Did you miss melted cheese, dushechki?
Then this is the place for you! VERY simple recipe! It will turn out 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 (without whey)

1 tsp soda

2 tbsp. l. skim milk 1.5%

0.5 tsp salt

herbs, spices to taste

From this amount of ingredients, 700 gr of cheese is obtained

Nutritional value per 100 g:

96.7 Kcal

17.4 Proteins

2.3 Fats

1.6 Carbohydrates

Processed cheese according to Dukan

Preparation

The cottage cheese should be dry and grainy in consistency.

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 kind of translucent.

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

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

Cook until all the grains of cottage cheese melt
Put it in a mold, cool it down.

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

Use this processed cheese according to Dukan can be in any of your favorite dishes!

BON APPETIT!

And to quickly create a gallery of your masterpieces for this recipe:

ATTACH THE PHOTO IN THE COMMENTARY!

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Skim milk 1 liter.
Low fat 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, stir and put on low heat. Heat the mixture, but do not bring it to a boil. Beat the eggs with a whisk, add salt, mix and gently 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. Chop the herbs finely, chop the garlic, add the garlic, herbs and spices to the milk mixture, stir gently. Strain the resulting mass through a colander wrapped in gauze in two layers. Gently flatten the remaining cheese mass with a spoon. Squeeze the cheesecloth tightly so that all the whey is completely removed from the curd. Remove the cheesecloth and place the resulting circle of cheese in a bowl or plate. Cover the cheese mass with cheesecloth and refrigerate under a press for several hours, ideally overnight.

2.processed cheese that can be hardened. Attack.

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

Pour baking soda over the curd and stir. You can first grind or beat the cottage cheese with a blender, but I didn't bother. Let it stand for an hour or two, so that the curd becomes translucent and cook on low heat, stirring constantly. I stoked it for about 20 minutes, then add salt to taste and eat it. After standing in the refrigerator for a day, it turns into real hard cheese. The author is yolya chernysheva.

3. homemade Philadelphia cheese. Attack.

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

Preparation:

Instead of citric acid it is better to use lemon juice (1 tsp instead of chicken eggs you can use quail (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 cheesecloth folded in 4 layers in a colander or a cotton waffle towel. Place a container for collecting whey under the colander. During this time, stir the mass periodically, so the whey will move away from the cheese more quickly (do not squeeze the mass with your hands. Beat the egg egg with citric acid until foamy. You should get a homogeneous airy curd mass.Cool the curd mass and keep in the cold for 12 hours.

4. homemade mushroom cheese. Alternation. Alternation. gr dry cottage cheese 0%.
2 eggs.
2-3 2-3 st. l thick yogurt 0%. salt to taste. tsp soda without Gorka.
Parsley 5 branches, dill can. Chop finely. gr champignon mushrooms.

We mix all the ingredients, and whisk everything with an immersion 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 filled it with water. Attention! Finely chop the mushrooms and fry in vegetable oil until tender (lightly salt, you can add black ground pepper. When the curd mass is completely melted, add the parsley, and the fried mushrooms, mix well. Immediately pour into forms or glass jar... cool the cheese completely, place in the refrigerator. For piquancy, you can add a couple of garlic cloves (minced).

5. fat-free processed cheese. Attack.attack. 0% - 500 grams.
Milk 1.5% - 100 grams.
Soda - 0.5 teaspoon.
Salt, dill - to taste.
Method is a method of preparing 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 curd begins to melt, add the salt and dill, stir and continue melting the cheese. When the cheese is completely melted (turns into a homogeneous viscous mass), remove it from the heat, pour it into molds and cool (you can put it in the refrigerator for 30-40 minutes.

