The most low-fat cheese varieties for your health. List of low-fat cheeses

What is low-fat cheese?

Degreased cheeses are used most often as a dietary product, these are special varieties that can not even buy.

It is necessary to correctly understand the term "low-fat", because cheese can not be completely deprived of fats.

Degreased call low fat cheeses, for which they are popular among those who want to lose weight.

And degreased, call those whose fat content is no more than twenty percent, as an example of degreased cheese Philadelphia.

Dietary cheeses (with fatty up to 10%).

We will look at the types of low-fat cheeses in ascending order of fat content (it is possible to navigate that normal fatness is 50-60%).

Maximum "degreasing" boasts of tofu cheese, this is a soybean fatness cheese of only 1.5-4%.

Tofu is low-calorie, but at the same time protein and rich in calcium product, which makes it almost indispensable in the diet of many people.

Granular cottage cheese (5% fat) usually also refer to low-fat cheeses.

It is consumed most often as an addition to vegetable salads.

Such cottage cheese also takes its place in the top of nutrient, but dietary products.

The famous Dutch Cheese Gaud got a degreased analogue called "Gaudette."

Its fat is 7%, the product is easily absorbed and has a classic cheese taste that glorified Dutch cheesecakes.

Another famous cheese is a pigtail consisting of a variety of woven fibers.

It has been kept, its fat content is 5-10%, and salinity is 4-8%.

Many love it precisely for the combination of dairy and very saline taste.

The same fatestness is 5-10% - Fitness, Polar, Grunlander brands are possessing.

Humidity rates above 10%

Ricotta cheese, very popular in Italy, is made of serum, and not, as it can usually, from milk.

Perhaps that is why its fat content is only 13%.

At the same time, Ricotta contains a lot of useful trace elements and substances, and is also a very nutritious product.

A little greater fatty - up to 17% - has Oltermani.

Mediterranean cuisine for many parameters of the standard of healthy food and "right" products, as well as their compatibility.

It is the Greeks that love to mix fresh vegetables, olives and cheese.

Therefore, if you want to lose weight, and not exhaust yourself with hunger strikes, cheese will help you to provide the body with a variety of necessary trace elements and vitamins.

Cheese is a source of animal protein, calcium, sodium, potassium, phosphorus, iron and a whole group of vitamins.

What to choose: solid or melted?

IN meld cheese It contains much less calcium than in solid, although solid varieties are fat.

Degreased cheese "Checchil" (up to 10% fat)

Very reminiscent of fermented milk and brine varieties of cheeses on its fibrous consistency. It is made of low-fat milk on a very original technology. It consists of 3-8 g of salts, 5-10% fat and 60% moisture. The taste of the checked slightly sour, slightly resembling serum.

Degreased Ricotta Cheese (with 13% fat)

This milk product is very popular in Italy. This is with the impressive composition of useful micro and macroelements. This is not even a saturated product, because It is prepared from serum remaining after the preparation of other cheeses. And thanks to the content in it, the methionine (sulfur-containing amino acid) Our liver will be protected.

That's just a small part of non-fat varieties of cheese, which will undoubtedly bring only benefits for our body. Now you know that absolutely skimmer milk products simply does not exist - the myth is dispelled. Be healthy and observe the measure in everything!

Calorie (energy value) of food - the amount of energy obtained by the body after its complete assimilation. In order to determine the energy value of the product, it is burned in the calorimeter. Then the amount of heat that is allocated to the environment is determined. If a person over a day eats a greater number of calories than they were spent, overweight appears.

The maximum calorie amount is produced in the process of digesting fatty foods, extra "folds" appear on the body. Dreaming about deliverance from several unnecessary kilograms, you need to pick up low-calorie products. Rational is called food, implying compliance with the proportion between animals and vegetable proteins of 55% to 45%, vegetable and animal fats as 30% to 70%.

Dietary products - products with a negative or minimum calorie. Diet nutrition It implies the use of a significant amount of liquid, not less than 1.5 liters per day, and low calorie products.

Is it possible to reduce the weight by using cheese?

Meet during a diet and such fat varieties like Oltermani. This is perhaps the fattest species of cheeses from those that are allowed during the establishment of balanced nutrition. It has 16-17% fat. It is an excellent product option for those who actively consider fats during the preparation of their diet.

