Cottage cheese

Cottage cheese is a fermented milk product consisting of easily digestible calcium and growth amino acids. It is extremely important for children and the elderly, for people with tuberculosis, diseases of the bones, stomach, liver, kidneys.

How cottage cheese appeared

According to ancient records, mankind has been making cottage cheese for more than 4000 years. Today it is impossible to say with certainty who and when made the first serving of cheese. Most likely, this product was “born” by chance. In principle, the ancient Eastern legend also talks about this. According to legend, an Arabian merchant, setting off on a journey through the desert, took with him a supply of milk. He kept the milk drink in a bag made from the stomach of a sheep. The rennet from the walls of the bag and the scorching sun did their job - the milk separated into whey and a thick sediment. In the evening, the Arabian found that the whey formed perfectly quenches his thirst, and the white thick substance with a delicious aroma is suitable as a nutritious product. The merchant made the next portion of cottage cheese already consciously. Further, the legend says that travelers from Asia passed the art of cheese making to Europeans. And since then, mankind began to mass-produce cottage cheese and other types of cheese.

Neolithic cheese?

But still, not so long ago, scientists made a discovery that casts doubt on the veracity of the legend. The thing is that in Poland, archaeologists discovered ceramic gratings, which are about 7,500 years old. “Well, what does cottage cheese have to do with it?”, You ask. And despite the fact that researchers from the University of Bristol found a large amount of milk fat residues on this ancient find. This led scientists to the idea that ceramic products were used by ancient people to prepare or store dairy food. After a more detailed study of the find, the researchers suggested that these same gratings were once used to separate curds from whey.

According to archaeologists, cottage cheese was an extremely important product for Neolithic people. Considering that practically the entire adult population at that time suffered from lactose intolerance, then the ancients could consume the fermented product without problems, saturating the body with nutrients from milk.

Presumably, in ancient times, people made more liquid cottage cheese. Part of it was eaten immediately, and the remains in clay pots were buried in the ground and fed on the product in winter.

Curd in Ancient Russia

It is known that curd was also cooked in Ancient Rome, India and Russia. In Rome, this type of cheese was revered by both the poor and the rich. In ancient times, people used this product with milk, honey and wine. But the Hindus believed that cottage cheese is the favorite food of the god Krishna, which gives strength and cures diseases. Therefore, there is nothing strange in the fact that this lactic acid product was part of many ancient rituals in India.

Rusichi made cottage cheese from curdled milk. The pots of drink were kept in the oven for several hours, then the contents were poured into cone-shaped linen bags and pressed down with a press. If our ancestors wanted to extend the life of the product, then several times they put the strained cottage cheese in a pot and sent it to the stove. The procedure was repeated until the cheese (namely, as cottage cheese was called in Russia) dried out completely. Then it was poured with melted butter and put into the cellar in earthenware. So the cottage cheese could be preserved for several months. By the way, in those days, drier cheese was more expensive.

Types of cottage cheese

Depending on the manufacturing method, it can be of several types:

  1. Acid- rennet. For the manufacture of using pasteurized milk, lactic acid, rennet. By the way, this is exactly the substance that is contained in the stomachs of animals and which, according to legend, transformed the milk of an oriental traveler into whey and white lumps. Rennet accelerates the process of making cottage cheese, without prior souring.
  2. Acidic. This type of product is made from pre-sour milk, to which lactic acid is added. Whole or skimmed milk is taken as the basis.
  3. Separate. This method allows you to cook cottage cheese of any consistency and fat content. The essence of the method is to prepare fat-free cheese, and then mix it with cream to the desired consistency.

According to fat content, cottage cheese is:

  • fat: from 19 to 23%;
  • bold (classic): 4 to 18%;
  • lean: 2 to 3.8%;
  • low fat: less than 1.8%.

Role in the body

Many of us understand that cottage cheese is a good product for health. But what exactly happens after it enters the human body? What role does he take on? Now let's try to figure it out.

Digestion

One of the main benefits of cottage cheese is its digestive benefits.

Some studies have shown that it can treat stomach infections. In addition, it is important to remember that all lactic acid products have a beneficial effect on the intestinal microflora, on which, without exaggeration, the state of the whole organism depends.

