Low-fat cottage cheese is a dietary product with high nutritional and energy value, which is perfectly absorbed by the human body and has a beneficial effect on the functioning of the gastrointestinal tract. The technology for making low-fat cottage cheese is quite simple, so it is easy to make at home.
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All about low-fat cottage cheese
The composition of low-fat cottage cheese includes a huge amount of useful substances - magnesium, calcium, iron, phosphorus, choline, lecithin, folic acid and vitamin B2. It is ideal for nutrition at any age, because with its help cartilage and bone tissues are formed, the work of the heart and kidneys, as well as metabolism, are improved. Also, low-fat cottage cheese stimulates blood formation processes and is mandatory for use in anemia and atherosclerosis.
To prepare low-fat calcined curd, a solution of calcium chloride is added to boiled or cold pasteurized milk.
Low-fat dietary cottage cheese is prepared on the basis of skim milk, resulting in a product whose calorific value and fat fraction are not more than 1090 Kcal and 9%, respectively. Skim milk can be purchased in any city store, however, before preparing the starter culture, it must be pasteurized by boiling or heating to 80 ° C for fifteen minutes - this way all pathogens will be destroyed in the milk.