Granular cottage cheese

Separately, you can allocate grain curd. Although this is not cheese in itself, it is still quite fairly determined in this category when they speak a balanced nutrition. Its percentage ratio of fat content is usually equal to 5. Such a product is prepared by adding Cottage cheese to the grain. Cream these are not strong, so harm to the body is not carried. This version of the product can be eaten even with very stringent restrictions in nutrition.

What should be considered when taking cheese

Even when taking low-fat varieties of cheese, there is a certain series of rules and provisions that it is worth performing to perform. So, for example, it is not recommended to use cheeses more than 10 days in a row. This is due to the fact that cheese is rich in protein, and protein often negatively affects the work of the kidneys. Therefore, do not try to overload them too.

In addition, we must be careful with such a product to those who have allergies to dairy products. In such people, an example of non-fat varieties of cheese can lead to serious consequences.

Cheeses are used in national Kitchen Most countries of the world: Kapres salad and pizza, dumplings and pies, khachapuri, julienne and fondue ... a cup of coffee and a toast with cheese - the usual and delicious beginning of the day.

Simple technology making cheese will allow you to prepare various varieties of this delicious product, including exquisite Mascarpone Cheese at home.

I. Mozarella

Milk - 1 l.
Yoghurt (without additives, natural) - 130 gr.
Salt salts - 1.5 h.
Essence acetic (25%) - 1 tbsp. l.

Cooking:

1. Salt the milk. Heat on fire, but do not boil.
2. Pour yogurt, and then vinegar. Stir the mixture thoroughly after adding each new ingredient. Remove the saucepan from the plate.
3. A colander to put on a wide bowl and cover the four-layer clean gauze. Purple into a colander resulting from milk mass (the main part of the serum is left in the container), through the gauze to press the excess liquid.
4. Roll balls and put them in the remaining serum, cover with a cotton or linen napkin and leave cool.
5. Mozzarella floating in a liquid medium, determine in the refrigeration unit for a day. After 24 hours, the liquid merge, keep in a glass or plastic container under a dense cover.

II. Philadelphia cheese"

Milk cow - 1 l.
Salt salt - 1 tsp.
Sugar sand - 1 tsp.
Natural kefir - 1 Packing 0.5
Egg -1 pcs.
Little lemon juice or acid (tiny pinch).

Cooking:

1. Heat milk with the addition of salt and sugar. Wait boiling and turn off the burner (no need to boil).
2. Pour warm kefir, which must be taken out in advance from the refrigerator. To interfere with a spoonful mass until complete folding.
3. To line the coland of gauze into several layers (up to 4), substitute a deep plate or a bowl. Throw off the mixture to gauze and wait until the liquid stalks (15-20 minutes). At this time, you can stir the mass, but do not press, because some serum need to be left in the cheese.
4. Beat a protein and yolk eggs in a big bowl, adding citric acid On the edge of the teaspoon. Beat until it is not robbed. Mix with a rolled mass, beat all the ingredients before uniformity.
Cheese "Philadelphia" is cooked.

III. Cheese melted home

Cottage cheese milk - 500 gr.
Oil natural creamy - 100 gr.
Egg - 1 pc.,
Salt cook and food soda - 0.5 h.

Cooking:

1. Add a whole egg to cottage cheese and oil in a blender. Diligently beat, with the addition of salt, soda.
2. To shift in a saucepan and place in the water bath.
3. Heat and stir, waiting for melting.
4. Distribute the molten mixture in heat-resistant plastic dries and determine for a period of 8 to 10 hours to zero separation of the refrigerator.

IV. Mascarpone

Very fat cottage cheese (18%) - 200 gr.
33 percent cream - 0.2 liters.

Cooking:

1. Will wipe fatty cottage cheese twice through sieve.
2. Pour cool cream into a stitching container.
3. Beat the mixer (small speed), achieving pomp and homogeneity.

