Low calorie processed cheese. Low-fat cheeses

There are 9 main low-calorie cheeses: Suluguni, Feta, Ricotta, Tofu, Light Brest-Litovsky, 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 number of micro and macro elements, 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 most low-fat varieties of cheese:

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

Adyghe cheese - composition and KBJU, 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. The crust does not form on the cheese. It has a 5% fat content.

The composition includes:

• pasteurized cow's milk - 12 l;
• rennet sourdough - 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 that, the cheese is cut into bundles 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 laying in molds.
4. 4. Forms with the product are placed in cold water for several minutes, and then the cheese heads are pulled out and kept in brine for several days until they are salted.

After salting, the cheese is ready for consumption.



In 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 - 290 kcal.

Useful substances in the composition:

• 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 the cheese is low in fat, it is recommended to use it in diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling 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 cottage cheese 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 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 must be poured into a clean glass and pour a package of dry starter into it.
3. 3. Stir the starter with a spoon and pour the mass into the main one.
4. 4. Fermented milk must be sent to a warm place for 7 hours.
5. 5. When the whey separates, 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 bag. It must be hung on a tap or nail to drain the liquid. This will take about half an hour.
7. 7. The curd mass is placed in a colander, which is placed in a bowl and pressed down with oppression. In this position, the mass should be 2 hours.
8. 8. Serum is drained and mixed with salt.
9. 9. Serum is poured with hot water and a bag of cheese is lowered into it.
10. 10. You need to leave the product for 2 hours.

Feta must be in brine - so its shelf life is significantly increased.



In 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.

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 sweetish taste of ricotta and fat content depends on the milk used in the manufacture. Up to 10% fat - from cow's milk, up to 20% - from sheep's. There are various varieties of ricotta that differ in taste and composition.

Compound:

• 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. Mix the ingredients.
4. 4. The resulting cheese flakes must be filtered using gauze.

Ricotta is a dietary product that is not intended for long-term storage. Harder cheese keeps 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 macro elements in the composition of ricotta cheese are:

• vitamins of groups 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, cannoli are made with ricotta, cheese is used in hot dishes, when baking Easter bread Pastiera.

Tofu

Tofu is a fat-free white soy cheese. Has a neutral taste.

There are the following typestofu:

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

Soy cheese contains a lot of protein and calcium. The amount of protein is superior to that found in foods such as beef and eggs.

Cheese contains:

• soy milk - 1 l;
• juice of 1 lemon.

Cooking method:

1. 1. It is necessary to 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 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.

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 good for obese diets. It has the ability to remove dioxin from the body, which has a cumulative effect and can contribute to the formation of a cancerous tumor. Cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal disruptions. Tofu is combined with many ingredients, it can be baked, fried, boiled, stewed, and also added to salads, desserts.

Brest-Litovsky lightweight

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;
• food salt - 1 tbsp. l.

Cooking method:

1. 1. A starter from lactic acid thermophilic and mesophilic bacteria is added to warm milk, fermentation occurs.
2. 2. When ripening, a cheese grain is obtained, which is well mixed and pressed for 30 minutes.
3. 3. The cheese layer is cut and formed, then placed under the press.
4. 4. The cheese is placed in the salt compartment, dried, packaged and placed for maturation.

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



In 100 g of productcontains:

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

Calorie cheese - 288 kcal.

Cheese contains the following useful substances:

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

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

Roquefort

Roquefort is made from sheep's milk in France. The maturation of the cheese takes place in lime grottoes, so that a mold of the Penicillium roqueforti type 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's 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 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 mix with a slotted spoon after 2 minutes.
4. 4. Dissolve rennet and calcium chloride in 50 ml of cold water. Add to bulk. Close the lid and put in a warm place for an hour.
5. 5. Cut the resulting clot into cubes.
6. 6. Arrange the cheese cubes in special forms and drain the liquid from them every 3 hours.
7. 7. After the cheese has dried, it must be pricked with leaven 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 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 fruit and bread.

fitness cheese

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

The composition includes:

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

Cooking method:

1. 1. Milk is heated to the desired temperature, 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.

