Creamy, soft, white and ripe … Cottage cheese aims to please both taste buds and your health. Cottage cheese is fresh, not aged or matured as with other cheese. It is made from curd cheese from pasteurized cow’s milk that can be regular milk, fat -free or reduced fat types. Therefore, there are cottage cheese in different varieties, so that buyers prefer or need a type compared to the other depending on the use of the cheese (e.g. raw or in a recipe). Cottage cheese is versatile and offers different quark sizes (small, medium, large), sodium-free, lactos-free, whipped and/or creamy.
When it comes to nutrition, the different types have different nutrients. For example, the nutritional information for half the cup of low -fat house cheese is 81 calories, 1 gram of fat, 14 grams of protein and 3 carbohydrates. For daily value (DV) it contains 29% for B12, 5% calcium, 20% sodium, 4% folate, 19% selenium, 5% for B6, 5% for zinc and copper and 13% for phosphorus.
Protein wins when it comes to cottage cheese. Due to the high amount of protein house cheese (70% of its calorie content), cottage cheese helps with fitness nutrition. In combination with strength training, it can help muscle building. A trick bodybuilder is to eat cottage cheese shortly before going to bed because it contains a kind of protein called casein. This type of protein is slowly absorbed and 80% of the protein in cottage cheese are casein. Masein can help with muscular synthesis without hindering fats. Due to the more comprehensive effect, strong protein foods can also help with weight loss. Cottage cheese is rich in protein and low in calories, so that a large weight loss is set up.
The disadvantage of cottage cheese is the amount of sodium that contains it. It is recommended to choose a low sodium or a reduced sodium. This is important for frequent hut cheese eaters to avoid blood pressure.
Apart from the fact that you only eat cottage cheese yourself, it is versatile in many recipes. It can be an ingredient that for the production of pancakes or waffles, in smoothies, on toast, with muesli, for dips, as a replacement for mayonnaise, with scrambled eggs, which are spread out in goods life data and dinner, in lasagna, as sour cream replacement or simply with fruit or simply with fruit, as a replacement for mayonnaise.
Cottage cheese can even be made at home. The calculation is the addition of vinegar and acidic substances such as lime to warm milk. The protein in the milk begins to break apart with more acid. Masein and whey begin to separate. Now the curd forms and can be cooked so that more moisture can be used. Then it can be washed to remove any acid and then be drained to get rid of the rest of the moisture. Some people like to add cream and salt to taste.
Cheese is a popular meal from many. Dairy products are certainly a staple of many diets. Almost all children drank milk for healthy bones when they grew up. Cottage cheese certainly has its advantages for those who are not lactos intolerant. It has such a different texture than other types of cheese, but that makes it particularly good. Food that tastes good and is good for them is difficult to survive.
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Dr. Megan Johnson McCullough has a fitness studio in Oceanide Ca called Fit of every body. She received her doctorate in health and human performance, MA in Physical Education & Health Science, and is a NASM master and trainer. She is also a professional natural bodybuilder, fitness model, wellness coach and Afaa Group training Instructor. She also has 6 books on Amazon.
