Dukan melted cheese recipe. Processed cheese according to Dukan. Correct recipe. Homemade cheese diet recipe. Diet processed cheese

Most girls, having decided to lose weight, cut their diet very strictly, as a result of which they break down without achieving a result. It is also incredibly difficult for cheese lovers to do without their favorite dish for a long time, because this product can hardly be called dietary due to its calorie content. The Dukan diet was the solution. According to its rules, cheese is allowed for use at any stage of the diet, the main thing is to pay attention to the fat content of the product and the composition of the ingredients from which it is made.

Low-fat cheese - myth or reality

In principle, the concept of "purchased low-fat cheese" does not exist. Each product has its own fat content and the difference is only in percentage terms. So what kind of cheeses contain the minimum percentage of fat and are allowed on Dr. Dukan's diet?

Table: low-fat cheeses

Tofu (soy cheese)	1.5–4% fat	Experts have proven that the dignity of tofu cheese is not only in the minimum% fat content, but also in its healing properties. The product reduces the level of cholesterol in the blood, thereby reducing the risk of cardiovascular disease.
Low-fat cottage cheese	5% fat	On the Dukan diet, you can use it as an independent dish, or as part of vegetable salads (Cruise stage).
Cheese Gaudette	7% fat	It has a high calcium content, so it is recommended for any diet.
Chechil cheese	5–10% fat	Produced for lovers of pickled cheeses, in appearance and consistency it resembles the well-known suluguni.
Cheese Fitness, Viola Polar	5-10% fat content	This product is a real find for losing weight. The only drawback is that it is sold only in large stores.

Homemade cheese according to Dukan - salvation for losing weight

Unfortunately, not always (especially in small towns) you can find cheeses with an acceptable fat content in the store. In addition, if you carefully consider the table, it becomes clear that you can use the cheese bought in the store only starting from the second stage (Cruise), when the allowed fat content of the product is 7%. But what should cheese lovers do during the first stage (Attack)? After all, the rejection of a favorite product can be a reason for a breakdown. In this case, the nutritionist recommends home-made cheeses. By the way, home-made cheese according to a special recipe is not only less nutritious, but also very tender, tasty and does not contain harmful additives, the amount of which in a purchased product is usually very high.

Processed cheese according to Dukan

Processed cheese prepared according to this recipe can be consumed already at the “Attack” stage. If you add mushrooms or cocoa to the mass, you get a great product for sandwiches on the Cruise.

To prepare a delicious processed cheese that meets all the rules of the diet, you will need to take into account some of the nuances:

1. Curd quality. The product should not only be fat-free, but also as dry as possible. If the cottage cheese contains an increased amount of whey, then the soda added to it will be instantly extinguished, which will negatively affect the melting process.
2. amount of soda. In most cases, it depends on the acid of the cottage cheese, therefore it is calculated empirically. If you put a little, then the curd grains may not dissolve. If there is too much soda, then the finished product will have an unpleasant aftertaste. It is better to put a little less than stated in the recipe and adjust as you cook. However, if the amount of soda could not be determined correctly and the product still has a characteristic aftertaste, then a solution of citric acid (0.5 tsp dry mass mixed in 1 tsp hot water) added during cooking will help correct the situation.
3. The amount of milk. Depends on the desired consistency of the finished product. The more milk added, the softer and more tender the cheese will be. A small amount of milk makes processed cheese thick and dense. If such a product is put in the refrigerator, then after 5–8 hours it will begin to resemble hard cheese in consistency, and it can be cut with a knife.

The ingredients are as follows:

• fat-free dry cottage cheese - 600 g;
• milk 1.5% fat - 2 tbsp. l.;
• soda - 1 tsp;
• chicken eggs - 2 pcs.;
• salt - 0.5 tsp

Cottage cheese is mixed with the required amount of soda and left for 30-40 minutes at room temperature. In the process of proofing, you can see the changes that occur with the curd - it will gradually become translucent. After the set time, add the rest of the products and mix well. The resulting mass is laid out in a metal bowl, which is placed in a water bath. Melt, stirring regularly, until the product turns into a pasty mass, that is, the curd grains should completely dissolve. Ready processed cheese is laid out in a clean container with a lid and cooled. To diversify the taste of the dish, it is recommended to add various spices and seasonings allowed by the diet.

Video: how to cook processed cheese according to Dukan

Table: Dukan processed cheese nutritional value

Dukan's homemade curd cheese

Curd cheese according to Dukan can be prepared in two ways: from kefir or low-fat cottage cheese. You can use it daily, starting from the first stage of the diet.

Curd cheese according to Dukan from cottage cheese

The ingredients are:

• milk of minimum fat content - 200 ml;
• fat-free cottage cheese - 200 g;
• chicken egg - 1 pc.;
• soda - 0.5 tsp;
• salt - to taste.

Put cottage cheese into a pan with a thickened bottom, pour in skim milk, stir and put on the stove. Cook on the smallest fire, stirring constantly. Continue the process until the whey separates (approximately 5-7 minutes). The finished curd is thrown into a colander or strained through several layers of gauze. When the whey drains, an egg is driven into the mass, soda and salt are added. Mix thoroughly and again put on a minimum fire. The mass, stirring constantly, is brought to a boil. Cook for about 5 more minutes. The readiness of the cheese is determined by its consistency - the product should be homogeneous and easily fall behind the walls of the dish.

