Cheese appears on the list of allowed foods only at the third stage of the Dukan diet. In the “Fixation” phase, a product with a fat content of not more than 7% is allowed, and it can be consumed no more than 30 g per day. At the final stage “Stabilization”, restrictions on its fat content and consumption rate are removed. Dukan's followers found a way to include their favorite product on the menu even in the first phases of the diet, but they have to cook it on their own exclusively from the products allowed at these stages. Dukan cheese has a minimum fat content and is a low-calorie, high-protein product. You can eat it at any stage of the diet.

Cooking features

At the first stages of the Dukan diet, the list of allowed foods is small, dairy should have a fat content of no more than 1.5%, this also applies to cheese. Some manufacturers produce fat-free cheeses, but it is very difficult to get them. You have to make them at home. This process is lengthy and requires attention from the cook. Having devoted an evening to cooking, you can indulge in your favorite dishes for several days, or even the whole week, in which cheese is the main ingredient.

• Dukan's homemade cheese is made from cottage cheese, kefir or yogurt with the addition of eggs and milk. The more eggs there are, the denser and yellower the product will be. The more milk, the softer and softer the cheese will come out.
• Soda is added to separate whey and reduce acid when making cheese. It is better not to report it than to shift it. If you still added too much soda and the cheese got an unpleasant soda flavor, the taste can be balanced by introducing a solution of citric acid (1 g of citric acid per 1 teaspoon of water).
• When preparing hard cheese, it is important to separate the whey, so you need to cook it for a long time, and then be sure to squeeze the product through cheesecloth, laying it on a sieve. Next, the product is kept under pressure for some time so that the excess liquid leaves it completely. The result is a mass that resembles hard cheese in consistency.
• If cottage cheese is used to make cheese, then you need to take it as dry, granular as possible. Soft cottage cheese contains a lot of moisture, the cheese from it will cook longer, and it will come out less.
• To give the cheese an appetizing shade, you can add a pinch of turmeric or paprika to it. These spices are allowed at any stage of the Dukan diet. Starting from the second stage, you can add greens, garlic, pieces of sweet pepper to the cheese, then it will become even tastier and more appetizing.

Most often, cheese is prepared in a water bath, but it is possible to make it without it. Save time by using a multicooker.

Processed cheese according to Dukan from cottage cheese

• fat-free dry cottage cheese - 0.6 kg;
• skimmed milk - 40 ml;
• chicken egg - 2 pcs.;
• soda - 4 g;
• salt - 2 g.

Cooking method:

• Rub the cottage cheese through a sieve.
• Add soda to the curd, mix thoroughly, leave for an hour.
• Add milk, salt, eggs, mix thoroughly.
• Put the curd mass in a ladle, set it over boiling water in a saucepan.
• Cook, stirring, until the cottage cheese becomes plastic, similar to melted cheese.
• Divide the cheese into small containers. Let cool slightly at room temperature, then refrigerate.

When cooled, homemade cheese prepared according to this recipe will resemble processed cheese sold in stores. Its low fat content allows it to be included in the diet from the first stage of the Dukan diet. From the second stage, finely chopped champignons can be added to the recipe.

Hard cheese according to Dukan from cottage cheese

• fat-free cottage cheese - 0.5 kg;
• skimmed milk - 0.5 kg;
• soda - 2-3 g;
• salt - 2-3 g;
• chicken egg (only yolks) - 2 pcs.;
• olive oil - 5 ml.

Cooking method:

• Rub the cottage cheese through a sieve, mix with milk.
• Place the milk-curd mass in a small saucepan, put on fire. Simmer over low heat, stirring occasionally, for about 15 minutes, until the whey begins to separate.
• Lay gauze folded in several layers in a colander, fold the sour-milk mass onto it. Leave on for 15 minutes until the serum drains.
• Grease the sides and bottom of the pan with oil using a cloth or a pastry brush.
• Return the curd mass to the pan, add raw egg yolks, soda and salt, mix well.
• Return to the stove for a couple of minutes. Cook over low heat, stirring, until the mass begins to lag behind the walls of the pan.
• Transfer to a plate, cover with cling film, wait until the mass has cooled.
• Wrap the cheese in cling film completely, put it under oppression for a couple of hours.
• Remove the film, blot the cheese with a napkin to remove the liquid released during the time under pressure.

It remains to wrap the cheese in a clean film and put it in the refrigerator. The product prepared according to this recipe is in no way inferior to store-bought cheese, but has a lower calorie content.

Dukan's homemade cheese from milk and kefir

• skimmed milk - 1.8 l;
• fat-free kefir - 0.6 l;
• chicken egg - 3 pcs.;
• salt - 3 g;
• paprika, turmeric (optional) - on the tip of a knife;
• dried herbs (optional) - to taste.

