Home Product Ratings Cheese 15 calories per 100 grams. Low-fat varieties of cheese for diet and weight loss. Low-fat homemade cheese - recipe

Product Ratings

Cheese 15 calories per 100 grams. Low-fat varieties of cheese for diet and weight loss. Low-fat homemade cheese - recipe

Among the huge variety of dietary products, low-fat cheeses occupy a special place.

Do not assume that they do not contain fat at all.

They are present, but only in small quantities.

List of fat-free cheeses with calories

Almost all varieties of cheese can be divided into three groups depending on their fat content:

Group 1 - fat-free, which have up to 20% fat.
Group 2 - lungs - from 20 to 30%.
Group 3 - from 30% fat - ordinary cheeses.

Among fat-free ones, so-called “white” cheeses are also distinguished - mozzarella, brynza, Adyghe.

If you list the varieties in ascending order of fat percentage, then Tofu is the least fat. In addition to the fact that it contains a record minimum of fats (from 1.5 to 4 percent and only 80-90 calories per 100 g), this variety is also valued for its beneficial qualities.

Scientists have found that it contains substances that positively affect the purification of blood from cholesterol. In addition, as in many cheeses, it contains a large amount of calcium, which is responsible for the condition of bone tissue.

Cottage cheese also boasts a low amount of fat - only 5% and 85 calories per 0.1 kg of product. It is used for cooking various dishes(salads, etc.), and are consumed in their pure form.

In my own way appearance it is very similar to fresh cottage cheese. However, unlike the latter, it is mixed with fresh salted cream.

Other low-fat representatives of the varieties are Valio Polar, Fitness and Grunlander. They contain about 150 calories, and the fat content ranges from 5 to 10 percent.

Some of them may also contain yogurt instead of 5% fat.

Gaudette is more light cheese for fans of the Gouda variety. It contains a large amount of calcium and at the same time only 7% fat and 199 kcal per 100 g.

Chechil - in appearance it is very similar to suluguni, but it has a more fibrous structure. It can be easily seen among the rest on the counter, as it is sold in the form of threads tied into a bundle.

This product contains up to 10% fat and 313 kcal per 0.1 kg.

Ricotta, unlike many varieties, is not made from skimmed milk, but from whey, which appears after the preparation of two other varieties of cheese. This variety also has a low fat content (from 8 to 13 percent and 174 kcal per 100 g) and is suitable for those who love cheese and at the same time try to lose extra pounds.

About the same amount of fat is contained in Oltermani cheese - 17% and 210-270 calories. When you try it, the first taste association arises with milk.

Also, similar varieties are Arla, Natura and Valio.

Feta (fats - from 5 to 15%, about 160 kcal) is also called light cheese. It is also considered a dietary product and is often found in various vegetable salads and as snacks.

Mozzarella, although it differs in a fat content of more than 20% (or rather 22.5), also belongs to dietary cheese varieties. It is usually sold in the form of small balls, no larger than quail egg, which are immersed in a special saline solution.

There are 150 to 250 calories per 100 g, depending on the variety.

How to choose the right low-fat cheese in the store

Low-fat cheese can be purchased in supermarkets and cheese shops, or you can cook it yourself.

If you decide to follow the first option, it is important to remember the main points that will help you choose a quality and fresh product:

contact trusted stores where the rules for storing products are observed;
look at the color: low-fat cheeses are light or white in color, due to the fact that it is created from skim milk;
when choosing, also pay attention to the edges and cuts: they should not be cracked or crumbled (the only variety to which this applies is Indiazabal);
if possible, be sure to try the product you want to purchase;
pay attention to the cost: low-fat cheeses cannot be cheap, but if you see a low price, then in its production some ingredients were replaced with cheaper vegetable fats.

Recipe for low fat cheese at home

Many people, after going to the store or a couple of unsuccessful purchases, think about how to make such a healthy and low-calorie product at home, where you can control all the ingredients and be calm about the quality and freshness.

In fact, it is quite simple to make cheese from fat-free cottage cheese. It will take no more than an hour to create it.

In addition, it will come out much cheaper than buying other low-calorie cheese in the store.

To create you will need:

fat-free cottage cheese - 1 kg;
a glass of milk (you can have an average fat content of 2.5%);
one egg;
salt - a teaspoon without a slide;
soda - half a teaspoon;
butter - a small piece (about 10-15 g);
olive oil - a teaspoon.

Also, in addition to the main components, you need to prepare kitchen utensils: you will need a saucepan with a thick bottom, a colander and a form for future cheese (a deep and not too wide bowl will do).

Now you can roll up your sleeves and get to work. Pour the cottage cheese into a saucepan, where then add the milk.

Turn on the stove and put the saucepan on a small fire (power). Stir occasionally.

It is necessary to ensure that the cottage cheese is completely dissolved in milk. After the liquid boils, cook for another 7-10 minutes and remove from heat.

We throw everything into a prepared colander, and put oil, salt, soda, egg and cottage cheese into the empty saucepan after it is stacked. Return it to the fire and mix the ingredients thoroughly.

Gradually, the mass will become viscous - this is a sign that the cheese is ready.

Lubricate the prepared form olive oil, after which we spread the mass obtained in the saucepan there. Now you just need to wait until it hardens and cools, although it is also delicious when warm.

Find out a simple recipe for homemade cottage cheese with herbs from the video.

Homemade skim milk cheese

You can also use skimmed milk for cooking.

In this case, the main ingredients for making fat-free cheese will be:

cottage cheese (fat-free) - about 0.5-0.6 kg;
egg - 1 pc.;
milk with a fat content of 0.5% - half a liter;
salt teaspoon without top;
soda - 2 g.

The process begins, as in the previous case, by mixing cottage cheese with milk. To do this, you can use both forks, a whisk, and a blender.

As a result, you should get a relatively homogeneous liquid mixture, which we put on a small fire and stir occasionally with a spatula.

The heating process is necessary in order to separate the cheese base from the whey. This usually takes about 10-15 minutes.

After that, we recline everything in a colander so that the liquid is completely glass.

