Estonian Cuisine

Fermented milk product, a traditional type of cheese for the countries of Eastern and Northern Europe, which is usually prepared by the method of fermenting milk (later with the removal of whey). Officially, cottage cheese is classified by the percentage of fat and divided into:
fat (18% fat content),
bold (9% fat content),
fat-free (less than 3% fat content).
By the way, grain cottage cheese, which is liked by many for its tenderness and peculiar structure, belongs to the latter category. The fat content of any type of cottage cheese affects the caloric content of the product.
In cooking based on cottage cheese, there are a huge number of recipes for a variety of dishes. These are delicate cheesecakes, flavorful cheesecakes, all kinds of yeast and yeast-free pastries, savory snacks, cold and hot desserts. However, one of the most useful ways to use cottage cheese in food is considered to be its use in natural, that is, raw form.
Benefits and harms of cottage cheese
The benefits of cottage cheese for humans are undeniable, both for the younger generation and for adults. It is not only an excellent source of protein, but also a supplier of calcium to the human body. The fact that this fermented milk product contains a considerable amount of iron (a regulator of the level of hemoglobin in the blood) also speaks in favor of cottage cheese.
In turn, the harm of cottage cheese is also not excluded: it manifests itself with personal intolerance or excessive use. In addition, if stored incorrectly, this initially delicious and healthy snow-white mass can become a source of pathogenic bacteria and, as a result, intoxication (poisoning) of the body.Very rich and delicious dessert of curd, with layers of biscuit, prunes with walnuts and a delicious glaze. To taste a dessert similar to glazed cheese. Come on in, have a treat!