In 100 g of productcontained:

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

Calorie content is 224 kcal per 100 g.

Compoundproduct is presented:

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

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

Lakomo Light

Cheese Light is a low-calorie product. Made from cow's milk. It has the color of baked milk, packed in a sealed package in the form of cuts.

Compound:

• normalized pasteurized cow's milk - 4 l;
• bactericidal starter 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.

In 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 belongs to low-fat semi-solid light varieties. The product is light yellow in color, with a delicate creamy taste, 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 with a sieve or blender.
2. 2. Place the resulting mass in a saucepan and pour milk, put on a small fire. The mixture must be constantly stirred.
3. 3. After the mass begins to boil, whey will appear. To make it glass, you should line the colander with gauze and wait until the liquid separates.
4. 4. With soda, herbs and salt, you need to beat 2 chicken eggs. 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 pan with thick walls, then it must be melted. It will become plastic.
6. 6. The mass is placed in a cling film, the desired shape is given.
7. 7. Next, send the cheese to the refrigerator.



The useful substances that make up the product are:

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

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

1. 1. Peel the zucchini and cut into small cubes, add finely chopped garlic and part of the lemon juice, salt, leave to marinate.
2. 2. Cut the tomatoes in half and add chopped basil to them.
3. 3. Chop shallots, cucumber halves, bell pepper into small strips.
4. 4. Put all the vegetables in a salad bowl, season with the remaining lemon juice, 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. Ready salad can be decorated 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 suluguni cheese (in the form of a pigtail) into fibers.
3. 3. Boil eggs, cool and cut into cubes.
4. 4. Drain the liquid from the corn and place 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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Most nutritionists unanimously agree that low-fat cheeses for a diet can not only be used, but also necessary. They are easily absorbed by the body, contain vitamins (A, B, C, D, E, F, PP), trace elements (calcium, potassium, phosphorus, zinc, iron) and protein. Specialists have even developed a cheese diet, more than a third of the diet of which is made up of different varieties.

The remaining 2/3 is occupied by fruits, vegetables and other protein products. For 10 days of such weight loss, you can get rid of 5 kg of excess weight. If you use a quality product that does not contain vegetable fats in a reasonable amount, the figure will not suffer. During weight loss, it is allowed to eat the following varieties: Gaudette, Tofu, Oltermani, Chechil, Fitness, Cheese, cottage cheese (no more than 5% fat), Ricotta, etc.

What are low-fat cheeses in a diet

Skimmed cheese is a product made from skimmed milk, lactic acid bacteria and clotting enzymes. Cream is skimmed from the drink beforehand, and then it is used to make a fermented milk product. Although there are no completely low-fat varieties, there are dietary varieties containing an average of up to 30 g of fat in dry matter.

List of lean cheeses

Having received an answer to the question whether it is possible to eat low-fat varieties of cheese with a diet, you should learn 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. It belongs to curd cheeses, has a consistency similar to feta cheese. It contains a lot of protein, calcium, which contributes to the prevention of osteoporosis, strengthening the bone skeleton.
2. Cottage cheese with 5% fat and 105 kcal per 100 g. Often used in diets, used for salads, prepared with the addition of salted cream. In English-speaking European countries, it is known as cottage cheese (rustic).
3. Gaudette is a cheese with a low fat content (7%), semi-hard, calorie content - 199 kcal / 100 g. It has a mild taste with spicy notes, contains a large amount of calcium.
4. Chechil, fat content 5-10%, calories 253-313 kcal / 100 g. It resembles suluguni in texture, is 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. It is made from whey, contains a minimum amount of sodium, many vitamins, trace elements and methionine (a sulfur-containing amino acid), useful for the liver.
6. Mozzarella (22.5% fat, 149-240 kcal per 100 g). Produced from skimmed milk, sold in the form of balls in packages with saline.
7. Feta (fat content 24%, 290 kcal / 100 g). This Greek cheese is considered by many to be high in calories, but it is also produced in a lighter version. It is prepared from natural sheep's milk, and low-calorie - from goat's. Contains beta-carotene, vitamins (A, D, E, K, B), potassium, iron, magnesium, manganese, calcium, sodium, many useful living organisms. Useful for disorders of the gastrointestinal tract.
8. Oltermani (fat content 16-17%, 270 kcal / 100 g). It has a dense texture of a homogeneous nature with uniform holes over the entire surface, has a delicate milky aftertaste.
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. Adyghe (14% fat, 240 kcal / 100 g). An ideal option for a hearty breakfast on a diet, it does not contain carbohydrates at all. It has a delicate texture, sour-milk taste, and is produced by fermenting cow's milk with bacteria.

