Diet cheese: varieties, calorie content and recipes for diet. What kind of low-fat cheese is this?

Most nutritionists unanimously agree that low-fat cheeses Not only can it be used for dieting, but it is also necessary. They are easily absorbed by the body, contain vitamins (A, B, C, D, E, F, PP), microelements (calcium, potassium, phosphorus, zinc, iron) and protein. Experts have even developed a cheese diet, more than a third of the diet of which consists of different varieties.

The remaining 2/3 is occupied by fruits, vegetables and other protein foods. In 10 days of such weight loss you can get rid of 5 kg of excess weight. If you consume a quality product in reasonable quantities that does not contain vegetable fats, the figure will not be harmed. While losing weight, you are allowed to eat the following varieties: Gaudette, Tofu, Oltermani, Chechil, Fitness, Brynza, grain cottage cheese (no more than 5% fat), Ricotta, etc.

What are low-fat cheeses on a diet?

Low-fat cheese is a product made from skim milk, lactic acid bacteria and clotting enzymes. The cream is first skimmed from the drink and then used to make a fermented milk product. Although there are no completely low-fat varieties, there are dietary varieties containing on average up to 30 g of fat in dry matter.

List of low-fat cheeses

Having received the answer to the question whether it is possible to eat low-fat varieties of cheese while on a diet, it is worth learning more about the types of such fermented milk products. These include:

1. Tofu is a low-calorie cheese made from soy milk. Fat content 1.5-4%, contains 73 kcal/100 g. Refers to curd cheese, has a consistency similar to feta cheese. Contains a lot of protein and calcium, which helps prevent osteoporosis and strengthen the bone skeleton.
2. Grain cottage cheese with 5% fat content and 105 kcal per 100 g. Often used in diets, used for making salads, prepared with the addition of salted cream. In English-speaking European countries known as cottage cheese.
3. Gaudette is a low-fat cheese (7%), semi-hard, calorie content - 199 kcal/100 g. It has a mild taste with spicy notes, contains large number calcium.
4. Chechil, fat content 5-10%, calorie content 253-313 kcal/100 g. Consistency resembles suluguni, sold in the form of bundles of fibrous threads, contains a lot of salt.
5. Ricotta (fat content 13%, 49 kcal/100 g). The lowest calorie cheese. Made from whey, it contains a minimal amount of sodium, many vitamins, trace elements and methionine (a sulfur-containing amino acid), which is beneficial for the liver.
6. Mozzarella (22.5% fat, 149-240 kcal per 100 g). Produced on the basis of skim milk, sold in the form of balls in packages with saline solution.
7. Feta (fat content 24%, 290 kcal/100 g). This greek cheese many consider it high in calories, but it is also produced in more easy version. It is prepared from natural sheep's milk, and low-calorie - from goat's milk. Contains beta-carotene, vitamins (A, D, E, K, B), potassium, iron, magnesium, manganese, calcium, sodium, and many useful living organisms. Useful for gastrointestinal disorders.
8. Oltermani (fat content 16-17%, 270 kcal/100 g). It has a dense, uniform texture with uniform holes over the entire surface, and has a delicate milky flavor.
9. Fitness Viola Polar (5-10% fat, 250 kcal/100 g). One of the most popular for those who are on a diet. Some varieties contain yogurt instead of fat, which makes the product even more beneficial for health and weight loss.
10. Adygei (14% fat, 240 kcal/100 g). Ideal option For hearty breakfast on a diet that contains no carbohydrates at all. Has a delicate consistency, sour milky taste, is produced by fermenting cow's milk with bacteria.

Hard varieties of low-fat cheese are excellent for the diet, which often have a high energy value, but in small quantities do not harm the figure. They contain lecithin, which improves fat metabolism, stimulates their breakdown, and normalizes cholesterol levels. These include:

1. Swiss (45% fat, 380 kcal/100 g). It has small eyes and a sweetish taste.
2. Parmesan (32% fat, 292 kcal/100 g), has specific smell, light aftertaste.
3. Dutch (45% fat, 345 kcal/100 g). The cheese is yellow in color (dark or bright) and has a salty taste. It is considered dietary, is well absorbed, and replenishes the lack of energy in the body.
4. Cheddar. Happens in dietary option(fat content 33%, calorie content 380 kcal/100 g). It has a delicate, slightly sour nutty flavor. Made from cow's milk.
5. Russian – semi hard cheese with a creamy, sweetish taste, fat content 50%, calorie content 360 kcal/100 g. Color – yellow.