Cooking method:

• Pour milk into a clean saucepan, bring to a boil.
• Pour kefir into a bowl for whipping, break eggs into it.
• Beat the products until a homogeneous consistency is obtained.
• Add salt, spices and herbs, beat again.
• While stirring the milk, pour the kefir-egg mass into it. Cook over very low heat, stirring constantly, until the cheese curdles and the whey separates completely.
• Lay gauze rolled up in several layers in a sieve, put cheese on it, let the whey drain. A quarter of an hour will be enough for this.
• Wrap the cheese in cheesecloth, put it on a plate, put something heavy on top. Leave for an hour.
• Remove the press, drain the released whey from the plate.

Remove the cheese from cheesecloth, wrap in cling film, store in the refrigerator. The cheese according to this recipe is so hard that it can be easily grated, which is required in the preparation of many salads and other dishes.

Adyghe cheese according to Dukan in a slow cooker

• fat-free yogurt - 2 l;
• chicken egg - 3 pcs.;
• salt - 15 g.

Cooking method:

• Place the yogurt in the container of the multicooker.
• Whisk the eggs with a teaspoon of salt.
• Pour the egg mass into the multicooker bowl. Gently mix the yogurt and eggs with a silicone spatula.
• Run the unit in the "Baking" program for 25 minutes.
• Lay gauze in a sieve, fold the contents of the multicooker bowl onto it.
• Leave for 15 minutes to let the serum glass.
• Rub cheese with salt, wrap in cling film and refrigerate.

Cheese can be eaten as an independent dish or used to prepare salads and other dishes where Adyghe cheese is indicated in the recipe. For piquancy, dried herbs, paprika slices, granulated garlic can be added to the cheese during cooking.

Tofu Cheese by Dukan

• dry soy concentrate in granules - 0.25 kg;
• boiled water - 0.75 l;
• lemon juice - 100 ml.

Cooking method:

• Pour soy concentrate into a saucepan, pour a glass of cold water, mix thoroughly.
• Boil half a liter of water, add to the soy concentrate solution, mix.
• Put the saucepan with the soy mass on a slow fire, bring to a boil. Stirring, cook for 15 minutes.
• Pour in the lemon juice.
• Remove the saucepan from the heat. Stir its contents until it curdles.
• Throw the cheese mass on a sieve covered with gauze, leave for a quarter of an hour to glass the whey.

It remains to wrap the tofu in cling film and put it in the refrigerator. The recipe for this cheese is useful not only for those who follow the Dukan diet, but also for vegetarians. Tofu is indispensable in the preparation of many dishes of East Asian cuisine.

Dukan cheese is fat-free, it can be consumed at any stage of the diet. This product is used to prepare ham rolls and canapes at the “Attack” stage, salads at the “Alternation”, a variety of dishes at the “Fixation” and “Stabilization”. The ability to cook fat-free cheese allows you to significantly diversify the menu and makes dieting an easy task.

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 skimmed 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 flavor, or after cooling, mix with custard (egg, milk, starch, flavor, 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 the 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)

Recipe fromIrina Tamarina

Hello! 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 reminiscent of the well-known Adyghe cheese - slightly salty and very tender, and if you grate it a little with coarse salt, then 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 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.

Bon appetit!

• 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.

Did you miss melted cheese, darlings?
Then you are here! A VERY simple recipe! Get 100%! The main thing is to find a suitable dry cottage cheese.

Ingredients

0.6 kg dry 0% cottage cheese

cottage cheese should be exactly dry (no whey)

1 tsp soda

2 tbsp. l. skimmed milk 1.5%

0.5 tsp salt

herbs, spices to taste

From this amount of ingredients, 700 g of cheese is obtained.

Nutritional value per 100 gr:

96.7 kcal

17.4 Proteins

2.3 Fats

1.6 Carbohydrates

Processed cheese according to Dukan

Cooking

Cottage cheese should be dry and grainy in texture.

Because later we will melt the cheese, immediately take a metal bowl and do everything in it for your convenience

First you need to mix cottage cheese with soda and leave for 1 hour at room temperature. You will see how it starts to become, as it were, translucent.

After an hour, add eggs, milk, salt and spices to the cottage cheese. It is necessary to mix this mass well, it is best to do it by hand

We put in a water bath. We melt, constantly stirring until a homogeneous consistency is obtained over low heat

Cook until all grains of curd are melted.
Pour into a mold, let cool.

Enjoy!
As always, this is just the base - add any spices and seasonings to taste!

Use this Dukan's melted cheese You can use any dish you like!

BON APPETIT!

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