Calorie content of homemade cheese made from cow's milk. Bryndza for weight loss - beneficial properties and calorie content

Brynza is a pickled cheese that belongs to the soft varieties. Many people like the delicate, slightly salty taste of Brynza; it is ideal both for preparing salads and for eating on its own (especially in hot weather).

Despite its relatively high calorie content, the product has a huge variety of useful substances. First of all, it is the protein and calcium that predominate in it. Protein promotes the active growth of muscle mass, and calcium helps strengthen bones, hair, nails, etc. In addition, it contains a considerable amount of various minerals that have a beneficial effect on our body.

General cooking principles

Today on store shelves you can find Brynza from both domestic and imported producers. And if for some reason you prefer not store-bought cheeses, but products made on your own, at home, then preparing Brynza will not require much work from you. The main thing is to have milk and salt on hand, as well as some ingredients for sourdough, which is prepared as needed. Moreover, numerous recipes have the same cooking principle.

So, the main ingredient in preparing Brynza is milk, so you need to approach its choice consciously. To make homemade cheese truly tasty and healthy, it is advisable to use natural cow's milk for its preparation.

But if you don’t have it on hand at home, then store-bought milk will do just fine. It is only important that its fat percentage is at least 3.2. And don’t be afraid to buy even a pasteurized low-fat dairy product, since it makes a good low-calorie cheese.

And one more important point: from one liter of homemade milk you will get much more soft cheese than from one liter of pasteurized milk. Based on this, to prepare Brynza with purchased milk, it will be necessary to use a larger amount. From 1 liter of purchased milk you will get a little more than 300 g of ready-made cheese. While from 1 liter of homemade product you can make about 400-450 g. Thus, it does not matter at all what kind of milk we use. It is important that it is fresh.

Bring the already salted milk to a boil, stirring occasionally, then add starter (vinegar or pepsin) to it, which causes it to become sour. Due to this, under the influence of heat, the milk is separated into the so-called whey and curd grounds. As soon as the curd grounds acquire the consistency and appearance of small boiled curd balls, remove the milk from the stove and place the resulting mass in a colander, which we cover in several layers with mesh fabric (gauze). This is necessary in order to qualitatively separate the resulting curd from the liquid, which we express into some container. It will be useful for boiling brine (the so-called brine), where you can later pickle and preserve the prepared Brynza.

As a starter, you can use 9% vinegar or freshly squeezed lemon juice, which is always on hand, or you can resort to using a special substance - pepsin, developed for starter and sold in a pharmacy. When working with pepsin, it is very important not to overdo it, since Brynza will have a peculiar, unpleasant, spicy-salty taste. In addition, if you overdo it with this substance, the cheese can become hard, since pepsin has a rapid viscosity.

Knead the curd mass separated from the whey thoroughly, giving the shape of the future Brynza. Home-made cheese should have a soft, slightly brittle structure, and the color should be white.

Although if you made cheese with 100% cow's milk, then, unlike a product made with store-bought milk, your Brynza will have a slightly yellowish tint.

The fewer holes the cheese has, the more delicate the resulting taste will be.

To do this, you need to squeeze the curd mass well, then, having formed a certain shape, keep the resulting lump under pressure for several hours so that the excess whey escapes. The time spent under pressure depends on the quality of kneading. If the mass is not very watery, then five hours will be enough. And if you kneaded and squeezed it poorly, then the very watery mass will need to be left under pressure for 10 hours.

The ideal option for a press or oppression would be something heavy (a stone or metal block). But in the absence of it, a heavy container with something (for example, a three-liter jar of jam) will do just fine. After leaving the freshly prepared cheese in gauze, place it in an empty bowl and put pressure on it, which will allow excess liquid to escape. After a certain time allotted for oppression, lightly salted cheese can be eaten.

But in order for the Brynza to be better salted and retain its original taste and color for a longer period, it is recommended to store it in brine or brine specially prepared for this purpose. To prepare it, add water to the existing whey (on a one-to-one basis) and boil a glass of salt in the prepared solution. In this simple brine prepared in this way, you can keep the cheese fresh for more than 10 days.

If you are not a fan of overly salty food, then you need to understand that long-term storage of Bryndza in brine will make it taste much saltier. At the same time, Brynza cannot be stored for a long time outside of brine. After 3-5 days it will begin to dry out and turn yellow. It is for this reason that the volume of production must be calculated based not only on storage features, but also on your taste preferences.

Cheese cheese, calories | Healthy eating

Dec-28-2012 Author: KoshkaS

Brynza cheese is the name given to brine cheese, which can be made not only from cow’s milk, but also from other types of it - goat, sheep, buffalo milk, and sometimes from a mixture of several types of milk. The sale of such cheese occurs after 20 days of soaking it in brine, possibly after 60 days. This cheese has a mild odor and a pleasant creamy taste.

It is for its taste and healthy qualities that this product is so valued and is so often present on our tables. And maybe that’s why many people are interested in questions such as what are the benefits of feta cheese and what calorie content does feta cheese have? And not only gourmets are interested in the calorie content of this cheese, but also simply those people who care about their health and their figure.

Dietary properties of feta cheese:

This cheese differs from most cheeses in that there is no “cheese” crust on its surface. If the cheese is a little dry on the edges, this means that it has been lying on the counter for a long time, and, most likely, has already lost some of its beneficial qualities. This cheese also does not have the “holey” pattern characteristic of most types of cheese.