V. creamy cheese

Dry cottage cheese, 0% fatty - 1 kg
Milk - 1 l.
Egg - 3 pcs.
Natural butter cream - 100 g
Food soda - 1 tsp.
Salt - 1 tsp. (a little more can be)

Cooking:

1. Pour low-fat cottage cheese in a pan, pour milk. Wait to boil on the stove. Cooking 7-10 minutes, all this time to periodically mix the mixture. For proper choice The varieties, cottage cheese will quickly become a little melt and stretch.
2. Prepared mass transfer to a colander pre-unclenched with marlevic fabric layers. Wait while liquid stalks into a substituted plate or bowl (about 3 minutes). To accelerate the preparation, it is permissible to press the mass manually.
3. In a pan (not enamelled!) With a thickened bottom, shifting the soft "plasticine" mass. There, add oil and eggs there, salt, sprinkle with food soda. Mix the mixture well.
4. Put the dishes on fire (medium). Stir all the time, watching melting. Peel the mixture about 7 minutes, stirring all this time.
5. The finished product must be lagging behind the pan. When this happens, lay out the cheese mass into a large flat bowl and put cool in a cold place. Protect a crust from tangling can be foil or food film.
Gentle and surprising cream cheese Ready, and the remaining serum is useful for the preparation of pancakes. Pancakes, by the way, before serving to the table, you can start the cream cheese.

In the section Sepa, Julia from Moscow: "Good afternoon! We sell several types of solid 5 percent fat. The composition of the cheese is impossible to learn, since the sellers simply do not have labels from the product. I am interested in the question, is it possible that this cheese and truth is 5% fat? How to find out? Examination is expensive. "

The TV viewer took on the phone a trading point where cheeses are sold with suspiciously low fatness, and a pair of samples transferred to the program to investigate. In view of them, they do not differ from ordinary solid cheeses, the fat content of which is 20-25%, and in terms of dry substance - 45-50.

Is it possible that in these samples of fat contained ten times less? Purely theoretically - yes, but such cheese, according to experts, should be much more expensive. Removing fat from the composition, the manufacturer must replace him with a protein, which is much more expensive. Therefore, cheese with a very low fatness percentage, sold at the price of usual, raises questions.

In addition, such cheese should differ from the usual and in appearance. It is more solid and does not have such a plastic consistency. The taste is fresh, without a characteristic creamy taste. You can find such a "dietary" product, rather, in large supermarkets than in the market.

The obtained samples are not compliant with the above. Therefore, they are sent to the laboratory, where the experts have to find out their real fat content. And since it was not specified on the price tags, 5% of fat is contained in the product in general or in its dry residue, the chemist engineer will determine both meanings.

Literally an hour, the results are ready: the mass fraction of fat in the first sample was 26.9%, and in the second 24.3%. In recalculation mass fraction The fat of the first sample is 46.4%, and the second sample is 42.6%.

Alas, suspicion of the viewer was justified. The fat content of the samples was standard - the same as, for example, in Russian or dutch cheese. On the one hand, the deception is obvious, but on the other, there is a positive moment in it.

Milk fat has a very important function: only when it is presented in the body, such important components are absorbed as calcium and vitamin A.

Surprisingly, even cholesterol contained in milk fat is useful for health. It takes direct participation in the construction of brain cells, and also ensures the normal functioning of the nervous system.

The same who follows the figure, nutritionists advise to lean on the cruise cheeses of the type of Adygei, Suluguni and Brynza. Calories in them by a third less than in classical solid cheese. At the same time, they are rapidly cheaper, so there is no point in fake.

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To the cheeses, the fat content of 5% includes such brands as Valio Polar, "Gruynlander", "Fitness", "Homemade Cheese", "House in the village", as well as Brynza (Feta) and grainy cottage cheese. Cheese "Checchil" on consistency is like georgian cheese Suluguni, however, it is a pigtail made of dense fibrous threads that contain a large amount of salt and often sold in smoked form. Non-fat cheeses "Gruynlander", "Fitness" and Valio Polar contain about 148 kcal.

When buying low-fat cheeses, it is necessary to carefully read the packaging, because some of them may include 5% not fat, but yogurt.

Easy cheese or feta light is considered dietary product - Unlike the usual ball with a high percentage of fatty, it can be calmly added to various salads and consume as a snack. Granular cottage cheese is a variety homemade cottage cheese With low fat, which is sold in the form of cottage cheese grain, mixed with slightly salted fresh cream. It is usually used as an independent full-fledged dish, and various salads with the addition of vegetables are prepared from granular cottage cheese.