How to choose

Diet cheese you need to select by fat percentage if you want to lose, not gain overweight, a product containing no more than 30% fat is suitable for you. It happens that smaller numbers are indicated on the packaging of some varieties, but then you need to pay attention to the calorie content. Often this figure exceeds the acceptable norm for weight loss. Spicy or excessively spicy foods are not suitable for the diet. salty taste.

Quality cheese must have a uniform color (without stains or signs that it has been washed or cleaned), fresh smell, complete packaging and not contain palm oil, fats of vegetable origin. Pay attention to the cut of the product: smooth, non-crumbling edges indicate freshness (with the exception of the Idiazabal variety). It is also important not to overdo it with the amount of cheese during consumption, otherwise even the most low-fat varieties of cheese will add extra centimeters during your diet.

Homemade recipe

High-quality low-fat diet cheese is often expensive, and some types are difficult to find. There is no need to give up your diet for this reason; you can prepare a dietary product at home. So, you can be sure of its freshness, naturalness and the absence of harmful preservatives. The process will not take much time, but then the low-fat homemade cheese needs to be allowed to brew.

• Time: 12.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 78 kcal/100 g.
• Cuisine: international.
• Difficulty: easy.

To make low-fat cheese durum You will need milk, cottage cheese, soda, salt and an egg. If desired, you can add finely chopped fresh herbs, chopped carrots or garlic. These ingredients will give the dish amazing aroma, spicy taste. It will not be superfluous herbs, spices. It is better to choose milk and cottage cheese with a minimum percentage of fat content in order to reduce the calorie content of the future cheese.

Ingredients:

• milk (0.5%) – ½ l;
• cottage cheese (0%) – ½ kg;
• egg – 1 pc.;
• salt, soda - ½ tsp each;
• seasonings - to taste.

Cooking method:

1. Heat the milk a little in a water bath.
2. Add the cottage cheese and mix the mixture with your hands until it has a homogeneous consistency.
3. Fold the gauze in several layers, transfer the milk-curd mixture into it when it becomes hot. Hang it up to catch any unnecessary whey.
4. In a separate container, beat the egg with soda, salt, and spices.
5. When the whey has drained from the curd, transfer the mixture to a bowl and pour in the egg.
6. Place the container on water bath, heat, stirring constantly and intensively so that there are no lumps. At this stage you can add seasonings.
7. When the mass becomes homogeneous, cool it at room temperature, and then transfer to another bowl covered with cling film.
8. Place in the refrigerator overnight.

Homemade mozzarella

• Time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 52 kcal/100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Mozzarella cheese was originally made by residents of Southern Italy using buffalo milk. Today it is produced from ordinary cow meat, adding rennet. To prepare low-fat mozzarella at home, you can use acidin-pepsin, which is sold at the pharmacy, to curdle milk. Take purified water, without foreign impurities and in no case chlorinated.

Ingredients:

• milk (not pasteurized) – 1.5 l;
• water – 250 ml;
• acidin-pepsin – 2 tablets;
• citric acid – 1/3 tsp;
• salt – 1 tsp.

Cooking method:

1. Heat the milk on the stove to 25-28 degrees, pour in citric acid dissolved in ½ part of water in a thin stream. Continue heating, stirring constantly, bringing the temperature to 30-35 degrees.
2. Dissolve the crushed acidin-pepsin tablets in the remaining water and pour into the milk. Continue heating to a temperature of 40 degrees, without ceasing to stir. Remove from stove.
3. At this stage, the milk will begin to curdle and cheese flakes will appear on its surface.
4. Cover the container with a lid and leave to complete the fermentation process for 20 minutes.
5. The curdled mass should be thick and have a slightly yellowish tint. Stir it with a spoon.
6. Place on a sieve, separating from the whey, and grind. The resulting cheese will stick together.
7. Place the mass in hot water(60-70 degrees), wait until it warms up and starts to melt slightly.
8. Squeeze the mixture lightly to remove excess whey. Add salt (seasonings), mix gently. Stretch the cheese several times and warm it again.
9. Stretch again, give the desired shape, put in the refrigerator.

Price

Diet-friendly varieties of low-fat cheese are more expensive than regular cheeses, since special techniques are used for their production. The cost of such products in different retail chains may differ; in stores in the Moscow region it is as follows:

Video

Because you're eating a piece of cheese, not a piece of dry matter. It is worth noting that the standard fat content of cheese is 50-60g or 50-60% in dry matter. Many people take the percentage of fat content indicated on the packaging literally. Those. I ate 100g of 50% cheese, which means I got 50g of fat (450kcal). Wow! 40 minutes on the elliptical! But that's not true!