If the cheese is of high quality, then there will be very few voids in it, and those that do exist have an irregular shape.

But we only talked about the taste qualities that feta cheese can boast of.

The mass fraction of fat in dry matter (it is written on the packaging) serves as an indicator of the product’s benefits and taste. It should not be less than 40%. And cheese with a fat content of 50% is called the healthiest and most delicious.

Salted fermented milk products, which, of course, include feta cheese, are an integral part of the cuisine of the peoples of the Caucasus. This cheese contains a large amount of fats, proteins, as well as minerals - calcium and phosphorus.

First of all, the benefits of feta cheese are determined by the large amount of phosphorus and calcium it contains, so it can be recommended for the treatment of diseases, as well as damage to the skeletal system (rickets, osteoporosis, fractures), for pregnant women and women in the lactation period. The medicinal complex of this cheese, which consists of amino acids, lactic acid bacteria and B vitamins, is suitable for pathologies of the nervous system, liver, and the elderly.

Cheese cheese has a good effect on the condition of the skin, nails and hair due to its high protein content. For the same reason, it can be used as an excellent alternative for people who do not eat meat. If you regularly use this product, you will ensure youthful, velvety, smooth and elastic skin.

Compared to other hard cheeses, the composition of feta cheese is much better balanced for the benefit of the human body: it contains less fat and more protein. The healing properties of feta cheese are largely associated with the easily digestible calcium it contains: the body’s daily need for it is provided by just 100 grams of the product. Another nuance that makes feta cheese so useful: its preparation does not require heat treatment, and therefore all vitamins (C, E, A, B1, B2) and minerals (calcium, potassium, fluorine salts) are preserved.

Brynza is one of the record-breaking products for the content of phosphorus and calcium. It contains so much of the latter that just 100 grams of the product completely provides the human body with the daily requirement of this useful microelement.

Cheese cheese is perhaps the healthiest of all cheeses; besides, it is also very tasty; by the way, there are several varieties of this product, for example, there is salty cheese, sweet or neutral. Each buyer can choose the type of cheese that suits him best. Despite all the benefits of feta cheese, you still don’t need to abuse it too much; your body is unlikely to like it and can lead to certain problems.

The existing contraindications of feta cheese are associated precisely with the increased salt content in it. It is undesirable to use it for chronically suffering from diseases of the cardiovascular and urinary systems, as well as for those with impaired stomach acidity. The salinity of the cheese can be reduced by scalding it with boiling water or keeping it in cold water before eating.

Brynza, like other cheese, is incompatible with meat, fish, poultry, legumes, vegetable oil, sugar, confectionery, and sweet fruits.

Bryndza for weight loss:

Bryndza is accepted with great success as one of the important components of the diet. And this is not surprising, because it contains a lot of protein, which is usually what effective diets are based on. Moreover, even a specific diet based on this product has been developed. True, it is difficult to call a period of three days a diet; rather, it is a prolonged fasting day. The menu is extremely simple:

• breakfast consists of: a piece of rye bread with a piece of feta cheese;
• lunch includes: vegetable salad (tomatoes + cucumbers + cabbage) + 100 g of cheese;
• for an afternoon snack, limit yourself to a glass of kefir;
• For dinner, prepare 100 g of cheese.

As mentioned above, you should eat this way for no more than three days. At the same time, as one can judge, the diet is not very rich, so it is strongly recommended to accompany it with a multivitamin complex. During this period you can get a fairly significant weight - 2 kg. Remember the importance of fluids while dieting to avoid becoming dehydrated.

It is best to consult a nutritionist before starting this diet.

Well, what calorie content does this cheese have? From cow's milk like this:

The calorie content of cheese is 260 kcal per hundred grams.

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 17.9

Fats – 20.1

carbohydrates – 0.0

By the way, something special needs to be said about sheep’s milk cheese. The calorie content of sheep's milk cheese will be slightly higher - 298 kcal.

This cheese, at the same time, is extremely valuable for the health of human bones and teeth. In this regard, feta cheese is ahead of both milk and cottage cheese. Moreover, the calcium in its composition is completely absorbed by our body, unlike other dairy products. Only 100 grams of feta cheese gives a person the calcium supply he needs throughout the day.

Thanks to such a rich calcium content (which is also easily digestible), this cheese is a valuable product for those who suffer from a deficiency of this element. In addition, it normalizes digestive processes and inhibits the development of putrefactive microorganisms in the intestines.

What is the calorie content of this cheese prepared in different ways? And here it is:

Table of calorie content of cheese, per 100 grams of product:

And the nutritional value of this cheese, prepared in different ways, is as follows:

Table of nutritional value of feta cheese, per 100 grams of product:

By the way, here is a table of the calorie content of cheeses.

Recipe? Recipe!

Is it possible to make this cheese at home? Can! Here is one of the recipes:

Brynza at home:

Recipe 1:

Products:

• Milk - 1 l.
• Sour cream -200 g.
• Egg - 3 pieces
• Salt - 1-2 tablespoons

Boil the milk without removing it from the heat, add salt - depending on how salty you like the cheese. Separately, beat the eggs with sour cream, and pour it all into boiling milk. Stir the mixture all the time with a whisk so that it does not burn. Bring the mixture to a boil again (about 5 minutes) and cook for another 5 minutes. You will see how the cheese separates from the whey.

