In the summer, it is easiest to follow the slimness formula: less fatty, starchy and sweet, more fruits, vegetables, fluid and movement. However, cheese should not be discarded even in the heat, as there are plenty of low-fat cheese varieties available.

If the standard fat content of the cheese is 50-60 g or 50-60% in dry matter, then you can try to include cheeses with a reduced fat content of up to 30 g in dry matter in the menu. You can search for such cheeses in large grocery markets, in hypermarkets, and in expensive food stores.

1. Low-fat cheese - tofus-soy cheese (fat content 1.5-4%)

Although it is made on the basis of soy milk, tofu is ranked among curd cheeses, as it resembles lean and unsalted feta cheese in color and consistency. In terms of its content, tofu is rich in high-quality proteins, so it can be a good substitute for meat. Calcium, which is present in abundance in this product, has a great effect on the skeleton, which makes tofu an ideal product for consumption by the elderly in order to prevent diseases such as osteoporosis.

A number of nutritionists also claim its healing properties, because it has already been proven that it helps to reduce the level of "bad" cholesterol (LDL) in the blood, which serves to prevent many cardiovascular diseases.

In addition, 100 gm of tofu contains only 90 calories, so it is recommended to include it in the diet menu. Many celebrities have replaced dairy products and cheeses with soy products in their diets, so many diets have now been developed that suggest a reduced consumption of classic cheeses, while tofu is recommended for daily consumption along with plant-based foods.

2. Low-fat cheese - cottage cheese (5% fat)

Grain cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. It can be used as an independent dish, as well as for preparing various salads (for example, vegetable salad with cottage cheese).

In Russia, it is sometimes found under the informal names "granular curd" and "Lithuanian curd". In the United States and European countries (and not only in English), cottage cheese is called cottage cheese (English village or cottage cheese). It is often called homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier.

100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, therefore it is recommended by nutritionists even with the strictest diets.

3. Low-fat cheese - Gaudette (fat content 7%)

Gaudette, the new low-fat cheese from Scherdinger, is an easy delight for those seeking a healthy lifestyle. Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with a soft-thin, somewhat piquant taste is ideal for lovers of the famous Gouda cheese.

In addition, the cheese is easy to digest and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.

4. Low-fat cheese - Chechil (fat content 5-10%)

Chechil is a fibrous pickled cheese, similar in consistency to suluguni. In appearance, this cheese has nothing to do with any other. It is produced in the form of filaments, fibrous in structure, tied in a bundle. The taste and smell of this cheese are sour-milk, spicy, dense fibrous dough, the surface of the product is rough. It contains up to 10% fat, moisture - no more than 60%, salt - 4-8%.

5. Low-fat cheese - Viola Polar, Grunlander, Fitness (fat content 5-10%)

Such cheeses are just a godsend for those who are losing weight! But you need to look for them in large stores. Explore the label for more details: Some cheeses have 5% yoghurt, not fat!

6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable ingredient in Italians' breakfast. It is often called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from whey remaining after the preparation of other cheeses. A slice of ricotta has an average of 49 calories and 4 grams of fat, half of which are saturated.

This product has the lowest sodium content of any other cheese product. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. In addition, this type of curd cheese is recognized as the protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. Low-fat cheese - light cheese, feta (fat content 5-15%)

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty food, high in cholesterol and approximately 260 kcal / 100 gm. But not everyone knows that their adored feta cheese is produced in a light version. However, this particular variety is difficult to find on supermarket shelves. And yet the efforts you put into searching will pay off in full.

Feta-light is usually made from goat's milk and contains only 30% fat, whereas for the production of traditional feta, sheep's milk is used, and then its fat content is 60%.

It is usually placed in Greek salad along with vegetables and olives, or it is used in caprese salad, where it replaces mozzarella. If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. Low-fat cheese - Arla, Oltermani (fat content 16-17%)

Such cheeses of low fat content have a delicate pleasant taste of natural milk, the texture is dense, homogeneous, with small, evenly distributed eyes. Great for people who care about their health.

What kind of low-fat cheeses do you know and buy?