So, if it is indicated that fat content swiss cheese 50%, this means that 100 g of cheese contains 32.5 g of fat (in cheese of this variety per 100 g of weight there are usually 65 g of dry matter, 50% of which will be 32.5 g).

1. Soy cheese tofu (fat content 1.5-4%)

Although it is made from soy milk, tofu is classified as curd cheese, since in color and consistency it resembles low-fat and unsalted feta cheese. Tofu is rich in high-quality proteins, so it can successfully replace meat. Calcium, present in abundance in this product, has an excellent effect on the bone skeleton, which makes tofu ideal product for consumption by older people in order to prevent diseases such as osteoporosis. In addition, 100 grams of tofu contain only 90 calories, therefore it is recommended to include it in diet menu. Many celebrities have replaced dairy products and cheeses with soy in their diet, so many diets have now been developed that involve reduced consumption classic cheeses, while tofu is recommended for daily consumption along with foods of plant origin. A number of nutritionists also claim its healing properties, because it has already been proven that it helps reduce the level of “bad” cholesterol (LDL) in the blood, which helps prevent many cardiovascular diseases.

With what and how to eat? Suitable for miso soup, salads.

2. Curd cheese, country cheese, grain cottage cheese - in English. cottage cheese (fat content 4-5%)

Grained cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. Can be used as independent dish, as well as for preparing various salads (for example, vegetable salad with grain cottage cheese). In Russia it is sometimes found under the unofficial names “grainy cottage cheese” and “Lithuanian cottage cheese”. In the USA, Europe and Asia, grained cottage cheese is called 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 its taste is a little saltier. 100g of grain cheese will provide our body with 85 calories and 17g of protein, so nutritionists recommend it even if you follow the strictest diets.

With what and how to eat? Without additives, in salads, in cottage cheese omelettes.

3. Processed light cheese (fat content 7.5%)

President cheese has a "melted, creamy lightness" The percentage of fat content pleases those who are slimming! There is only 7.5 g of fat per 100 g! Low calorie- another plus! Cheese for lovers of processed cheese.

With what and how to eat? With porridge and bread.

4. Whey cheese - ricotta (fat content 9-18%)

Ricotta is an invariable component of Italian breakfast. This cheese contains no salt. Due to its high nutritional value and impressive composition of vitamins and microelements, ricotta gives a quick feeling of fullness. This type of curd cheese is recognized as a protector of our liver; it contains methionine, a sulfur-containing amino acid.

With what and how to eat? This cheese is good with fresh vegetables and fruits, honey, ham, pasta, basil, salmon, broccoli. It is customary to stuff pancakes and pancakes with it.

5. R pickled feta type cheeselight cheese, feta (fat content 11-18%)

This cheese is a traditional product Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty product, with high content cholesterol and calorie content of approximately 260 kcal/100 gm. But not everyone knows that the feta cheese they adore is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves. However, the effort you put into searching will be fully worth it. Feta light is usually made from goat's milk and contains only 30% fat, while traditional feta uses sheep's milk and is 60% fat.

With what and how to eat? It is usually added to Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella. Usually served with olives. These cheeses also go well with tomatoes, bell peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, and baked chicken. And when preparing Greek salad they are simply irreplaceable!

6. Semi-hard light cheese - cheese to the taste of which we are accustomed (fat content 9-17%)

Light cheese with low fat content, usually labeled as Light, Light, Light is an affordable pleasure for those who strive for a healthy lifestyle. These low-fat cheeses have a delicate good taste natural milk, The texture is dense, homogeneous, with small, evenly distributed eyes. Great for people who care about their health. Suitable for making sandwiches and sandwiches, for example, based on bread, as well as for snacking at work or on a picnic. Such cheeses are just a godsend for those losing weight! Explore more reverse side packaging - label, some cheeses have 5% yogurt on the packaging, not fat! This type of cheese has a soft, subtle, somewhat piquant taste, is easily digestible and has a high calcium content.

With what and how to eat? For slimming, cheese can be wrapped in lettuce leaves.

7. Cream cheese (fat content 12%)

This Philadelphia type (light) cheese is made from skim, pasteurized milk and milk fat, whey protein concentrate, cheese culture, salt, whey.

With what and how to eat? With toast, bread, vegetables.

8. Fresh buffalo mozzarella cheese (fat content 18%)

Not to be confused with the regular one! Found in the form of white balls soaked in brine, the cheese does not last long. The most delicious one-day mozzarella, but for now you can only try it in Italy. Buffalo mozzarella is now produced all over the world. Not to be confused with the traditional variety of mozzarella used in pizza. Its fat content is 23%.