Place gauze folded in 4 layers in a sieve or colander. We strain our product, wait until the whey drains (about 3 hours). The serum can also be used later. The cheese in the same gauze is placed under the press. To do this, you can place the cheese on a plate or cutting board, press it down on top with another board, and place a pan or jar of water (about a liter) on it. You can put the cheese under the press overnight and enjoy the result in the morning. Just without fanaticism, because the calorie content of feta cheese is quite high.

Recipe 2:

Ingredients:

1 liter of milk, 3 tbsp. l. sour cream, 2 tbsp. l. lemon juice, 1 tsp. salt, 200 ml boiled water.

Cooking method:

Put the milk on high heat, add sour cream to it and stir. As soon as the curdling process begins, add lemon juice, stir and simmer for another minute until the whey is completely separated. Place the mixture on a sieve covered with gauze and allow the whey to drain. Wrap the cheese in gauze and place under a load for 1 hour. Cut the cheese into small pieces and place in brine. To prepare the brine, dissolve salt in water and add cheese to it. Soak the cheese in brine for at least 30 minutes, and also store in brine.

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Recipes

Recipes for making Brynza, as noted above, are characterized by the same step-by-step principles. But especially for gourmets and people who have restrictions on food intake related to health conditions, some adjustments were made to the time-tested traditional recipes, which made it possible to diversify the well-known taste of traditional Brynza. If you like cheese with a pronounced milky taste and aroma, then you should give preference to goat milk. If you use feta cheese mainly in salads and you don’t need a rich milky aroma, then you will need cow’s milk for this.

Recipes based on sourdough are considered traditional, according to which Brynza turns out to have a naturally salty taste. It was previously noted that some use vinegar or citric acid, juice as a starter, while others use pepsin. So, what's the difference?

Cheese cheese with vinegar is considered classic, since this substance will not add an additional hint of taste or aroma to the future cheese. Brynza with pepsin has a sharply salty taste and a specific bitter aroma. Pepsin, unlike vinegar, combines with milk after it boils (about 10 milligrams of enzyme per 2-2.5 liters of milk). Milk with pepsin dissolved in it must be stirred with a whisk until it begins to solidify. Further instructions do not deviate from the traditional recipe.

But especially for lovers of soft, salty cheese, for whom products with a high salt content are contraindicated, a recipe with sour cream was developed that does not require soaking in excessively salted brine.

• According to this recipe, a small amount of salt is mixed with milk until it boils (two heaped tablespoons of salt per 2 liters of milk), then 400 grams of 20% sour cream, beaten with five eggs, is added, which acts as a thickener, thanks to which the milk begins to sour.
• The subsequent steps do not deviate from the traditional recipe: put it in a colander, form a head of cheese, put it under pressure and put it in the refrigerator for 12 hours. The cheese is ready.

Continuing the topic of contraindications, it would be useful to note that modern housewives have a recipe for preparing dietary Brynza with kefir, the essence of which is that milk is mixed with kefir at a ratio of one to one. Thanks to this, the fat content of milk is reduced, and as a result, Brynza turns out to be less caloric. The calorie content of dietary Brynza per 100 grams of product is 160 kcal, and 100 grams of Brynza with homemade milk will contain about 260 kcal.

If you are a fan of spicy flavors, then, following the traditional recipe, you can cook Brynza, for example, with herbs, pepper and other spices.

• To do this, add the spice of your choice to the milk until it boils. Additional ingredients, boiling in milk, will give it all their aroma, and then everything is as usual: put it in a colander, put it under pressure, etc.
• You can prepare Brynza with mushrooms, olives, and bell peppers.

But here you need to understand that raw mushrooms, for example, take much longer to cook than milk. For this reason, they must first be boiled before being immersed in milk. Otherwise, undercooked additional ingredients will begin to deteriorate, which will lead to the rapid unsuitability of the Brynza itself.

Content of vitamins and microelements

Brynza contains vitamins of almost all main groups - , B, , , , as well as beta-carotene and nicotinic acid (vitamin PP). Thanks to a special method of ripening and a non-standard method of preparation by introducing fermented milk bacteria into the product, the cheese contains microelements such as sulfur, calcium, potassium, phosphorus and iron. Brynza has a reduced calorie content - only 260 per 100 grams. Particular attention should be paid to vitamins A and B, which feta cheese contains in abundance.

How to store it correctly?

It doesn’t matter at all what kind of cheese you prepared - with or without additives. Both options will retain freshness longer while in the refrigerator, namely in brine. Homemade cheese can be stored in the refrigerator for up to fifteen days. However, you need to remember that lightly salted brine will make the cheese soft and poorly holding its shape. If the solution is too salty, then after 2 days your Cheese will also be overly salty.

Therefore, in order to preserve the taste of fresh cheese for as long as possible, it is very important to maintain the correct proportions of salt in the solution. To do this, we will use a thoroughly washed raw chicken egg. If after adding salt it floats, then the brine is ready. If not, then add salt until it floats.

It happens that cheese, prepared in excess, is not always possible to eat on time. To prevent it from going missing, you can store it in the freezer. But remember that after defrosting, the structure of the Brynza will be slightly watery and will not retain its shape well. And most likely, it will become suitable only for making salads.

To avoid oxidation processes, store cheese in brine in a glass, enamel or plastic container, tightly closing it with a lid.