Cheese is undoubtedly one of the most beloved foods by many. After all, it is tasty, satisfying and at the same time it is quite light. However, those who are on a diet do not use all the options offered in stores. Indeed, for weight loss, you need to use only low-fat varieties of cheese. However, few know which ones they are and how to choose them correctly.

What is the use of cheese?

Cheese has a fairly large number of useful properties. So, for example, it is an excellent source of obtaining a large number of different irreplaceable elements, for example, amino acids, vital for the human body. So, for example, this is lysine and tryptophan. Milk fat, which is quite richly represented in this product, is absorbed by the human body very easily, which means it becomes an excellent source of energy and takes an active part in a wide variety of metabolic processes of the body.

Phosphorus and calcium further strengthen the nails, bones, hair and teeth of a person. And these are natural vitamins, and not used in the form of industrial ready-made complexes. Moreover, most often cheese is a high-carbohydrate product, which means that you need to choose it very carefully for a diet.

What are the low-fat cheese options?

Low-fat cheeses that you can safely use in your diet have a variety of choices. So, among them:

• Gaudette (a kind of light analogue of Gouda)
• Chechil
• Fitness
• Ricotta
• Cheese or Feta
• Oltermani

Low-fat varieties of cheese retain all the useful properties of this product, they also have the necessary vitamins, as well as other trace elements and useful substances, but at the same time they are made from less fatty ingredients and do not provide a large amount of calories, which is especially important during dieting.

For example, Tofu cheese has 1.5-4% fat content. This is due to the fact that it is made from soy milk. At the same time, it is a curd version and, in essence, very much resembles ordinary feta cheese. Such a product is extremely useful for strengthening bones, because it contains a lot of useful substances such as protein and calcium.

In Gaudette, according to experts, 7% fat. It is also quite high in calcium. This version of the cheese is distinguished by its original soft, but at the same time spicy taste.

With a diet, Chechil will also be good, which has only 10% fat content. By itself, it very much resembles suluguni cheese. Most often it is offered smoked, due to which it has a very original taste.

Fitness varieties are also low-fat - up to a maximum of 10%. True, it should be understood that products of this kind are not common for a number of different reasons and it can be difficult to find them on sale.

Also, those who are trying to lose extra pounds can turn their attention to such varieties of dairy products as feta cheese or feta. They can be different - from 5 to 15% fat. Such a product is prepared from sheep's milk; goat is used to make light options.

Ricotta has a 13% fat threshold and is made from whey, which is often left over from the production of other types of cheese. According to experts, it has the lowest sodium content. And, in addition, this cheese has the most beneficial effect on the liver, due to which it is often recommended and successfully used when maintaining dietary table No. 5.

Fatty varieties such as Oltermani are also found during the diet. This is perhaps the fattest type of cheese that is allowed during the establishment of a balanced diet. It contains 16-17% fat. It is a great product option for those who are actively counting fats during their diet.

Grain curd

Separately, you can highlight granulated cottage cheese. Although it is not cheese in itself, it is still quite often put into this category when talking about a balanced diet. Its fat percentage is usually 5. Such a product is prepared by adding salted cream to the curd grain. This cream is not very salted, so it does not harm the body. This version of the product can be eaten even with very strict dietary restrictions.

Things to Consider When Taking Cheese

Even when taking low-fat varieties of cheese, there are a number of rules and regulations that should be clearly followed. For example, it is not recommended to consume cheeses for more than 10 days in a row. This is due to the fact that cheese is rich in protein, and protein often negatively affects the functioning of the kidneys. So don't try to overload them.

In addition, those who are allergic to dairy products should be careful with such a product. For such people, the use of even low-fat varieties of cheese can lead to serious consequences.

Natural semi-hard cheese is one of the most popular milk processing products. Cheese is a delicious, nutritious product with rich flavors, which is eaten as an independent dish and is used in cooking as a main or additional ingredient. Cheese is ideal for making sandwiches, hot and cold dishes, sauces.

What to look for

Today it is very difficult. Among the huge number of names, types of cheeses of various manufacturers, brands, you need to find a sample that will not only be tasty and healthy, but most importantly - natural.

