Baked milk curd: the benefits and harm, cooking recipes

At the word "cottage cheese" everyone comes to mind a white product that is sold everywhere and is bought with pleasure by buyers. However, there is another kind - baked milk curd.Its features are creamy, caramel and delicate nutty flavor. How to cook this delicacy, what is its harm and benefit - we will tell in this article.

In order to be healthy, experts recommend a person to use 3 milk-based products daily. However, not everyone likes dairy products. Even in ancient Russia, a delicacy was invented, differing in taste and aroma - this is baked milk. Previously, it was cooked in ovens, but now the process involves boiling, heating for a long time, as well as adding sour-milk bacteria. It is these actions that significantly change the taste and color of the product.

Baked milk is thicker than usual. Now it can be not only found on the shelves of shops, but also easily prepared at home. This product is useful for both children and adults, it is rich in vitamins and beneficial elements, which has a positive effect on the body. It can be used both in pure form and used to prepare various things, for example, dough, ryazhenka and cottage cheese. In addition, baked milk is more resistant to the effects of high temperatures and longer stored.

The calorie content of cottage cheese made from baked milk is relatively low. This is because there are practically no carbohydrates in the product, but there is a sufficient amount of protein and fat. Accordingly, the product is quite dietary, which allows its use to young ladies seeking to lose weight. At the same time, the curd will be able to saturate the body with all the necessary beneficial elements. Also, the product is very rich in protein, which makes it invaluable for people involved in bodybuilding.

The amino acid methionine necessary for the body, which lowers cholesterol, thereby preventing liver obesity, is also contained in this useful product. Besides it, cottage cheese based on baked milk is rich in folic acid, magnesium, calcium, iron, phosphorus and other elements. Its beneficial effect is beyond doubt. The use of this product helps to strengthen the nervous system, relieves insomnia, relieves nervous tension, and can be an excellent preventive measure against depression. Vitamin A, contained in it, normalizes vision.

The presence of vitamin D and amino acids with regular use has a beneficial effect on bone tissue, strengthening it. The product is often prescribed to patients during the rehabilitation period, especially after taking antibiotics, as it helps to strengthen the intestinal microflora. This is also due to the content of a large number of lactic acid bacteria. Due to the amazing caramel flavor, cottage cheese is often used in the manufacture of desserts, as well as an additive to the nutrition of young children, but only after they have reached the age of three.

After its periodic intake, it can be noticed that the skin becomes cleaner, the hair becomes stronger and shinier, and the sebaceous glands function is normalized.

It would seem that such a wonderful product in all respects cannot harm the body, but this is not quite so. Due to the high content of proteins, its excessive consumption can lead to negative consequences. It is also contraindicated for those who have kidney failure, lactose intolerance or allergies.

Cottage cheese from baked milk can be consumed in the morning and evening, while it is not so difficult to cook it. Consider the two main ways of making this wonderful product.

For the preparation of delicacies will require 2 liters of baked milk or 3 liters of normal, as well as 200 grams of sour cream. This amount is enough for 8-16 servings.

To begin with, we will look at how to make melted milk from ordinary milk.To do this, the product should be brought to a boil, poured into a ceramic container, which is placed in an oven at a temperature of 100 degrees. The presence of the cover is not fundamental. In this state, the milk should be left for 3-4 hours, and once in half an hour, the foam formed from above is required and lowered to the bottom of the container.

After the procedure, the milk should be cooled to 40 degrees, and then add sour cream, mix and leave until the product thickens. After that, you need to return the mixture to the stove and wait until it starts to roll. Gauze, folded in 2 layers, you need to put in a colander and pour curd milk there. After a larger amount of glass serum, a knot is tied and suspended to allow liquid residues to flow. Cargo will not interfere.

After half an hour, you can remove the cottage cheese - it will be ready for use.

In this case, you need a slow cooker, 2 liters of baked milk, natural yogurt or fermented baked milk.

Yogurt or ryazhenka is added to the milk, mixed, and then placed in a slow cooker, which should be set on the yogurt preparation mode. There the product languishes for about 6–8 hours before it thickens. The resulting mixture is sent to a water bath. After the whey separates, the curd is cooled and filtered through cheesecloth.

As you can see, making curd from baked milk with your own hands is easy - all you need is desire and free time.

For information about the benefits of baked milk curd, see the following video.