Then we return the base for the cheese back to the saucepan, put the egg, salt, and soda there as well and mix well (you can use a blender at low speed).

We put the saucepan on the fire (you can also use water bath if the sides of the pan are thin enough). We stir and when we begin to notice that the mixture thickens and lags behind the walls, we can stop.

We spread the mass in molds and put it in the refrigerator to cool and solidify.

Be that as it may, homemade cheeses are in many ways healthier than store-bought ones. Especially if you do not know what components were used to create it and how long it has been stored.

But when preparing this diet treat in the home kitchen, you should remember some recommendations:

Keep in mind that the main covenant in the preparation of homemade fat-free cheese is the choice of quality and fresh ingredients.
If you cook cheese yourself, you can diversify the recipe by adding herbs, spices, garlic, and so on.
When you cook cheese, in addition to it, you also get whey, which can later be used to make pies, cold soups, pancakes.
The mold may not be lubricated with oil.
In this case, in order to easily separate the finished cheese from the surface, you can use cling film: it needs to cover the entire surface of the mold.
Don't be afraid if the cheese base turns a little yellow during the last steps, when you add the eggs, salt and soda.
This is due to interaction with soda.

Even if you are on diets and trying to get rid of extra pounds, you cannot completely refuse cheeses, because they contain many useful substances that contribute to the normal functioning of the body.

In this case, fat-free cheeses with a minimum of fat and a maximum of useful components will be assistants.

An easy-to-make, but very similar to a real store-bought hard cheese recipe: homemade low-fat hard cheese that can be eaten on the Dukan Diet on Attack, Alternate and Fasten, find out from the video.

In contact with

There are 9 main low-calorie cheeses: Suluguni, Feta, Ricotta, Tofu, Light Brest-Litovsky, Roquefort, Fitness Cheese, Lakomo Light, dietary Ichalki. They are approved for use in diets. Each product has a specific taste, smell, color, method of preparation, composition. These cheeses contain a large number of micro and macro elements, such as magnesium, potassium, calcium, phosphorus, sodium, iron, zinc, selenium, and vitamins.

IT'S IMPORTANT TO KNOW! Fortuneteller Baba Nina:"There will always be plenty of money if you put it under your pillow..." Read more >>

Show all

List of low fat and low calorie cheeses

List of names of the most low-fat varieties of cheese:

1. Suluguni.
2. Feta.
3. Ricotta.
4. Tofu.
5. Brest-Litovsky light.
6. Roquefort.
7. Fitness cheese.
8. Lakomo "Light".
9. Dietary cheese Ichalki.

Adyghe cheese - composition and KBJU, useful properties, recipe

Suluguni

Pickled traditional Georgian low-calorie cheese. Suluguni is moderately salty in taste and has a dense layered texture. The color of the product is white, the presence of voids and irregularly shaped eyes is allowed. The crust does not form on the cheese. It has a 5% fat content.

The composition includes:

pasteurized cow's milk - 12 l;
rennet sourdough - 1.4 mg.

Cooking method:

1. Milk is heated to 35 degrees, rennet is added, the product is fermented - a dense clot is obtained, which must be crushed into small pieces and pressed.
2. After that, the cheese is cut into bundles and melted on a stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. The resulting mass is divided into identical pieces and formed by laying in molds.
4. Forms with the product are placed in cold water for several minutes, and then the cheese heads are pulled out and kept in brine for several days until they are salted.

After salting, the cheese is ready for consumption.

In 100 g of productcontained:

water - 51 g;
proteins - 18.5 g;
fats - 23 g;
carbohydrates - 3.0 g.

Calorie content per 100 g of product - 290 kcal.

Useful substances in the composition:

vitamins A, E, C, B1, PP;
potassium;
sodium;
iron.

The beneficial substances found in cheese help maintain the heart, bones and the entire body in a healthy state at any age. Since the cheese is low in fat, it is recommended to use it in diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling for khachapuri, it is also fried with sesame seeds.

Feta

Feta - traditional Greek cheese made from sheep or goat milk. The color is white or slightly creamy, the product has a cottage cheese smell and a dense texture. Fat content - from 30 to 50 percent. Feta is one of the main ingredients Greek salad. This product belongs to the group of pickled cheeses.

The composition includes:

sheep or goat milk - 8 l;
rennet - 1.5 mg.

Cooking method:

1. Milk must be boiled until foam appears, then cool it to room temperature.
2. Part of the milk must be poured into a clean glass and pour a package of dry starter into it.
3. Stir the starter with a spoon and pour the mass into the main one.
4. Fermented milk must be sent to a warm place for 7 hours.
5. When the whey separates, you need to cover the bottom of the colander with gauze and pass the mass through it.
6. Next, collect the edges of the fabric and tie them into a knot to make a bag. It must be hung on a tap or nail to drain the liquid. This will take about half an hour.
7. The curd mass is placed in a colander, which is placed in a bowl and pressed down with oppression. In this position, the mass should be 2 hours.
8. Serum is drained and mixed with salt.
9. Serum is poured with hot water and a bag of cheese is lowered into it.
10. You need to leave the product for 2 hours.

Feta must be in brine - so its shelf life is significantly increased.

In 100 g of productcontained:

water - 55 g;
fats - 21.3 g;
proteins - 14.3 g;
saturated fatty acids - 15 g;
ash - 5.1 g;
carbohydrates - 4.08.

Calorie content - 265 kcal per 100 g.

Productrich:

vitamins B5, B6, B12, A, C, E;
calcium;
iron;
zinc;
phosphorus;
manganese;
sodium.

The use of cheese is indicated for people with obesity, heart disease and diabetes, osteoporosis, the product strengthens bones and teeth. Cheese is combined with fresh vegetables and toasted bread, as well as pears.

Ayran - composition, benefits and harms, methods of cooking at home

ricotta

Ricotta is a traditional Italian whey cheese. It is made from whey left over from other cheeses. The sweetish taste of ricotta and fat content depends on the milk used in the manufacture. Up to 10% fat - from cow's milk, up to 20% - from sheep's. There are various varieties of ricotta that differ in taste and composition.