With what and how to eat? Best option- with olive oil, ground black pepper, basil and tomatoes. This cheese can also be quickly marinated in olive oil with herbs, garlic and sun-dried tomatoes and bake.

9. Low-fat cheese - Chechil (fat content 18%)

Chechil- fibrous pickled cheese, the consistency resembles suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the shape of a pigtail, often smoked. Chechil is often mixed with cottage cheese or other cheese and stuffed into jugs or wineskins. By appearance this cheese has nothing in common with any other. It is produced in the form of fibrous threads tied into a bundle.

With what and how to eat? A snack to relieve boredom - in moderation, suitable for salad. Check the amount of salt. As you know, salt retains liquid.

10. Brine, unripe, young cheeses - Suluguni, Adyghe (fat content 18-22%)

Traditionally, Suluguni cheese was made only using natural leaven from rennet and only by hand without the use of any mechanical devices. Ready cheese can be eaten raw, baked, smoked or fried. Adygei is a soft cheese with a sour-milk taste and delicate texture. Belongs to the group of soft cheeses without ripening.

With what and how to eat? Pairs with cucumbers spicy herbs, olives, tomatoes, sweet peppers, honey and green tea. It fries and melts well. Excellent filling for khachapuri.

Low-fat cheeses - serving

Low-fat cheeses on store shelves - photo

How to make low-fat homemade cheese - video

When eating low-fat cheeses, remember: low-fat does not mean you can eat more. This will lose the whole point of eating low-fat cheese, because... In the dry matter, most cheeses have an exorbitant fat content, reaching 40-50%. You can lose weight on “light” foods if you are careful. What low-fat types of cheese do you know and eat?

Even low-fat varieties of cheese have a small percentage of fat content, but the percentage of fat varies.

There are many types of cheeses, more than 400. They are made not only from cow's milk, but also from goat, horse, sheep, and camel. They differ from each other in manufacturing technology and taste.

Divided into:

1. Rennet- rennet is used in its production,
2. Fermented milk- add starter into milk.

People who really care about their health eat foods with reduced fat content. This is the right tactic.

Even adored by you, but high-calorie product, it is better to replace it with low-fat, for example - curd cheese, or any other low-fat. Standard fat content - 90 kcal per 100 grams of product. And we need a calorie content of less than 90 kcal.

Is it possible to eat cheeses while on a diet?

I will answer right away: it is possible and necessary. Cheese is a very healthy, easily digestible product. It contains a lot of magnesium, iodine, iron, phosphorus, protein, zinc, and calcium. Vitamins of groups A, E, F, D, PP, C, B and many other useful components.

Nutritionists have long developed a well-known cheese diet, where the fat content should be no more than 35%. This is when the basis of the diet is predominantly various varieties cheese. This diet always gives good results, helps to lose weight, and the person does not feel hungry.

Because cheese, even low-fat, is quite hearty product. The main thing is to choose it correctly and consume it in reasonable quantities if you are thinking about going on a diet due to ill health, adhere to a healthy lifestyle, or want to lose boring extra pounds etc.

Decide right away whether you can eat cheese or whether it’s better to abstain from it. Consult your family doctor.

During the diet you can eat:

1. Cheese Tofu- it has the lowest fat content, only 4%.
   It can be eaten daily, it:
   • strengthens the human skeleton;
   • has unique healing properties;
   • significantly reduces bad cholesterol in the blood;
2. Cottage cheese- can be consumed, only the fat content should be no more than 5%.
3. Gaudette cheese- a new low-fat type of cheese 6%.
4. You can buy Oltermani, Chechil, Ricotta, fitness cheese, only light.

Low-fat cheeses are a godsend for the diet. In addition, milk fats are healthy and easily absorbed by the body.

List of low-fat cheeses

Low-fat cheeses are made from skim milk. That is, the cream is first skimmed from the milk, then the cheese is made.

But it will be difficult to call it completely low-fat, because the percentage of fat content will still be present, but in different percentages:

1. low fat - fat content less than 15%;
2. light - fat content 15-40%;
3. normal - fat content 40-60%;

Low-fat cheese By taste qualities and beneficial properties are almost as good as fatty varieties. And in some respects it even surpasses them.

Here are some of them:

Hard cheeses

Hard cheeses received greatest distribution, these include: Romano, Emmental, Raclette, Grano Padano, Leiden, Gruyère, Parmesan, Pecorino, Maasdam, Frisien, etc. Hard cheeses contain lecithin, which affects the proper metabolism of fats.

Lecithin is part of the structure of cell membranes, is responsible for their permeability, normalizes cholesterol levels, and stimulates the work of enzymes to break down fats.

