Violette cream cheese calories. Cream - cheese in butter

A favorite breakfast product is cottage cheese and its analogues. These products are available in a wide range. There are many variations of this product with different tastes: mushrooms, salmon, herbs, etc. Please note: high-quality curd cheese should contain only natural additives, i.e. pieces of fish, mushrooms, herbs. When artificial flavors and synthetic fillers are included in it, the benefits of such a valuable product can be reduced to “no”. In our material today we will present the types, composition of curd cheese and calorie content.

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Curd cheese: composition

In a natural product, cream or milk, salt, and milk starter must be indicated. If the packaging contains different types of preservatives or flavor enhancers, such a product should be discarded. High-quality cheeses of this type contain valuable animal protein in sufficient quantities, as well as a lot of other, no less useful natural substances. 100 g of cheese contains 10% calcium and 20% phosphorus of the daily value that a person needs every day. As for the calorie content of curd cheese, there is an average of 317 kcal per 100 g. However, this indicator may change in one direction or another depending on what flavoring additives were included in the product.

How to choose the right one

Ideally, a quality product should be tender and uniform in consistency. The presence of whey in it, and even more so mold on the surface, indicates that the curd cheese is of low quality or spoiled. If the packaging indicates that the product is thermalized, this means that it has received a special heat treatment and can be stored for a long time (up to 4 months) without changing its consumer and quality characteristics.

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Ricotta

Cheese made in the best traditions of Italian cheese making. It is produced from fresh milk of cows. In Italian, the word “ricotta” translates as “newly boiled,” which gives an idea of ​​the method of preparation. After the mass is removed from the whey, some pieces of the curd still remain. The further technological process proceeds as follows: the whey is boiled again until the pieces rise to the surface. After this, they are removed from the whey and left to mature for several days. Young ricotta cheese has a velvety, slightly sour taste. In Friol it is customary to smoke this cheese. Some of the most popular varieties of this cheese, in addition to the milk mixture, include pepper and herbs. The calorie content of ricotta curd cheese is 174 kcal/100 g.

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Mascarpone at home

You can also use homemade Mascarpone cream cheese for the cheesecake.

What ingredients will you need?

To make Mascarpone at home you will need:

Prepare a kitchen thermometer, cheesecloth and colander, as well as an enamel-lined container.

Step-by-step cooking process

At home, Mascarpone is produced in the following sequence:

1. Pour both types of cream into a 1.5 liter container and mix with a wooden spatula.
2. Place the container with cream on the stove with minimal heating power.
3. Heat the contents to a temperature of 85 degrees. It is important not to let the cream overheat.
4. After the cream reaches the desired temperature, the container must be placed in the slab.
5. Then you need to immediately add tartaric acid/lemon juice and mix very quickly. If all conditions are met, the mass will thicken slightly.
6. Next, the container needs to be put back on low heat, brought to a temperature of 75-85 degrees and kept in this temperature range for 3 minutes.
7. After this, the container must be removed from the heat and the contents allowed to cool to 25 degrees.
8. Place a colander in a saucepan and cover with damp sterile gauze folded in 6-8 layers. It is important that the gauze covers the entire working surface of the colander.
9. Carefully pour the cooled mixture into a colander, cover the top with the edges of gauze and leave for about 12 hours.
10. After this, the colander must be placed in the dish (the bottom of the colander should not touch the bottom of the dish). It is necessary to place oppression on top. To do this, you can place a plate on top and a jar of water on it. Place the structure in the refrigerator for 18-24 hours.

Transfer the cheese to a sealable container and store in the refrigerator. The whey can also be used to make pancakes or pancakes.

Feta

This cheese is prepared according to traditional Greek recipes. To get real cheese, you should use only sheep's milk. According to an old recipe, the milk that had just been given out was poured into a bag from the stomach of a goat, and resin from fig tree branches was added to it. Today, when preparing, a starter is used to curdle the milk faster. After the whey has been drained, the wet mass is placed in linen bags and pressed. When the mass dries, it is cut into pieces and placed in brine. The calorie content of this cheese is 264 kcal/100 g.

Mozzarella

This incredibly tasty Italian cheese is usually made from buffalo milk. Curdled milk is placed in warm water, where it becomes very elastic and eventually breaks down into fibers, which in turn, when placed in hot water, curl into balls. This is what mozzarella cheese looks like. It has a snow-white hue, a sour taste and the smell of milk. Such cheese is placed and stored in whey or brine, but its shelf life is rather short. Some cheese makers prefer to smoke this cheese, thereby prolonging its storage. In the modern world, it is customary to make this cheese from cows' milk, but its taste has nothing in common with mozzarella made from buffalo milk. The calorie content of curd cheese is 280 kcal per 100 g of product.