In cooking, it always happens that something does not go according to plan, so we will introduce you to some useful tips from experienced housewives that allow you to correct some cooking shortcomings.

• If for some reason you cannot store Brynza in brine, and without it the cheese dries quickly, becoming covered with an unsightly crust, then you can sprinkle the finished product with salt on all sides and store it in a dry, tightly closed container in the refrigerator for up to five days.
• It happens that the cheese turns out to be over-salted even at the stage of digestion, but it still needs to be stored in salted brine. Soaking the cheese in fresh milk (from 2 to 5 hours) will help make the cheese less salty.
• If you overheat the already cooked curd mass, the Brynza will eventually turn out hard. For this reason, milk must be constantly stirred during cooking. It's better to undercook than to overcook. We keep the undercooked curd mass in a warm pan on the stove for about 30 minutes, during which time it will acquire the desired consistency.
• To prevent the cheese from becoming sour, it is better to leave it under pressure in the refrigerator.

For preparation and storage, it is better to use enamel or glass containers, which should be high enough so that the milk does not splash out when stirring.

Thus, a properly selected method of preparing Brynza at home will allow it to be consumed even by those who have contraindications for health reasons. Allergy sufferers, for example, may not be suitable for various flavorings and preservatives contained in store-bought products. People on a diet will be contraindicated from Brynza made from high-calorie homemade milk. Persons with kidney failure may be contraindicated in particularly salty Brynza, which is stored for a long time in its own brine.

To learn how to make Brynza from cow's milk at home, watch the following video.

Brynza is a pickled cheese made from goat, cow or sheep milk and has a slightly salty taste. It is ideal for sandwiches, and is also included in many famous appetizers and salads and is used as a filling for baked goods. This product not only has an excellent taste, but is also very useful, including vitamins, microelements and minerals necessary for the body. Children especially love this fermented milk dish.

Calorie content varies from 160 to 260 kcal per 100 g, which makes the delicacy a good option for a healthy diet. The specific figure directly depends on the fat content of the raw materials from which the cheese is made. Let's look at step by step and with photos how to make cheese according to various recipes.

Useful properties of cheese

In order for feta cheese to truly become a product that improves health, and not vice versa, first of all, you need to pay attention to the quality of the purchased feta cheese:

• It should have an elastic shape. If the cheese slowly spreads or crumbles, the production technology is broken. The dry edge of the cheese is evidence of its long-term storage before sale, which means that some of its healing properties have already been lost.
• Its color should be white or light yellow. If the cheese has bright yellow dry specks, the product is stale.
• The structure of cut cheese is slightly porous, with a small number of irregularly shaped voids.
• Attention! Preservatives are often added to cheese sold through retail chains to increase shelf life.

It is necessary to store cheese only in the refrigerator, tightly wrapped in cling film or foil, and remove it from there for a short time. The average period of its proper storage is 5-7 days. (The ideal option is when the feta cheese is stored in its own brine: 2-3 weeks.) After its expiration, the feta cheese loses its taste and, most importantly, beneficial properties.

The benefits of feta cheese are determined primarily by the increased content of calcium and phosphorus in it, so it is recommended for diseases and injuries of the skeletal system (osteoporosis, rickets, fractures), as well as for pregnant women. The therapeutic complex of cheese made from lactic acid bacteria, amino acids and B vitamins is indicated for diseases of the liver and nervous system, and in old age. A positive effect on the condition of the skin was noted when consuming feta cheese. The low-calorie product, which at the same time contains animal protein, is an excellent recommendation for everyone who has given up meat products.

It should be noted, however, that the widespread opinion about the normalization of intestinal microflora by consuming feta cheese is incorrect, since it does not contain live bacteria. This is determined by soaking it in salt water when cooking to stop any bacteria from growing.

Brynza is a product made from cow's milk. This type of cheese has a sour milk taste and smell. Since ancient times, people have eaten feta cheese, which has a beneficial effect on digestion and strengthens teeth and bones. This type of cheese is still popular today. Cheese cheese in the national cuisines of Eastern Europe is one of the main products for preparing a number of well-known and beloved dishes.

Simple cheese at home

Homemade cheese is prepared only from natural milk; even the richest and highest quality store-bought analogue will not work here. This salty cow's milk cheese is simply incomparable.

Ingredients for 10 servings:

• Vinegar 9% - three large spoons;
• Three liters of milk;
• Salt - a large spoon.

The cooking instructions are as follows:

1. Bring the milk to a boil. Add vinegar and salt. The mass should curdle, so don’t turn off the flame for another two minutes. Using a colander and cheesecloth, strain the mixture and remove the whey liquid;
2. Place something heavy on top (a clean stone, a pan of water) to give the mass the desired shape, and refrigerate for an hour;
3. Cut the fermented milk product into large pieces and serve cold.

Classic feta cheese is simply ideal for a quick, healthy breakfast.

Recipe without sourdough

This feta cheese recipe consists of sour cream, milk and chicken eggs. The fattier your ingredients, the more product you will get. But you can also take products with medium fat content - they will be used in this recipe.

Ingredients for 6 servings:

• Three eggs;
• Milk – liter;
• Salt - a tablespoon;
• Sour cream 20% fat – 200 g.