Table: Nutritional value of cottage cheese cheese according to Dukan from cottage cheese

Video: how to cook cottage cheese according to Dukan

Curd cheese according to Dukan from kefir

The only ingredient is 3 liters of kefir 0% fat.

Kefir is poured into a saucepan with a thick bottom, put on fire and heated until it begins to curdle, separating into curd and whey. When the mass acquires the desired consistency, turn off the fire and let it brew for about 30 minutes. Then a sieve or colander is placed in an empty deep bowl, the bottom and walls of which are covered with gauze. The settled mass is carefully poured into gauze and tied up. The cheese bundle is again laid out in a colander and placed over an empty bowl. A jar of water is placed on top of the knot, which will act as oppression, and left in this form overnight. Ready cheese can be consumed at any stage of the Dukan diet.

Table: nutritional value of cottage cheese cheese according to Dukan from kefir

Adyghe cheese according to Dukan in a slow cooker

Adyghe cheese according to Dukan is allowed from the second stage of the diet. You can cook it not only on the stove - a multicooker will be a great helper.

You will need:

• skimmed kefir or sour milk - 2l;
• chicken egg - 3 pcs.;
• salt - 15 g;
• aromatic herbs and spices - to taste.

Kefir or fermented milk is poured into a multicooker bowl. In a small bowl, beat the chilled eggs with salt until foamy. The finished mixture is introduced into milk and mixed. Close the multicooker lid and turn on the “Baking” mode for 25 minutes. A colander is covered with gauze and placed in a deep bowl. Pour the resulting cheese mass into gauze and leave for 20 minutes to glass whey. Then the gauze is tied into a knot and placed in a deep container under oppression. After 5-6 hours the cheese is ready. The resulting product is very tender and incredibly tasty. For a change, you can add some fresh or dried herbs to it.

Video: how to cook Adyghe cheese according to Dukan

Table: nutritional value of Adyghe cheese according to Dukan

Dukan hard cheese

To make hard cheese you need:

• skimmed milk - 500 ml;
• fat-free cottage cheese - 500 g;
• yolk - 2 pcs.;
• salt - 0.5 tsp;
• soda - 0.5 tsp

Milk is heated to a boil, cottage cheese is added and boiled, stirring constantly, for about a quarter of an hour. The sieve is covered with gauze and the curd-milk mass is poured into it. Leave for 10-15 minutes to glass serum. Grease the walls of the pan with a few drops of olive oil and spread the hot mass into it, add salt, soda and yolks. Stir vigorously and bring to a boil again. Cook for 1-2 minutes until the product begins to lag behind the walls of the dish. The finished mass is transferred to a clean plate and covered with cling film. When the cheese has cooled down a bit, it is completely wrapped in a film and put under pressure for a couple of hours. From the indicated amount of products, approximately 250 g of cheese is obtained.

Table: Nutritional value of hard cheese according to Dukan

Tofu Cheese by Dukan

You will need the following ingredients:

• dry soy concentrate - 1 tbsp.;
• water - 3 tbsp.;
• lemon juice - 6 tbsp. l.

Soy concentrate is poured with one glass of water, mixed thoroughly and 2 cups of boiling water are added. The resulting mixture is put on fire and boiled for about a quarter of an hour. After the time has elapsed, the fire is turned off and lemon juice is added to the soy mass. Under the influence of acid, the soy will begin to curdle. The finished mass is thrown back onto a sieve and the liquid is allowed to drain, after which the cheese is transferred into a mold and put in the refrigerator. These ingredients will make about 1 cup of cheese. As an independent product, soy cheese is allowed to be consumed from the first stage of the diet, however, in combination with other products - only starting from the Cruise.

Video: how to cook tofu at home

Easy tofu recipes

Soy tofu on the Dukan diet can be consumed both in pure form and as one of the ingredients in other dishes. So what can you cook with tofu cheese on the Dukan diet?

1. Vegetable salad with tofu. A couple of tomatoes and cheese are cut into cubes. Bulgarian pepper and onion are cut into half rings. Garlic sauce is used as a filling. To prepare the sauce, take 50 ml of vinegar and add 0.5 tablets of a sweetener, then put on fire and boil until the liquid is halved. A little minced garlic is added to the hot sauce. Ready salad is decorated with sprigs of greens.
2. Fish soup with tofu. The onion head and one carrot are crushed and poured into boiling water. They also add a jar of canned fish in their own juice and spices. Boil for 5 minutes, after which cubes of tofu cheese are added, the heat is reduced and the soup is allowed to sweat for another 5-7 minutes. The finished dish is sprinkled with herbs. When serving, you can fill with low-fat yogurt.
3. Chicken cutlets with tofu. Pre-washed and dried chicken breasts are crushed into minced meat along with one head of onion. Tofu is mashed with a fork. Greens are crushed. All ingredients are mixed and formed into patties. Bake in an oven preheated to 180 degrees for 40 minutes.