First of all, it is necessary to exclude all samples with the name "cheese product", since its composition of natural milk is no more than 20%, and everything else is vegetable fats that are not dairy at all: cheap palm, rapeseed or coconut oil and other substitutes for dairy fats. And the too yellow color of the cheese suggests that it contains artificial colors. In cheese products, moisture appears on the cut, there may be drops, especially at room temperature or when you press on it. When such products are eaten, transgenic fats gradually accumulate in the human body, which subsequently cause cardiovascular diseases, atherosclerosis, obesity and a host of other diseases.

Natural cheese composition

When buying cheese in a store, you need to carefully study the composition of the product on the label. The following ingredients are used to make natural cheese:

• raw cow's milk exclusively of the highest and first grade (it gives the cheese all its life-giving power);
• raw skim milk;
• raw cream;
• table salt;
• bacterial starters and concentrates of lactic acid bacteria;
• it is possible to use natural beta-carotene dyes and annatto extract.

Of course, today such raw materials for the production of natural cheese are not cheap - about 11 liters of milk are needed to make 1 kg of cheese. In addition, after making the cheese, it does not immediately go on sale, and unlike a cheese product, it still needs time to ripen: 30-60 days. Natural cheese is not a cheap product at all. Therefore, when buying cheese, you should not think about saving.

Quality marks

You also need to consider the following signs indicating the quality of the purchased cheese:

1. On the cut, the cheese should have an even pattern, consisting of round or oval eyes (Kostroma, Estonian), irregular or angular (Russian), round oval or angular (Dutch). There should be no cracks, irregularities.
2. The crust is even, thin, without damage, covered with a polymer film. A thick subcrustal layer is not allowed.
3. The smell is cheesy, sweetish-spicy or slightly sour. By no means rancid, rotten, greasy. Mold is not allowed, with the exception of special varieties.
4. Color from white to light yellow, even throughout the mass.
5. The consistency is elastic, homogeneous throughout the mass, loose, cracked is not allowed.

It is preferable to choose cheese in factory packaging, on it you can always find the composition of the product and the period until which it must be consumed. Also, the factory packaging guarantees the absence of foreign bacteria.

Natural cheese contains a large amount (20-30%) of easily digestible milk protein, many vitamins such as A, E, D, C, vitamins of group B, PP, as well as a large amount of useful elements: iron, potassium, calcium, magnesium, copper , manganese, sodium, phosphorus, zinc.

A small piece of cheese can relieve stress and also improve sleep quality if eaten at night.

Cheese is not only a tasty product loved by many, but also a source of protein, calcium and potassium. Some cheeses have a high fat content, which does not contribute to weight loss in any way, but there is an excellent alternative for lovers of weight-watching cheeses - low-fat cheeses.

Low-fat cheeses are those that are made using skim milk. Of course, there is no zero fat cheese product, but 5-10% is significantly less than the standard 40-50% in regular cheese.

Among low-fat cheeses, you can choose the option to taste, because a decrease in the percentage of fat does not affect the assortment. Some of them look like regular hard cheeses, while others resemble cottage cheese.

The most important thing is that the amount of nutrients and vitamins in them is no different from the amount in more "fatty" counterparts.

Three of the most delicious low-fat cheeses for dieting

Manufacturers offer weight-watchers a wide variety of low-fat cheeses, however, the most popular are the following:

Tofu. It is the undisputed leader among low-calorie, low-fat cheeses. Tofu contains only 80 to 100 calories per 100 grams (1.5 to 4% fat). At the same time, cheese has a high content of high-quality protein, which allows it to replace meat.

Grain cottage cheese. This product is made by mixing cream and cottage cheese and has a pleasant airy structure. And most importantly, it contains only 5% fat. This kind of cottage cheese is great for breakfast or for adding to vegetable salads.

How to lose weight without dieting and sports

Low fat feta. Many people associate feta with Greek cheese, which is not very low in fat, but there are many low-fat options from manufacturers. Feta is on sale, which contains from 5 to 15 grams of fat per 100 grams.

