Pasty cottage cheese: difference from other types and method of cooking at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasty cottage cheese is one whose mass looks like very thick sour cream. It is also called soft. This product can be bought in the store both without additives, and sweetened with sugar and diluted with pieces of fruit, dyes and essence. And it is also quite possible to cook it at home. In addition, other types of this product can be made from such cottage cheese, as well as bake various delicacies that will be more tender than the same dishes created from the classic type.

Fat content of cottage cheese

Depending on the percentage of fat in cottage cheese, you should calculate the amount of product that you need to consume per day.

Photo of curd spread:

Cottage cheese has 4 degrees of fat content: fat-free, low-fat, classic and fat. If atake the classic as a standard, then a he althy adult can consume about 500 grams of it per day. Accordingly, it is necessary to calculate in the direction of decreasing or increasing the required or permissible amount of the product, starting from its fat content.

Actually, cottage cheese mainly consists of casein protein. This is a product that is absorbed by the human body by as much as 80%. And it is an excellent substitute for protein, which we get from eggs, chicken, etc. Therefore, it is recommended to diversify your menu with cottage cheese dishes at least 2-3 times a week. Especially for those who have a very active life: athletes, manual laborers, etc.

Highlights when choosing cottage cheese

It should be noted that any cottage cheese can rightfully be called a real one, or be only a surrogate product.

This is determined, first of all, by compliance with GOST. Cottage cheese cannot be called real if it contains any preservatives or vegetable oil.

Another question is the harmfulness of such a product. Of course, no one will get poisoned by it if it is fresh and stored correctly, but the taste experience of real cottage cheese will be much more pleasant.

Also, despite the indicated shelf life on the package, it should be borne in mind that cottage cheese cannot be kept for more than 5 days from the date of manufacture. Already on the 5th day, the mass will be covered with a white fungus, which is difficult to recognize. However, you should always trust your taste and smell buds. If the curd hasunpleasant, stale smell, it is not worth buying. And in case it is stale at your place, you will have to send it to the trash can. He alth is more expensive anyway.

What can you make with curd spread?

Cottage cheese can be used as the main product. For example, this may be true when it comes to pies, delicate cakes and other sweet pastries.

Besides, spreadable cottage cheese can be eaten just like that, and it is very he althy. And those with a sweet tooth can add honey, jam, pieces of fruit or sugar with vanilla to the mass. A huge advantage of this dessert is its low calorie content. Therefore, people who are concerned about the problem of excess weight can enjoy cottage cheese and not be afraid to gain extra pounds.

As an addition, this type of product we are considering is perfect for dressing vegetable salads. A good alternative to sour cream, butter, mayonnaise and kefir. And if you take fat-free cottage cheese, then again, this will benefit the figure.

But there are also very high-calorie recipes with cottage cheese. For example, this is a cake cream. In this case, sugar or powdered sugar is added to the cottage cheese. In addition, you can add a little cocoa or a pinch of vanilla. It all depends on the recipe of the cake itself. Naturally, the mass must be beaten well with a mixer.

Which cottage cheese is better to use for cooking various dishes?

In general, in this matter, you should be guided by your own taste or the preferences of those people for whom the food is prepared. But you should rememberthat spreadable cottage cheese holds its shape worse than granular or granular.

Therefore, for the basis of pies or, say, for cheesecakes, it is preferable to take the last two types of this product. We must not forget that such cottage cheese must first be rubbed through a sieve, otherwise the delicacy will be rough.

But soft cottage cheese can also be used for these purposes. You just need to pre-thicken it with gelatin or starch so that the pastries do not fall apart at the end of cooking.

And yet soft cottage cheese is indispensable in the preparation of mousses with various additives. And this look is also suitable for dressing salads, or as a sauce, especially in combination with garlic.

Checking cottage cheese in Russia

Roskachestvo periodically checks certain products. The cottage cheese produced in the country did not stand aside either. Thus, a check was carried out on various indicators of 73 brands of spreadable cottage cheese and its closest "relatives".

As it turned out, only 27 stamps out of the whole number correspond to the state standard. Some of them even exceed the quality requirements set by the state. This is branded cottage cheese:

• White City;
• "Kuban Burenka";
• "Vozhgaly";
• Vyatushka;
• "Krasnogorsky";
• Slavmo;
• Pershinsky.

It was noted that these brands have every right to claim the State Quality Mark award.

But not everything is so smooth in the market. Some brands are recognizedjust dangerous. This is:

• "Lakomo";
• Milava;
• "Your choice";
• "Vkusnoteevo";
• QMS;
• Dairy Farm.

Various fungi, mold, etc. were found in these samples

Even more terrifying are the contents of packages of cottage cheese of the following brands:

• Northern Valley;
• "Vaska's happiness";
• "Peasant economy is velvet";
• Farm Compound;
• Green Leaves.

E. coli was found in them.

Interesting is the fact that an insignificant number of manufacturers falsified the composition. Therefore, what is written on the package of cottage cheese can be trusted.

Cooking cottage cheese at home

How to make spreadable cottage cheese at home? This is a simple matter. In order to prepare 1 kg of this ideal product, you need 3 liters of homemade milk.

Milk should be left to sour for a few days at room temperature. Then it needs to be boiled in a water bath for about 15-20 minutes, until the whey and clots begin to separate.

The next step is straining the curd. The cooled mass must be poured into a colander lined with several layers of gauze. You need to do this over the dishes to save the whey. You can then bake something out of it.

After most of the liquid is in the container, knot the cheesecloth and allow the rest of the serum to drain completely.

And in order for the resulting mass to become pasty, it must be verytwist well using a blender. Cottage cheese will become fatter and more tender if you add a little sour cream to it.

etc. Bon appetit and delicious and fresh cottage cheese for you!