All of these recipes are allowed to be used starting from the second stage of the diet.

Even a beginner can prepare tasty and healthy cheese according to Dukan, since the process is extremely simple and does not require special culinary skills.

Skimmed milk 1 liter.
Fat-free kefir 1 liter.
Eggs 6 pieces.
Greens to taste.
Garlic 1-2 cloves.
Paprika 1 tsp
Turmeric 1 tsp
Sea salt 3 tsp

Pour kefir and milk into a saucepan, mix and put on a slow fire. Heat the mixture, but do not bring it to a boil. Beat the eggs with a whisk, add salt, mix and carefully pour into the warm milk-kefir mixture without removing it from the heat
. Bring the mixture to a boil and simmer, stirring constantly, until the whey separates from the milk. Remove mixture from heat, cool for 2 minutes. Finely chop the greens, chop the garlic, add the garlic, herbs and spices to the milk mixture, mix gently. Strain the resulting mass through a colander wrapped with gauze in two layers. Gently level the remaining cheese mass with a spoon. Squeeze the gauze tightly so that all the whey is completely gone from the cheese mass. Remove the cheesecloth and put the resulting circle of cheese in a bowl or on a plate. Cover the cheese mass with gauze and put under pressure in the refrigerator for several hours, preferably overnight.

2. processed cheese that can be hardened. Attack.

1 package low-fat cottage cheese (Yagotinsky) - 900 g.
1 teaspoon of soda.
Salt to taste - that's it!

Sprinkle with baking soda and mix. You can pre-grind the cottage cheese or beat it with a blender, but I didn’t bother. Let stand for an hour - another, so that the cottage cheese becomes translucent and put to cook on a small fire, stirring constantly. I drowned it for about 20 minutes, then salt to taste and burst. After standing in the refrigerator for a day, it turns into a real hard cheese. Author yolya chernysheva.

3. Philadelphia homemade cheese. Attack.

Skimmed milk 1.5% - 1 l.
- Kefir up to 1% - 0.5 l.
- Chicken egg - 1 pc.
- Salt - 1 tsp.
- Citric acid (at the tip of a knife).

Cooking:

Instead of citric acid, it is better to use lemon juice (1 tsp. instead of chicken eggs, you can use quail eggs (4 pcs.

Boil the milk and turn off the stove. Salt.
While stirring the milk, pour in kefir (at room temperature, you can warm it up a little. Stir the mixture until the milk curdles. Put gauze folded in 4 layers or a cotton waffle towel into a colander. Place a container under the colander to collect the whey. discard the hot mass drain in a colander for 15-20 minutes. During this time, periodically stir the mass, so the whey will quickly move away from the cheese (do not squeeze the mass with your hands. Beat the egg with citric acid until foamy. into the egg.It should be a homogeneous airy curd mass.Cool the curd mass and keep in the cold for 12 hours.

4. homemade mushroom cheese. Alternate.alternate. gr dry cottage cheese 0%.
2 eggs.
2-3 2-3 st. l thick yogurt 0%. salt to taste. tsp soda without Slides.
Parsley 5 sprigs, you can dill. Finely chop finely. gr mushrooms champignons.

We mix all the ingredients, and beat everything with a submersible blender. We put the pan in a water bath, stirring, cook (about 15 minutes) and at this time the mass will melt, become homogeneous (you can put the pan in the pan, having previously drawn water into it. Attention attention! Only if, even when melting, the mass is not completely Finely chop the mushrooms and fry in vegetable oil until cooked (slightly salt, you can add black ground pepper. When the curd mass is completely melted, add parsley and fried mushrooms, mix well. Immediately immediately pour into form or a glass jar.Cold the cheese completely, put in the refrigerator.For piquancy, you can add a couple of cloves of garlic (chopped).

5. fat-free processed cheese. Attack. attack. 0% - 500 grams.
Milk 1.5% - 100 grams.
Soda - 0.5 teaspoon.
Salt, dill - to taste.
Method for making processed cheese. grind with soda, combine with milk and mix well in a blender. Pour the mixture into a saucepan and place in a water bath, stirring constantly. When the cottage cheese begins to melt, add salt and dill, stir and continue to melt the cheese. When the cheese is completely melted (turns into a homogeneous viscous mass), remove it from the heat, pour into molds and cool (you can put it in the refrigerator for 30-40 minutes.

6. homemade dukan mozzarella. Stage stage attack. l skimmed milk.
3 art. l l lemon juice or vinegar. drops of pepsin (rennet).

Pour milk, lemon salt and pepsin into a large saucepan and put on low heat for 10 minutes, then turn off the gas and leave to curl for 1 hour under the lid. Then remove the top layer of curdled milk and pour onto gauze or a thin cloth. Squeeze the gauze to remove as much liquid as possible. Now now take the cling film and put the mixture in there. ball, twist the film on top. Only if there is still liquid left, make a small hole in the film. Put in the microwave for 1 minute at 850 W and roll the film again. (Careful, hot. It remains only to cool the cheese. if you do not immediately eat it, put it in a glass of salted water in the refrigerator. After 2 days, the taste will be much better.