Cooking plan at home:

1. In a deep container, combine eggs and sour cream. Beat everything thoroughly with a mixer until smooth;
2. Next, pour milk into a separate pan and add salt (you can take 1.5 or even two large spoons so that the cheese ends up more salty). Place the pot on the fire and bring the mixture to a boil;
3. Add the sour cream and egg mixture to the boiling salted milk in a thin stream, and do not forget to stir all the time;
4. Cook everything, stirring constantly, over low flame for five minutes. The liquid part will gradually coagulate and turn into small flakes. Then whey is formed, and the main mass will be like tender large clots. Try not to overcook, otherwise the cheese will be hard;
5. Remove the container from the flame and let cool for 10 minutes. Then take a sieve, which is covered with 4 layers of gauze and throw the contents there. Be sure to place a deep bowl so that the whey can drain into it;
6. Squeeze out the cheese mixture and tuck the ends under the gauze;
7. Place the future product under pressure and put it in the refrigerator overnight;
8. You get a lot of whey. Its amount depends entirely on the fat content of the ingredients and the size of the eggs. A variety of dishes can be prepared from whey liquid; it is a very tasty and healthy product;
9. After 8-10 hours, feta cheese will be ready at home. Unfold the gauze. There is not a lot of product, but it is prepared with your own hands.

The result is the most delicate and delicious brine cheese, which is similar in consistency and texture to Adyghe cheese.

Calorie content of Brynza cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Brynza cheese”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Brynza cheese is 240 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Soft sourdough cheese

This is an easy and quick feta cheese recipe that can be prepared at home from goat milk in less than forty hours.

Ingredients:

• Sourdough based on pepsin – 10 drops;
• Goat milk - two liters;
• Salt - to taste;
• Unsweetened, full-fat yogurt - two large spoons;
• Water - about two liters.

Cooking process:

1. Pour the milk into a deep container, heat it to 30-35 degrees and then add yogurt. Mix everything thoroughly;
2. Add the starter, mix again and pour the mixture into a glass container;
3. Wrap it in a towel, cover it with a lid and put it in a warm place for an hour;
4. After this time, mix the mass, wrap it again and put it in a warm place for 30 minutes;
5. Our milk is fermented, and we prepare containers for separating the whey from the curd. Place a colander or several layers of cheesecloth on a deep pan, then carefully drain the milk. Leave the whey to drain for 20 minutes. The curd mass is ready. We wrap it in gauze and place it in a small container for 8-12 hours under pressure;
6. To prepare the saline solution, boil water and add salt. Let the mixture cool slightly and then mix with the whey. Pour the compacted curd for 18 hours.

If goat cheese is consumed together with light vegetables for about 5-7 days, then you can lose about three extra pounds during this time. This product is ideal for mono-diets, as it contains all the necessary vitamins and minerals.

Calorie content of cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of Brynza.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per edible portion.

The energy value of Brynza is 262 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Goat cheese cheese without starter

This is a product that is soaked in a salty solution. Therefore, it is not recommended for consumption by people who suffer from gastritis, stomach ulcers, kidney stones and diseases of the cardiovascular system.

Product composition:

• Cottage cheese, salt, sour cream - one tablespoon each;
• Goat milk - two liters.
• If necessary, add a large spoonful of vinegar.

Cooking instructions yourself:

1. Pour the goat's milk into a large container. We put it on a small flame and gradually heat it up, add a spoonful of cottage cheese. It can be either homemade or store-bought. Stir the cottage cheese in the milk over maximum heat. As soon as the liquid begins to boil, reduce the heat;
2. Add a large spoonful of salt, stir thoroughly, and let the milk continue to simmer over a small flame;
3. Add a full spoonful of sour cream on top and stir so it doesn’t burn. After 20 minutes this mass will curdle;
4. The curd has separated from the whey. Pour this mixture into a sieve. You can immediately lay 3-4 layers of gauze on it, many housewives do this. The sieve is placed on a wider dish so that all the whey liquid gets into it, then the rest can be used for pies or pancakes;
5. We tie the gauze with the contents, put the weight on top, after about an hour we remove it and the goat cheese cheese is ready.

Cut it into pieces and enjoy the taste.

Original recipe

Components:

• Kefir – 200 g;
• Milk – two liters;
• Sour cream – 400 g;
• Six chicken eggs;
• Salt - two large spoons.

Cooking method:

1. Add salt to the bowl with milk and place on the flame, wait until it boils;
2. Beat eggs with kefir and sour cream, add this mixture to the container from the previous step, and with constant stirring, bring to a boil again. Literally in 5 minutes you will get whey and curd mass;
3. Line a colander with several layers of cheesecloth and pour in the egg-milk mixture;
4. We wait until the whey drains, and then we wrap the cheese in gauze and put it under a press. The heavier the load, the denser the cheese will end up;
5. After 5 hours, place the product directly in gauze in the refrigerator for about two hours and then you can try it.

If you like greens, then to this recipe you can add a bunch of dill, which, crushed, is added to a pan with milk.

Video: Homemade cheese recipe

When faced with a choice between store-bought and home-cooked, we dare say that hardly anyone will choose the former. The fact is that beautiful labels do not always hide truly healthy and natural products. Today we will prepare cheese cheese; fortunately, this task is quite simple.

We are sure that there is no need to explain what feta cheese is, because this soft, salty cheese is ideal for sandwiches with morning coffee, and is also considered an excellent ingredient for snacks. But feta cheese is not only tasty, but also extremely healthy - the cheese contains essential microelements, minerals, and vitamins.

