The product for everyone is cottage cheese. Beneficial features

Dry, oily, fresh and sweet, this product in a large assortment is presented on the shelves of modern stores. About whether cottage cheese is useful, it is not necessary to speak. Particularly good is the fact that absolutely all segments of the population can afford it. Scientists say that the most ancient dairy product is curd.

Its useful properties are diverse. However, unfortunately, buying cottage cheese in the store, we often get not quite what we expected. What is the reason? Cottage cheese, made from natural whole milk, consists of milk, fat and protein, easily digestible by the human body. Its excellent digestibility, wrong, the main thing of its merits. The proteins in this product penetrate our tissues much faster than, for example, dairy, fish or meat. Therefore, everyone, from the youngest to the elderly, needs to eat curd.

Its useful properties are also related to the presence of amino acids, irreplaceable for our body, such as tryptophan and methionine. They are simply necessary for the work of the nervous system and all digestive organs. Cottage cheese also contains calcium and phosphorus, which our teeth and bone tissue daily require . This product also has a beneficial effect on cardiac activity. The B vitamins contained in it reliably protect a person from such a dangerous disease as atherosclerosis. Is cottage cheese useful? Of course, yes. With it, we get magnesium, iron, phosphorus and a lot of other useful substances.

But what cottage cheese is useful for us if we take into account the tendency of modern manufacturers to replace natural products with cheaper analogues? Fortunately, they do not hide this fact. Quite often, in the production of cottage cheese, some of the natural milk is replaced with a dry one. There is also a cottage cheese in which there is no real milk at all. This product is allowed to be called only curd product. Despite the excellent taste and fine appearance that such cottage cheese can have, the useful properties of it remain under a very big question.

Dietary, low-fat, low-fat, bold, in the form of sweet curds and curds - the choice is huge, and he always remains with the buyer. Read the label carefully. If the composition of cottage cheese includes vegetable fats, soy, preservatives and other chemical additives, which in a natural product simply can not be, the best solution is to refuse such a purchase.

So what kind of cottage cheese is the most useful? Do you want to get the most out of it? Choose a rustic product. It can both be purchased on the market, and manufactured at home. Natural fresh curds should have a smell exclusively milky. Its color can be either pure white, or slightly creamy, but necessarily homogeneous. If something in appearance or smell repels you, you better refuse to buy. Better yet, cook your own home cottage cheese. Its useful properties are unquestionable, besides, you will know that all its components are fresh and natural.

In ready-to-sour milk we put a spoonful of good sour cream and mix it. Sour cream in this case plays the role of sourdough. The resulting mixture must be put in a warm place for several hours. In the old days, the housewives used clay pots for cooking the cottage cheese and tormented it in a Russian oven. To speed up the process in our modern time, the usual oven, set at minimum temperature, is quite suitable. It will soon become apparent that the main curd mass is separated from the whey. Now it needs to be shifted to a clean loose fabric or gauze and letting it drain. This home made cheese is especially delicious and tender. So that it does not become dry, do not let the serum drain completely. It should be recalled that this product can be stored, and most importantly, retain all its useful properties, no more than three days.