7. homemade cheese, option 2. attack.

1 liter of kefir 0%.
1 liter skimmed milk, 6 eggs, 4 tsp. salt (or to taste), any seasonings to taste (you can add garlic, herbs, red pepper, etc..

Pour milk and kefir into a saucepan, put on the stove. Without bringing to a boil, pour eggs lightly beaten with salt into the hot milk-kefir mixture. Bring to a boil and cook this mixture, stirring, over low heat for several minutes until the whey separates. Remove from heat, let cool 1-2 minutes and add seasonings. Pour the mass into a colander lined with gauze folded in 2 layers. Twist the gauze into a knot, let the serum drain. Squeeze well so that no liquid remains. Put the resulting cheese round in cheesecloth on the bottom of a clean saucepan, cover with a saucer on top, put oppression and put in the refrigerator for a couple of hours.

8. homemade cheese "First" from Sergey.

Soft cottage cheese 0% - 1 kg.
Skimmed milk 1.5% - 1 l.
Egg - 3 pcs.
Soda - 1 tsp

Salt - 1.5 tsp
Spices spices to taste. it turned out a good cheese, the cottage cheese should be dry and not greasy. Put cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little. Throw the finished mass into a colander lined with gauze. Let the liquid drain. to the touch, the mass will look like a soft stretchy plasticine. liquid drains from such boiled cottage cheese for 2-3 minutes. speed up the process, you can squeeze the mass with your hands. In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, salt, soda and mix everything thoroughly with your hands. Put this mixture on medium heat and, stirring constantly, melt. When melted, the mass will begin to stretch. Thus, boil this mixture well for about 5-7 minutes (without ceasing to stir.
Cheese cheese melts better with constant stirring. the mass will begin to lag behind the walls of the dishes - the cheese is ready.

9 homemade hard cheese. Attack. attack. cottage cheese 0% - 1 kg (I took delicious), skimmed milk - 1 l, 3 eggs, 1 tsp. soda, 1.5 tsp. salt (more according to my taste), 3 sprigs of dill (in general, the additive saves the situation a lot, so I recommend adding pepper, herbs, gherkins or spices to taste. Mix the cottage cheese with milk and thoroughly break all the lumps with a blender, until completely homogeneous. Bring to a boil and cook for another 7-10 minutes, stirring occasionally!I cook the mass in a colander covered with gauze and let the liquid drain for 2-3 minutes (no need to squeeze, the liquid that remains in the mass is needed, otherwise it will be very dry. In a separate bowl with thick beat the eggs, soda, salt and spices with the bottom and add the curd mass. Mix everything thoroughly with a blender (it will not be easy) put on medium heat for 5-7 minutes and melt while stirring. When the mass begins to recede from the walls, the cheese is ready (I have it Receded immediately.Put the cheese in a mold and cool!author photo Ulyana Lola.Diet "Dukan Diet Recipes" homemade Adyghe cheese.With attack.milk 0.5%.
A liter of yogurt 0%, 6 eggs, salt, spices. Bring milk and kefir to a boil, add the stirred eggs and cook over low heat, stirring, until whey is released. Throw in a colander covered with gauze, squeeze thoroughly and put in a saucepan under pressure in the refrigerator for a couple of hours.

Soft cheeses are very popular and are used not only fresh, but also actively used during the preparation of savory delicious dishes. Domestic consumers have a special love for Adyghe cheese, which has a delicate texture and mild taste. There are many interesting recipes with this ingredient that are unlikely to leave anyone indifferent.

Product Features

Cheese, whose homeland is the Republic of Adygea, has a very delicate salty taste. Thanks to him, dishes prepared with this product are unusual and surprisingly tasty. This cheese ingredient is classified as a soft cheese. It has a soft but dense texture, which is somewhat reminiscent of the consistency of cheese. Traditionally cheese is made from fresh sheep's or goat's milk, but domestic producers prefer cow's milk.

The latter cheeses are valued less because they do not have such a rich taste, however, their cost is much lower than the classic version.

Another recipe for curd cheese for making a delicious fermented milk product at home. Almette curd cheese is distinguished by its mild taste and delicate texture. Instead of buying it from the store, your best bet is to make cream cheese at home. So you will not only save on an expensive brand, but also be able to cook an equally appetizing product while preserving vitamins and nutrients.
For the cooking process, some products are needed:

rustic cottage cheese or 18% fat 100 g;

butter 60-80 g or unflavored yogurt;

bunches of greens (depending on your preferences);

salt and garlic to your taste;

filler - pickled mushrooms or cucumbers, ham / sausage, olives, etc.

Scheme of step-by-step preparation of an amazing recipe:

It is good if all the components are home-made - cottage cheese, butter, homemade garlic and herbs.

The curd should be soft, so it must be properly whipped with a blender. Whisk until all lumps are gone.

Add butter or yogurt to the curd (depending on what you choose). Beat and add finely chopped garlic and herbs to the mass. You can beat the mass again to make the curd cheese with herbs more tender.

Now you can add filler. If you want a pure creamy cottage cheese, greens can be omitted.