Application

Like all pickled cheeses, feta cheese is good in spring vegetable salads with fresh and dried herbs and black pepper. Goes well with sunflower and olive oil. In addition, in Ukrainian, Romanian and Balkan cuisines there are recipes for salty pastries with the addition of feta cheese as a filling. In some cases, feta cheese is used in preparing first courses, and sometimes small pieces are added to casseroles with meat and vegetables. If the cheese is too salty, it is recommended to keep it in boiled water for a couple of hours.

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A few secrets for creating delicious cheese

• The classic ingredient of feta cheese is considered to be full-fat goat's milk, but if you couldn't get it, cow's milk will do;
• It is advisable to use homemade milk, but if necessary, you can replace it with pasteurized milk;
• To prevent the cheese from peroxidizing under pressure, it should be kept in the refrigerator during the hot season;
• To create feta cheese, in addition to the classic ingredients (milk, salt and sour cream), you can use spices (red and/or black pepper), mushrooms and herbs;
• For cooking, it is advisable to take glass or enamel dishes.

Cheese cheese at home. Classic recipe

You will need:

• full fat milk – 1 l,
• sour cream (20%) – 3 tbsp. l.,
• lemon juice – 2 tbsp. l.,
• salt – 1 tsp,
• water – 1 glass.

Cooking method

• Pour the indicated volume of milk into the pan. Place on high heat.
• Add sour cream. Mix.
• As soon as the milk begins to curdle, add lemon juice. Mix. Warm up for a minute.
• Cover the colander with gauze. Pour in the resulting milk mass. After the whey has drained (you can use it for care), wrap the cheese in gauze, put it under pressure and leave for an hour.
• Cut the cheese and fill it with brine prepared from the amount of salt and water indicated in the list of ingredients. After 30 minutes you can try. recommended in an airtight container in brine.

Another simple feta cheese recipe. You can take a sample within an hour

You will need:

• milk – 3 l,
• vinegar (9%) – 3 tbsp. l.,
• salt – 1 tbsp. l.

Cooking method

• Bring the milk to a boil. Add vinegar and salt. Mix. Boil for 2-3 minutes.
• Place the curd mixture in a colander lined with gauze.
• After the curd mass is freed from excess moisture, wrap it in gauze and place under a press. Leave for 1 hour.
• Cut the finished cheese into pieces and taste. If after testing you still have some curd, it is advisable to store it in the brine left over after preparing the curd mass.

Original recipe for homemade cheese

You will need:

• milk – 2 l,
• sour cream – 400 g,
• kefir – 200 g,
• chicken eggs – 6 pcs.,
• salt – 2 tbsp. l.

Cooking method

• Add salt to milk. We put it on fire. We are waiting for it to boil.
• Beat eggs with sour cream and kefir. Add the resulting mixture to the milk. Stirring constantly, bring the milk to a boil again. In just 5 minutes you will get curd mass and whey.
• Line a colander with several layers of clean gauze and pour in the milk-egg mixture.
• After the whey has drained, wrap the cheese in cheesecloth and place under a press. Attention: the heavier the load, the denser the cheese will end up.
• After 4-5 hours, without removing the cheesecloth, place it in the refrigerator for a couple of hours. Done, you can try!

Calorie content of Bryndza is 20%. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Brynza 20%”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Brynza 20% is 151 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cheese cheese with herbs

You will need:

• milk – 3 l,
• sour cream – 600 g,
• kefir – 300 ml,
• eggs – 9 pcs.,
• salt – 3 tbsp. l.,
• fresh dill – 1 small bunch.

Cooking method

• Pour milk into a saucepan suitable for making cheese. Salt. We put it on fire.
• Add the eggs, beaten into foam, into the boiling milk.
• Add sour cream and kefir to the milk-egg mixture. Mix.
• Wash the greens. Let's dry. Finely chop.
• Pour into a saucepan with milk. Cook for another 5 minutes, during which time the milk will curdle and the whey will separate.
• Drain the mixture into a colander lined with several layers of gauze.
• As soon as all the liquid has drained, put the cheese under the press. Leave for a couple of hours. Then we put the homemade cheese in the refrigerator, and in the morning you can taste it with a cup of coffee!

Diet cheese with spices

You will need:

• kefir – 1 l,
• milk – 1 l,
• eggs – 6 pcs.,
• salt - to taste,
• red pepper - a small pinch,
• cumin - on the tip of a knife,
• garlic – 1 clove,
• greens - 1 bunch.

Cooking method

• Pour milk and kefir into a saucepan and put on fire.
• Beat the eggs with salt and pour into the kefir without waiting for it to boil.
• Bring the kefir-egg mixture to a boil, stirring occasionally.
• As soon as the curd mass is formed, remove the pan from the heat.
• Add the indicated spices, garlic passed through a press and chopped herbs to the cooled mixture.
• Place the mixture in a colander (don’t forget to line it with gauze first) and wait for the excess liquid to drain.
• Wrap the cheese in gauze. We put it under pressure at night, and in the morning we treat ourselves to delicious homemade cheese.

How to cook feta cheese with pepsin

Pepsin is the main digestive enzyme of gastric juice. It is he who is responsible for the digestion of proteins by breaking them down into individual peptones. Today pepsin is also sold in supermarkets. This will help you prepare delicious cheese, since this product contains milk-clotting enzymes.