6. homemade ducan mozzarella. Stage stage attack. l skim milk.
3 tbsp. 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 cheesecloth or a thin cloth. Squeeze cheesecloth to remove as much liquid as possible. Now take the cling film and put the mixture in there. ball, wrap the film on top. Only if there is still liquid left, make a small hole in the film. Place in microwave for 1 minute at 850 W and roll back the film. (Caution, hot. All that remains is to cool the cheese. If you don’t eat it right away, 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 of skim 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 slightly beaten with salt into the hot milk - kefir mixture. Bring to a boil and cook this mixture, stirring occasionally, over low heat for a few minutes until the whey separates. Remove from heat, let cool for 1-2 minutes and add seasoning. Pour the mixture into a colander lined with gauze folded in 2 layers. Tighten the cheesecloth with a knot, let the serum drain. You need to squeeze out well so that no liquid remains. Put the resulting round block of cheese in gauze on the bottom of a clean saucepan, cover it with a saucer on top, put the oppression and put it in the refrigerator for a couple of hours.

8. homemade cheese "First" from Sergei.

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

Salt - 1.5 tsp
Spice spices to taste. turned out 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 prepared mass into a colander covered 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 flows 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 over medium heat and melt, stirring constantly. When melted, the mass will begin to stretch. Thus, boil this mixture well for about 5-7 minutes (without ceasing to interfere.
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 tasty), skim milk - 1 l, 3 eggs, 1 tsp. soda, 1, 5 tsp. salt (more to my taste), 3 sprigs of dill (in general, the additive saves the situation very much, 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! Prepare the mass to fold into a colander, covered with gauze and let the liquid drain for 2-3 minutes (you do not need to squeeze out the liquid that remains in the mass, otherwise it will be very dry. break the eggs, soda, salt and spices upside down 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 stirring, melt. When the mass begins to recede from the walls, the cheese is ready (I have it stepped back immediately. Put the cheese in the mold and cool! author of the photo by Ulyana Lola. Diet "Diet Recipes Dukan" .. homemade Adyghe cheese. From attack. milk 0, 5%.
A liter of kefir 0%, 6 eggs, salt, spices. Bring milk and kefir to a boil, add the stirred eggs and simmer, stirring occasionally, until whey is released. Throw in a colander covered with gauze, squeeze thoroughly and in a saucepan under a press 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 are especially fond of the 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

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

The latter cheeses are less valued because they have a less intense taste, however, their cost is much lower than the classic version.

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

country cottage cheese or 18% fat 100 g;

butter 60-80 g or unflavored yogurt;

bunches of greens (depending on your preference);

salt and garlic to your liking;

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

Scheme step by step cooking amazing recipe:

It's good if all the ingredients are home-made - cottage cheese, butter, homemade garlic and herbs.

The curd should be soft, so beat it well with a blender. Beat until all the lumps are gone.

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

The filler can now be added. If you want purely creamy curd cheese, you can skip the greens.

Homemade curd cheese! It is ideal for almost any meal and for any occasion, be it a holiday or a regular morning breakfast.

Homemade cheese diet recipe. Diet processed cheese

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

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

Homemade dietetic cheese comes out quite tasty and nutritious. It can be easily sliced, 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 in it. The fire must be reduced to a minimum, and the cottage cheese must be kept in such water for about 15 minutes. Squeeze the curd well with gauze or a special cloth. Then it is put into a harvester and crushed. The remaining ingredients are added to the crushed curd: sunflower oil, salt and soda. Everything is heated with a water bath. Heating is carried out with constant stirring until the mass acquires the desired consistency. It will take approximately 15 minutes. Give the mass the desired shape and cool.

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

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

But remember about its calorie content. Carried away, you can easily exceed the permissible norm of the product and instead of feeling good and slim figure get 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 dietary delicacies. 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 your calories. Special calculators will help with this. Find out how many calories you can eat per day to lose weight and still be full. When composing the menu of the day, calculate how much each ingredient of the dishes "weighs". So you can eat the desired product and not break your diet.

Do not exceed the allowed 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. 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 curd cheeses altogether - although many people like them, there is no benefit from them.

