It is sold in stores is not always possible to call cheese. And decent cottage cheese have a good search.
So what is the best cheese?
One of the best sources of protein and calcium for the human body - the curd.
His love to the children and adults, it helps to lose weight, strengthen bones and hair, normalizes the bowels, and is simply an indispensable ingredient array of delicious dishes.
But the question is, what kind of cheese is the best, still has no answer. More precisely, the.
However, not all satisfied with this answer.
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As you enjoy the discussion about what is the best cheese - is the one that is obtained from the milk of their cows or goats?
How many of us can boast of its own dairy farm?
That has to be thought over dairy products in the store or on the market, choosing the best cheese.
What is a good cheese?
Good cheese has a number of qualities, of which the main ones are... everything.
If at least one of the criteria is not met - quality cheese can not be named.
See for yourself:
The correct curd is obtained from natural, real milk.
A good cheese is warm, creamy white, do not give a green or blue.
The taste is not sour curd quality and not bitter.
The smell of a nice quality cottage cheese, too, with no acidity.
Good curd is homogeneous, not stratified, has a soft buttery consistency, not a liquid, nor too dry.
If the cheese is bought on the market, determine its quality is difficult enough, but you will even offer to try it before you buy. The greatest danger that lies in wait for lovers' household curds "- bacteria.
After all, to ensure the cleanliness of hands, which was made cottage cheese, as well as the hands and the seller, and all utensils used in the manufacturing process, it is impossible.
Well, if you're lucky, and you will find a delicious cheese and the seller, in which cleanliness will not doubt.
But the method of trial and error to find a safe curds associated with too high risks.
Nobody wants to purchase after failing to spend a few weeks in a hospital bed.
It is also important that the cheese on the market is much more expensive stores.
If the cheese is sold in the store, you should pay close attention to its packaging.
It is better if the cheese is packed in a plastic vacuum container, not just wrapped in soaking wet paper wrapper.
On the package it should be clearly stated that in it - it is cheese, not cheese product.
It is also required to specify in the percentage of fat cottage cheese. Usually it is in the range from 0 to 23%.
By the way, fans of healthy eating should remember that calcium can not be metabolized by the body without fat.
So that low-fat cottage cheese to zero indicators for combating osteoporosis useless.
So if you care about your future, eat cheese at least 9% fat. Well, or 5% cottage cheese, but with sour cream.
Of course, on the packaging of cheese must contain information about the manufacturer, all the dates, product storage conditions, as well as detailed information about its nutritional value.
And remember: natural cheese has a shelf life of less than a week. Everything else - chemistry.
home exam
Bought cheese, you can check at home.
However, only two will be able to figure out the question: not whether curd starch added (so often do to increase weight of the product), and if not used in the manufacture of cheese vegetable oils.
To identify hidden starch will have enough iodine drops.
Dropping a piece of cheese with iodine, you need to see if it has changed color from yellow to blue.
If changed - Congratulations, you have purchased podkrahmalenny cheese, more so do not.
If iodine was of the same color - the starch in your cottage cheese is not.
Check, if not used in the manufacture of cheese cheap vegetable oils, can be wrong.
Leave the piece of cheese for a day at room temperature.
Let just lying on the saucer, does not need to close it.
After one day, look at what happened with cheese.
If the yellowed piece of cheese, ssohsya and covered with a crust, then the curd was real.
If the cheese looks as if nothing had happened, fresh and white, it should be alerted.
Probably cheese manufactured using the palm or soy oils and preservatives.
There is an exit!
Output really is, and quite simple.
Suppose you do not have at hand the personal cow, but to buy natural milk is still quite possible.
Three liters is enough to get a pound of cheese.
But the quality of it will just be a divine product.
Cottage cheese is made as follows:
Natural (not powder!) Milk (3 liters) needed skvasit.
If you have a lot of time - just leave it in the heat, until it turn sour.
If you take the time to try their cheese - add the milk a starter: cream (3-4 tablespoons), yogurt (about 1.5 liters) or chloride calcium, if you want to make a calcium-enriched curd (6 tablespoons conventional 10% CaCl2 solution, which is sold in a pharmacy for penny).
Further milk was heated on a stove until a lumpy mass of curd and whey.
The mass is collected in a cheesecloth, squeeze and hung so that excess fluid dripping.
The result is a wonderful dietary product, which can be fed even toddlers.
But do not overdo it: adult per day should not eat more than one hundred grams of cheese.
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