Compound:

whey from cow or sheep milk - 5 l;
citric acid - 0.5 tsp;
water - 50 g.

Cooking method:

1. It is necessary to heat the whey to 90 degrees.
2. Dilute in 50 g of water citric acid.
3. Mix the ingredients.
4. The resulting cheese flakes must be filtered using gauze.

Ricotta - dietary product which is not intended for long-term storage. Harder cheese keeps for about 1 week.

in cheesecontains:

proteins - 11.3 g;
fats - 13 g;
carbohydrates - 3.05 g.

Calorie content is 160 kcal per 100 g.

Micro and macro elements in the composition of ricotta cheese are:

vitamins of groups A, B6, B12, D, C;
calcium;
phosphorus;
magnesium;
selenium.

Cheese is useful for hypertension, problems with the gastrointestinal tract, high cholesterol. Has a beneficial effect on nervous system, visual acuity. Recommended for children and the elderly to strengthen bones and teeth. Cakes, cannoli are made with ricotta, cheese is used in hot dishes, when baking Easter bread Pastiera.

Tofu

Tofu is a fat-free white soy cheese. Has a neutral taste.

There are the following typestofu:

silk;
solid;
pressed;
smoked;
dried.

Soy cheese contains a lot of protein and calcium. The amount of protein is superior to that found in foods such as beef and eggs.

Cheese contains:

soy milk - 1 l;
juice of 1 lemon.

Cooking method:

1. It is necessary to heat the soy milk to a boil and leave it on the stove for 7 minutes.
2. Add lemon juice to milk.
3. In order for the mass to curl well, you need to stir it thoroughly.
4. It is necessary to squeeze out moisture from the resulting product.
5. Place the mass under the press.

Cheese must be kept in the refrigerator in water and stored for no more than 7 days.

proteins - 8.05 g;
fats - 4.8 g;
carbohydrates - 1.89 g.

Calorie content is 72 kcal per 100 g.

Micro and macro elements of cheese are presented:

vitamins E, B12, B6, D;
calcium;
phosphorus;
iron;
zinc.

Due to its low fat content, tofu is good for obese diets. It has the ability to remove dioxin from the body, which has a cumulative effect and can contribute to the formation of a cancerous tumor. Cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal disruptions. Tofu is combined with many ingredients, it can be baked, fried, boiled, stewed, and also added to salads, desserts.

Brest-Litovsky lightweight

Brest-Litovsky light cheese has a pleasant cheesy smell and creamy taste. Its color is light yellow.

Compound:

pasteurized cow's milk - 4 l;
starter based on lactic acid mesophilic and thermophilic bacteria - 1.5 mg;
food salt - 1 tbsp. l.

Cooking method:

1. A starter from lactic acid thermophilic and mesophilic bacteria is added to warm milk, fermentation occurs.
2. When ripening, a cheese grain is obtained, which is well mixed and pressed for 30 minutes.
3. The cheese layer is cut and formed, then placed under the press.
4. The cheese is placed in the salt compartment, dried, packaged and placed for maturation.

The product contains natural food coloring"annatto".

In 100 g of productcontains:

proteins -3 1.3 g;
fats - 18.1 g;
carbohydrates - 0 g.

Calorie cheese - 288 kcal.

Cheese contains the following useful substances:

vitamins of groups A, B6, B12, D, PP;
potassium;
calcium;
phosphorus.

You can use the product, combining it with bread in the form of a sandwich, add to salads and cold snacks, use for baking. This cheese is perfect for people with problems of the cardiovascular system, to strengthen bone tissue, and for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The maturation of the cheese takes place in lime grottoes, so that a mold of the Penicillium roqueforti type forms inside the product, giving it a characteristic smell and taste. The top of the cheese is covered with a white moist crust. The consistency of the cheese is oily with blue mold, forming small cavities. It has a hazelnut flavor.

Compound:

sheep's milk - 8 l;
water - 50 ml;
calcium chloride - 1/4 tsp;
mold Penicillium roqueforti - 1/16 tsp;
rennet - 1/4 tsp

Cooking method:

1. Heat sheep's milk to 30 degrees.
2. To prepare the starter, place 100 ml of milk in a separate bowl and add mold to it. Add half of the mass to milk.
3. Scatter the starter over the surface of the milk and mix with a slotted spoon after 2 minutes.
4. In 50 ml cold water dissolve rennet and calcium chloride. Add to bulk. Close the lid and put in a warm place for an hour.
5. Cut the resulting clot into cubes.
6. Arrange the cheese cubes in special forms and drain the liquid from them every 3 hours.
7. After the cheese has dried, it must be pricked with leaven using a medical syringe.

In the productcontains:

proteins - 22 g;
fats - 27.75 g;
carbohydrates - 2.35 g.

Calorie content is 355 kcal.

The product contains such useful substances as:

vitamins PP, B3, B12, E, K;
potassium;
calcium;
phosphorus;
copper;
selenium;
zinc;
choline.

It is recommended to eat 30 g of cheese per day. Penicillin in its composition contributes to the normalization of the intestines and improves its microflora, digestion. Roquefort is considered a good snack for dry and semi-sweet dishes. Blue cheese goes well with fruit and bread.

fitness cheese

Cheese is included in the group of low-fat foods - from 15 to 25 percent. The taste is fruity and nutty, the color is yellowish. Cheese with low salt content.

The composition includes:

pasteurized normalized cow's milk - 3 l;
bacterial starter - 1.5 mg;
edible salt - 1 tsp;
lysozyme - 1.2 mg.

Cooking method:

1. Milk is heated to the desired temperature, bacterial starter is added and fermented.
2. Separate the curd mass from the whey, add salt and lysozyme.
3. Spread the mass into molds, press and put on ripening.

In 100 g of productcontained:

proteins - 28 g;
fat - 10 g;
carbohydrates - 0 g.

Calorie content is 224 kcal per 100 g.

Compoundproduct is presented:

vitamins A, B1, C, D, E, K, PP;
zinc;
selenium;
iron;
phosphorus.

