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!
Happy Great Victory Day! Remembers the Alps, remembers Vienna and the Danube… The birthday cake – shortbread with sour cream, blueberries and strawberries – interspersed with berries in a snow-white filling reminded me of the blooming gardens outside the window… Help yourself, dear, happy holiday!
This miracle is gathering dust, a gift to colleagues for an anniversary, for a long time. Then it came to Moroccan spices and pickled lemons. Attempts to surprise with oriental tagine in tagine were unsuccessful: well, we are not fans of North African cuisine. But once they tried only vegetables and meat, and it’s hard to tell from the meat which part is cow and which kind. You know, stuck. The taste is expected, cook in the same way as in a slow cooker. Now this hat often takes pride of place on the festive table and pleases with minimal fuss and expenses. And exotic serving.
I suggest you remember about porridge from field kitchens – from one meat and such hefty vats are obtained. In such a nostalgic way. Cook like in your kitchen, it doesn’t bother us.
Zucchini at its best is raw, with all their vitamins and minerals, untouched by heat treatment. No rough frying and uniform stewing. Just a fresh, crispy salad with sourness, so healthy! All you need is to marinate the zucchini with a thin ribbon for about half an hour, sprinkle them with parmesan and you have a great light lunch or side dish.