Diy low-fat cheese

There are many varieties of low-fat cheese on the shelves that can be consumed with a diet and achieve excellent results, as, however, some people prefer to experiment and cook this product on their own.

Low fat cheese

For cooking, you need 2 liters of skim milk, 2 tablespoons of lemon juice, half a spoonful of sugar and salt. It is necessary to heat the milk mixed with sugar and salt (not boiling) and add lemon juice. Stir the liquid until white flakes form, then set aside for 30-40 minutes.

The resulting curd is formed into a rectangle and placed in the refrigerator.

Hard homemade cheese

Take 400 grams of low-fat cottage cheese, 200 grams of milk, 1 teaspoon of soda, 2 eggs. All ingredients are mixed, then cooked for 20-25 minutes. The resulting mass is poured into a mold, quick soda is added there. The form is closed and covered with a load for 5-6 hours.

Homemade mozzarella

You will need 1.5 liters of milk, 200 grams of water, pepsin rennet, 1 teaspoon of lemon juice, 1 teaspoon of salt. The milk is heated in a saucepan, lemon juice is added. The lemon will trigger a reaction resulting in curd flakes.

They must be placed in a separate bowl. At this time, pepsin is mixed with 2 tablespoons of water, and the rest of the water is put on fire. Cottage cheese is added to the water. As he begins to stretch, he is taken out, a circle is formed from the mass, which is placed under the press for several hours.

Purchased and homemade varieties of cheese when dieting will help not only diversify your diet, but also improve the condition of your hair and nails, and also strengthen your bones. This healthy product will perfectly complement the diet and will allow you to achieve ideal forms faster.

There are 9 main low-calorie cheeses: Suluguni, Feta, Ricotta, Tofu, Brest-Litovskiy light, Roquefort, Fitness cheese, Lakomo "Light", dietary Ichalki. They are approved for use in diets. Each product has a specific taste, smell, color, method of preparation, composition. These cheeses contain a large amount of micro and macro elements such as magnesium, potassium, calcium, phosphorus, sodium, iron, zinc, selenium, vitamins.

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List of low-fat and low-calorie cheeses

List of the names of the most low-fat varieties of cheese:

1. 1. Suluguni.
2. 2. Feta.
3. 3. Ricotta.
4. 4. Tofu.
5. 5. Brest-Litovsk light.
6. 6. Roquefort.
7. 7. Fitness cheese.
8. 8. Lakomo "Light".
9. 9. Diet cheese Ichalki.

Adyghe cheese - composition and KBZhU, useful properties, recipe

Suluguni

Pickled traditional Georgian low-calorie cheese. Suluguni is moderately salty in taste and has a dense layered texture. The color of the product is white, the presence of voids and irregularly shaped eyes is allowed. No crust is formed on the cheese. It has 5% fat content.

The composition includes:

• pasteurized cow's milk - 12 l;
• rennet starter - 1.4 mg.

Cooking method:

1. 1. Milk is heated to 35 degrees, rennet is added, the product is fermented - a dense curd is obtained, which must be crushed into small pieces and pressed.
2. 2. After that, the cheese is cut into strands and melted on a stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. 3. The resulting mass is divided into identical pieces and formed by placing them in molds.
4. 4. The molds with the product are placed in cold water for several minutes, and then the cheese heads are taken out and kept in brine for several days until they are salted.

After salting, the cheese is ready to eat.



100 g of productcontains:

• water - 51 g;
• proteins - 18.5 g;
• fats - 23 g;
• carbohydrates - 3.0 g.

Caloric content per 100 g of product - 290 kcal.

Useful substances in the composition:

• vitamins A, E, C, B1, PP;
• potassium;
• sodium;
• iron.

The beneficial substances found in cheese help to maintain the heart, bones and the entire body in a healthy state at any age. Since cheese is low-fat, it is recommended to use it for diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling option for khachapuri, it is also fried with sesame seeds.



Feta

Feta is a traditional Greek cheese made from sheep's or goat's milk. The color is white or slightly creamy, the product has a curd smell and a dense texture. Fat content - from 30 to 50 percent. Feta is one of the main ingredients in Greek salad. This product belongs to the group of pickled cheeses.