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

1. Swiss (45% fat, 380 kcal / 100 g). Has small eyes, sweetish taste.
2. Parmesan (32% fat, 292 kcal / 100 g), has a specific smell, a slight aftertaste.
3. Dutch (45% fat, 345 kcal / 100 g). Cheese of yellow color (dark or bright), has a salty aftertaste. It is considered dietary, well absorbed, replenishes the lack of energy in the body.
4. Cheddar. It happens in a dietary version (fat content 33%, calorie content 380 kcal / 100 g). It has a delicate, slightly sour nutty flavor. Produced 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 should be selected according to the percentage of fat content, if you want to lose weight, not gain excess weight, 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 indicator exceeds the norm for weight loss. Foods with a spicy or overly salty taste are not suitable for a diet.

High-quality cheese should have a uniform color (without stains, traces of being washed or cleaned), a fresh smell, complete packaging and not contain palm oil, vegetable fats. Pay attention to the cut of the product: even, not 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 to the diet.

Recipe for cooking at home

High-quality, low-fat diet cheese is often expensive, and some types are hard to find. For this reason, you should not abandon the diet, you can cook a dietary product at home. So, you can be sure of its freshness, naturalness and the absence of harmful preservatives. The process does not take long, but then the low-fat homemade cheese should be allowed to brew.

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

To prepare low-fat hard cheese, 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 an amazing aroma, spicy flavor. Herbs and spices will not be superfluous either. 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. Warm up some milk in a water bath.
2. Pour the cottage cheese, mix the mass with your hands until a homogeneous consistency.
3. Fold the gauze in several layers, transfer the milk-curd mixture into it when it becomes hot. Hang to glass unnecessary serum.
4. In a separate container, beat the egg with soda, salt, spices.
5. When whey drains from the curd, transfer the mass to a bowl, pour in the egg.
6. Place the container in a water bath, heat, stirring constantly and vigorously so that there are no lumps. Seasonings can be added at this stage.
7. When the mass becomes homogeneous, cool it at room temperature, and then transfer to another bowl lined with cling film.
8. Put 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 in southern Italy using buffalo milk. Today it is made from ordinary cow, adding rennet. To prepare a low-fat variety of mozzarella at home, you can use pepsin acidin, which is sold in a pharmacy, to curdle milk. Take purified water, without 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 a thin stream of citric acid dissolved in ½ part of the water. Continue to heat, stirring constantly, bringing the temperature to 30-35 degrees.
2. Dissolve crushed acidin-pepsin tablets in the remaining water, pour into milk. Continue to heat up to a temperature of 40 degrees without ceasing to interfere. Remove from stove.
3. At this stage, the milk will begin to curdle, cheese flakes will appear on its surface.
4. Cover the container with a lid, leave to complete the fermentation process for 20 minutes.
5. Curled mass should be thick, have a slightly yellowish tint. Stir it with a spoon.
6. Put on a sieve, separating from the whey, grind. The resulting cheese will stick together.
7. Place the mass in hot water (60-70 degrees), wait until it warms up, it starts to melt slightly.
8. Squeeze lightly to get rid of excess whey. Add salt (seasoning), mix gently. Stretch the cheese several times and reheat.
9. Stretch again, give the desired shape, put in the refrigerator.