Eat more - work it out. Do not scold yourself if you cannot resist the temptation. Calculate how many extra calories you allowed yourself, and compensate for them with an extra half hour of running, walking or jumping rope. If you do not want to work out, keep yourself in control. For the sake of a slender figure, you will have to sacrifice something.

Skim milk cheese recipe. Description and preparation method:

We put the milk to warm up in a water bath. Immediately add all the cottage cheese to it. Stir the mass by 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 baking soda, salt and spices. Pour the beaten egg into the drained curd-milk mass, put in a water bath and rub everything intensively with a spoon without removing it from the water bath. You need to rub until smooth and the lumps disappear. It should be noted that the finished mass thickens quickly, so at the last stage some skill is 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 pamper yourself with hard homemade cheese with various vegetable flavors such as 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 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.

Homemade cheese it is better not to store for too long, optimally - several days, maximum a week. Otherwise, it may become moldy or start to acidify. You also need to protect the cheese from drying out. If you want to store the product for a long time, you can marinate it or put it in brine.

Video Diet cottage cheese

How to make a low-calorie cheese dish

1. Put cottage cheese in a saucepan, pour over milk and put on low heat.
2. Cook, stir occasionally for 10-15 minutes. The mass will begin to separate, giving off whey. After boiling, cook for 10 minutes
3. Throw the hot mass on a sieve (so that all the whey is glass).
4. Put the folded cottage cheese back into the pan, add butter, egg, salt, baking soda and simmer for about 10 minutes. When the mass is completely melted (becomes absolutely smooth and viscous), cook for another 5 minutes.
5. Lubricate the form vegetable oil and very quickly transfer the hot cheese mass there (it quickly loses its plasticity).
6. Leave to cool on the table, then transfer to the refrigerator until it solidifies completely (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 curd flavor.

Home-made cheese with a minimum fat content is a great addition to the table.

Pick your recipe

You will need

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

Instructions

Put low-fat cottage cheese in a saucepan and add milk. Grind the resulting mass to a homogeneous consistency with an immersion blender.

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

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

Beat egg, baking soda and salt. Add the resulting egg mixture to the cheese mass, mix with a blender until smooth.

Reheat the pot over low heat, stirring occasionally, until the mixture stops sticking to the sides of the pot. Heat until a dense lump is obtained.

Take the required shape, cover with cling film and lay out the cheese mixture, tamping slightly. Refrigerate for 5 hours.

There is nothing easier than making cheese from milk at home. Very few ingredients are used, and the cheese is delicious 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, there will be a noticeable borderline between heavy cream and milk.



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



Boil the milk. Sterilization is necessary 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 in the open form in the refrigerator to ripen for 7-8 hours. During pressing and ripening, the cheese must be turned over periodically.



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



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

Cheese lovers usually find it difficult to do without it for a long time. The diet does not allow us to eat fatty cheeses, and they are mostly like that. But there is a group of low-fat cheeses. Low-fat cheese is a non-existent concept. Any cheese contains fat, the only difference is in its quantity. Let's find out which cheese is the lightest?
So this category includes:
1. Low-fat cheese - tofus-soy cheese (fat content 1.5-4%)
A number of nutritionists also claim its healing properties, because it has already been proven that it helps to reduce the level of "bad" cholesterol (LDL) in the blood, which serves to prevent many cardiovascular diseases.
2. Low-fat cheese - cottage cheese (5% fat)
Grain cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. It can be used as an independent dish, as well as for preparing various salads (for example, vegetable salad with cottage cheese).
It is often called homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so it is recommended by nutritionists even with the strictest diets.
3. Low-fat cheese - Gaudette (fat content 7%)

Gaudette, Scherdinger's new low-fat cheese, is an easy delight for those seeking healthy way life.

