Cheese marble: properties, benefits, harm

Cheese marble is a semi-solid rennet product, cooked on the basis of cow's milk. Such cheese has a number of features, the main of which is a combination of several of its varieties. One of them is dyed with a natural dye, which results in a beautiful cheese with a peculiar, marble-like pattern on the cut.

This cheese is stored for no more than two months at a temperature not exceeding 8 ° C. The product arrives on the shelves of all stores with whole heads. Their weight is about 3 kilograms. As for fat, the marble cheese contains no more than 45%.

Is the product useful?

Cheese marble, reviews of which from consumers are mostly positive, is a useful product. It is worth considering that much (including the amount of minerals and vitamins) depends on its composition. The product contains many different compounds that are necessary for the human body for normal life.

Semi-solid cheeses are rich in fats and proteins. In addition, such products provide the human body with essential acids (for example, Omega-6 and Omega-3). The composition of marbled cheese contains calcium and phosphorus, necessary for normal growth of nails and hair, as well as strengthening of bone tissue.

Properties of marble cheese

Cheese marble has a unique composition. It contains not only amino acids, but also vitamins with microelements. The benefit of such a product is difficult to overestimate. Marble cheese has the following properties:

• Allows to normalize metabolism;
• Sates the body with useful substances and relieves the feeling of hunger;
• Improves the skin condition;
• Activates the work of the brain;
• Relieves insomnia and stress;
• Improves the digestive system;
• Prevents the development of diseases, including caries.

It is worth noting that the product is easily absorbed by the body. It is useful not only for children, but also for pregnant women, as well as for those who suffer from diabetes, anemia, tuberculosis. Marble cheese should be consumed by people engaged in heavy physical and mental work.

Application in Cooking

Cheese marble is widely used in cooking. This product in its pure form is a good snack, which is ideal for coffee and tea. In addition, marbled cheese can be used for making classic and hot sandwiches.

The product can be used to bake a variety of dishes: fish, poultry, pork. Marble cheese is considered a good component for salads from fresh vegetables and other dishes.

Do not forget that semisolid cheeses are not suitable for making creams and soufflé.

Is the product harmful?

Cheese marble, the calorie content of which is 326 kcal per 100 grams of product, can cause harm. It is not necessary to use such a product for those who have an individual intolerance to the components of its composition. In addition, marbled cheese has a high caloric value. Therefore, it is not recommended to be consumed in large quantities by those who are obese and carefully watches the figure. When dieting, it is also necessary to exclude marbled cheese from the diet.

In addition, many manufacturers may not fully specify the composition of the product. In some cases dye and additives are added to the curd mass. Some of them may negatively affect health.

Can I cook at home?

Many argue that marble can not be cooked by yourself. However, as practice shows, this is not so. At home, you can prepare a tasty and healthy product. The whole process takes a little time. For preparation of marble cheese it is necessary to prepare in advance:

• Carrot juice or apple-carrot juice - 150 milliliters;
• Milk cow - 2 liters;
• Sour cream - 400 grams;
• Eggs - 6 pieces.

Cooking process

To prepare the product at home, it is worth to divide all the components into 2 equal parts. Litre of milk should be boiled, and then combined with salt. Half of a tablespoon is enough. In the milk you need to add the juice and mix thoroughly. Separately, mix sour cream and eggs. The resulting mass is gently poured into boiling juice and milk. Cook the mixture for 6 minutes, stirring constantly. During this time, the whey completely separates from the curd mass.

Marl should be folded in several layers and placed on the bottom of the colander, then put the finished composition into it. While the serum is draining, it is necessary to prepare the second part of the products in this way. In this case, the juice is not necessary to add to the milk. In the end, you should get two cheese masses. They need to be mixed slightly to preserve the original texture of the cheese.

When the serum completely drains, the product should be placed under the press. To do this, you can put the cheese in a deep bowl and cover with a plate. On top of this design, several bottles of water should be placed. The cheese will be ready after six hours. After that, the product can be placed in the refrigerator.