Pasty cottage cheese is one whose mass looks like very thick sour cream. It is also called soft. This product can be bought at the store, both without additives, or sweetened with sugar and diluted with pieces of fruit, dyes and essence. It is also quite realistic to cook it at home. In addition, from this cottage cheese you can make other types of this product, as well as bake various goodies that will be more tender than the same dishes made from the classic look.
Fat cottage cheese
Depending on the percentage of fat in the cottage cheese, the amount of product that must be consumed per day should be calculated.
Photo of pasty curd:
Cottage cheese has 4 degrees of fat content: it is non-fat, low in fat, classic and fat. If you take the classic as a standard, then it can be consumed about 500 grams per day by a healthy adult. Accordingly, it is necessary to calculate in the direction of decreasing or increasing the necessary or permissible amount of the product, starting from its fat content.
Actually, cottage cheese mainly consists of casein protein. This is a product that is absorbed by the human body by as much as 80%. And he is an excellent substitute for protein, which we get from eggs, chicken, etc. Therefore, it is recommended to diversify your menu with curd dishes at least 2-3 times a week. Especially for those who have a very active life: athletes, workers engaged in physical labor, etc.
Highlights When Choosing Cottage Cheese
It should be noted that any cottage cheese can, justifiably carry the title of the present, and be only a surrogate product.
This is determined primarily by compliance with GOST. Cottage cheese can not be called real if it contains any preservatives or vegetable oil.
Another question is the harmfulness of such a product. Of course, no one will please them if it is fresh and stored correctly, but the taste experience from real cottage cheese will be much more pleasant.
Also, despite the indicated shelf life on the package, it should be borne in mind that the cottage cheese can not be kept for more than 5 days from the date of manufacture. Already on the 5th day, the mass is covered with a white fungus, which is difficult to recognize. Nevertheless, you should always trust your taste and olfactory receptors. If the cottage cheese has an unpleasant, stale smell, it is not worth buying. And if he was lying at your place, you have to send him to the trash. Health is in any case more expensive.
What can be prepared from pasty cottage cheese?
Cottage cheese can be used as a main product. For example, this may be relevant when it comes to cakes, delicate cakes and other sweet pastries.
In addition, pasty cottage cheese can be eaten just like that, and it is very useful. And sweet tooth can add honey, jam, pieces of fruit or sugar with vanilla to the mass. The huge advantage of this dessert is its low calorie content. Therefore, people who are preoccupied with the problem of excess weight can enjoy the cottage cheese and not be afraid to gain extra pounds.
As an addition, this type of product we are considering is perfect for dressing vegetable salads. A good alternative to sour cream, butter, mayonnaise and kefir. And if you take the cottage cheese fat-free, then this, again, will benefit the figure.
But there are also very high-calorie recipes with cottage cheese. For example, this is cream for a cake. In this case, sugar or powdered sugar is added to the curd. In addition, you can pour a little cocoa or a pinch of vanillin. It all depends on the recipes of the cake itself. Naturally, the mass must be well beaten with a mixer.
Which cottage cheese is better to use for cooking various dishes?
In general, this issue should be guided by their own taste or preferences of those people for whom food is being prepared. But it should be remembered that pasty cottage cheese holds its shape worse than granular or granular.
Therefore, for the basis of pies or, say, for cheesecakes, it is preferable to take the last two types of this product. We must not forget that previously such cottage cheese must be wiped through a sieve, otherwise the treat will be rude.
But soft cottage cheese can be used for these purposes. You just need to pre-thicken it with gelatin or starch, so that baking does not fall apart after cooking.
Nevertheless, it is soft cottage cheese that is indispensable in the preparation of mousses with various additives. And this kind is suitable for dressing salads, or as a sauce, especially in combination with garlic.
Checking cottage cheese in Russia
Roskachestvo periodically inspects certain products. Cottage cheese produced in the country did not stand aside. Thus, a check was carried out on various indicators of 73 grades of pasty cottage cheese and its closest "relatives".
As it turned out, only 27 brands out of the total number meet the state standard. Some of them even exceed the quality requirements set by the state. This is cottage cheese under the brands:
- "White City";
- "Kuban Burenka";
- "Burns";
- "Vyatushka";
- Krasnogorsk
- "Slavmo";
- "Pershinsky."
It was noted that these brands have every right to qualify for the “State Quality Mark” award.
But not everything is so smooth on the market. Some brands are recognized as simply dangerous. It:
- "Lacomo";
- “Milava”;
- "Your choice";
- "Vkusnoteevo";
- “QMS”;
- "Milk farm".
In these samples, various fungi, mold, etc. were found.
The contents of the cottage cheese packaging of the following brands are even more terrifying:
- "Northern Valley";
- "Vaskino's happiness";
- "Velvet peasant farm";
- "Farm Compound";
- "Green leaves".
In them, Escherichia coli was found.
An interesting fact is that a small number of manufacturers falsified the composition. Therefore, what is written on the packaging of cottage cheese can be trusted.
Cooking cottage cheese at home
How to make pasty cottage cheese at home? This is a simple matter. In order to cook 1 kg of this ideal product, you need 3 liters of homemade milk.
Milk should be left to sour for several days at room temperature. Then it needs to be boiled in a water bath for about 15-20 minutes, until the whey and clots begin to separate.
The next stage is the straining of cottage cheese. The cooled mass must be poured into a colander lined with several layers of gauze. You need to do this over dishes to preserve serum. From it you can then bake something.
After most of the liquid is in the container, the gauze must be tied in a knot and the serum residues finally drained.
And so that the resulting mass becomes pasty, it must be very well twisted using a blender. Cottage cheese will become fatter and tender if you add a little sour cream to it.
Thus, we dealt with the questions “pasty cottage cheese - which one?”, “How much should this product be consumed?”, “How to choose it right?”, “How to cook it at home?” etc. Bon appetit and cottage cheese tasty and fresh to you!