Curd cheese made at home! It is ideal for almost any dish and for any occasion, whether it is a holiday or a regular morning breakfast.

Homemade cheese diet recipe. Diet processed cheese

Diet processed cheese is easy to prepare at home. To prepare this product you need:

• 1.5 liters of water,
• 1 tsp soda and the same amount of salt,
• 4 tbsp sunflower refined oil,
• 1 kg of cottage cheese.

Homemade diet cheese comes out quite tasty and is a nutritious product. It can be easily cut, which is important when preparing sandwiches and all kinds of salads.

You need to start cooking with water, which must be boiled, and then put frozen cottage cheese into it. The fire must be reduced to a minimum, and the curd must be kept in such water for about 15 minutes. Cottage cheese must be squeezed well with gauze or a special cloth. Then it is placed in a combine and crushed. The remaining ingredients are added to the chopped cottage cheese: sunflower oil, salt and soda. Everything is heated in a water bath. Heating is carried out with constant stirring until the mass acquires the desired consistency. Approximately this will take up to 15 minutes. Give the mass the desired shape and cool.

Diet recipes with cheese. Cheese diet - is it possible?

Cheese is a product not only tasty and satisfying, but also healthy. It contains phosphorus, peptides, amino acids, zinc, protein, of course, calcium. A sandwich or scrambled eggs with cheese in the morning will provide enough energy for active mental and physical work until the next meal.

But be aware of its calorie content. Carried away, you can easily exceed the allowable rate of the product and instead of feeling good and slender figure get a pronounced excess weight. What to do?

Eat low fat cheeses. There are no completely fat-free cheeses, but store shelves offer the widest range of diet goodies. Read what is written on the package and choose less high-calorie foods. And in advance, make a list of cheeses that are acceptable in the diet of a losing weight person.

Count calories. This will help special calculators. Find out how many calories you can eat per day to lose weight and still be full. When compiling the menu of the day, calculate how much each ingredient of the dishes “weighs”. So you can eat the desired product, and not break the diet.

Do not exceed the allowable daily allowance. Nutritionists are allowed to eat 50-100 g of hard cheese per day, if you eat more, you can harm the body. Fans of blue cheese, feta cheese and pickled cheeses should limit themselves to 40-50 grams per day. A grainy cheese that resembles cottage cheese is considered not quite cheese, so you can afford 100-200 g at a time. But it is better to refuse processed cheese altogether - although many people like them, there is no benefit from them.

Ate more - work out. Do not scold yourself if you have not resisted the temptation. Count how many extra calories you allowed yourself, and compensate for them with an extra half hour of running, walking or jumping rope. If you don't want to work out, control yourself. For the sake of a slender figure, you will have to sacrifice something.

Skim milk cheese recipe. Description and method of preparation:

We put the milk to warm up in a water bath. Immediately add all the cottage cheese to it. Mix the mass with your hand until smooth. As soon as it becomes very hot, remove from heat and transfer to a clean cloth (chintz or gauze). We hang the future cheese for three hours to let the whey drain. At this time, you need to beat the egg with soda, salt and spices. Pour the beaten egg into the drained curd-milk mass, put in a water bath and intensively rub everything with a spoon without removing it from the water bath. It is necessary to grind until a homogeneous state and the disappearance of lumps. It should be noted that the finished mass thickens quickly, so at the last stage some skill will be required. It is necessary to prepare containers in advance for laying it out. It is better to cover the containers with a plastic bag or cling film (this will make it easier to pull out the cheese). Put the cooled cheese in the refrigerator. You can treat yourself to hard homemade cheese with various vegetable additives: garlic, carrots or bell peppers. That's all! Hard cheese at home is completely ready to eat.

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Kefir for making cheese at home should be taken as fat as possible, at least 2.5%. Also, if milk or sour cream is used, they should not be fat-free.

You can make sweet cheese by adding sugar or honey when shaping.

If the cheese is prepared by melting, it is better not to put the dishes on the fire, but to do it in a water or steam bath. In any case, the melting mass must be thoroughly mixed.

It is better not to store homemade cheese for too long, optimally - a few days, a maximum of a week. Otherwise, it may become moldy or start to peroxide. You also need to protect the cheese from drying out. If you want to stock the product for a long time, you can pickle it or put it in brine.

Video Diet homemade cheese

How to cook low calorie cheese

1. Put the cottage cheese in a saucepan, pour milk and put on a small fire.
2. Cook, stirring occasionally for 10-15 minutes. The mass will begin to separate, highlighting the serum. After boiling, cook for 10 minutes
3. Throw the hot mass on a sieve (to glass all the whey).
4. Put the folded cottage cheese back into the pan, add butter, egg, salt, soda and cook over low heat for about 10 minutes. When the mass melts completely (becomes absolutely smooth and viscous), cook for another 5 minutes.
5. Lubricate the form with vegetable oil and very quickly transfer the hot cheese mass there (it quickly loses plasticity).
6. Leave to cool on the table, then transfer to the refrigerator until completely solidified (it is better to leave it overnight).