Cheese is used for diet food, as well as cooking pizza, sandwiches and sauces.

Lakomo Light

Cheese Light is a low-calorie product. Made from cow's milk. It has the color of baked milk, packed in a sealed package in the form of cuts.

Compound:

normalized pasteurized cow's milk - 4 l;
bactericidal starter of mesophilic lactic acid bacteria - 1.6 mg;
table salt - 1.5 tsp;
calcium chloride - 1/14 tsp;
lysozyme - 1/16 tsp

Cooking method:

1. Bacterial starter culture is added to milk, and fermentation takes place.
2. The cheese mass is heated to a temperature of 32-42 degrees, calcium chloride, salt and lysozyme are added.
3. Then the cheese is pressed and ripened.

In 100 g of productcontains:

proteins - 32 g;
fats - 11 g;
carbohydrates - 0 g.

Calorie content - 202 kcal.

The product contains:

vitamins;
calcium;
iron;
phosphorus;
selenium;
zinc.

Dietary Ichalki

Dietary cheese belongs to low-fat semi-solid light varieties. The product is light yellow in color, with a delicate creamy taste, elastic consistency.

Compound:

pasteurized milk with the addition of mesophilic lactic acid bacteria - 700 ml;
greens - a bunch;
soda - 1 tbsp. l.;
eggs - 3 pcs.;
rennet NATUREN - 1.2 pcs.

Cooking method:

1. It is necessary to grind natural cottage cheese with a sieve or blender.
2. Place the resulting mass in a saucepan and pour milk, put on a small fire. The mixture must be constantly stirred.
3. After the mass begins to boil, whey will appear. To make it glass, you should line the colander with gauze and wait until the liquid separates.
4. With soda, herbs and salt, you need to beat 2 chicken eggs. Add 1 egg to the mass without whey and knead everything thoroughly so that no lumps of cottage cheese remain.
5. The cheese mixture is laid out in a pan with thick walls, then it must be melted. It will become plastic.
6. The mass is placed in a cling film, the desired shape is given.
7. Next, send the cheese to the refrigerator.

The useful substances that make up the product are:

vitamins B6, B12, D, H, PP;
magnesium;
potassium.

Keep open in the refrigerator for no more than 7 days. The dietary product is suitable for preparing cold appetizers, salads, and is used for baking.

1. Peel the zucchini and cut into small cubes, add finely chopped garlic and part of the lemon juice, salt, leave to marinate.
2. Cut the tomatoes in half and add chopped basil to them.
3. Chop shallots, cucumber halves into rings, bell pepper small stripes.
4. Put all the vegetables in a salad bowl, season with the remaining lemon juice, mix.
5. Cut the feta cheese into cubes, cut the olives in half and add to the salad bowl with the vegetables, season with olive oil and salt.
6. Ready salad can be decorated with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients are presented:

smoked suluguni - 200 g;
chicken breast - 300 g;
eggs - 4 pcs.;
canned corn - 1 can;
crackers - 1 pack;
mayonnaise - to taste.

Cooking scheme:

1. Boil the chicken breast in salted water and cut into oblong pieces.
2. Divide suluguni cheese (in the form of a pigtail) into fibers.
3. Boil eggs, cool and cut into cubes.
4. Drain the liquid from the corn and place in a salad bowl.
5. Mix all the ingredients in a deep salad bowl, season with mayonnaise and salt.
6. Before serving, sprinkle the salad with crackers and herbs.

And some secrets...

The story of one of our readers, Inga Eremina:

My weight was especially depressing for me, at 41 I weighed like 3 sumo wrestlers combined, namely 92kg. How to lose weight completely? How to deal with hormonal changes and obesity? But nothing disfigures or rejuvenates a person as much as his figure.

But what can you do to lose weight? Laser liposuction surgery? Learned - not less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a consultant nutritionist. You can of course try to run on a treadmill, to the point of insanity.

And when to find the time for all this? Yes, it's still very expensive. Especially now. So for myself I chose a different way ...

Even low-fat varieties of cheese have a small percentage of fat, but the percentage of fat varies.

There are many types of cheeses, more than 400. They are made not only from cow's milk, but also from goat, horse, sheep, and camel. They differ from each other in manufacturing technology, taste.

Are divided into:

Rennet- in its production, rennet is used,
Sour-milk- Add yeast to milk.

People who really care about their health eat foods with a reduced fat content. This is the right tactic.

Even your favorite, but high-calorie product, it is better to replace it with a low-fat one, for example, curd cheese, or any other low-fat one. Standard fat content - 90 kcal per 100 grams of product. And we need a calorie content of less than 90 kcal.

Can you eat cheese on a diet?

I will answer right away: it is possible and necessary. Cheese is a very useful, easily digestible product. It contains a lot of magnesium, iodine, iron, phosphorus, protein, zinc, calcium. Vitamins of groups A, E, F, D, PP, C, B and many other useful components.

Nutritionists have long developed the well-known cheese diet, where the fat content should be no more than 35%. This is when different varieties of cheese predominate in the basis of the diet. Such a diet always gives good results, helps to reduce weight, while the person does not feel hunger.

Because cheese, even fat-free, is quite a satisfying product. The main thing is to choose it correctly and consume it in reasonable quantities if you are thinking of going on a diet due to ill health, adhere to a healthy lifestyle, want to lose those extra pounds, etc.

Immediately decide whether you can eat cheese or is it better to refrain from it. Consult with your family doctor.

During the diet, you can use:

Cheese Tofu- it has the lowest percentage of fat content, only 4%.
It can be eaten daily, it:
- strengthens the human skeleton;
- has unique healing properties;
- significantly reduces bad cholesterol in the blood;
Cottage cheese- can be consumed, only the percentage of fat content should be no more than 5%.
Cheese Gaudette- a new low-fat type of cheese 6%.
Can be bought Oltermani, Chechil, Ricotta, fitness cheese, only light.

Low-fat cheeses are a godsend for the diet. In addition, milk fats are healthy and easily absorbed by the body.