The composition includes:

• sheep or goat milk - 8 liters;
• rennet - 1.5 mg.

Cooking method:

1. 1. Milk must be boiled until foam appears, then cooled to room temperature.
2. 2. Part of the milk should be poured into a clean glass and a dry sourdough package should be poured into it.
3. 3. Stir the starter with a spoon and pour the mass to the main one.
4. 4. Fermented milk should be sent to a warm place for 7 hours.
5. 5. When the whey is separated, you need to cover the bottom of the colander with gauze and pass the mass through it.
6. 6. Next, collect the edges of the fabric and tie them into a knot to make a pouch. It must be hung on a tap or nail to drain the liquid. This will take about half an hour.
7. 7. The curdled mass is placed in a colander, which is placed in a bowl and pressed down by oppression. The mass should be in this position for 2 hours.
8. 8. Drain the whey and mix with the salt.
9. 9. Serum is poured into hot water and a bag of cheese is dropped into it.
10. 10. You need to leave the product for 2 hours.

Feta should be in brine - this way its shelf life increases significantly.



100 g of productcontained:

• water - 55 g;
• fats - 21.3 g;
• proteins - 14.3 g;
• saturated fatty acids - 15 g;
• ash - 5.1 g;
• carbohydrates - 4.08.

Caloric content - 265 kcal per 100 g.

Productrich:

• vitamins B5, B6, B12, A, C, E;
• calcium;
• iron;
• zinc;
• phosphorus;
• manganese;
• sodium.

The use of cheese is indicated for people with obesity, heart disease and diabetes, osteoporosis, the product strengthens bones and teeth. Cheese is combined with fresh vegetables and toasted bread, as well as pears.



Ayran - composition, benefits and harms, methods of cooking at home

Ricotta

Ricotta is a traditional Italian whey cheese. It is made from whey left over from other cheeses. The sweet taste of ricotta and the fat content depends on the milk used in the preparation. Up to 10% fat content - from cow's milk, up to 20% - from sheep's. There are a variety of ricotta varieties that differ in flavor and composition.

Composition:

• whey from cow or sheep milk - 5 l;
• citric acid - 0.5 tsp;
• water - 50 g.

Cooking method:

1. 1. It is necessary to heat the whey to 90 degrees.
2. 2. Dilute citric acid in 50 g of water.
3. 3. Stir the ingredients.
4. 4. The resulting cheese flakes must be filtered using cheesecloth.

Ricotta is a dietary product that is not intended for long-term storage. Harder cheese can be stored for about 1 week.



In cheesecontains:

• proteins - 11.3 g;
• fats - 13 g;
• carbohydrates - 3.05 g.

The calorie content is 160 kcal per 100 g.

Micro- and macroelements in the composition of ricotta cheese are:

• vitamins of group A, B6, B12, D, C;
• calcium;
• phosphorus;
• magnesium;
• selenium.

Cheese is useful for hypertension, problems with the gastrointestinal tract, high cholesterol. It has a beneficial effect on the nervous system, visual acuity. Recommended for children and the elderly to strengthen bones and teeth. Cakes and cannoli are made with ricotta, cheese is used in hot dishes, in the baking of Pastier's Easter bread.

Tofu

Tofu is a low-fat white soybean cheese. Has a neutral taste.

There are the following typestofu:

• silk;
• solid;
• pressed;
• smoked;
• dried.

Soy cheese is high in protein and calcium. The amount of protein exceeds that found in foods such as beef and eggs.

The cheese contains:

• soy milk - 1 l;
• juice of 1 lemon.

Cooking method:

1. 1. Heat the soy milk to a boil and leave it on the stove for 7 minutes.
2. 2. Add lemon juice to milk.
3. 3. In order for the mass to curl up well, you need to stir it thoroughly.
4. 4. It is necessary to squeeze out moisture from the resulting product.
5. 5. Place the mass under the press.

Cheese must be kept in the refrigerator in water and stored for no more than 7 days.



• proteins - 8.05 g;
• fats - 4.8 g;
• carbohydrates - 1.89 g.