Cheese production is a long process. And ripening takes up to 3 months or more.

Cheese features:

Soft cheeses

Soft cheeses have a pasty consistency and a milky or creamy taste.

It is produced from cow's milk and bacterial ferment, classified:

1. with maturation;
2. without ripening.

Most popular:

• Dorogobuzhsky- the crust is covered with mucus, transparent in color. It has a spicy-sharp taste, very pronounced, without eyes.
  Known species: Dorozhny, Dorogobuzhsky, Kalininsky.
• Camembert type- a head of cheese is covered with white mold.
  Main view: Russian Camembert.
• Smolensky type- heads no more than 2 kg, mucus spots are clearly visible on the crust. There is no need to remove mucus before eating.
  Its representatives: Hunter, Snacker.

Homemade low-fat cheese

The healthiest cheese is homemade. This is a good alternative to the store, because you can buy stale and low-quality products there. And at home you can always control the process.

Types of low-fat cheeses that you can buy in the store

Buying such cheeses in a store is not a problem now. They are, of course, difficult to find in regular grocery stores, but they are available in large supermarkets.

Tofu

In low-fat Tofu, the fat content will range from 2-4%. It is high in protein and calcium and has healing properties. It is also called bean curd because it is made from soy milk.

This is curd cheese, the consistency and color of which resembles unsalted and low-fat feta cheese. Its taste is neutral, that is, almost absent. It goes on sale in vacuum packages in which the liquid is determined.

Differs in consistency and production method:

1. solid;
2. ordinary.

This cheese has many varieties, and is even made with additives: nuts, seasonings, pepper, etc.

Smoked tofu is popular, its types:

1. Dense - has two varieties:
   1. Asiatic;
   2. west.
2. Silk- soft, pudding-like.
3. "Smelly"- strong smell, Chinese version.

Rich in plant protein, contains everything essential amino acids, supplier of iron, calcium. Contains absolutely no cholesterol and is low in calories. It has spread all over the world.

Gaudette

Famous Dutch cheese Gouda now has a low-fat counterpart called Gaudette. This newest cheese from Scherdinger, contains only 8% fat (16% dry matter).

It has a classic soft-subtle cheese taste. In it great content calcium, it is easily and completely absorbed.

Chechil

Chechil cheese has interesting shape in the form of long threads of varying thickness. The taste is pronounced, sour milk. Fat - up to 11%.

The structure is slightly rough, layered, there may be:

• braided into wreaths, or braids;
• curl up into ropes or balls.

Its varieties:

• in the usual smoked form;
• salty.

It has a wonderful milky taste and is produced:

• V plastic containers capacity: 100 g, 200 g, 400 g;
• in the form of triangles;
• slicing

With fillings: ham, mushrooms, chocolate, just creamy, etc. They make salads and soups. To produce them, take hard cheeses and add butter and other natural ingredients. Fat content - 5-10%.

See here.

Ricotta

Ricotta - Italian delicacy dairy product. It is made from whey left over from the production of other cheeses. Different types of milk are used for whey. They can even use a mixture of milk, several types at once.

Its taste is slightly sweet, fat content:

• 9% from cow's milk;
• up to 25% from sheep's milk;
• 15% from goat's milk;
• 28% from buffalo milk.

Calorie content per 100 g - 120 kcal. Its sodium content is the lowest when compared to other cheeses. It contains an impressive composition of microelements and vitamins, especially a lot of calcium.

There is even methionine present - this is a sulfur-containing amino acid that protects the liver from adverse environmental factors.

Types of cheese:

• Ricotta Forte- the taste is excellent, it lasts a long time, it is made only from sheep’s milk.
• Ricotta Fresca- only freshly prepared cheese is used; aging is not needed here.
• Ricotta Affumicata- made from a mixture of goat and cow milk, there are also smoked types.
• Ricotta al Forno- prepared from a mixture of goat, buffalo, cow milk, and kept in ovens. It happens not only classically, but with different tastes: vanilla, lemon, chocolate, etc.
• Ricotta Romana- requires a lot of aging, the cheese is hard, salty taste.

Feta

Feta is a Greek semi-hard cheese made only from goat and sheep milk. Keep in a salt solution for at least 4 months. Fat content from 40 to 60%.

Varieties:

Outwardly, it looks like a snow-white, semi-solid mass, a little like cottage cheese, but its taste is brighter, salty, and slightly sour.

It contains many beneficial microorganisms that synthesize special antibiotics that help people cope with food poisoning.

There is another option - this is Feta light, although it will not be so easy to find it on the shelves. However, the time spent searching will be completely worth it.

