnuts, almonds, cashews, pistachios, pine nuts, Brazilian);
- sour cream, yogurt, kefir, fermented baked milk;
- jam, jam or confiture;
- greenery;
- spices and spices.
Combinations with chicken, turkey, fish pastes are not excluded.
Cottage cheese for weight loss 
On the curd component developed several types of dairy diets and fasting days, for example, curd-apple or curd-apricot.
The special advantage of cottage cheese is that its quick digestibility allows you to eat it at any of the meals or in between them as a light snack.
Consumption rate
When overeating the product, it is possible excess calcium in the body, therefore, according to the recommendations of nutritionists, it is permissible for adults, pregnant and lactating women to consume per day 80 g classic cottage cheese or 150 g fat free (low fat).
You can fill it with low-fat sour cream, and use natural bee honey or berries / dried fruits instead of sugar.
Cottage cheese for the smallest can be introduced into complementary foods with 3-4 months age on a dessert spoon per day. At self-cooking it is important to wipe the product through a fine sieve several times and dilute it with a few tablespoons of boiled milk so that it is not too thick.
How to choose cottage cheese
When buying a product in a supermarket, pay attention to the label - natural cottage cheese contains nothing but milk and starter cultures. The presence of preservatives, thickeners, emulsifiers, flavor and odor enhancers, and other additives is unacceptable, especially in children's cottage cheese. If vegetable oils and fats are indicated in the composition, then this is a curd product, there is much less benefit in it, but the price is also lower.
low fat product has a creamy milky color and grainy texture, cottage cheese classic has a uniform mass.
Remember that the more fruit components in the cottage cheese, the higher the chance of getting a food allergy.
How to store cottage cheese
Fresh cottage cheese is stored from three to six days when t 0+4 °C, curd product - half moon. Frozen curd products can be kept in the refrigerator until the first defrosting, as re-freezing will adversely affect the safety of the product during the second defrosting.
Cottage cheese is an amazing fermented milk product, since it can easily act both as a dessert and become a second course, perfectly combined with a huge number of food components. It is quickly absorbed, saturates with energy, protects the body, normalizing the functions of all systems, and prevents the development of many diseases. Cottage cheese is tasty, healthy and is included in the recipes of dozens of national cuisines, which will allow each family member to find "their" curd dish. Share in comments your experience with this product. 
To date, the exact time of the invention of cottage cheese has not been established for certain. Most likely, cottage cheese appeared in the world by chance, when milk simply turned sour, and whey gradually leaked out of it. It is not known exactly when this wonderful fermented milk product originated.
This product is considered truly universal. Different nationalities have their own traditions of its use, for example, it is mixed with sour cream, milk, cream, wine, honey, fruits, berries, and you can even eat it salty. It is great as a filling for various baked goods. Cottage cheese has both benefits and harms on the body.
Do-it-yourself cottage cheese preparation
This product can be prepared quite easily at home, of course, in this case it is better to stock up on rustic fresh milk, which should be poured into a container and left indoors for a day. After that, it is necessary to heat it almost to the beginning of boiling, and then quickly cool and filter through a gauze layer.
Further, a gauze bag with curd mass should be squeezed and hung up so that excess whey drains, and it can also be drunk or used for baking. A homemade product will be much fatter. From three liters of milk, you can get about three hundred grams of healthy cottage cheese.
The benefits of cottage cheese
If we talk about its benefits, then the uniqueness of this product is due to its high nutritional value. It surpasses all fermented milk products in terms of the amount of valuable protein, and at the same time it is perfectly absorbed by the body. Those proteins that are present in it are very quickly broken down into amino acids that are important for life.
Due to its nutritional value and excellent digestibility, it is actively recommended to be introduced into the diet of children, the elderly, as well as the category of people who are recovering from a long illness. It should be eaten in chronic diseases of the digestive tract, as it does not irritate the stomach.
Cottage cheese is a dietary product, respectively, it contains a minimum amount of fat. It is ideal for those who wish to reduce their waistline while still looking to gain muscle mass. As for its energy value, it is quite variable, so in one hundred grams there can be from one hundred to more than two hundred calories.
It is worth noting that about thirty percent of pure protein is present in low-fat cottage cheese. But this does not include glazed sweet curds, they should not be used for dietary purposes, as they are extremely high-calorie.
In addition to proteins, cottage cheese contains a huge amount of other vital substances, for example, vitamins P, B, A, E, folic acid. Minerals include magnesium, calcium, zinc, fluorine, copper, iron and phosphorus. Thanks to these compounds, this useful product is easily digestible.
The best source of calcium is simply not to be found, this is especially important for lactating and pregnant women. It is introduced to babies from the age of five months as complementary foods. In the children's diet include low-fat cottage cheese. It is also useful for the restoration of bone tissue in the body, for the functioning of the cardiovascular system, as well as for nervous activity.
There is an opinion that it is able to strengthen bone tissue. Yes, this is true, but there is one caveat, in this case it is worth buying a fat-free product. This is due to the fact that fats in large quantities can interfere with the absorption of minerals such as calcium.
Unloading days on cottage cheese
To improve metabolism, it is recommended to arrange curd fasting days. In this case, it is necessary to eat it in the amount of about one hundred and fifty grams with the addition of fat-free sour cream four times a day. This portion is the most optimal, it contains about thirty-five grams of pure protein.
If you carry out such unloading regularly, then within a few months you can notice a significant improvement in the condition of the skin, in general, the tone of the body will increase and you can lose a certain amount of extra pounds.
About the dangers of cottage cheese
Despite all the benefits, there is also harm to cottage cheese. Sometimes it can cause poisoning of the body or allergic reactions if it is not eaten very fresh. Accordingly, it is recommended to store it for no more than two or three days. After this time, it is suitable only for casseroles or cheesecakes.
If you use it in excess, it can adversely affect the functional activity of the liver, respectively - moderation is good in everything. For better digestibility, it should be combined with sweet fruits and berries. You should not eat more than two hundred and fifty grams of this product per day. It is quite enough if it is introduced into the diet two or three times a week.
You should not buy a variety of glazed curds, not only are they fatty, they are also harmful, since they contain various preservatives and emulsifiers that do not benefit our health. Eat better natural cottage cheese with the addition of fresh berries and fruits.
Conclusion
Of course, cottage cheese should be present in our menu, optimally, if you eat it at least twice a week, in this case this product will only have a beneficial effect on the body. It is better to purchase its low-fat version.
Cottage cheese. benefit and harm.
Quote from Vitley Read the WholeTo your quote pad or community!Cottage cheese.
|