Price

Low-fat cheeses suitable for the diet are more expensive than regular cheeses because special techniques are used to produce them. The cost of such products in different retail chains may differ, in stores in the Moscow region it is as follows:

Video

We have been taught to eat cheese since kindergarten. Years go by, and the love for cheese products only grows. Now cheese is not only put on sandwiches, as in school, but also added to all kinds of salads and gourmet dishes.

What is the use of cheese?

Everyone knows about the benefits of cheese, but it is also known that this dairy product is quite fatty, and losing weight has a lot of questions. Do you really have to give up your favorite product in the name of a beautiful figure? Some nutritionists justifiably limit their wards in the consumption of cheese products. And this is not just so, because most varieties of cheese really contain a large amount of fat. But, fortunately, not all. It turns out that there are types of low-calorie cheeses that are not only allowed, but also highly recommended for eating. The main thing is to learn to distinguish the “right” cheese from the harmful figure. And don't forget to control the quantity! What kind of cheeses should be included in the diet?

Tofu

Tofu cheese differs from its counterparts in one important detail - it is made not from animal products, but from vegetable, namely soy milk. To the question of which cheese is the lowest in calories, the answer is the same: tofu. This variety immediately won a special favor with nutritionists, because it contains 8 grams of protein with a minimum percentage of fat content - only 5%. The nutritional value of the lowest calorie cheese per 100 grams is from 72 to 90 calories, depending on the variety. There is no cholesterol at all in the cheese, and thanks to the phytoestrogens included in the composition, the blood vessels are cleared of such dangerous cholesterol plaques. In addition to nutritionists, chefs all over the world do not have a soul in tofu, but famous chefs call this cheese a chameleon. This is because the product can undergo absolutely any type of heat treatment and at the same time retain absolutely all useful elements. For those who are losing weight, this low-calorie cheese is a real find. Of course, because of the neutral taste, it’s very difficult to force yourself to eat an insipid piece of cheese, but the product has a unique ability to absorb the aroma and taste of other products. Therefore, it is ideal to use it as an ingredient in dishes. Moreover, its versatility is so wide that cheese is added to desserts, hot and cold appetizers. That's what a unique product means!

Tofu is also a great find for vegetarians, as cheese can to some extent replace meat or dairy products in terms of protein content.

Feel free to buy tofu cheese and do not be afraid to eat an extra piece. On the contrary, because, in addition to low-calorie content, useful composition and complete protein, cheese is quickly absorbed by the body, energizes and provides building material for muscles.

ricotta

Which cheese is low calorie? Ricotta cheese! Another product that is not prepared from milk, but from low-fat whey, therefore, it not only contains a large amount of protein (11 grams), but also has a low calorie content. 100 grams of cheese can contain a maximum of 172 kilocalories. This indicator depends on the fat content of the cheese, and it can range from 8 to 24%. Accordingly, the lower the percentage of fat, the lower the calorie content of the product. The peculiarity of the cheese is that it resembles thick sour cream in consistency, therefore it is actively used to prepare healthy desserts that do not harm the figure. Favorite product of slender Italians, by the way. But despite the low percentage of fat content, the cheese is very satiating and distinguished by its nutritional properties.

Ricotta is a storehouse of useful trace elements, vitamins, calcium. Thanks to such a rich composition, this variety protects the liver and supports immunity. However, it is important to remember that ricotta contains too much salt and does not help fight excess weight at all, but only retains water in the body.

Mozzarella

Delicate mozzarella cheese is recommended for use, as it is easily digested. This variety does not cause digestive disorders, and even small children can eat it. Just be careful if you are lactose intolerant.

The composition of the cheese contains such useful elements as phosphorus, calcium, protein and healthy fats. The versatility of cheese lies in the fact that you can combine it with virtually any dishes and products. Whether it's baked vegetables or a berry dessert.

The calorie content of cheese depends on the percentage of fat content. The maximum value is 280 kilocalories, and the percentage of fat content varies from 17 to 24%. If mozzarella is made from skimmed milk, then its calorie content drops to 160 kilocalories.