Suluguni

Suluguni is a pickled cheese with a dense, even slightly hard consistency. Has a white or cream color, if smoked, then yellow. It is produced from cow, sheep, goat or buffalo milk. There is little fat in it, 30-40%.

Manufacturing technology:

1. Strains of lactic acid and flavor-forming bacteria, pepsin, calcium chloride, heated to 38ºС.
2. The cheese layer is separated and subjected to cheddarization.
3. Cut into cubes and melt in whey or acidified water.
4. Knead to a homogeneous consistency, place on a squeezing table, divide into pieces and make balls by hand, incubate for 2 days in an acid-whey brine.

Arca cheese has low fat content, only 17-35%, pleasant taste, dense uniform texture, with small eyes. Indispensable for nutrition, people who really care about their health.

Calorie content of low-fat cheeses

Cheese has been produced by man since ancient times; it has always been valued and loved.

Now we will find out the calorie content of the most common low-fat cheeses:

In this list of cheeses, you can now easily find “your” cheese that will satisfy you in terms of usefulness, taste and price.

Conclusion

It is not for nothing that low-fat varieties of cheese are so revered and considered the elixir of health and longevity. They are the main building material for bones, improve metabolism and digestion.

Cheese is natural protein product, which human body can assimilate almost completely. During the ripening process, the cheese turns into a soluble form, which means everything useful substances will remain in our body.

Cheese will saturate the body with essential vitamins and microelements and improve your mood. Eat it with pleasure!

There are 9 main low-calorie cheeses: Suluguni, Feta, Ricotta, Tofu, Brest-Litovsky Light, Roquefort, Fitness Cheese, Lakomo “Light”, dietary Ichalki. They are approved for use during diets. Each product has a specific taste, smell, color, preparation method, and composition. These cheeses contain a large number of micro- and macroelements, such as magnesium, potassium, calcium, phosphorus, sodium, iron, zinc, selenium, and vitamins.

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List of low-fat and low-calorie cheeses

List of names of the lowest-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. Dietary cheese Ichalki.

Adyghe cheese - composition and KBJU, beneficial properties, cooking recipe

Suluguni

Brine traditional Georgian low-calorie cheese. Suluguni tastes moderately salty and has a dense, layered consistency. The color of the product is white, the presence of voids and irregularly shaped eyes is allowed. A crust does not form on the cheese. It has 5% fat content.

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 clot is obtained, which must be crushed into small pieces and pressed.
2. 2. After this, the cheese is cut into ropes and melted on the stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. 3. The resulting mass is divided into equal pieces and formed by placing it in molds.
4. 4. The molds with the product are placed in cold water for a few 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 for consumption.



Per 100 g of productcontained:

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

Calorie content per 100 g of product is 290 kcal.

Useful substances included:

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

The beneficial substances found in cheese help maintain the heart, bones and the entire body in a healthy state at any age. Since cheese is low in fat, it is recommended to be consumed during 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 or goat milk. The color is white or slightly creamy, the product has a cottage cheese smell and a dense consistency. 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.

Includes:

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

Cooking method:

1. 1. Milk must be boiled until foam appears, then cool it to room temperature.
2. 2. Part of the milk should be poured into a clean glass and pour the package of dry starter into it.
3. 3. Stir the starter with a spoon and pour the mixture into the main one.
4. 4. Fermented milk must be sent to a warm place for 7 hours.
5. 5. When the whey has separated, you need to line the bottom of a colander with gauze and pass the mixture through it.
6. 6. Next, gather the edges of the fabric and tie them into a knot to make a bag. It must be hung on a tap or nail to allow liquid to drain. 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 with pressure. The mass should remain in this position for 2 hours.
8. 8. The whey is drained and mixed with salt.
9. 9. Serum is poured 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 kept in brine - this will significantly increase its shelf life.



Per 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.

Calorie content - 265 kcal per 100 g.

Productrich:

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

Eating cheese is recommended for people with obesity, heart disease and diabetes mellitus, 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 preparation at home

Ricotta

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

Compound:

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

Cooking method:

1. 1. It is necessary to heat the serum to 90 degrees.
2. 2. Dilute citric acid in 50 g of water.
3. 3. Mix the ingredients.
4. 4. The resulting cheese flakes must be strained 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.

Calorie content is 160 kcal per 100 g.

Micro- and macroelements in ricotta cheese are presented:

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

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

Tofu

Tofu - low fat cheese white from soybeans. Has a neutral taste.

There are the following typestofu:

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

IN soy cheese contains a lot of 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 the milk.
3. 3. In order for the mass to curl well, you need to stir it thoroughly.
4. 4. It is necessary to squeeze out the moisture from the resulting product.
5. 5. Place the mass under the press.

