Low-fat cottage cheese is a dietary product with a high nutritional and energy value, which is well absorbed by the human body and has a beneficial effect on the functioning of the gastrointestinal tract. The technology for making low-fat cottage cheese is quite simple, so it is easy to make it at home.
All about low-fat cottage cheese
Low-fat cottage cheese contains a huge amount of nutrients - magnesium, calcium, iron, phosphorus, choline, lecithin, folic acid and vitamin B2. It is ideal for nutrition at any age, as it helps to form cartilage and bone tissue, improve the functioning of the heart and kidneys, as well as metabolism. Also, low-fat cottage cheese stimulates the processes of hematopoiesis and is required for use with anemia and atherosclerosis.
To prepare low-fat calcined cottage cheese, a solution of calcium chloride is added to boiled or cold pasteurized milk.
Low-fat dietary cottage cheese is prepared on the basis of skim milk, as a result of which a product is obtained, the calorie content and the proportion of fat of which are no more than 1090 Kcal and 9%, respectively. You can buy skim milk in any city store, but before preparing the starter culture, it must be pasteurized by boiling or heating to 80 ° C for fifteen minutes - this way all pathogens in the milk will be destroyed.
Cooking curd
Boiled milk should be cooled in a cold water bath to 30 ° C and fermented by adding biological ferment or a small amount of low-fat sour cream. To prepare completely fat-free cottage cheese, it is recommended to ferment it without adding anything, waiting for the milk to turn sour on its own. Then the saucepan with the sourdough is placed in a warm place and a dense milk curd is expected to appear on the surface of the raw material.
The curd must be fermented to the end, but not over-fermented - otherwise, you will get low-quality and perishable cottage cheese with a sour taste.
After the formation of a leavened clot, you need to take gauze or a sieve, strain out the remaining milk whey and cool the resulting low-fat cottage cheese. Seasonings such as sugar, salt, vanilla, or cinnamon can be added to it if desired. Since homemade low-fat cottage cheese is fermented with the help of special microbes, microorganisms continue to develop in it even after they are ready.
Such a product will turn sour in a day or two days, after which it cannot be eaten, therefore, during this time, the cottage cheese must be stored in the refrigerator and disposed of without regret after forty-two hours.