The calorie content is 72 kcal per 100 g.

Micro and macro elements of cheese are presented:

• vitamins E, B12, B6, D;
• calcium;
• phosphorus;
• iron;
• zinc.

Due to its low fat content, tofu is a good dietary supplement for obese people. It has the ability to remove dioxin from the body, which has a cumulative effect and can contribute to the formation of cancerous tumors. The cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal disruptions. Tofu can be combined with many ingredients; it can be baked, fried, boiled, stewed, and also added to salads and desserts.

Brest-Litovsk light

Cheese Brest-Litovskiy light has a pleasant cheese smell and creamy taste. Its color is light yellow.

Composition:

• pasteurized cow's milk - 4 l;
• starter culture based on lactic acid mesophilic and thermophilic bacteria - 1.5 mg;
• table salt - 1 tbsp. l.

Cooking method:

1. 1. A sourdough from lactic acid thermophilic and mesophilic bacteria is added to warm milk, and fermentation takes place.
2. 2. When fermenting, a curd grain is obtained, which is well mixed and pressed for 30 minutes.
3. 3. The cheese layer is cut and shaped, then put under a press.
4. 4. The cheese is placed in the salting compartment, dried, packed and put to ripening.

Natural food coloring "annatto" is added to the product.



100 g of productcontains:

• proteins -3 1.3 g;
• fats - 18.1 g;
• carbohydrates - 0 g.

The calorie content of cheese is 288 kcal.

The following beneficial substances are present in cheese:

• vitamins of group A, B6, B12, D, PP;
• potassium;
• calcium;
• phosphorus.

You can use the product, combining with bread in the form of a sandwich, add to salads and cold snacks, use for baking. Such cheese is perfect for people with problems of the cardiovascular system, for strengthening bone tissue, and for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The ripening of the cheese takes place in limestone grottoes, so that the mold of the penicillium rokforti type forms inside the product, giving it its characteristic smell and taste. The top of the cheese is covered with a white, moist crust. The consistency of the cheese is buttery with a blue mold, forming small cavities. Differs in the taste of hazelnuts.

Composition:

• sheep milk - 8 l;
• water - 50 ml;
• calcium chloride - 1/4 tsp;
• mold Penicillium roqueforti - 1/16 tsp;
• rennet - 1/4 tsp

Cooking method:

1. 1. Heat the sheep's milk to 30 degrees.
2. 2. To prepare the starter culture, place 100 ml of milk in a separate bowl and add mold to it. Add half of the mass to milk.
3. 3. Sprinkle the starter culture on the surface of the milk and stir with a slotted spoon after 2 minutes.
4. 4. Dissolve rennet and calcium chloride in 50 ml of cold water. Add to the bulk. Close the lid and put in a warm place for an hour.
5. 5. Cut the formed clot into cubes.
6. 6. Arrange the cheese cubes in special molds and drain the liquid from them every 3 hours.
7. 7. After the cheese is dry, it must be pricked with sourdough using a medical syringe.



In the productcontains:

• proteins - 22 g;
• fats - 27.75 g;
• carbohydrates - 2.35 g.

The calorie content is 355 kcal.

The product contains such useful substances as:

• vitamins PP, B3, B12, E, K;
• potassium;
• calcium;
• phosphorus;
• copper;
• selenium;
• zinc;
• choline.

It is recommended to eat 30 g of cheese per day. Penicillin in its composition contributes to the normalization of the intestines and improves its microflora, digestion. Roquefort is considered a good snack for dry and semi-sweet dishes. Blue cheese goes well with fruits and bread.

Fitness Cheese

Cheese is included in the group of low-fat products - from 15 to 25 percent. The taste is fruity-nutty, yellowish in color. Cheese with a low salt content.

The composition includes:

• pasteurized normalized cow's milk - 3 l;
• bacterial starter culture - 1.5 mg;
• table salt - 1 tsp;
• lysozyme - 1.2 mg.

Cooking method:

1. 1. The milk is heated to the desired temperature, the bacterial starter is added and fermented.
2. 2. Separate the curd mass from the whey, add salt and lysozyme.
3. 3. Spread the mass into molds, press and put on ripening.