Cottage cheese is needed in grains, dry, not creamy at all, otherwise the cheese will not work. The cheese is low-fat, with a delicate cottage cheese flavor.

Homemade cheese with a minimum fat content will be a great addition to the table.

Choose your recipe

You will need

• - 600 grams of fat-free cottage cheese;
• - 500 ml skimmed milk;
• - 1 egg;
• - 2 g of baking soda;
• - 3/4 tsp salt.

Instruction

Fat-free cottage cheese must be put in a saucepan and add milk. Grind the resulting mass to a homogeneous consistency with an immersion blender.

Put the mass to heat, the heating temperature should be low, stirring occasionally. As it heats up, the mass will begin to exfoliate. It is necessary to continue heating for another 10 minutes over low heat.

The elastic cheese mass should easily exfoliate from the whey. Remove the cheese mass from the heat and pour into a colander. Leave for a while to allow the remaining whey to drain, and then place back in the pan.

Whisk the egg, soda and salt. Add the resulting egg mixture to the cheese mass, mix with a blender until a homogeneous mass is obtained.

Heat the saucepan again over low heat, stirring occasionally, until the mixture stops sticking to the sides of the saucepan. Heat until a tight lump is obtained.

Take the desired form, cover with cling film and put the cheese mixture a little tamping. Put to cool in the refrigerator for 5 hours.

There is nothing easier than making cheese from milk at home. Very few ingredients are used, and the cheese is tasty and nutritious.

Recipe Ingredients:

• homemade milk - 3 liters
• citric acid - 1 teaspoon
• salt.

How to make cheese from milk according to a simple recipe at home

It is preferable to choose fresh milk, not store-bought.



If at the exit we need a dietary product, we first remove the cream from the milk.

Let the milk stand for one day. After the specified time, a noticeable border will appear between heavy cream and milk.



We take a convenient spoon (you can take it for sauces) and remove the “tops”.



We boil milk. Sterilization is needed if you are not 100% sure of the quality of milk (for example, purchased on the market). After boiling, let the milk cool slightly to a temperature of 70-80 degrees.

We put it under a small press (for cheese from 3 liters of milk, the load should be about 0.5 kg).



After 2-3 hours, rub the head with salt and put it open in the refrigerator to ripen for 7-8 hours. During pressing and ripening, the cheese must be turned over periodically.



Cheese from milk at home, according to this recipe, it turns out very tasty and healthy. The consistency of the head is quite dense, but not dry.



After ripening in the refrigerator, the cheese acquires its characteristic yellowish tint. Gourmets will certainly appreciate young homemade cheese, tasting it with a cup of morning coffee.

Recipe fromIrina Tamarina

Hi all! Glad to see you on the pages of my blog.

Dukan's homemade cheese recipe, which we will cook today, caught my eye in the very first days of the diet. But at that time I was confused by the large number of products needed to prepare it. Then I was still a beginner "Dukanov" and decided to leave the recipe for later.

Don't repeat my mistake!

This cheese is incredibly tasty, and most importantly, it is suitable for any stage of the Dukan diet. It is very easy to prepare and will please not only you, but also your loved ones.

Dukan Diet Recipes: Dukan's Homemade Cheese

How to make homemade Dukan cheese:

I usually make homemade cheese from Valio Milk 1.5% and Odari kefir 0.5%.

• bring the milk to a boil over medium heat - it is better to use a saucepan with a volume of at least 5-6 liters, the milk must be stirred periodically so as not to burn. I mixed with a silicone spatula: it covers a large area of ​​​​the bottom while stirring, thereby reducing the risk of burning;
• while milk is boiling, beat eggs with kefir with a mixer;
• cover the colander with gauze.

When the milk boils, pour beaten eggs with kefir into it, salt and stir all the time, bring to a boil over high heat. The cheese mass should be well separated from the whey. I have cooked this cheese many times already and the approximate time from the moment the whipped mass is poured in to the moment it is removed from the heat is 5-7 minutes.

Pour the resulting cheese into a colander lined with gauze and let it drain for 10-15 minutes. The main water leaves immediately, so you should not wait long. I tried to wring it out with my hands, but I don’t advise you to do this - it’s very hot!

Then the cheese right in the gauze must be put under pressure. The best thing for this is the pan in which the cheese was cooked. I’ll make a reservation right away that a three-liter jar filled with water will not work - this weight will not be enough for the cheese to be well compressed. For oppression, you need a saucepan with a volume of 5-6 liters filled with water, then you are guaranteed an excellent result!

Hold the cheese under pressure for at least 5-6 hours. Keep refrigerated.

From this amount of products, I got 820 gr. Dukan's homemade cheese.

And now the most interesting! To taste, this cheese is very similar to the well-known Adyghe cheese - slightly salty and very tender, and if you grate it a little with coarse salt, you will get real homemade cheese. I do this: I cut the resulting cheese into 2 halves and lightly rub one with salt.

Adyghe cheese can be eaten immediately, as soon as you removed the oppression and freed the cheese from gauze after 5-6 hours, and homemade cheese should be left to soak in salt for 2-3 hours.

Enjoy your meal!

