Low-fat cheeses (less than 20% fat) are made from low-fat milk without the addition of rennet. These cheeses include Adyghe, Feta, Livaro, Mascarpone, feta cheese and other pickled cheeses, which have a white color, delicate taste, low fat content and a large amount of calcium.
Low-fat cheeses (less than 20% fat) are made from low-fat milk without the addition of rennet. These cheeses include Adyghe, Feta, Livaro, Mascarpone, feta cheese and other pickled cheeses, which have a white color, delicate taste, low fat content and a large amount of calcium.
Homemade Low Fat Cheese
This recipe is intended for adherents of a healthy diet, dieters who want to reduce the fat content of food, as well as vegetarians because this cheese does not contain rennet. Keep in mind that true gourmets may lack flavor in diet cheese.
To make low-fat cheese you will need:
- 600 g fat-free cottage cheese;
- 500 ml skim milk;
- 1 egg;
- 2 g of baking soda;
- ¾ h. L. salt;
- stewpan;
- blender;
- gauze, colander;
- cling film.
Put low-fat cottage cheese in a saucepan and pour in milk. Beat the resulting mixture with a blender to form a homogeneous mass. Also, such a mass can be obtained by rubbing milk and cottage cheese by hand. Then put the pot on low heat and heat, stirring constantly.
As it heats up, the curd-milk mass will begin to exfoliate. Continue heating for 10-15 minutes over low heat until the curd is completely separated from the whey. Then remove the mixture from heat and strain through cheesecloth or a colander. Leave for a while to drain the whey completely, then transfer the cheese mass back to the saucepan.
In the meantime, beat the egg along with the baking soda and salt. You can also add various spices and herbs to your taste, which will give your low-fat cheese a unique and inimitable taste and aroma. Pour the egg mixture into the cheese mass and blend with a blender until smooth.
Put the mixture on low heat and heat, stirring constantly. Heat until the curd mixture forms a tight lump. Then cover the mold with cling film, put the cheese in it, level it and refrigerate until it cools completely and solidifies.
Low-fat cheese is ready, it can be served with fresh vegetables, used in pizza, pies and other dishes, thereby reducing their calorie content and fat content. This cheese melts well and is easy to grate.
The benefits of low-fat cheese
Low-fat cheeses have a pleasant natural milk flavor, dense texture and are rich in calcium and proteins. Such cheeses are recommended for lowering cholesterol, preventing cardiovascular diseases and for preventing osteoporosis.
Dietary light and tasty cheese is well absorbed and digested by the human body. Consuming low fat cheeses on a regular basis will benefit your health.