Immunity

A healthy microflora in the intestine is a guarantee of strong immunity. Cottage cheese is one of the best sources of probiotics. Daily consumption of this product helps the body fight harmful fungi, including the Candida genus, strengthens the immune system and restores healthy microflora.

Bones and teeth

Like other dairy products, cottage cheese contains calcium, which plays a key role in strengthening bone tissue and tooth enamel. Phosphorus is also an important component of cheese. In combination with calcium, it promotes proper bone growth, which is especially important for children and adults after fractures. Regular consumption of this product prevents arthritis and osteoporosis.

Dandruff

Have you already tried all known ways to get rid of dandruff? It's time to try the cottage cheese. Dandruff is a fungal infection, and the fermented milk product has antifungal properties. Do you want to speed up your treatment? Then, in addition to eating, sour-milk cheese can be used as a mask for the scalp. Usually 1-2 procedures are enough to get rid of the problem.

Stress and anxiety

Disorders of the nervous system are already a common part of the life of a modern person. But depression and stress have an extremely negative impact on the functioning of the whole organism. And here cottage cheese also comes to the rescue. The whole secret is that the composition of the product contains substances that affect the areas of the brain responsible for emotional stress.

Overweight

As already noted, cottage cheese contains significant calcium reserves. And it, in turn, is extremely important for the production of the hormone cortisol in the body, the lack of which leads to obesity and hypertension. Would you like to lose weight? To do this, it is enough to eat about 500 g of cottage cheese daily. For this purpose, there is a special curd diet, the effectiveness of which has been tested by many losing weight.

Blood vessels and heart

The presence of cottage cheese in the daily diet can reduce the risk of coronary heart disease, regulate cholesterol and strengthen blood vessels.

Skin

Cottage cheese can replace a whole arsenal of skin cosmetics. To improve the color and texture of the epidermis, it is important to eat at least a small portion of sour-milk cheese every day. It is a source of vitamin E, zinc, phosphorus and other substances important for the skin.

You can also use a curd face mask. By mixing a little cottage cheese, flour and lemon juice, in just 15 minutes, you can restore radiance and softness to the skin.

Milk substitute

products.

Reproductive system

Some studies have shown that regular consumption of curd products affects the health of the reproductive system. Also, this product has the properties of an aphrodisiac, enhances libido and potency in men.

Benefits of cottage cheese:

  • regulates blood pressure;
  • lowers cholesterol levels;
  • useful in fungal infections;
  • effective in intestinal disorders;
  • an important source of calcium;
  • strengthens bones and tooth enamel;
  • protects against cardiac disorders;
  • reduces the risk of cancer.

Also:

  • stimulates the immune system;
  • relieves stress and anxiety;
  • improves digestion;
  • relieves hangover;
  • provides energy;
  • stimulates the brain and its functions.

Skin Benefits:

  • promotes exfoliation of dead epidermal cells;
  • gives freshness and radiance;
  • makes the skin smooth;
  • natural skin softener.

Hair Benefits:

  • great for dry and damaged hair;
  • has the properties of an air conditioner;
  • stimulates hair growth.

Side effects

Side effects of cottage cheese are very rare, even in people with lactose intolerance. But still, organisms that are extremely sensitive to lactocomponents can react to this product with abdominal pain, constipation, diarrhea, and bloating. Allergic reactions are also possible in the form of skin rashes, shortness of breath, swelling and itching.

Pure Protein

Looking for a product that will provide the highest possible amount of protein? Consider what you have already found. To prepare a protein-rich dish, or more precisely, almost “pure” protein, you will need cod (fillet), low-fat cottage cheese, raw egg white and a little onion. Pass all the ingredients through a meat grinder, mix, form meatballs or bake a casserole.

This dish is ideal for bodybuilders and protein dieters.

Useful components (in 100 g of 9% product)
Calories 156 kcal
Proteins 17 g
Fat 9 g
Carbohydrates 2.1 g
Vitamin A 0.09 mg
Vitamin B1 0.05 mg
Vitamin B2 0.31 mg
Vitamin C 0.45 mg
Vitamin PP 0.41 mg
Iron 0.42 mg
Calcium 165 mg
Magnesium 23.1 mg
Phosphorus 218 ​​mg
Potassium 115 mg
Sodium 42 mg

Cottage cheese: how to choose the right one?

When choosing cottage cheese, it is important to pay attention to:

  • consistency;
  • color;
  • ​​
  • smell;
  • taste;
  • fat;
  • manufacturing method.