If a 5% cheese is difficult to get it, it can be prepared at home. To do this, you will need 1 kg of low-fat curd, a glass of fresh milk, half of a tea spoon of food soda, 1 teaspoon of salt, 1 tablespoon butter and 1 a raw egg. In this case, teaspoons with salt and oil can not be completely complete. Cottage cheese should be put in a saucepan, pour it in advance preheated hot milk and cook for ten minutes.

Initially, cottage cheese with milk will give a large amount of liquid - you should not worry, it should be.

The resulting curd mass must be shifted onto a sieve and allow excess liquid to drain. Then it must be placed in a bowl and add oil there, egg, soda and salt. All ingredients are thoroughly mixed and recalled for ten minutes. At the same time, the mass must be constantly stirred until it thickens and will not start stretching. After that, the mass is laid out in a deep shape or a plate, lubricated olive oiland attached from above. As a result, it turns out dietary cheese Up to 5%, in which, if desired, you can add some greens or cumin, after which it can be used with coffee or salads.

Source: www.kakprosto.ru.

Non-fat cheese is a non-existent concept. In any cheese there are fat, the difference is only in its quantity. Let's find out: what cheese is the easiest?

Russia is sometimes found under the unofficial names of "Granular Cottaget" and "Lithuanian Cottage cheese." In the USA and European countries (and not only English) grain cottage cheese called cottage Cheese(eng. Rustic or cottage cheese).

Often it is called homemade cheese. At first glance, Cottage Cziz is similar to fresh cottage cheese, but its texture is much more tender, it can be said, even creamy, and it tastes a little straw. 100 g Cheese Cottage will provide our body with 85 calories and 17 g of proteins, so it is recommended by nutritionists even when complying with the most strictest diets.

In appearance, this cheese has nothing to do with any other. It is produced in the form of fibrous in the structure of the threads associated in the bundle. Ripens keschil in the brine, but it is often mixed with cottage cheese or other cheese and stuffed into unhappy jugs or burues.

The taste and smell of this cheese sour milk, sharp, fibrous dough is dense, the surface of the product is rough. It contains up to 10%, moisture - no more than 60%, salt - 4-8%.

5. Large Cheese - Viola Polar, Gruynlander, Fitness (fat 5-10%)

Such cheeses are just a find for losing weight!But they need to search in large stores. Read more. Learn the opposite side of the packaging - a label, in some cheese 5% yogurt, and not fat!

6. Non-large cheese - Ricotta (fat content 13%)

Ricotta is the constant component of the Italians breakfast. It is often called cheese, but this is not quite like this: after all, he is preparing not from milk, as we used to think, but from serum remaining after the preparation of other cheeses.

Ricotta slice contains, on average, 49 calories and 4 g of fats, Half of which are saturated. The content of this product marks the lowest amount of sodium compared to other cheese products. Due to its high nutritional nutrition and the impressive composition of vitamins and trace elements, Ricotta gives a rapid sense of saturation. In addition, this variety curd cheese Recognized by the defender of our liver, because it is present methionine - a sulfur-containing amino acid.

7. Non-large cheese -easy cheese, feta (fat 5-15%)

This cheese, or rather, even cheese, is a traditional product greek cuisine. But he is glad to eat in many other countries, including us. Feta is considered a fatty product, high cholesterol and calorie content of approximately 260 kcal / 100 gm. But not everyone knows that the feta cheese adorable to them is made in the Light version, although, it is difficult to find this particular variety on the counters of supermarkets.

However, the efforts spent in search of you will justify yourself in full. Feta Light is usually prepared from goat milk And only 30% of fats contains, whereas for the production of a traditional fette, sheep milk is used, and then its fat content is 60%. Usually it is put in greek salad Together with vegetables and olives, or it is used in the Caprene salad, where it replaces Mozarella.

If you do not consume feta in combination with high fatty products, it can be recommended as quite appropriate for a diet.

8. Large Cheese - Arla, Oltermani(fat content 16-17%)

Such low fat cheeses have a gentle pleasant taste natural milk, Texture is dense homogeneous, with small uniformly distributed eyes. Great suits people who care about their health.