Cheese lovers single out feta cheese as a special gourmet product. Indeed, it has a unique aroma and taste. The classic recipe requires the use of sheep's milk. But for us, residents of the metropolis, it is difficult to find it. Therefore, skillful housewives have learned to prepare cheese from cow's milk, which is available in any store. The result is an excellent cheese, and thanks to cooking yourself, you can easily vary the amount of salt. Using my recipe, you will get a very simple feta cheese, because it requires only 4 ingredients and very little effort. Even a novice cook can easily handle the preparation. And step-by-step photos will help you understand all the processes in more detail.

To make amazing cheese at home,

How many calories are in cheese

hide proteins/fats/carbohydrates | Energy value per 100 g of product

ProductProteinsFatsCarbohydratesKcal

Did you like the dish, but only one ingredient is missing? Be sure to pay attention to the “Replaceable Ingredients”, which contains a list of possible changes made to the recipe.

How many calories does a piece of cheese contain? 12 reasons to become a cheese lover

If you are a cheese lover and are trying to lose weight, you will most likely find it useful to know how many calories are in cheese. You will also learn about the benefits of the product for health and weight loss, read about the cheese diet and its features.

Many people love cheese. It is used for preparing various dishes, and simply as a snack with tea or coffee. Did you know that this delicacy helps you lose weight? With its help you can say goodbye to extra pounds and even improve your body health.

Compound

To prepare 450 g of product you need 4.5 liters. milk. The concentration of nutrients in cheese is off the charts. The product, in particular, is rich in the following beneficial substances:

• vitamins A, D, K, C, E;
• vitamins B6 and B12;
• vitamin B1, B3, B7 and B5 (better known as pantothenic acid);
• folate (B complex vitamin);
• calcium;
• riboflavin;
• iodine;
• zinc and copper;
• chromium;
• iron;
• phosphorus;
• magnesium;
• unsaturated fatty acids - Omega-3 and Omega-9.

Benefit for health

1. First of all, the product is good for teeth.
   After all, it contains a large amount of calcium and a small amount of lactose. Scientists have found that regular consumption of cheese reduces the risk of dental plaque. It promotes the deposition of phosphorus and calcium in the teeth, which in itself contributes to the strength of tooth enamel. A high-quality protein called casein forms a protective film on the surface of the teeth, which protects our teeth from damage.
2. The use of this product is an excellent cancer prevention.
   It contains linoleic acid and sphingolipids. These substances protect the body from the harmful effects of free radicals. Vitamin B is also responsible for reducing the risk of developing cancer. Regular consumption of cheese improves the functioning of the body and helps to avoid tumors in the ovarian and prostate areas.
3. The product is rich in vitamins, macro- and microelements, so its regular consumption improves the functioning of the body's immune system.
4. Cheese contains an amino acid called tryptophan. It helps relieve stress and improves sleep.
5. Children, pregnant women and the elderly should eat cheese regularly.
   Calcium and vitamin B are essential for the formation and strengthening of cartilage and bones. And the excipients, a considerable dose of which are contained in the product, contribute to better absorption of calcium.
6. For osteoporosis, it is not enough to consume calcium (after all, it is poorly absorbed without the accompanying components).
   You need protein and a whole range of vitamins, with which the product is enriched. Therefore, it is worth paying special attention to cheese for children with insufficient body weight, as well as women after menopause.
7. If you suffer from migraines, then you need to include cheese in your diet. Calcium has been proven to help relieve severe headaches.
8. Recently it became known that the beneficial substances contained in dairy products help women around the world cope with PMS more easily.
9. Cheese should be consumed regularly by pregnant women. Scientists, along with doctors, believe that protein, calcium and B vitamins are simply necessary for expectant mothers to give birth to healthy and strong babies.
10. Unsaturated fatty acids contained in the product reduce the risk of developing diabetes.
11. Cheese is no less useful for people who play sports. A considerable amount of protein allows the body to recover faster after intense training. Phosphorus reduces muscle pain.
12. Scientists have proven that eating cheese improves heart function.
    Although 15-25 g of cheese per day is not contraindicated for people suffering from hypertension, they should choose a product with a low salt content. This will avoid spikes in blood pressure. A cheese diet for people with cardiovascular diseases should be based on the consumption of Feta, Mozzarella and Ricotta.

The benefits of cheese for weight loss

• Regular consumption leads to fat burning.
• Milk fats activate metabolism.

If you are trying to lose weight, then you should stop eating Dutch, Kostroma, Smetankova (the calorie content of which is 340-360 kcal per 100 g). Goat cheese, which contains 364 kcal, is also contraindicated during the diet.

Instead choose:

• Mozzarella cheese (280 kcal per 100 g).
• Gouda 7% (calorie content of Gouda cheese is 200 units). Camembert has the same nutritional value.
• Feta and cheese.
• Ricotta (since it is made from whey and its fat content is very low - from 8 to 24%). The calorie content of Ricotta cheese per 100 g is 174 kcal.
• Tofu (76 kcal.).

Features of the cheese menu for weight loss

The French diet is ideal for gourmets who cannot live a day without this aromatic delicacy with a pronounced taste. The “10 cheeses” diet belongs to the protein category, therefore it is contraindicated for:

• pregnancy;
• atherosclerosis and hypertension;
• diabetes;
• kidney and liver diseases.