From milk with cream for cakes and cheesecakes

It is recommended to prepare soft cheese based on cream and fresh milk with the addition of apple/wine vinegar or lemon juice. Then the ripening process occurs faster.

What ingredients will you need?

Homemade soft cheese includes:

If lemon juice is used instead of vinegar, then 100 ml will be required.

Step-by-step cooking process

The process of accelerated preparation of soft cheese is carried out in the following sequence:

1. Pour milk and cream into a container with a thick bottom. Mix them with a spatula.
2. Place the container on low heat and heat to 85 degrees. It is important to constantly stir the ingredients, otherwise they may burn and the cheese will taste bitter. Do not allow the contents to boil. Because this will make the cheese mass sticky.
3. When the temperature of the ingredients reaches 85 degrees, you need to pour in the vinegar, quickly mixing the ingredients.
4. Keep the container with the contents on the stove for about 10 minutes. During this period of time, the curd mass should begin to separate from the whey. In this case, you need to ensure that the temperature is kept in the range of 80-90 degrees. It is necessary to stir the components periodically.
5. Then you need to remove the container from the heat and pour the contents into a bag made of thick fabric. Tie it and hang it over the pan for about 12 hours to remove the whey from the cheese mass.

Transfer the prepared mixture into a sealable container and store in the refrigerator. The cheese must be consumed within 4 days.

Creamy

Hochland Kremette is one of the cream cheeses with a light, delicate taste and interesting structure. It contains cottage cheese, pasteurized milk, milk-clotting enzyme, and bacterial starter culture. It should not contain any flavorings or harmful additives. The calorie content of Hochland Kremette is 297 kcal. Curd cheese is widely used in cooking and confectionery. Its taste goes well with the taste of fish. Due to the fact that it can easily be given the desired shape, it is often used for making rolls.

Compound

The ingredients contained in this product are listed on the packaging. It is low-fat, which will please girls on a diet: only 280 calories per hundred grams of cheese. It includes:

• Normalized milk. This means that the product is prepared from natural products.
• Stabilizers. In this cheese it is guar gum, which is often used in dairy products.
• Gelatin. It is added to obtain a thicker consistency.
• Lactic acid microorganisms. They are the ones that ferment whole milk, being beneficial for the human body. The intestines will especially “rejoice” at the cheese, since its microflora consists of such bacteria.

With greens

The Hochland brand of curd cheese with herbs has long found its consumers on the market. The product has a very delicate, textured curd-creamy consistency, an unusually rich aroma and a pleasant taste with a barely noticeable curd sourness. The cheese spreads perfectly, does not spread and retains its shape. Sold in plastic packaging with a lid under which there is foil. This product can be stored for up to 4 months, open packaging should be used within a week if stored in the refrigerator. The composition of curd cheese with herbs includes milk (cream), cottage cheese, bacterial starter, a special enzyme of microbial origin, salt, vegetables, milk powder, onion essence, citric acid. The product contains vitamins and minerals. The calorie content of cheese per 100 g of product is 212 kcal.

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Its use can provoke allergic reactions due to the fact that it contains milk protein. In addition, it is quite high in calories, so it should be consumed in moderation. Curd cheese is used as a snack in combination with vegetables.

How to make a soft cheese product

Cream cheese for cheesecake, cream for cakes or cupcakes is often prepared with the addition of herbs or food coloring. It is important that the texture of the cream is very soft and delicate.

What ingredients will you need?

To decorate the cheese yourself you will need:

Additional ingredients in the form of herbs or dyes can be added as desired to the finished product. It is recommended to choose all the main ingredients in packages.

Step-by-step cooking process

The preparation of soft cheese is carried out in the following sequence:

1. Place the packaged ingredients in the freezer for about 12 hours. They should freeze completely. You can check the degree of freezing manually. If the contents still flow in the package or are soft when pressed, then the process is not yet complete.
2. To further decorate the cheese, you need to prepare a colander. It needs to be placed in a deep pan so that the bottom of the colander does not touch the bottom of the pan. Next, you need to select a thick, clean fabric bag, moisten it in boiled water and wring it out.
3. Then the frozen products need to be removed from the freezer, carefully cut the bags and transfer fermented baked milk, sour cream and kefir into the prepared bag.
4. Place the bag in a colander. The whey that will separate during the defrosting process will drain into the pan.
5. Leave the contents warm for 8-10 hours.
6. After this, the cheese mass must be transferred to a container covered with enamel and mixed well.

Transfer the cheese to a sealable container and store in the refrigerator. The whey formed during the cooking process can be used as a basis for kneading dough for pancakes or pancakes. The baked goods turn out very tender and fluffy.