How to cook calcined cottage cheese at home?

Calcium is indispensable for the correct formation of human bone tissue. It depends on it, how strong will be the teeth and healthy bones. Doctors recommend to include in the diet of children, adolescents, pregnant and lactating women, calcined cottage cheese - a product that is the record for the amount of valuable calcium. It will also be relevant for the elderly, often suffering from diseases associated with bone fragility. Having learned how to make calcined cottage cheese yourself, you can enrich your daily diet with a truly useful and tasty product.

The use of calcined cottage cheese

The product, enriched with calcium, positively affects the functioning of the nervous system, participates in the process of blood coagulability, activates enzymatic processes in the body. Calcium forms bone tissue, strengthens teeth and nails. And also helps to prevent age-related changes in bone tissue.

Calcined cottage cheese is indispensable in the period of growth of children and adolescents, and is shown to pregnant women who share calcium reserves with their future baby. It increases the level of hemoglobin in anemia, activates metabolic processes. Calcined cottage cheese is a natural substitute for expensive pharmacy products, it is easily absorbed by the body.

Recipe # 1

Knowing how to cook homemade calcified cottage cheese, you can enrich your diet with a useful and natural product. The recipe is extremely simple. You will need the following available ingredients:

• milk;
• A solution of calcium chloride (10%), which can be purchased at any pharmacy.

Milk should be heated to a temperature of 40 degrees and add to it a solution of calcium chloride. Proportion: 0.5 liters of fresh milk - 1-1.5 tablespoons of solution (can be replaced by 3 grams of dry powder). The mixture is brought to a boil. Milk will turn into a clot. Immediately after this, the milk is cooled, the resulting curd is thrown back on a screen, covered with gauze, drained the serum. Soft and useful calcined cottage cheese at home is cooked! If you prefer a slightly dry product, wrap it in gauze and briefly put pressure on it. About half a liter of milk produces about 100 grams of cottage cheese.

Recipe № 2. Calcined cottage cheese with yogurt

To prepare a tasty and useful calcined cottage cheese at home, you will need the following ingredients:

• 1 liter of milk;
• 1 liter of kefir;
• 2 ampoules of calcium chloride (10%).

Mix in the saucepan kefir and milk and heat until the moment when the flakes of cottage cheese begin to appear. Add calcium, heat the mixture, not bringing to a boil, remove from heat and cool. Calcium chloride in ampoules can be replaced with dry powder at the rate of 3 grams of powder per half-liter of pasteurized milk. An overabundance of a drug may make the cottage cheese bitter and unfit for consumption. Cottage cheese is taken with noise. The product with fresh berries and fruits is especially tasty. Calcined cottage cheese, cooked at home, will be an excellent alternative to shop desserts.

Features of preparation

Why does the cottage cheese get pasty or granular? There are several reasons. The fault of excessive granularity can be the rate of heating of the mixture. The faster the heating, the more granular the final product is obtained. The moment of cooling is also important. If you prefer paste-like calcined curd, then try to cool it to room temperature as long as possible. For example, you can wrap a pot or put it near a battery. The freshness and fat content of milk can also have an effect on how to get a useful treat. Of the fatty milk, the softest and most delicate product is obtained, and the stale milk quickly turns off and makes the curd dry and granular.

Consumption norms

Despite the exceptional usefulness of the product, home-made curd cheese should be consumed with caution, not exceeding the standards allowed by doctors. The optimal dose of calcined cottage cheese for adults and children over three years old is one hundred grams per day. Excess of the norm may lead to a violation of metabolic processes in the body. Excess of calcium threatens with such health problems as nausea, thirst, vomiting, nocturnal cramps. Confusion , impaired brain function may also indicate excess calcium intake. In addition, cottage cheese contains a large amount of protein, an overabundance of which can lead to the deposition of kidney stones and other health problems.

Who is recommended such cottage cheese

Do you hardly learn whole milk? Calcined cottage cheese will be an excellent alternative to a popular source of calcium, because for its assimilation, an order of less digestive enzymes are released. It is shown to people suffering from obesity or watching their weight. A portion of the calcified product for breakfast is a healthy state for the whole day, energy and a charge of vivacity without compromising the figure.

Often, doctors prescribe the use of calcined cottage cheese after fractures. Delicious medicine promotes a speedy recovery. And having cooked it at home, you can be completely sure of its quality and freshness. Before giving the calcined cottage cheese to children, it is necessary to consult a pediatrician. This will avoid health problems associated with a possible overabundance of calcium.

Term and method of storage

Like all dairy products, cottage cheese cooked at home quickly loses its flavor and useful properties. Given the simplicity and availability of cooking, you can recommend preparing the calcined cottage cheese in small portions. Leave it in the refrigerator for no more than two or three days. Sometimes the calcined curd is frozen in the freezer. However, this method of storage deprives a valuable product of a number of substances useful to the body. Once cooked home cottage cheese, you will understand how easy it is, accessible, tasty and useful.