List of low-fat cheeses

Low-fat cheeses are made from skimmed milk. That is, cream is first removed from milk, then cheese is made.

Only it will be difficult to call it completely non-greasy, because the percentage of fat content will still be present, but in different percentages:

fat-free - fat content less than 15%;
lungs - fat content 15-40%;
normal - fat content 40-60%;

low fat cheese on palatability and useful properties almost indistinguishable from fatty varieties. And in some respects it even surpasses them.

Here are some of them:

Hard cheeses

Hard cheeses are most widely used, these include: Romano, Emmental, Raclette, Grano Padano, Leiden, Gruyere, Parmesan, Pecorino, Maasdam, Frisien, etc. Hard cheeses contain lecithin, it affects the proper metabolism of fats.

Lecithin is included in the structure of cell membranes, is responsible for their permeability, normalizes cholesterol levels, stimulates the work of enzymes to break down fats.

Cheese production is a long process. And maturation takes up to 3 months or more.

Cheese features:

Soft cheeses

Soft cheeses have a pasty texture, milky or creamy taste.

It is produced from cow's milk and bacterial starter, classified:

with maturation;
without maturation.

Most popular:

Dorogobuzhsky- the crust is covered with mucus, transparent color. It has spicy spicy taste, very pronounced, without eyes.
Known Species: Road, Dorogobuzhsky, Kalininsky.
Camembert type- the head of the cheese is covered with white mold.
Main View: Russian Camembert.
Smolensky type- heads no more than 2 kg, spots of mucus are clearly visible on the crust. It is not necessary to remove the mucus before eating.
Its representatives: Hunting, Diner.

Homemade low fat cheese

The healthiest cheese is homemade. This is a good alternative to the store, because there you can buy stale and low-quality products. And at home you can always control the process.

Varieties of low-fat cheeses that can be bought at the store

It is not a problem to buy such cheeses in the store now. They are, of course, difficult to find in ordinary grocery stores, but large supermarkets have them.

Tofu

In lean Tofu, the fat content will range from 2-4%. It has a lot of protein and calcium, it has healing properties. It is also called bean curd because it is made from soy milk.

This is a curd cheese, in texture and color reminiscent of unsalted and low-fat cheese. Its taste is neutral, that is, almost absent. It goes on sale in vacuum packages, in which the liquid is determined.

It differs in consistency and method of production:

solid;
usual.

This cheese has many varieties, they are even made with additives: nuts, seasonings, peppers, etc.

Smoked tofu is popular, its types:

Dense - has two varieties:
1. Asiatic;
2. west.
Silk- soft, pudding-like.
"Smelly"- strong smell, Chinese version.

Rich in vegetable protein, contains all the essential amino acids, a supplier of iron, calcium. Does not contain cholesterol at all, low calorie. It has spread all over the world.

Gaudette

The famous Dutch cheese Gouda now has a fat-free counterpart called Gaudette. This is the newest cheese from Scherdinger, contains only 8% fat (16% in solids).

It has a classic soft-thin cheesy taste. It has a high content of calcium, it is easily and completely absorbed.

Chechil

Chechil cheese has an interesting shape in the form of long threads of various thicknesses. The taste is pronounced, sour milk. Fat - up to 11%.

The structure is slightly rough, layered, may be:

braided into wreaths, or braids;
roll up into bundles or balls.

Its varieties:

in the usual smoked form;
salty.

It has a wonderful milky taste, is produced:

v plastic containers capacity: 100 g, 200 g, 400 g;
in the form of triangles;
cutting.

With fillers: ham, mushrooms, chocolate, just creamy, etc. They make salad and soups. For their production, they take hard cheeses, add butter and other natural ingredients. Fat content - 5-10%.

Look here.

ricotta

Ricotta is an Italian delicacy dairy product. It is made from whey left over from making other cheeses. Milk for whey is taken differently. They can even use a mixture of milk, several types at once.

She has a slightly sweet taste, fat content:

9% from cow's milk;
up to 25% from sheep's milk;
15% from goat milk;
28% from buffalo milk.

Calorie content per 100 g - 120 kcal. Its sodium content is the lowest when compared to other cheeses. It contains an impressive composition of trace elements and vitamins, especially a lot of calcium.

Even methionine is present - this is a sulfur-containing amino acid that protects the liver from adverse environmental factors.

Types of cheese:

Ricotta Forte- taste qualities are excellent, they are stored for a long time, they are made only from sheep's milk.
Ricotta Fresca- only freshly prepared cheese is used, aging is not needed here.
Ricotta affumicata- made from a mixture of goat and cow's milk, there are also smoked types.
Ricotta al Forno- prepared from a mixture of goat, buffalo, cow milk, kept in ovens. It is not only classic, but with different flavors: vanilla, lemon, chocolate, etc.
Ricotta Romana- you need a long exposure, the cheese is hard, salty taste.

Feta

Feta is a Greek semi-hard cheese made only from goat and sheep milk. Keep in saline solution for at least 4 months. Fat content from 40 to 60%.

Varieties:

Outwardly, it looks like a snow-white, semi-solid mass, a bit like cottage cheese, but its taste is brighter, salty, slightly sour.

It contains many beneficial microorganisms that synthesize special antibiotics that help a person cope with food poisoning.

There is another option - this is Feta-light, although it will not be so easy to find it on the shelves. However, the time spent searching will be fully justified.

Suluguni

Suluguni is a pickled cheese with a dense, even slightly hard consistency. It has a white or cream color, if smoked, then yellow. It is made from cow, sheep, goat or buffalo milk. There is little fat in it, 30-40%.

Manufacturing technology:

Strains of lactic acid and aroma-forming bacteria, pepsin, calcium chloride are added to pasteurized milk, heated to 38ºС.
The cheese layer is separated and subjected to cheddarization.
Cut into cubes and melt in whey or acidified water.
It is kneaded to a homogeneous consistency, laid out on a squeezing table, divided into pieces and made by hand into balls, kept for 2 days in an acid whey brine.