The diet menu is oversaturated with protein (in the form of meat, cheese, milk) and very poor in vegetables and carbohydrates. But carbohydrates give us vital energy, so we cannot exclude them from the diet. Although the creators of the diet recommend sticking to it for 5-7 days, we recommend limiting it to 3 days.

Culinary tricks for cheese lovers

If you can’t imagine breakfast without a sandwich or a snack without a salad, but are worried about the calorie content of your favorite food, we offer several options on how to reduce their harm to your figure.

• Do you like sandwiches with mayonnaise? Did you know that a spoon of mayonnaise is 94 kcal. and as much as 10 g of fat?! For those who want to lose weight, we recommend spreading cream cheese on toast. For example, Mozzarella cheese, the calorie content of which is 30 g per spoon, contains only 2.5 g of fat.
• You can reduce the calorie content of a sandwich with butter and cheese if you replace Russian cheese with a product labeled “Fitness”.
• Fruit salad dressed with sour cream is a delicious dessert similar to yogurt. But 30 g of this fermented milk sauce contains 110 kcal. and 11 g fat. Nutritionists recommend filling the fruit mix entirely with Ricotta or 50/50 with sour cream. Ricotta contains 39 kcal. and 2 g fat. Also, spreadable cheese can be used to stuff bell peppers and eggs.
• But for preparing spaghetti or baked dishes, it is better to use the classic version - Parmesan. The calorie content of Parmesan cheese is 431 kcal, but this is not scary. After all, it has a richer taste and aroma, so it should be added to dishes in small quantities.
• The taste of vegetable salads should be enriched with feta cheese or feta. These cheeses will not harm your figure at all. The calorie content of Feta cheese and feta cheese is 260 kcal.

It's hard to imagine that this essential product could harm anyone. However, doctors advise caution when handling blue cheeses, which contain bacteria. They can contribute to the development of listeriosis. This is especially true for pregnant women and during the lactation period.

Experts recommend consuming no more than two servings of cheese per day. Eating it in excessive quantities in rare cases can cause very severe headaches and sleep disturbances. This is due to the content of tryptophan in the product (an amino acid that is not produced by our body).

Some people who are lactose intolerant believe that they should not eat cheese. In fact, compared to other dairy products, cheese contains too little lactose. Therefore, the product can be safely consumed regularly in small quantities.

There is an opinion that eating a lot of cheese leads to constipation. But there is absolutely no scientific evidence about its effect on the functioning of the gastrointestinal tract.

To lose weight, you don't have to eat only low-fat varieties. For example, even though the calorie content of Russian cheese is 363 units per 100 g, you can eat it. But at the same time, it is necessary to regularly calculate the caloric content of the diet in order to maintain a calorie deficit.

Source: https://vodako.ru/kalorii/skolko-kalorij-v-syre

you will need the following products:

1 liter of cow's milk (you can take both homemade and store-bought);

200 g sour cream (fat content is not important, in my recipe I used 15% sour cream);

3 raw chicken eggs;

2 – 3.5 teaspoons of salt (depend on your taste – for saltier cheese add 3.5 tablespoons, for lightly salted cheese add 2).

How to make cheese from cow's milk:

1. Mix milk with salt. Pour into an enamel container and place on low heat. It is advisable to stir the milk regularly to prevent burning.

2. While the milk is heating, pour sour cream into the mixer bowl and beat in the eggs.

3. Beat thoroughly, while turning on the mixer at the lowest speed, it will be enough. In about 5-7 minutes you will have this airy sour cream-egg mixture. It will have a soft yellow tint.

4. Now wait for the milk to boil. When you see the first signs of boiling, pour in the mixture of sour cream and eggs. Mix everything well. Keep it on the fire until the complete coagulation process is completed. It took me 12 minutes. At first you will see these first clots.

5. After another 5-7 minutes, it will be clearly visible how the whey is separated.

6. When the milk is completely curdled, it will look like this.

7. Now take a colander and place it over an empty bowl. Line the top of the colander with gauze. Empty the contents of our pan. The cheese will remain on top, and the whey will drain into the container.

This liquid can be used in baking or drunk if that's your taste.

In this position, cow's milk cheese should stand for 2-3 hours. By this time, all the whey will have completely left the cheese and this will give it the necessary elasticity.

9. Then remove the cheese from the colander, but do not remove the gauze. Place in the refrigerator for 5-6 hours, or preferably overnight.

This simple recipe for homemade cheese can be used for the everyday menu, as well as for the holiday table. The cheese turns out to be very tender, but quite elastic.

Experiment with the amount of salt and you will come to the optimal taste for you. This homemade cheese is great for sandwiches, pies, dumplings and much more. But it gets the most delicious combination with vegetables.

Homemade cheese is not only a tasty product, it contains a large amount of calcium, which is valuable for every body. Having prepared homemade cheese once, you will no longer have the desire to buy this dairy product ready-made in the store. Use my step-by-step recipe with photos and you will succeed.

The required set of products consists of only five ingredients. I have already combined sour milk and sour cream in one container.

• milk – 2 l;
• sour milk – 0.3 l;
• sour cream – 0.2 l;
• eggs – 5 pcs.;
• salt – 2 tbsp. l.

Homemade cheese calorie content. Chemical composition and nutritional value.