Semi-hard Gaudette cheese contains only 7% fat (15% in dry matter). This cheese with a soft-thin, somewhat piquant taste is ideal for lovers of the famous Gouda cheese. In addition, cheese is easy to digest and has a high calcium content. Therefore, this cheese must be present in the diet of every cheese lover.
4. Low-fat cheese - Chechil (fat content 5-10%)

Chechil is a fibrous pickled cheese, similar in consistency to suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the form of a pigtail, often smoked.
5. Low-fat cheese - Viola Polar, Grunlander, Fitness (fat content 5-10%)
6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable ingredient in Italians' breakfast. It is often called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from whey that remains after the preparation of other cheeses.

A slice of ricotta has an average of 49 calories and 4 grams of fat, half of which are saturated. This product has the lowest sodium content of any other cheese product. Thanks to its high nutritional value and impressive composition of vitamins and minerals, ricotta gives a quick feeling of fullness. In addition, this type of curd cheese is recognized as the protector of our liver, because it contains methionine, a sulfur-containing amino acid.
7. Low-fat cheese - light cheese, feta (fat content 5-15%)

This cheese, or rather even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a fatty food, high in cholesterol and approximately 260 kcal / 100 gm. But not everyone knows that their adored feta cheese is produced in the light version, although, admittedly, this particular variety is difficult to find on supermarket shelves.
8. Low-fat cheese - Arla, Oltermani (fat content 16-17%)
These are the least fatty cheeses I have found, so suffering can also be avoided for cheese lovers.

Cheese appears on the list of permitted foods only in the third stage of the Ducan diet. In the “Consolidation” phase, a product with a fat content of no 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. Ducan's followers found a way to include their favorite product in the menu 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 product with a high protein content. You can eat it at any stage of the diet.

Cooking features

At the first stages of the Ducan diet, the list of permitted products is small, dairy products should have a fat content of no more than 1.5%, this also applies to cheese. Some manufacturers make low-fat cheeses, but they are very difficult to get. You have to do them at home. This process is lengthy and requires attention from the culinary specialist. Having devoted the evening to cooking, you can pamper yourself with your favorite dishes, in which cheese is the main ingredient, for several days, or even the whole week.

• 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 more yellow the product will be. The more milk you have, the softer and softer the cheese will be.
• Soda is added to separate the whey and reduce acidity when making cheese. It is better not to report it than to shift it. If you add too much baking soda and the cheese develops an unpleasant soda aftertaste, you can balance the taste by adding a citric acid solution (1 g citric acid in 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, placing it on a sieve. Further, the product is kept under pressure for some time so that the excess liquid is completely removed from it. 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 as possible, grainy. Soft cottage cheese contains a lot of moisture, cheese from it will take longer to cook, and it will come out less.
• You can add a pinch of turmeric or paprika to give the cheese a delicious flavor. These spices are allowed at any stage of the Ducan diet. Starting from the second stage, greens, garlic, pieces of sweet pepper can be added 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. You can save time by using a multicooker.

Processed cheese according to Dukan from cottage cheese

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

Cooking method:

• Rub the curd 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, place it over boiling water in a saucepan.
• Cook, stirring occasionally, until the curd becomes pliable, like processed cheese.
• Divide the cheese into small containers. Let cool slightly at room temperature, then refrigerate.

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

Hard cheese according to Dukan from cottage cheese

• low-fat cottage cheese - 0.5 kg;
• skim 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, stirring occasionally, for about 15 minutes, until the whey begins to separate.
• Lay gauze folded in several layers in a colander, throw the sour milk mass onto it. Leave it on for 15 minutes until the serum drains.
• Lubricate the sides and bottom of the pot with oil using a tissue paper or a cooking brush.
• Return the curd mass to the pan, add raw egg yolks, baking soda and salt, mix well.
• Return to the stove for a couple of minutes. Simmer over low heat, stirring occasionally, until the mixture begins to lag behind the sides of the pan.
• Transfer to a plate, cover with cling film, wait for the mass to cool.
• Wrap the cheese completely in plastic wrap, put it under pressure for a couple of hours.
• Remove the film, blot the cheese with a napkin to remove the liquid released during the time under the press.

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 it has a lower calorie content.

