Dietary cheese: varieties, calories and recipes for diet

People who care about the figure, usually choose all the products with the lowest possible fat content. What can I say, this is the right strategy. Eat less sweets, flour products, fatty foods and add sport - harmony will quickly appear on the horizon.

Cheese is considered quite fatty. Of course, it is rich in the most useful minerals, vitamins; proteins in the cheese is much more than even in meat. In fact, cheese is considered to be a milk concentrate, with 20–25% protein in it. For comparison: in milk protein is only 3.2%. However, in the dietary diet, cheese consumption is severely limited or completely excluded.

Most of our usual cheeses have a fat content of about 50-70% (in other words, for every 100 g of product there are 50-70 g of fat). If there is a desire to preserve slimness, then you should give preference to diet cheeses with specially reduced fat content (in the range of 20-30%). Such a product is considered easy.

There is also low fat cheese (up to 20%). With any milk, they preliminarily and thoroughly remove the cream, and only then create diet cheese. Similar products can be found in hypermarkets or specialized expensive stores. Do not argue, this is the best option for losing weight, the perfect alternative for people who want to keep weight.

By the way, nutritionists have long ago developed a special cheese diet, where the basis of the diet (2/3) are different types of cheese with a fat content of up to 35%. For 10 days of such nutrition really lose 5 kg and more excess weight. The emphasis is on tofu, brynze, gaudette, ricotta, chechile, cottage cheese and other cheeses that are useful and varied in taste, which we will analyze below. Some of them can be easily prepared by yourself at home.

Sometimes low-fat cheeses are required to be consumed not only to maintain the thinness of the waist, but also according to health indications. Thus, the medical diet number 5, used in diseases of the gallbladder and liver, also implies a restriction in fatty foods (maximum 90 g of fat per day), and therefore switching to low-fat cheeses in the diet. Ricotta and Adyghe cheese are excellent.

Here is a list of famous dietary cheeses.

This cheese is created from soy milk, it is considered cottage cheese. Most resembles cheese, but unsalted. It should be noted the highest content of high-quality protein, tofu can replace for this indicator meat, eggs. Calorie - up to 90 kcal. Nutritionists note the healing properties of tofu, for This cheese helps to lower “bad” cholesterol and prevents vascular diseases, osteoporosis, heart problems, etc.

Tofu contains phytoestrogens, so this is an ideal dish for women with hormonal disruptions, during menopause, etc. The only "but": tofu can contribute to excessive gas formation.

True, this is not cheese, at least in our usual sense, rather, cottage cheese. The consistency - as a sandwich paste. Manufacturers often add sugar to ricotta, even dried fruit, turning a diet product into a curd mass. Therefore, it is important to ensure that the cheese was without these additives.

Created from the remnants of whey from other cheeses. In ricotta, habitual milk proteins are absent, there is only protein albumin, which is present in human blood (the reason for which ricotta is absorbed several times faster, easier). Its caloric content is a maximum of 172 kcal.

Ricotta has a lower fat content - 8% - from cheeses produced from cow's milk (from goat - up to 24%). It contains the minimum amount of Na. This product has a high nutritional value, quickly saturates the body. It also heals the nervous system, improves visual acuity, and normalizes hypertension.

It is produced by introducing sour-milk bacteria into already pasteurized milk. Similar in taste to its Italian counterparts. Adygea cheese is an essential part of the diet of losing weight, as well as following the diet of diet No. 5. For it lacks carbohydrates and as much as 19 grams of protein.

You can’t call it the source of necessary, useful bacteria, because milk is fermented for such cheese thanks to rennet enzymes; there is no provision for adding any additional microflora.

Cheese is based on sheep's milk, a product rich in calcium, beta carotene, vitamins, sodium. Stored in a light brine. The product does not taste good, therefore it is permitted at table No. 5. In feta with an excess of useful lactic acid bacteria. Therefore, its use helps to cope with food poisoning, it is desirable to choose cheese with fat content of 27%.

In fact, it is low fat cottage cheese. Some in Russia call him Lithuanian curd or homemade cheese. And in Europe - the village. Calories - only 85 kcal. The texture is soft, creamy, slightly salty.

This is a product of fibrous structure. Somewhat reminiscent of Suluguni. Usually created in the form of threads. Often sold already twisted into a pigtail. Often Chechil's fibers add up. It is not similar to any other cheese, it ripens in a special brine, sometimes it is mixed with another cheese, cottage cheese.

This is a special invention for losing weight. Many manufacturers have such versions of cheeses today. Replacing fatty cheese in the usual homemade recipes with such an alternative, you can significantly reduce the calorie and fat content of the diet, which means - rather lose weight. Now you do not need to choose between healthy teeth, hair and a thin waist. We list the most popular names.

• Gaudette (7%). It is semi-solid, has a delicate spicy taste, high calcium content. This is an analogue of the usual Gouda cheese, but non-fat.
• Viola Polar, Grünlander (5-10%), Fitness cheese. Excellent products for the diet, sometimes contains 5% yogurt, which adds utility.
• Oltermani (16-17%) fat. It has a pleasant taste of milk, dense and fairly homogeneous structure; a godsend for lovers of healthy food.
• Dietary Gratins (12.8%), Nature. It is considered a semi-solid variety, has a light yellow color, a pronounced creamy taste. You can store up to a week. Rich in Mg, K and a number of vitamins.
• Lacomo Light (20%). Created from cow's milk. Deprived of carbohydrates. Usually sold sliced.