Adyghe cheese

This variety of cheese is considered not only low-calorie, but also the most affordable. 100 grams of Adyghe cheese contains about 240 kilocalories. And the benefits are incredible - calcium, phosphorus, vitamins. It is recommended to add cheese to fresh vegetable salads, put it on bread, and nothing will hurt your figure. Since the cheese is quite hard, you can add it to canapes so that there is a healthy dish for the figure on the festive table.

The fat content of the Adyghe cheese is 14%, and the proteins in it are as much as 19 grams. An indispensable product for lovers of dairy products and low-calorie cheese.

Chees Feta

You can not ignore the notorious feta cheese. Its distinguishing feature is that it contains virtually no carbohydrates - the main culprits in gaining excess weight. Feta goes well with fresh vegetables, so losing weight prepare all kinds of salads with the addition of this type of cheese. The cheese is made from goat's or sheep's milk, so even those who are allergic to cow's milk can relax and safely cut feta into salads. The calorie content of cheese is not the smallest - 290 kilocalories per 100 grams. However, fats from it are absorbed only partially.

If you don’t trust store-bought cheese, you can try making low-calorie cheese at home.

homemade cheese

The ingredients for cheese are extremely simple and can be found in any grocery store. A kilogram of low-fat cottage cheese (you can take fat-free), 1 glass of milk, 1 egg, salt at the tip of a teaspoon, half a teaspoon of soda, 10 grams of butter and a teaspoon of olive oil. The low calorie cheese recipe is as follows:

• Mix cottage cheese with milk in a large saucepan and put on fire.
• Keep on low heat until boiling, the cottage cheese will gradually dissolve in milk.
• After the curd-milk mixture boils, cook for another 10 minutes.
• Strain the resulting mass through a colander.
• In a container in which cottage cheese was boiled with milk, put 10 grams of butter, drained cottage cheese, salt, soda and an egg.
• Cook over low heat for another 10 minutes, remembering to mix thoroughly.
• When the curd mass resembles mashed plasticine in consistency, the cheese is ready!

Therefore, it is not at all worth giving up cheese during weight loss, but it is also forbidden to switch only to cheese products. After all, they completely lack carbohydrates, and nutrition during the diet should be correct and balanced so as not to harm the body. Poisoning with protein breakdown products has not yet made anyone happy. Good in moderation!

Cheeses can be classified by hardness and fat content, especially since this topic is now more and more of concern to those who are trying to fight hunger and being overweight at the same time.

The labels affixed to the cheese wheels and heads usually list the fat content of the cheese as a percentage, say 40%, 50%, etc.
And here, as a rule, lies a trap for those who count the calories received. Many people take the percentage of fat indicated on the package literally. Those. I ate 100g of 50% cheese, which means I got 50g of fat (450kcal). Wow! 40 minutes on the ellipsoid! But it's not!

Let me explain. The meaning of these figures is that they report the percentage of fat in the dry matter of the cheese. So, if it is indicated that the fat content of Swiss cheese is 50%, then this means that 100 g of cheese contains 32.5 g of fat (in cheese of this variety, 100 g of weight usually has 65 g of dry matter, 50% of which will be 32. 5 g). On the label of tea cheese, for example, it is indicated that its fat content is 50%: with the usual packaging of such a cheese, 250 g each, this will amount to 62.5 g of pure milk fat, since tea cheese most often contains 50% solids, i.e. 125 g, 50% of which will be 62.5 g.

These calculations are indicative, in fact, the absolute amount of fat may be slightly less or more (by 1-2 g), since the moisture content in each batch of cheese varies slightly depending on different conditions; that is why cheese makers indicate the most accurate indicator, namely, the percentage of fat in dry matter determined by the recipe.

To know exactly how much fat is in a particular cheese, look at the price tag from the store, it usually indicates the fat content of the product not in dry matter.

The indication of the fat content in dry matter serves at the same time as a quality assessment parameter, since the plasticity, taste and aroma of cheese directly depend on its fat content.
So, according to fat content, cheeses are usually divided into:

• fat-free - less than 20%
• lungs - from 20% to 30%
• normal - from 40% to 50%
• double fat content - from 60% to 75%
• triple fat content - more than 75%

As you know, cheese is the most useful, easily digestible product, it contains a lot of protein, calcium, zinc, phosphorus, vitamins E, C, A, D, PP, group B.