Dukan's homemade cheese made from milk and kefir

• skim 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 container for beating, break eggs into it.
• Whisk the food until smooth.
• Add salt, spices and herbs, beat again.
• While stirring the milk, pour the kefir-egg mass into it. Simmer over very low heat, stirring constantly, until the cheese curdles and the whey is completely separated.
• Put cheesecloth folded in several layers in a sieve, put cheese on it, let the whey drain out. A quarter of an hour will be enough for this.
• Wrap the cheese in cheesecloth, put it on a plate, place something heavy on top. Leave it on for an hour.
• Remove the press, drain the released whey from the plate.

Remove the cheese from the gauze, wrap in plastic wrap, store in the refrigerator. The cheese according to this recipe is so hard that it can be easily chopped on a grater, 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 a multicooker container.
• Beat 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 machine in the Bake program for 25 minutes.
• Put cheesecloth in a sieve, fold the contents of the multicooker bowl onto it.
• Leave for 15 minutes to allow the serum to glass.
• Rub the cheese with salt, wrap in plastic wrap and refrigerate.

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

Dukan tofu cheese

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

Cooking method:

• Pour the 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 a saucepan with soybean mixture over low heat, bring to a boil. Cook for 15 minutes, stirring occasionally.
• Pour in lemon juice.
• Remove the pan from heat. Stir the contents until curdled.
• Throw the cheese mass onto a sieve covered with gauze, leave for a quarter of an hour to let the whey glass.

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

Dukan cheese turns out to be fat-free, it can be used at any stage of the diet. This product is used for the preparation of ham rolls and canapes at the Attack stage, salads at the Alternation, and a variety of dishes at Fastening and Stabilization. The ability to cook low-fat cheese allows you to significantly diversify the menu and makes dieting easy.

Most girls, deciding to lose weight, very strictly cut their diet, as a result of which they break down without achieving a result. Cheese lovers are also incredibly difficult to do without their favorite dish for a long time, because this product, due to its calorie content, can hardly be called dietary. The solution was the Ducan diet. According to its rules, cheese is allowed to be consumed 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 prepared.

Low-fat cheese - myth or reality

In principle, there is no such thing as a commercial low-fat cheese. Each product has its own fat content and the difference is only in percentage. So which cheeses contain the lowest fat percentage and are allowed on Dr. Ducan'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 lowers blood cholesterol levels, thereby reducing the risk of cardiovascular disease.
Low-fat cottage cheese	5% fat	On the Dukan diet, you can use both an independent dish and as part of vegetable salads (Cruise stage).
Gaudette cheese	7% fat	It has a high calcium content, therefore 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% percent fat	This product is a real find for those who are losing weight. The only drawback is that it is sold only in large stores.

Homemade cheese according to Dukan - salvation for losing weight

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

Processed cheese according to Dukan

The 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 an excellent product for sandwiches on the "Cruise".

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

1. The quality of the curd. The product should be not only 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. The amount of soda. In most cases, it depends on the acidity of the curd, 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. 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 taste, then a solution of citric acid (0.5 tsp of dry mass, stir in 1 tsp of hot water), added during the preparation process, will help to correct the situation.
3. The amount of milk. Depends on the desired consistency of the finished product. The more milk you add, the softer and more tender the cheese will be. A small amount of milk makes the processed cheese thick and dense. If you put such a product in the refrigerator, then in 5-8 hours it will begin to resemble hard cheese in consistency, and you can cut it 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. During the proofing process, you can see the changes occurring with the curd - it will gradually become translucent. After the allotted time, add the rest of the products and mix well. The resulting mass is laid out in a metal dish, which is placed in a water bath. Melted, stirring regularly, until the product turns into a pasty mass, that is, the curd grains should completely dissolve. The finished processed cheese is placed 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 Dukan processed cheese

Table: Nutritional value of processed cheese according to Dukan

Homemade curd cheese according to Dukan

Dukan curd cheese can be prepared in two ways: from kefir or fat-free cottage cheese. It can be consumed daily, starting from the first stage of the diet.