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



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

Calorie content is 72 kcal per 100 g.

Micro- and macroelements of cheese are presented:

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

Thanks to low content fat tofu is good to consume in the diet for obese people. It has the property of removing dioxin from the body, which has a cumulative effect and can contribute to the formation of cancer. Cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal imbalances. Tofu can be combined with many ingredients; it can be baked, fried, boiled, stewed, and also added to salads and desserts.

Brest-Litovsk light

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

Compound:

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

Cooking method:

1. 1. B warm milk a starter of lactic acid thermophilic and mesophilic bacteria is added, and fermentation occurs.
2. 2. When ripening, a grain of cheese is obtained, which is mixed well and pressed for 30 minutes.
3. 3. The cheese layer is cut and shaped, then placed under more pressure.
4. 4. The cheese is placed in the salting department, dried, packaged and placed to ripen.

Natural food coloring “annatto” is added to the product.



Per 100 g of productcontains:

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

The calorie content of cheese is 288 kcal.

Cheese contains the following beneficial substances:

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

You can consume the product by combining it with bread in the form of a sandwich, adding it to salads and cold appetizers, and using it for baking. This cheese is perfect for people with problems cardiovascular system, to strengthen bone tissue, for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The ripening of the cheese takes place in limestone grottoes so that mold of the Penicillium roqueforti species forms inside the product, giving it a characteristic smell and taste. The top of the cheese is covered with a white, moist crust. The consistency of the cheese is oily with blue mold, forming small cavities. It has a hazelnut flavor.

Compound:

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

Cooking method:

1. 1. Heat sheep's milk to 30 degrees.
2. 2. To prepare the starter, place 100 ml of milk in a separate bowl and add mold to it. Add half of the mass to milk.
3. 3. Scatter the starter over 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 main mass. Cover with a lid and place in a warm place for an hour.
5. 5. Cut the resulting clot into cubes.
6. 6. Place the cheese cubes in special molds and drain the liquid from them every 3 hours.
7. 7. After the cheese has dried, it must be pricked with sourdough using a medical syringe.



In the productcontains:

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

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 helps to normalize intestinal function and improves its microflora and digestion. Roquefort is considered a good snack for dry and semi-sweet dishes. Blue cheese goes well with fruit and bread.

Fitness cheese

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

Includes:

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

Cooking method:

1. 1. Milk is heated to desired temperature, add bacterial starter and ferment.
2. 2. Separate curd mass from whey, add salt and lysozyme.
3. 3. Spread the mass into molds, press and set for ripening.

Per 100 g of productcontained:

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

Calorie content is 224 kcal per 100 g.

Compoundproduct presented:

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

Cheese is used for dietary nutrition, as well as making pizza, sandwiches and sauces.

Lakomo Light

Light cheese is a low-calorie product. Made from cow's milk. It has the color of baked milk and is packaged in sealed packaging in the form of slices.

Compound:

• 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. A bacterial starter is added to the milk and ripening occurs.
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.

Per 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.

Dietary Ichalki

Dietary cheese is a low-fat, semi-hard, light variety. The product is light yellow in color, with a delicate creamy taste and elastic consistency.

Compound:

• 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 add milk, put on low heat. The mixture must be stirred constantly.
3. 3. After the mixture begins to boil, whey will appear. To make it drain, you should line a colander with gauze and wait until the liquid separates.
4. 4. Beat 2 eggs with soda, herbs and salt. Add 1 egg to the mixture without whey and mash everything thoroughly so that no lumps of cottage cheese remain.
5. 5. The cheese mixture is placed in a pan with thick walls, then it needs to be melted. It will become plastic.
6. 6. The mass is placed in cling film and given the desired shape.
7. 7. Next, put the cheese in the refrigerator.



The beneficial substances included in the product are:

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

Should be stored open in the refrigerator for no more than 7 days. The dietary product is suitable for preparing cold appetizers, salads, and used for baking.

1. 1. Peel the zucchini and cut into small cubes, add finely chopped garlic and some lemon juice, salt, and leave to marinate.
2. 2. Cut the tomatoes into halves and add chopped basil to them.
3. 3. Chop shallots into rings, cucumber halves, bell pepper small stripes.
4. 4. Place all the vegetables in a salad bowl, season with the remaining lemon juice, and mix.
5. 5. Cut the feta cheese into cubes, cut the olives in half and add to the salad bowl with the vegetables, season with olive oil and salt.
6. 6. The finished salad can be decorated with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients presented:

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



Cooking diagram:

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 braid) into fibers.
3. 3. Boil the eggs, cool and cut into cubes.
4. 4. Drain the liquid from the corn and place in a salad bowl.
5. 5. Mix all ingredients in a deep salad bowl, season with mayonnaise and salt.
6. 6. Before serving, sprinkle the salad with croutons and herbs.