Arca cheese has a reduced fat content, only 17-35%, a pleasant taste, a dense, uniform texture, with small eyes. Indispensable for nutrition, people who really care about their health.

Low fat cheese calories

Cheese has been produced by man since ancient times, it has always been valued and loved.

Now we will find out the calorie content of the most common low-fat cheeses:

In this list of cheeses, you can now easily find "your" cheese for yourself, which will satisfy you in terms of usefulness, taste and price.

Conclusion

No wonder low-fat varieties of cheeses are so revered and are considered an elixir of health and longevity. They are the main building material for bones, improve metabolism and digestion.

Cheese is a natural protein product that the human body can absorb almost completely. In the process of ripening, the cheese becomes soluble, which means that all the beneficial substances will remain in our body.

Cheese will saturate the body with essential vitamins and minerals, improve mood. Eat it with pleasure!

Most nutritionists unanimously agree that low-fat cheeses for a diet can not only be used, but also necessary. They are easily absorbed by the body, contain vitamins (A, B, C, D, E, F, PP), trace elements (calcium, potassium, phosphorus, zinc, iron) and protein. Specialists have even developed a cheese diet, more than a third of the diet of which is made up of different varieties.

The remaining 2/3 is occupied by fruits, vegetables and other protein products. For 10 days of such weight loss, you can get rid of 5 kg of excess weight. If used in reasonable amounts quality product, which does not contain vegetable fats, the figure will not suffer. During weight loss, it is allowed to eat the following varieties: Gaudette, Tofu, Oltermani, Chechil, Fitness, Cheese, cottage cheese (not more than 5% fat), Ricotta, etc.

What are low-fat cheeses in a diet

Skimmed cheese is a product made from skimmed milk, lactic acid bacteria and clotting enzymes. Cream is skimmed from the drink beforehand, and then it is used to make a fermented milk product. Although there are no completely low-fat varieties, there are dietary varieties containing an average of up to 30 g of fat in dry matter.

List of lean cheeses

Having received an answer to the question whether it is possible to eat low-fat varieties of cheese on a diet, it is worth learning about the types of such fermented milk products more. These include:

Tofu is a low-calorie cheese made from soy milk. Fat content 1.5-4%, contains 73 kcal / 100 g. Refers to curd cheese, has a consistency similar to cheese. It contains a lot of protein, calcium, which contributes to the prevention of osteoporosis, strengthening the bone skeleton.
Cottage cheese with 5% fat and 105 kcal per 100 g. Often used in diets, used for salads, prepared with the addition of salted cream. In English-speaking European countries, it is known as cottage cheese (rustic).
Gaudette - cheese with a low fat content (7%), semi-hard, calorie content - 199 kcal / 100 g. It has a mild taste with piquant notes contains large amounts of calcium.
Chechil, fat content 5-10%, calories 253-313 kcal / 100 g. It resembles suluguni in texture, is sold in the form of bundles of fibrous threads, contains a lot of salt.
Ricotta (fat content 13%, 49 kcal / 100 g). The lowest calorie cheese. It is made from whey, contains a minimum amount of sodium, many vitamins, trace elements and methionine (a sulfur-containing amino acid), useful for the liver.
Mozzarella (22.5% fat, 149-240 kcal per 100 g). Produced from skimmed milk, sold in the form of balls in packages with saline.
Feta (fat content 24%, 290 kcal / 100 g). This Greek cheese is considered by many to be high in calories, but it is also produced in more easy version. It is prepared from natural sheep's milk, and low-calorie - from goat's. Contains beta-carotene, vitamins (A, D, E, K, B), potassium, iron, magnesium, manganese, calcium, sodium, many useful living organisms. Useful for disorders of the gastrointestinal tract.
Oltermani (fat content 16-17%, 270 kcal / 100 g). It has a dense texture of a homogeneous nature with uniform holes over the entire surface, has a delicate milky aftertaste.
Fitness Viola Polar (5-10% fat, 250 kcal / 100 g). One of the most popular for those who are on a diet. Some varieties contain yogurt instead of fat, which makes the product even more beneficial for health and weight loss.
Adyghe (14% fat, 240 kcal / 100 g). An ideal option for a hearty breakfast on a diet, it does not contain carbohydrates at all. It has a delicate texture, sour-milk taste, and is produced by fermenting cow's milk with bacteria.

For a diet, hard varieties of low-fat cheese are excellent, which often have a high energy value, but in small quantities do not harm the figure. They contain lecithin, which improves the metabolism of fats, stimulates the processes of their splitting, and normalizes cholesterol levels. These include:

Swiss (45% fat, 380 kcal / 100 g). Has small eyes, sweetish taste.
Parmesan (32% fat, 292 kcal / 100 g), has a specific smell, a slight aftertaste.
Dutch (45% fat, 345 kcal / 100 g). Cheese of yellow color (dark or bright), has a salty aftertaste. It is considered dietary, well absorbed, replenishes the lack of energy in the body.
Cheddar. It happens in a dietary version (fat content 33%, calorie content 380 kcal / 100 g). It has a delicate, slightly sour nutty flavor. Produced from cow's milk.
Russian - semi-hard cheese with a creamy sweetish taste, fat content 50%, calorie content 360 kcal / 100 g. Color - yellow.

How to choose

diet cheese you need to select according to the percentage of fat content, if you want to lose, and not gain excess weight, a product containing no more than 30% fat is suitable for you. It happens that smaller numbers are indicated on the packaging of some varieties, but then you need to pay attention to the calorie content. Often this indicator exceeds the norm for weight loss. Foods with a spicy or overly salty taste are not suitable for a diet.

High-quality cheese should have a uniform color (without stains, traces of being washed or cleaned), a fresh smell, complete packaging and not contain Palm oil fats of vegetable origin. Pay attention to the cut of the product: smooth, not crumbling edges indicate freshness (with the exception of the Idiazabal variety). It is also important not to overdo it with the amount of cheese during consumption, otherwise even the most low-fat varieties of cheese will add extra centimeters to the diet.