Fresh product, as a rule, crumbly, soft, spreadable, with a fresh smell and natural sour milk taste. Low-fat varieties have a small amount of whey. Properly cooked cottage cheese is usually white in color with a creamy tinge.

By the way, a product made by the acid-rennet method (grain) is digested a little longer than other types of cottage cheese. This is due to the increased viscosity of the cheese.

What's wrong with cottage cheese?

Sometimes you can find that seemingly fresh cottage cheese has an uncharacteristic taste or smell. These hints will help you understand what is wrong with the product.

  1. The smell and taste of the old.

Indicates that putrefactive bacteria appeared in the product as a result of improper storage of cheese, non-compliance with production techniques or the use of bad starter.

  1. Vinegar notes.

Acetic bacterium causes this uncharacteristic taste and smell for cottage cheese. Appears when the product is kept warm.

  1. Bitter.

Harmful bacteria and molds can appear in fatty curds, causing a bitter taste. The reason is non-compliance with production techniques. More precisely, during pasteurization, the milk was not heated enough.

Another very common cause of bitter curd is cow food. If the cattle ate bitter herbs, this would affect the quality of the milk, and then the quality of the cheese.

Another very common cause of bitter curd is cow food. If the cattle ate bitter herbs, this would affect the quality of the milk, and then the quality of the cheese.

  1. Excess acid.

Excessive pressing of the product, incorrect (insufficient, untimely) cooling, the presence of antibiotics in milk or “chemistry” in the finished curd manifest itself as an excessively sour taste.

  1. Taste of yeast.

Yeast fungican get into the composition of cottage cheese from kefir or sourdough for it. As a result (especially if the cottage cheese is kept warm), the fungus begins to actively grow and declare itself with a characteristic aftertaste.

  1. Tasteless.

The insipid product, devoid of the characteristic curd taste, indicates that a weakly active starter was used for its manufacture.

  1. Excessive humidity.

The reason is insufficient decantation and squeezing of the curd mass.

  1. "Rubber" cottage cheese.

This effect can occur for two reasons. If too much rennet was used in the manufacture of the product or the milk was fermented at too high a temperature.

  1. Slime and mold.

It must be said right away that such a defect is dangerous to health. Appears if the product was stored in a damp room and without compliance with the rules.

How to cook it yourself

A variation of cottage cheese from supermarkets - homemade cheese, which can always be bought on the market. But it is precisely this version of the product, as nutritionists say, that can be fraught with the most dangers if it is made from low-quality milk.

For greater confidence in the freshness and quality of the product, you can try to cook cottage cheese yourself. Moreover, there is nothing complicated in this recipe.

To make homemade cheese, you will need curdled milk, which must be placed in a water bath for a while. When a protein lump forms in the liquid, drain the whey, and place the cheese lump in a bag of gauze or cloth. Press down with weight. When the excess liquid leaves, the cottage cheese is ready for use. Such a product, of course, will appeal to adults and children. But, most importantly, now you are confident in the quality and freshness of your cheese.

The finished product can be eaten without additives, with vegetables, fruits, sour cream or yogurt, added to salads, cooked from it cheesecakes (cottage cheese), pies and pies, cookies, cheesecakes and desserts. In a word, everything that fantasy allows.

How to properly store

Cottage cheese is not intended for long-term storage. The manufacturer indicates safe terms on the packaging. Thermally processed cottage cheese retains its freshness the longest (up to 2 weeks). A product with stabilizers will “last” up to a week. And no longer than 36 hours live 18 percent and fat-free varieties, as well as curd products.

It is possible to extend the life of cottage cheese up to several months if it is frozen. At the same time, it is important to maintain a stable temperature in the freezer. Any hesitation will make the cheese dry and with chunks of ice. You can restore tenderness to defrosted cottage cheese if you mix it with 50% cream or pour milk for 2 hours in a one-to-one ratio.

Curd is a unique product. It tastes equally savory and sweet. It is a nutritious food, which, however, promotes weight loss. And what is most interesting, being a dairy product, it is suitable for people with lactose intolerance. Scientists are still arguing about the age of cottage cheese, and the best chefs in the world compete in the ability to cook delicious dishes from sour-milk cheese - a product that is almost ideal in its properties.

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