100 g of productcontains:

• proteins - 28 g;
• fat - 10 g;
• carbohydrates - 0 g.

The calorie content is 224 kcal per 100 g.

Compositionproduct presented:

• vitamins A, B1, C, D, E, K, PP;
• zinc;
• selenium;
• iron;
• phosphorus.

Cheese is used for diet food, as well as making pizza, sandwiches and sauces.

Lacomo Light

Light cheese is a low-calorie product. Made from cow's milk. Has the color of baked milk, packed in a hermetically sealed package in the form of slicing.

Composition:

• normalized pasteurized cow's milk - 4 l;
• bactericidal starter culture of mesophilic lactic acid bacteria - 1.6 mg;
• table salt - 1.5 tsp;
• calcium chloride - 1/14 tsp;
• lysozyme - 1/16 tsp

Cooking method:

1. 1. Bacterial starter culture is added to milk and fermentation takes place.
2. 2. The cheese mass is heated to a temperature of 32-42 degrees, calcium chloride, salt and lysozyme are added.
3. 3. Then the cheese is pressed and ripened.

100 g of productcontains:

• proteins - 32 g;
• fats - 11 g;
• carbohydrates - 0 g.

Calorie content - 202 kcal.

The product contains:

• vitamins;
• calcium;
• iron;
• phosphorus;
• selenium;
• zinc.

Diet Ichalki

Diet cheese belongs to low-fat semi-hard light varieties. The product is light yellow in color, with a delicate creamy taste, elastic consistency.

Composition:

• pasteurized milk with the addition of mesophilic lactic acid bacteria - 700 ml;
• greens - a bunch;
• soda - 1 tbsp. l .;
• eggs - 3 pcs.;
• rennet NATUREN - 1.2 pcs.

Cooking method:

1. 1. It is necessary to grind natural cottage cheese using a sieve or blender.
2. 2. Place the resulting mass in a saucepan and pour over milk, put on a low heat. The mixture must be constantly stirred.
3. 3. After the mass starts to boil, whey will appear. To make it glass, you should line the colander with gauze and wait until the liquid separates.
4. 4. Beat 2 chicken eggs with soda, herbs and salt. Add 1 egg to the mass without whey and knead everything thoroughly so that no lumps of cottage cheese remain.
5. 5. The cheese mixture is laid out in a saucepan with thick walls, then it must be melted. It will become plastic.
6. 6. The mass is placed in cling film, given the desired shape.
7. 7. Next, send the cheese to the refrigerator.



The useful substances that make up the product are presented:

• vitamins B6, B12, D, H, PP;
• magnesium;
• potassium.

Must be kept open in the refrigerator for no more than 7 days. The dietary product is suitable for the preparation of cold appetizers, salads, and is used for baking.

1. 1. Peel the zucchini and cut into small cubes, add finely chopped garlic and some lemon juice, season with salt, leave to marinate.
2. 2. Cut the tomatoes into halves and add chopped basil to them.
3. 3. Chop shallots, cucumbers in halves, bell peppers into small strips.
4. 4. Put all the vegetables in a salad bowl, fill with the remaining lemon juice, mix.
5. 5. Cut the feta cheese into cubes, the olives - in half and add to the salad bowl to the vegetables, season with olive oil and salt.
6. 6. Ready salad can be garnished with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients are presented:

• smoked suluguni - 200 g;
• chicken breast - 300 g;
• eggs - 4 pcs.;
• canned corn - 1 can;
• crackers - 1 pack;
• mayonnaise to taste.



Cooking scheme:

1. 1. Boil the chicken breast in salted water and cut into oblong pieces.
2. 2. Divide the suluguni cheese (in the form of a pigtail) into fibers.
3. 3. Boil the eggs, cool and cut into cubes.
4. 4. Drain the liquid from the corn and put it in a salad bowl.
5. 5. Mix all the ingredients in a deep salad bowl, season with mayonnaise and salt.
6. 6. Before serving, sprinkle the salad with crackers and herbs.

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