A selection of delicious homemade cheeses according to Dukan. 1. Homemade mozzarella. S Attack For 2 servings: ●1 l of milk ●125 g of natural yoghurt 0% ●1.5 tsp. salt (you can have more, as you like) it turns out not very salty ●1 tbsp. vinegar essence (25%) Heat milk with salt, but do not bring to a boil. Add yogurt, stir, add vinegar, mix well and remove from heat. Line a colander with clean gauze rolled up in about 4 layers, pour curdled milk into it (do not pour out the whey!), Squeeze the cheese well from the whey. We form a ball from the squeezed mass. And put it in the whey, cover with a towel and let cool. We put the cheese in a cup with whey for 24 hours in the refrigerator, then drain the whey. Store in a closed plastic container. 2. Homemade Philadelphia cheese. С Ataki ●1 liter of milk 1.5% ●1 teaspoon of salt ●1 teaspoon of sakhzam ●500 ml of kefir 0% ●1 egg ●a small pinch of citric acid or lemon juice Heat the milk in a saucepan, adding salt and sakhzam to it . Bring to a boil and turn off the gas. Now add kefir (warm), stir until the mass curdles. In a colander, fold the mass onto cheesecloth (it is better to do layer 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze the whey yourself, because not much of it should remain in the cheese. But you can mix it up a bit. Beat the egg with citric acid in a separate bowl (on the tip of a knife) until foamy. Now add the resulting hot curd mass to the egg mass and continue to beat until smooth. We send the Philadelphia cheese to the refrigerator to cool. 3 Homemade hard cheese. S Ataki Dry cottage cheese 0% - 1kg (I took Vkusnoteevo), skimmed milk -1l, 3 Eggs, 1 tsp. soda, 1.5 tsp salt (more according to my taste), 3 sprigs of dill (in general, the additive saves the situation a lot, so I recommend adding pepper, herbs, gherkins or spices to taste). Mix cottage cheese with milk and thoroughly break all the lumps with a blender, until completely homogeneous. Bring to a boil and cook for another 7-10 minutes, stirring occasionally! I prepare the mass to throw it into a colander covered with gauze and let the liquid drain for 2-3 minutes (no need to squeeze, the liquid that remains in the mass is needed, otherwise it will be very dry). In a separate bowl with a thick bottom, break the eggs, soda, salt and spices and add the curd mass. Mix everything thoroughly with a blender (it will not be easy!) Put on medium heat for 5-7 minutes and stir, melt. When the mass begins to recede from the walls - the cheese is ready (for me it receded immediately). Put the cheese in the form and cool! Photo by Uliana Lola. "Dukan diet recipes" 4. Homemade Adyghe cheese. From Attack. Liter of milk 0.5% Liter of yogurt 0%, 6 eggs, salt, spices. Bring milk and kefir to a boil, add the stirred eggs and cook over low heat, stirring, until whey is released. Throw in a colander covered with gauze, squeeze thoroughly and put in a saucepan under pressure in the refrigerator for a couple of hours. 5. Cream cheese. Stage Attack. Author: Elena H. S Attacks 1 liter of kefir. To begin with, take a liter of kefir and put on fire, in just a few minutes, the whey begins to separate from the curd. As soon as this happens, remove from heat, remove the curd either with a small strainer or filter through cheesecloth. And that's it, forget about the serum for two days. We do not put whey in the refrigerator. We take 2 liters of skim milk, bring it almost to a boil and pour in a thin stream of whey, which has sour at room temperature for 2 days. As soon as our milk clot forms (we don’t bring it to a boil, it’s more tender), we drain everything into a colander covered with gauze (save the whey for another time). Stir the clot to quickly drain the whey. We transfer another hot clot into a mixer (I have a submersible one) and at this stage we can make 2 options for cream cheese. Option 1: Add a little fat-free yogurt to the milk clot and beat, then add more, until the consistency you like (it is important to understand that after cooling in the refrigerator, the cream cheese will become even thicker). You can add salt and your favorite herbs. Option 2: add milk to the milk clot, beat, bring the consistency to the desired one. The taste will be creamy, without the sourness that the curd has. You can immediately put sakhzam and flavoring, or after cooling, mix with custard (egg, milk, starch, flavoring, sakhzam) or simply with yolks whipped with sakhzam. The cream is suitable for cakes, rolls and dessert "Tiramisu". 6. Processed cheese Svetlana Mak. Stage Attack Required: 500 g fat-free cottage cheese, 0.5 tbsp. skimmed milk, 0.5 tsp. soda, salt to taste, dill to taste. Katya also had butter, but we don’t use it on the Dukan diet. Grind cottage cheese with soda, add milk and stir well with a blender. Heat in a saucepan over low heat, stirring constantly. When the mixture begins to melt, add salt and dill. Bring the cottage cheese to complete dissolution (the mass becomes homogeneous, like thin semolina), stirring constantly. Pour hot cheese into small molds, let cool and remove the refrigerator until it hardens. Inside, under the crust, it turned out to be a very viscous mass, real processed cheese! 7. Curd cheese with gherkin. Attack. cottage cheese 0% (I had a House in the village), mustard (to taste), pickled cucumber. Cucumber rub on a fine grater. Mix with cottage cheese and mustard. Put in the refrigerator for 2-3 hours to soak the ingredients with each other. In the morning, you can apply on anything, for example, on du-bread. It tastes like Almette Curd Cheese with Pickled Cucumbers. And if you do not put it in the refrigerator, you can use it as a sauce for meat and fish dishes. 8. Homemade cheese "First" from Sergey. Attack Soft cottage cheese 0% - 1 kg Skimmed milk 1.5% - 1 l Egg - 3 pcs Soda - 1 tsp. Salt - 1.5 tsp. Spices to taste. To make a good cheese, the cottage cheese must be dry and not greasy. Put cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little. Throw the finished mass into a colander lined with gauze. Let the liquid drain. To the touch, the mass will look like a soft stretchy plasticine. From such boiled cottage cheese, the liquid drains for 2-3 minutes. To speed up the process, you can squeeze the mass with your hands. In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, salt, soda and mix everything thoroughly with your hands. Put this mixture on medium heat and, stirring constantly, melt. When melted, the mass will begin to stretch. Thus, boil this mixture well for about 5-7 minutes (without ceasing to stir). Cheese melts better with constant stirring. When the mass begins to lag behind the walls of the dish, the cheese is ready. 9. Homemade mushroom cheese. Alternating 500 g of dry cottage cheese 0% 2 eggs 2-3 tablespoons of thick yogurt 0% salt to taste 1 tsp of soda without a slide parsley 5 sprigs, dill can be. finely chop 200 g of champignon mushrooms Mix all the ingredients and beat everything with a submersible blender. We put the pan in a water bath, stirring, cook (about 15 minutes) and at this time the mass will melt, become homogeneous (you can put the pan in a pan, having previously drawn water into it). Even if the mass is not completely homogeneous when melted, you can use a blender again. Finely chop the mushrooms and fry in vegetable oil until cooked (slightly salt, you can add black ground pepper). When the curd mass is completely melted, add parsley and fried mushrooms, mix well. Pour immediately into molds or glass jar. Let the cheese cool completely and place in the refrigerator. For spice, you can add a couple of cloves of garlic (chopped)