If you are on any diet for weight loss or just trying to eat right, you should not eat only low-fat foods, because fat is necessary for metabolism.
The only thing you need to choose products with a low percentage of fat, they are less high in calories.

Low-fat cheeses and their calorie content

First on our list is soy cheese Tofu. This cheese has a fat content of 1.5 to 4%. It is high in high quality protein and is an alternative to meat protein. The calorie content of this cheese is 80 kcal per 100 grams. Ideal as a sandwich for a snack, as well as a valuable ingredient in salads.

Ricotta cheese it is not made from skimmed milk, as many believe, but from whey, which remains during the preparation of other types of cheese. Its fat content is 8-13%, and the calorie content is 174 kcal. In addition to calcium, vitamins A and group B, it contains the essential amino acid methionine, an essential amino acid for the liver. This cheese is often used in the form of salads, desserts and as an independent snack.

Mozzarella also made from skimmed milk. It is usually sold in the form of balls in saline solution. Fat contains 22.5%, calories 149-240, depending on the variety of mozzarella.

Grainy cottage cheese (grain cheese) looks like grains of cottage cheese, cooked in salty fresh cream, its fat content is not more than 5%, calorie content is up to 125 kcal. They are seasoned with salads, and also used as an independent dish. It is also often referred to as homemade or country cheese (in the West, cottage cheese).

Chechil cheese also applies to low-fat varieties of cheese (only 5-10%). The consistency of this cheese resembles Suluguni. It is produced in the form of fibrous dense threads, which are twisted in the form of a pigtail. It contains salt in large quantities, as it ripens in brine, it is often sold smoked. Contains 313kcal.

Low fat cheeses Valio Polar, Fitness, Grünlander contain approximately 148 kcal with a fat content of only 5-10%. You just have to look for them in expensive supermarkets or hypermarkets. And read the packaging, some of them may not contain 5% fat, but 5% yogurt.

Feta or light cheese. Many consider cheese to be a dietary product, they love it in salads, especially in Greek, but the calorie content of ordinary cheese is 250 kcal with a high percentage of fat content. An alternative appeared in stores: feta-light (light cheese), its fat content is from 5 to 17%, an average calorie content is 160 kcal.

Low-fat cheeses Arla, Natura and Valio, Oltermanni . The taste is reminiscent of fresh milk, an excellent product for all those who are trying to eat right and keep their figure. The calorie content of such cheeses is 210-270kcal and 16-17% fat.

Suluguni is a Georgian pickled cheese. Its fat content is 24%, calorie content is 285kcal.

Choose your cheese!

Cheese is considered a natural product and has been eaten for a long time. It has always been valued, as cheese is a healthy and nutritious food that is recommended for all people. Some varieties of cheese for dietary nutrition are more suitable, others less, but the value of cheese in any case can not be overestimated. The very concept of "low-fat cheese" is incorrect, since any of them contain fat. However, there is a division according to the amount of fat:

• fat-free - less than twenty percent,
• lungs - from twenty to thirty percent,
• normal cheeses - from forty to fifty,
• double fat - from sixty to seventy-five,
• triple fat - more than seventy percent.

The first two types are made from skimmed milk, all the rest are made from whole milk with the addition of cream or only from cream.

Below are the varieties of low-fat cheeses.

Tofu

Tofu - soy cheese . Fat content - from one and a half to four percent. Cheese contains high-quality proteins, so it can easily replace meat. Tofu cheese is recommended to be included in the menu for weight loss. This cheese is made from soy milk, however, it is often called cottage cheese. This is due to the fact that the consistency and color of the cheese resembles cheese. The product contains a lot of calcium, making it an ideal choice for the elderly. Tofu helps prevent the development of a disease such as osteoporosis. In addition, it will help lower cholesterol, which is the cause of many heart diseases. Tofu cheese can be consumed every day in combination with plant foods.