And a little about secrets...

The story of one of our readers, Irina Volodina:

I was especially distressed by my eyes, which were surrounded by large wrinkles, plus dark circles and puffiness. How to completely remove wrinkles and bags under the eyes? How to deal with swelling and redness?But nothing ages or rejuvenates a person more than his eyes.

But how to rejuvenate them? Plastic surgery? I found out - no less than 5 thousand dollars. Hardware procedures - photorejuvenation, gas-liquid peeling, radiolifting, laser facelifting? A little more affordable - the course costs 1.5-2 thousand dollars. And when will you find time for all this? And it's still expensive. Especially now. That's why I chose a different method for myself...

Low-fat cheese is a product made from skim milk, lactic acid bacteria and clotting enzymes. The cream is first skimmed from the drink and then used to make a fermented milk product.

Because you're eating a piece of cheese, not a piece of dry matter. It is worth noting that the standard fat content of cheese is 50-60g or 50-60% in dry matter. Many people take the percentage of fat content indicated on the packaging literally. Those. I ate 100g of 50% cheese, which means I got 50g of fat (450kcal). Wow! 40 minutes on the elliptical! But that's not true!

So, if it is indicated that the fat content of Swiss cheese is 50%, this means that 100 g of cheese contains 32.5 g of fat (in cheese of this type, per 100 g of weight there are usually 65 g of dry matter, 50% of which will be 32. 5 g).

5. Low-fat brine cheese like feta - light cheese, feta (fat content%)

This 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 has a calorie content of approximately 260 kcal/100 gm.

With what and how to eat? It is usually added to Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella. Usually served with olives. These cheeses also go well with tomatoes, bell peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, and baked chicken. And when preparing Greek salad they are simply irreplaceable!

This 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 has a calorie content of approximately 260 kcal/100 gm.

But not everyone knows that the feta cheese they adore is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves. However, the effort you put into searching will be fully worth it.

Feta light is usually made from goat's milk and contains only 30% fat, while traditional feta uses sheep's milk and is 60% fat. It is usually added to Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella.

With what and how to eat? Usually served with olives. These cheeses also go well with tomatoes, bell peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, and baked chicken. And when preparing Greek salad they are simply irreplaceable!

The main thing in the treatment of pancreatitis is diet

The most basic condition in the treatment of a disease such as pancreatitis is mandatory adherence to a diet. For the first time after an acute attack (2-3 days), it is recommended to avoid eating altogether and fast. It should be noted here that the body usually itself “knows” that it should wait a while with food, and therefore a patient with pancreatitis has acute form appetite is very rarely observed.

Hunger for several days is simply necessary for the affected pancreas, first of all, so that it is at rest - during meals, this organ releases enzymes necessary for digesting food that enters the stomach, but these same enzymes behave aggressively, causing inflammation and pain.

This situation is comparable, for example, to a broken leg: in order to heal the bone and tissue, the damaged leg is given complete rest with the help of a cast, while it is forbidden to step on it. The only thing allowed is the consumption of warm alkaline mineral water no gases.

The state of complete rest of the pancreas during relapse and at least relative rest in the chronic form is a necessary condition for the onset of stable remission. Therefore, a diet for pancreatitis is not only an effective treatment method, but also the main rule for preventing exacerbations of the disease, and, as a result, inhibiting its further development.

Recipe for making low-fat cheese at home

Many people, after a trip to the store or a couple of unsuccessful purchases, think about how to make such a healthy and low-calorie product at home, where they can control all the ingredients and be assured of quality and freshness.

It's actually quite easy to make cheese from... low-fat cottage cheese. It will take no more than an hour to create it.

In addition, it will be much cheaper than buying other low-calorie cheese in the store. To create you will need:

• low-fat cottage cheese – 1 kg;
• a glass of milk (can be medium fat 2.5%);
• one egg;
• salt – level teaspoon;
• soda - half a teaspoon;
• butter - small piece(about 10-15 g);
• olive oil - a teaspoon.

Also, in addition to the main components, you need to prepare kitchen utensils: you will need a saucepan with a thick bottom, a colander and a mold for the future cheese (a deep and not too wide bowl will do).

Now you can roll up your sleeves and begin the process. Pour the cottage cheese into a saucepan, then add the milk.