• fat-free cottage cheese, well squeezed out of moisture - 600 g;
• skimmed milk - 40 ml or 2 large spoons;
• regular baking soda - 1 teaspoon;
• fresh chicken eggs - 2 pieces;
• salt - a small pinch.

How to cook...

1. Rub the cottage cheese through a sieve, pouring the entire portion of soda to it. Let the mass stand for about an hour.
2. Beat the eggs into the cottage cheese, pour in the milk and add salt - mix thoroughly.
3. Put the bowl with the blank on the steam bath and hold it until the mass acquires a plastic state. To make the grains of cottage cheese disperse faster, stir the mixture constantly.
4. Pour liquid cheese into small food containers and refrigerate.

Dukan cottage cheese cheese can be flavored with any spices - they must be added to the mass before putting the bowl on steam.

Hard cheese according to Dukan from kefir

Another cheese that you can make yourself is made from:

• skimmed milk (3 l),
• kefir (1 l),
• eggs (5 pcs.),
• salt (1 tsp).

How to cook...

1. and stir with a whisk. Add salt to them.
2. Pour milk into a saucepan and bring to a boil.
3. Pour whipped kefir into boiling milk in a thin stream - stir the mass all the time.
4. Bring the contents of the pan to a boil and cook for 7 minutes.
5. Throw the milk curdled with kefir and eggs into a colander lined with two layers of gauze.
6. Let the cheese get rid of excess moisture - this will take about an hour.
7. Put the clot right in the gauze on a flat plate - set it a little obliquely.
8. Place a wooden cutting board on the cheese, and put oppression in the form of a jar of water on it.
9. After 5 hours, transfer the hard cheese to the refrigerator.

Dukan's homemade cheese is very tasty. If you don’t have time to cook it, then buy Tofu cheese in the store.

Tofu Cheese - Uses in the Dukan Diet

Tofu cheese Dukan considers the most suitable product in the line of cheeses, it can be used from "Attack" to "Stabilization". Cheese is made from soy, which contains much more protein than eggs, fish or beef. Some nutritionists even call tofu cheese "protein concentrate".

Soy vegetable protein is almost completely absorbed by the body. It helps lower cholesterol, dissolves gallstones, normalizes kidney function, and increases hemoglobin. And of course, the protein found in cheese helps build muscle mass. Any diet assumes that the body will get rid of body fat, and the muscles will remain in place and strengthen.

Homemade Tofu

Healthy soy cheese can be prepared independently. To do this, take one glass of dry soy concentrate and pour it with one glass of cold water. Stir the mixture until smooth, and then add two more glasses of water, but already boiling. Once again, put the mixed mass on the fire and cook very slowly for 15 minutes. When the pan is off the heat, pour six tablespoons of lemon juice into it. At this point, the hot mass will begin to curl up - as it should. Throw it on a sieve and let the water drain. As a result, you will get one glass of homemade Tofu cheese.

You can find another recipe for making Tofu cheese for the Dukan diet in the video below.