Cottage cheese

Low-fat cheese - grained cottage cheese. In European countries, it is often called village cheese. This cheese looks like curd grain mixed with fresh, slightly salted cream. The product can be an independent dish or an integral part of various salads. Cheese is considered one of the lowest calorie foods, so it is recommended by nutritionists even when following very strict diets. Cottage cheese contains a large amount of milk protein, amino acids important for the body, minerals, as well as vitamins C, B and PP. Experts advise eating this low-fat cheese at night. It works while you sleep, keeping you feeling full longer.

ricotta

Ricotta cheese is a traditional Italian product. This low-fat cheese goes well with bread, crackers, and can be used as a dressing for potatoes. It is also often consumed with fresh vegetables or added to fruit desserts. A low-fat variety of Ricotta cheese is a source of healthy proteins and calcium, as well as an excellent dietary product.

Chechil

Chechil cheese is a delicious smoked cheese. Its fat content is ten percent. In appearance, it differs from all other varieties - these are fibrous threads in structure, fixed in a bundle. The smell and taste are sour-milk, sharp, the surface of the product is rough. Due to its low fat and calorie content, chechil is widely used in a variety of diets. It contains a lot of calcium and vitamins, which manufacturers try to keep as much as possible. This is a very useful product, but real chechil can only be tasted in the Caucasus, in a house where the owners cook it themselves. Purchased cheese contains fewer nutrients, and the taste is very different from homemade.

Mozzarella

Mozzarella cheese is an Italian product made from skimmed milk. Cheese contains numerous vitamins and minerals, making it easy to digest. Cheese Excellent for dietary nutrition, even when an increased amount of protein should be present in the diet, as it is considered a low-fat cheese. It contains phosphorus, calcium, so it is recommended to use it for pregnant women, as well as for children over three years old.

Feta

Arla Apetina Feta Cheese is a low-fat cheese with a slightly salty taste and soft texture. Great for making salads, and can also be an appetizer in combination with any bread. It is a product of Greek cuisine that has become popular in most countries. Feta is considered a fatty food with a lot of cholesterol. But there is also a light version of the variety - feta-light, which is made from goat's milk, due to which the fat content is reduced to thirty percent. Combined with vegetables, greens and olives, this low-fat cheese becomes a source of beneficial vitamins and minerals.

Chevrefin

Chevrefin cheese is a cheese that is considered to be the birthplace of France. The product has a mild taste with a pleasant aroma of goat's milk. Low-fat varieties of Chevrefin cheese are ideal for a cheese plate. They can be served as an independent dish with bread, fruits and nuts. Cheese is especially good for salads.

Dor Blue

Cheese Dor Blue is a delicate spicy cheese with blue mold. The product belongs to exquisite low-fat varieties of cheese, has ideal taste qualities. Cheese contains many vitamins, minerals, easily digestible proteins, which has a positive effect on the immune system. Mold improves bowel activity. Amino acids improve the functioning of the nervous system, so Dor Blue cheese is recommended for insomnia, irritability and depression. In addition, cheese increases concentration, memory and activates human brain activity. The product is useful during the rehabilitation period after fractures and operations. It can be eaten even with lactose intolerance, as it contains practically no lactose.

Camembert

President Camembert Legey Cheese is a creamy French cheese made from cow's milk. The product has a color from white to light creamy, spicy and piquant taste, on the outside of Camembert there is a white fluffy crust, which is formed by a special cheese mold. The benefits of cheese are due to its composition: essential amino acids, vitamins, cheese mold. All this saturates the body with only useful substances. Therefore, nutritionists recommend the use of this low-fat cheese to everyone without exception. But there is a limitation in quantity - in fact, fifty grams of cheese is enough not to harm the body.

Oltermani

Oltermani cheese is a traditional Finnish cheese with a delicate creamy taste and pleasant aroma. The zest to this cheese is given by a slight sourness. Oltermani cheese is popular in many countries. It can be used in salads, creamy soups, pastries and sandwiches. Cheese has a low percentage of fat, but at the same time contains a lot of calcium, proteins and other minerals. This low-fat cheese is suitable for diet food.