Cottage cheese: benefits and harms to the body

Cottage cheese is a traditional product for Eastern, Northern and Central Europe. For its manufacture, milk is fermented and whey is drained, obtaining a protein mass. We will find out together with an expert what are the benefits and harms of cottage cheese for the body.

Types of cottage cheese

There are several types of cottage cheese, which differ in the method of preparation: ordinary crumbly, soft and grained. Also, cottage cheese is traditionally divided by fat content – this product can be either completely fat-free or very high-calorie. Cottage cheese is made from the milk of various animals, but cow’s milk is most often used.

The history of the appearance of cottage cheese in nutrition

In ancient Rome, cottage cheese was obtained by fermenting milk with a clot of a special substance extracted from the stomach of calves and lambs. Rennet is secreted by the cells of the stomach of dairy lambs and calves, it is he who curdles milk.

Until now, cottage cheese is not widespread all over the world. For example, in China it is almost impossible to find it, and in England cottage cheese is still considered a young cheese.

Previously, the word “syr” meant both cheese and cottage cheese. That is why curd syrniki, popular as breakfast, still bear the “cheese” name. The word “cottage cheese” comes from the “tvarog”, which translates as “milk made hard”. In Our Country, there is a tradition to cook Easter from cottage cheese for the Orthodox holiday of Easter.

There is a debate about which syllable in the word “cottage cheese” should be stressed correctly. In fact, it is correct to use both options.

The composition and calorie content of cottage cheese

The Benefits of Cottage Cheese

Cottage cheese is one of the richest high-grade protein products. During the manufacture of cottage cheese, animal milk protein coagulates – denatures, and becomes more accessible for cleavage by enzymes. Therefore, cottage cheese is easily digested, and does not cause a feeling of heaviness. After drinking cottage cheese, less hydrochloric acid and gastric enzymes are released than for fresh milk, making it “easy” to digest.

This fermented milk product contains a lot of calcium, as well as B and C vitamins. Cottage cheese strengthens bones and improves the condition of cartilage tissue. It is an excellent means of preventing osteoporosis, a disease in which the bones become brittle. Osteoporosis often occurs in old age. Cottage cheese is also useful for children, since calcium and protein are necessary for the active growth and development of bones and muscles.

Cottage cheese improves fat metabolism, so it is often recommended as a preventive measure for heart and vascular diseases, as well as for obesity. Also, cottage cheese has a diuretic, that is, a diuretic effect, which is useful for people with edema.

Harm of cottage cheese

Cottage cheese rarely causes an allergy, but it can develop in people with intolerance to milk proteins.

“Cottage cheese is a high-protein product, it should be used with caution in case of kidney disease, as it can aggravate kidney failure,” advises gastroenterologist-hepatologist Olga Arisheva.

The use of cottage cheese in medicine

Cottage cheese is considered a hypoallergenic product, it can be consumed even by people with lactose intolerance. In this disease, insufficient enzyme is produced that breaks down lactose from dairy products.

Since this product is easily digestible, it is recommended for dietary and sports nutrition, as well as for people with increased secretion of hydrochloric acid.

The use of cottage cheese in cooking

Cottage cheese is a universal product, it is eaten as an independent dish, added to pies, salads, puddings. Very tasty cottage cheese with honey, sour cream, or even with herbs, garlic and salt.

Cottage cheese casserole with raisins

A traditional casserole that can also be topped with finely chopped apple or dried apricots with prunes

Pour in milk and mix. Separately, soak the raisins in warm water to swell.

Beat eggs with sugar and salt. Add cottage cheese, sour cream, raisins and mix. Pour into a mold greased with butter. Bake for about an hour at 180 degrees.

Lazy Vareniki

Vareniki is a tasty but time-consuming dish. Fortunately, there is a quick version of cottage cheese dumplings. You can make such dumplings in reserve and freeze. In this case, the cooking time will increase slightly.

Beat the egg with sugar and salt, add cottage cheese, flour and mix well. On a table sprinkled with flour, roll up a thick sausage, cut the curd dough into small pieces.

At this time, boil some salted water, throw dumplings into it. After surfacing, cook for 5 minutes. Serve with sour cream or condensed milk.

How to choose and store cottage cheese

Cottage cheese is sold by weight and in various packages. It is best when you can familiarize yourself with the composition of the product. Good cottage cheese should contain nothing but milk, lactic acid cultures, calcium chloride and rennet. If the composition contains starch, milk fat substitutes, soybeans, etc., this is not cottage cheese, but a curd product. Thus, manufacturers increase the volume of raw materials, and the quality, as well as the taste, deteriorate.

Fresh cottage cheese smells like a fermented milk product, but not too harsh. Consistency varies depending on the type. Loose cottage cheese looks like small lumps. Grained – large decorated grains in cream or milk. Soft spreadable curd is usually sold in briquettes.

Cottage cheese is stored only in the refrigerator. The term depends on the type – dry crumbly cottage cheese is stored the longest – up to 5 days. In special vacuum packaging, cottage cheese can lie for up to 30 days, this must be clarified on the packaging. Once opened, curd should be consumed within 12 hours.