Recipe for cooking at home

High-quality, low-fat diet cheese is often expensive, and some types are hard to find. For this reason, you should not abandon the diet, you can cook a dietary product at home. So, you can be sure of its freshness, naturalness and the absence of harmful preservatives. The process does not take long, but then the low-fat homemade cheese should be allowed to brew.

Time: 12.5 hours.
Servings: 10 persons.
Calorie content of the dish: 78 kcal / 100 g.
Cuisine: international.
Difficulty: easy.

For low fat cheese hard grade you will need milk, cottage cheese, soda, salt and an egg. If desired, you can add finely chopped fresh herbs, chopped carrots or garlic. These ingredients will give the dish an amazing aroma, spicy flavor. Herbs and spices will not be superfluous either. It is better to choose milk and cottage cheese with a minimum percentage of fat content in order to reduce the calorie content of the future cheese.

Ingredients:

milk (0.5%) - ½ l;
cottage cheese (0%) - ½ kg;
egg - 1 pc.;
salt, soda - ½ tsp each;
seasonings - to taste.

Cooking method:

Warm up some milk in a water bath.
Pour the cottage cheese, mix the mass with your hands until a homogeneous consistency.
Fold the gauze in several layers, transfer the milk-curd mixture into it when it becomes hot. Hang to glass unnecessary serum.
In a separate container, beat the egg with soda, salt, spices.
When whey drains from the curd, transfer the mass to a bowl, pour in the egg.
Place the container in a water bath, heat, stirring constantly and vigorously so that there are no lumps. Seasonings can be added at this stage.
When the mass becomes homogeneous, cool it at room temperature and then transfer to another bowl lined with cling film.
Put in the refrigerator overnight.

homemade mozzarella

Time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 52 kcal / 100 g.
Purpose: for breakfast, lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

Mozzarella cheese was originally made in southern Italy using buffalo milk. Today it is made from ordinary cow, adding rennet. To prepare low-fat mozzarella at home, you can use pepsin acidin, which is sold in a pharmacy, to curdle milk. Take purified water, without impurities and in no case chlorinated.

Ingredients:

milk (not pasteurized) - 1.5 l;
water - 250 ml;
acidin-pepsin - 2 tablets;
citric acid - 1/3 tsp;
salt - 1 tsp

Cooking method:

Heat the milk on the stove to 25-28 degrees, pour in a thin stream of citric acid dissolved in ½ part of the water. Continue to heat, stirring constantly, bringing the temperature to 30-35 degrees.
Dissolve crushed acidin-pepsin tablets in the remaining water, pour into milk. Continue to heat up to a temperature of 40 degrees without ceasing to interfere. Remove from stove.
At this stage, the milk will begin to curdle, cheese flakes will appear on its surface.
Cover the container with a lid, leave to complete the fermentation process for 20 minutes.
Curled mass should be thick, have a slightly yellowish tint. Stir it with a spoon.
Put on a sieve, separating from the whey, grind. The resulting cheese will stick together.
Place mass in hot water(60-70 degrees), wait until it warms up, starts to melt slightly.
Squeeze lightly to get rid of excess whey. Add salt (seasoning), mix gently. Stretch the cheese several times and reheat.
Stretch again, give the desired shape, put in the refrigerator.

Buy cheap medicines for hepatitis C

Hundreds of suppliers are bringing Sofosbuvir, Daclatasvir and Velpatasvir from India to Russia. But only a few can be trusted. Among them is an online pharmacy with an impeccable reputation Phoenix Pharma. Get rid of the hepatitis C virus forever in just 12 weeks. Quality drugs, fast delivery, the cheapest prices.

People who are on a diet or stick to proper nutrition, often refuse many products, including cheese. This is wrong, because it contains a lot of protein and other substances necessary for health. On sale you can find low-fat cheese, which will provide the body with the necessary fats and will not harm the figure. Having familiarized yourself with the criteria for choosing low-fat varieties of fermented milk products, learning how to make them at home, you can easily go on a diet and eat deliciously at the same time.

Can cheese be on a diet?

The remaining 2/3 is occupied by fruits, vegetables and other protein products. For 10 days of such weight loss, you can get rid of 5 kg of excess weight. If you use a quality product that does not contain vegetable fats in a reasonable amount, the figure will not suffer. During weight loss, it is allowed to eat the following varieties: Gaudette, Tofu, Oltermani, Chechil, Fitness, Cheese, cottage cheese (no more than 5% fat), Ricotta, etc.

What are low-fat cheeses in a diet

List of lean cheeses

Having received an answer to the question whether it is possible to eat low-fat varieties of cheese with a diet, you should learn more about the types of such fermented milk products. These include:

Tofu is a low-calorie cheese made from soy milk. Fat content 1.5-4%, contains 73 kcal / 100 g. It belongs to curd cheeses, has a consistency similar to feta cheese. It contains a lot of protein, calcium, which contributes to the prevention of osteoporosis, strengthening the bone skeleton.
Cottage cheese with 5% fat and 105 kcal per 100 g. Often used in diets, used for salads, prepared with the addition of salted cream. In English-speaking European countries, it is known as cottage cheese (rustic).
Gaudette is a cheese with a low fat content (7%), semi-hard, calorie content - 199 kcal / 100 g. It has a mild taste with spicy notes, contains a large amount of calcium.
Chechil, fat content 5-10%, calories 253-313 kcal / 100 g. It resembles suluguni in texture, is sold in the form of bundles of fibrous threads, contains a lot of salt.
Ricotta (fat content 13%, 49 kcal / 100 g). The lowest calorie cheese. It is made from whey, contains a minimum amount of sodium, many vitamins, trace elements and methionine (a sulfur-containing amino acid), useful for the liver.
Mozzarella (22.5% fat, 149-240 kcal per 100 g). Produced from skimmed milk, sold in the form of balls in packages with saline.
Feta (fat content 24%, 290 kcal / 100 g). This Greek cheese is considered by many to be high in calories, but it is also produced in a lighter version. It is prepared from natural sheep's milk, and low-calorie - from goat's. Contains beta-carotene, vitamins (A, D, E, K, B), potassium, iron, magnesium, manganese, calcium, sodium, many useful living organisms. Useful for disorders of the gastrointestinal tract.
Oltermani (fat content 16-17%, 270 kcal / 100 g). It has a dense texture of a homogeneous nature with uniform holes over the entire surface, has a delicate milky aftertaste.
Fitness Viola Polar (5-10% fat, 250 kcal / 100 g). One of the most popular for those who are on a diet. Some varieties contain yogurt instead of fat, which makes the product even more beneficial for health and weight loss.
Adyghe (14% fat, 240 kcal / 100 g). An ideal option for a hearty breakfast on a diet, it does not contain carbohydrates at all. It has a delicate texture, sour-milk taste, and is produced by fermenting cow's milk with bacteria.