Dukan curd cheese made from curd

The ingredients are:

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

Put cottage cheese in a saucepan with a thickened bottom, pour in skim milk, stir and put on the stove. Cook over the smallest heat, stirring constantly. Continue the process until the serum 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 put back on minimum heat. The mass, stirring constantly, is brought to a boil. Cook for about 5 minutes more. The readiness of the cheese is determined by its consistency - the product should be homogeneous and easily lag behind the walls of the dishes.

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

Video: how to cook Dukan curd cheese

Dukan curd cheese 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 starts curdling, separating into cottage cheese 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 cheesecloth and tied. The cheese nodule is put back in a colander and placed over an empty bowl. A jar of water is placed on top of the bundle, which will act as oppression, and left in this form overnight. The finished cheese can be consumed at any stage of the Ducan diet.

Table: nutritional value of Dukan curd cheese 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 become an excellent helper.

You will need:

• low-fat 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 frothy. The finished mixture is introduced into milk and mixed. The lid of the multicooker is closed and the "Baking" mode is turned on for 25 minutes. The colander is covered with gauze and placed in a deep bowl. The resulting cheese mass is poured into cheesecloth and left for 20 minutes to glass the whey. Then the gauze is tied in a knot and placed in a deep container under the oppression. After 5-6 hours, the cheese is ready. The resulting product is very tender and incredibly tasty. For a change, you can add a little fresh or dried herbs to it.

Video: how to cook Adyghe cheese according to Dukan

Table: nutritional value of Adyghe cheese according to Dukan

Ducan hard cheese

To make hard cheese you need:

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

The 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 the serum. The sides of the pan are greased with a few drops of olive oil and the hot mass is put into it, salt, soda and yolks are added. 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 little, it is completely wrapped in a film and placed under a press for a couple of hours. From the specified amount of products, approximately 250 g of cheese is obtained.

Table: Nutritional value of hard cheese according to Dukan

Dukan tofu cheese

You will need the following ingredients:

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

Pour soy concentrate with one glass of water, mix thoroughly and add 2 cups of boiling water. The resulting mixture is put on fire and cooked for about a quarter of an hour. After the time has elapsed, the fire is turned off and lemon juice is introduced into the soybean mass. Under the influence of the acid, the soybeans will begin to curl up. The finished mass is thrown onto a sieve and the liquid is allowed to drain, after which the cheese is transferred into a mold and put into the refrigerator. From these products, you will get about 1 glass of cheese. As an independent product, soy cheese is allowed to be consumed from the first stage of the diet, but in combination with other products - only starting from the "Cruise".

Video: how to make tofu cheese at home

Simple Tofu Cheese Dishes

Ducan's soy tofu can be eaten either alone or as an ingredient in other dishes. So what can you cook with tofu on the Ducan Diet?

1. Vegetable salad with tofu. Cut a couple of tomatoes and cheese into cubes. Bell pepper and cut the onion in half rings. Garlic sauce is used as a filling. To prepare the sauce, take 50 ml of vinegar and add 0.5 tablets of sweetener, then put on fire and boil until the liquid is halved. A little garlic, passed through a press, is added to the hot sauce. The finished salad is decorated with sprigs of herbs.
2. Fish soup with tofu. The onion and one carrot are chopped and poured into boiling water. A can of canned fish is added there in own juice and spices. Boil for 5 minutes, then add tofu cubes, reduce heat and let the soup simmer for another 5-7 minutes. Ready dish sprinkle with herbs. Season with low-fat yogurt when serving.
3. Chicken cutlets with tofu cheese. Pre-washed and dried chicken breasts chopped into minced meat together with one onion head. Tofu cheese is kneaded with a fork. The greens are crushed. All ingredients are blended and formed into patties. Bake in an oven preheated to 180 degrees for 40 minutes.

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

Cook delicious and healthy cheese according to Dukan, even a beginner will be able to, since the process is extremely simple and does not require special culinary skills.