For the diet is also perfect hard varieties, but with low fat. They may have a sufficiently high calorie content, but if you use them in modest quantities, the figure just does not harm. Such cheeses contain lecithin, which only improves our metabolism, stimulates the breakdown of fats, and simultaneously normalizes cholesterol levels.

So, the following varieties can be safely attributed to this kind of cheeses.

• Swiss (45%). It has a pronounced sweet taste, externally there are small eyes. Contains 380 calories.
• Parmesan (32%), It is known for its specific smell, as well as a slight aftertaste. Calorie - 292.
• Dutch (45%). The product is yellow with a salty taste. Calories - 345 kcal.
• Cheddar. Often found in the dietary variant (33%). It has a nutty flavor, sometimes slightly sour. Contains 380 kcal.
• Russian (50%). It has a creamy and slightly sweet taste. It has 360 calories.

Of course, dietary cheese should be selected for fat.When you need to lose weight, preference should be given to products with a percentage of fat content up to 30. It is also important to pay attention to what is the calorie content of cheese. Particularly tricky manufacturers indicate the fat content of 29%, but the calorie content of the product can exceed 390 kcal (for example, higher nutritional value of Maasdam). For diet food products that have a sharp or too salty taste are absolutely not suitable.

What you should pay attention to choose really high-quality cheese:

• fresh smell;
• uniform color (no stains, some traces of washing, cleaning);
• absence of palm oil;
• holistic packaging;
• presence in the composition of vegetable fats;
• the cut must remain smooth, without crumbling edges (except for the Idiazabal variety).

Keep in mind that in absolutely any processed cheese there will be lower fat content, but much less calcium. At the same time, solid low-fat cheese is calorie-rich at times, but with its maximum content.

Among hard cheeses, at least fat is found in white varieties. Vivid examples: Gouda, Edamer, Mozzarella.

Most cheeses are not stored for too long even in the refrigerator, so it is important to take this into account. Expired cheese cannot be consumed without risk to health.

No matter how low-calorie and low-fat cheese may be, it is still important to focus on the amount consumed by this product when it comes to a diet or for weight loss. On average, even dietary cheese is desirable to eat no more than 100-150 g, and not dietary with a fat content of more than 30% - up to 50 g for a whole day.

Take half a liter of milk (ideally 0.5 percent fat), half a pound of cottage cheese (0%), half a spoonful of soda, an egg, a pinch of salt; to taste garlic, chopped greens, seasonings, carrots.

Heat the milk, pour the cottage cheese to it and mix. We do everything in a water bath. We shift the mixture in cheesecloth. Suspend, so that the glass does not need serum faster. Now in another container, beat the egg, soda. If the whey is glass, you need to shift the cheese mass into a suitable-sized bowl, where to add the egg, spices. Again we put everything in the water bath; it is important to stir intensively, otherwise there will be lumps. As soon as the mass becomes more homogeneous - remove from the stove, cool. It remains only to remove the cheese infused in the refrigerator for 12 hours. Pre-ware wrapped with cling film.

It will be necessary: ​​one and a half liters of milk (it is impossible to pasteurize), 0.25 l of water, 2 tablets of the drug acidin pepsin (available in pharmacies, necessary for the normal folding of milk), 0.4 tsp. citric acid, salt spoon.

Heat the milk to 25 ° C, pour citric acid into it (dissolve it in half of the water). We bring it to 35 ° C, constantly stirring. At the same time in the remaining water dissolve tablets acidin pepsin, pour them into the milk. We heat it already to 40 ° С. We remove from the stove, at this moment the milk should already begin to curl up: cheese flakes will begin to form at the top. Keep under the lid another 20 minutes. As a result, the curled mass turns thick and barely yellow. Stir.

Now you need to put our future cheese on a sieve, grind. The resulting product should stick together. We place it in water (up to 70 ° C), wait until it starts to melt a little. We press it, again getting rid of all excess serum. At this stage, pour out seasoning. Stretch mozzarella a couple of times and warm it up. Then give the desired shape to your cheese and remove to infuse in the refrigerator.

It will take only 1 liter of soy milk and the juice of one lemon.It is necessary to heat the milk to a boil, leave it to infuse on the stove for 7 minutes. Then add lemon juice. The mass will start to turn off, it is important to stir it well. Carefully squeeze moisture out of the product and place it under a press in a refrigerator.

We take 5 l of serum from cow or sheep milk, 50 g of water, half a spoonful of citric acid. Heat the serum to 90 degrees, add water with citric acid previously added to it. Stir well. Cheese flakes are filtered with gauze and put the mass in the fridge.

Still not very familiar to us product of Indian cuisine. We take 1 l of milk (0% fat), spices, 0.5 cups of lemon juice and 0.5 l of kefir. We warm up the milk, add kefir to it (as usual - a water bath), add lemon juice when the milk begins to form. It is important not to miss the moment. Then the resulting mass is carefully filtered and mixed with your favorite spices. Put under a yoke in the fridge to infuse for 6 hours.

How to make diet cheese, see the next video.