Swiss (45% fat, 380 kcal / 100 g). Has small eyes, sweetish taste.
Parmesan (32% fat, 292 kcal / 100 g), has a specific smell, a slight aftertaste.
Dutch (45% fat, 345 kcal / 100 g). Cheese of yellow color (dark or bright), has a salty aftertaste. It is considered dietary, well absorbed, replenishes the lack of energy in the body.
Cheddar. It happens in a dietary version (fat content 33%, calorie content 380 kcal / 100 g). It has a delicate, slightly sour nutty flavor. Produced from cow's milk.
Russian - semi-hard cheese with a creamy sweetish taste, fat content 50%, calorie content 360 kcal / 100 g. Color - yellow.

How to choose

Diet cheese should be selected according to the percentage of fat content, if you want to lose weight, not gain excess weight, a product containing no more than 30% fat is suitable for you. It happens that smaller numbers are indicated on the packaging of some varieties, but then you need to pay attention to the calorie content. Often this indicator exceeds the norm for weight loss. Foods with a spicy or overly salty taste are not suitable for a diet.

High-quality cheese should have a uniform color (without stains, traces of being washed, cleaned), a fresh smell, complete packaging and not contain palm oil, vegetable fats. Pay attention to the cut of the product: even, not crumbling edges indicate freshness (with the exception of the Idiazabal variety). It is also important not to overdo it with the amount of cheese during consumption, otherwise even the most low-fat varieties of cheese will add extra centimeters to the diet.

Recipe for cooking at home

Time: 12.5 hours.
Servings: 10 persons.
Calorie content of the dish: 78 kcal / 100 g.
Cuisine: international.
Difficulty: easy.

To prepare low-fat hard cheese, you will need milk, cottage cheese, soda, salt and an egg. If desired, you can add finely chopped fresh herbs, chopped carrots or garlic. These ingredients will give the dish an amazing aroma, spicy flavor. Herbs and spices will not be superfluous either. It is better to choose milk and cottage cheese with a minimum percentage of fat content in order to reduce the calorie content of the future cheese.

Ingredients:

milk (0.5%) - ½ l;
cottage cheese (0%) - ½ kg;
egg - 1 pc.;
salt, soda - ½ tsp each;
seasonings - to taste.

Cooking method:

Warm up some milk in a water bath.
Pour the cottage cheese, mix the mass with your hands until a homogeneous consistency.
Fold the gauze in several layers, transfer the milk-curd mixture into it when it becomes hot. Hang to glass unnecessary serum.
In a separate container, beat the egg with soda, salt, spices.
When whey drains from the curd, transfer the mass to a bowl, pour in the egg.
Place the container in a water bath, heat, stirring constantly and vigorously so that there are no lumps. Seasonings can be added at this stage.
When the mass becomes homogeneous, cool it at room temperature, and then transfer to another bowl lined with cling film.
Put in the refrigerator overnight.

homemade mozzarella

Time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 52 kcal / 100 g.
Purpose: for breakfast, lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

Ingredients:

milk (not pasteurized) - 1.5 l;
water - 250 ml;
acidin-pepsin - 2 tablets;
citric acid - 1/3 tsp;
salt - 1 tsp

Cooking method:

Heat the milk on the stove to 25-28 degrees, pour in a thin stream of citric acid dissolved in ½ part of the water. Continue to heat, stirring constantly, bringing the temperature to 30-35 degrees.
Dissolve crushed acidin-pepsin tablets in the remaining water, pour into milk. Continue to heat up to a temperature of 40 degrees without ceasing to interfere. Remove from stove.
At this stage, the milk will begin to curdle, cheese flakes will appear on its surface.
Cover the container with a lid, leave to complete the fermentation process for 20 minutes.
Curled mass should be thick, have a slightly yellowish tint. Stir it with a spoon.
Put on a sieve, separating from the whey, grind. The resulting cheese will stick together.
Place the mass in hot water (60-70 degrees), wait until it warms up, it starts to melt slightly.
Squeeze lightly to get rid of excess whey. Add salt (seasoning), mix gently. Stretch the cheese several times and reheat.
Stretch again, give the desired shape, put in the refrigerator.

Price

Low-fat cheeses suitable for the diet are more expensive than regular cheeses because special techniques are used to produce them. The cost of such products in different retail chains may differ, in stores in the Moscow region it is the same.

List of fat-free cheeses with calories

How to choose the right low-fat cheese in the store

Recipe for low fat cheese at home

Homemade skim milk cheese

List of low fat and low calorie cheeses

Suluguni

Feta

ricotta

Tofu

Brest-Litovsky lightweight

Roquefort

fitness cheese

Lakomo Light

Dietary Ichalki

Salad with suluguni cheese, chicken and croutons

And some secrets...

Can you eat cheese on a diet?

List of low-fat cheeses

Hard cheeses

Soft cheeses

Homemade low fat cheese

Varieties of low-fat cheeses that can be bought at the store

Low fat cheese calories

Conclusion

What are low-fat cheeses in a diet

List of lean cheeses

How to choose

Recipe for cooking at home

homemade mozzarella

Can cheese be on a diet?

What are low-fat cheeses in a diet

List of lean cheeses

How to choose

Recipe for cooking at home

homemade mozzarella

Price

New on site

Most popular

POPULAR SECTIONS