Low-fat varieties of cheese for dieting and weight loss. List of low-fat cheeses: names, composition, method of preparation Cheese 15 calories per 100 grams

Because you're eating a piece of cheese, not a piece of dry matter. It is worth noting that the standard fat content of cheese is 50-60g or 50-60% in dry matter. Many people take the percentage of fat content indicated on the packaging literally. Those. I ate 100g of 50% cheese, which means I got 50g of fat (450kcal). Wow! 40 minutes on the elliptical! But that's not true!

So, if it is indicated that the fat content of Swiss cheese is 50%, this means that 100 g of cheese contains 32.5 g of fat (in cheese of this type, per 100 g of weight there are usually 65 g of dry matter, 50% of which will be 32. 5 g).

1. Soy tofu cheese (fat content 1.5-4%)

Although it is made on the basis of soy milk, tofu is classified as curd cheese, since in color and consistency it resembles low-fat and unsalted feta cheese. Tofu is rich in high-quality proteins, so it can successfully replace meat. Calcium, present in abundance in this product, has an excellent effect on the bone skeleton, which makes tofu an ideal product for consumption by older people in order to prevent diseases such as osteoporosis. In addition, 100 grams of tofu cheese contains only 90 calories, so it is recommended to include it in the diet menu. Many celebrities have replaced dairy products and cheeses with soy in their diet, so many diets have now been developed that involve a reduced consumption of classic cheeses, while tofu is recommended for daily consumption along with foods of plant origin. A number of nutritionists also claim its healing properties, because it has already been proven that it helps reduce the level of “bad” cholesterol (LDL) in the blood, which helps prevent many cardiovascular diseases.

With what and how to eat? Suitable for miso soup, salads.

2. Curd cheese, country cheese, grain cottage cheese - in English. cottage cheese (fat content 4-5%)

Grained cottage cheese is a type of low-fat cottage cheese. It is a curd grain mixed with fresh, slightly salted cream. Can be used as an independent dish, as well as for preparing various salads (for example, vegetable salad with grain cottage cheese). In Russia it is sometimes found under the unofficial names “grainy cottage cheese” and “Lithuanian cottage cheese”. In the USA, Europe and Asia, grained cottage cheese is called 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 its taste is a little saltier. 100g of grain cheese will provide our body with 85 calories and 17g of protein, so nutritionists recommend it even if you follow the strictest diets.

With what and how to eat? Without additives, in salads, in cottage cheese omelettes.

3. Processed light cheese (fat content 7.5%)

The "melted creamy light" fat percentage in President cheese pleases those who are slimming! There is only 7.5 g of fat per 100 g! Low calorie content is another plus! Cheese for lovers of processed cheese.

With what and how to eat? With porridge and bread.

4. Whey cheese - ricotta (fat content 9-18%)

Ricotta is an invariable component of Italian breakfast. This cheese contains no salt. Due to its high nutritional value and impressive composition of vitamins and microelements, ricotta gives a quick feeling of fullness. This type of curd cheese is recognized as a protector of our liver; it contains methionine, a sulfur-containing amino acid.

With what and how to eat? This cheese is good with fresh vegetables and fruits, honey, ham, pasta, basil, salmon, broccoli. It is customary to stuff pancakes and pancakes with it.

5. Brine cheese like feta - light cheese, feta (fat content 11-18%)

This 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 has a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the feta cheese they adore is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves. However, the effort you put into searching will be fully worth it. Feta light is usually made from goat's milk and contains only 30% fat, while traditional feta is made from sheep's milk and is then 60% fat.

With what and how to eat? It is usually added to Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella. Usually served with olives. These cheeses also go well with tomatoes, bell peppers, onions, watermelon, spinach, rosemary, mint, oregano, tuna, and baked chicken. And when preparing Greek salad they are simply irreplaceable!

6. Semi-hard light cheese - cheese to the taste of which we are accustomed(fat content 9-17%)

Light cheese with low fat content, usually labeled as Light, Light, is an affordable delight for those who strive for a healthy lifestyle. These low-fat cheeses have a delicate, pleasant taste of natural milk, a dense, uniform texture, with small, evenly distributed eyes. Great for people who care about their health. Suitable for making sandwiches and sandwiches, for example, based on bread, as well as for snacking at work or on a picnic. Such cheeses are just a godsend for those losing weight! Study the back of the package in more detail - the label; in some cheeses, the packaging shows 5% yogurt, not fat! This type of cheese has a soft, subtle, somewhat piquant taste, is easily digestible and has a high calcium content.

With what and how to eat? For slimming, cheese can be wrapped in lettuce leaves.

7. Cream cheese, cream cheese (fat content 12%)

This Philadelphia type (light) cheese consists of pasteurized skim milk and milk fat, whey protein concentrate, cheese culture, salt, whey.

With what and how to eat? With toast, bread, vegetables.

8. Fresh mozzarella cheese "buffalo" (fat content 18%)

Not to be confused with the regular one! Found in the form of white balls soaked in brine, the cheese does not last long. The most delicious one-day mozzarella, but for now you can only try it in Italy. Buffalo mozzarella is now produced all over the world. Not to be confused with the traditional variety of mozzarella used in pizza. Its fat content is 23%.

With what and how to eat? The best option is with olive oil, ground black pepper, basil and tomatoes. This cheese can also be quickly marinated in olive oil with herbs, garlic and sun-dried tomatoes and baked.

9. Low-fat cheese - Chechil (fat content 18%)

Chechil is a fibrous pickled cheese with a consistency similar to suluguni. It is produced in the form of dense, fibrous threads, twisted into tight braids in the shape of a pigtail, often smoked. Chechil is often mixed with cottage cheese or other cheese and stuffed into jugs or wineskins. In appearance, this cheese has nothing in common with any other. It is produced in the form of fibrous threads tied into a bundle.

With what and how to eat? A snack to relieve boredom - in moderation, suitable for salad. Check the amount of salt. As you know, salt retains liquid.

10. Brine, unripe, young cheeses - Suluguni, Adyghe (fat content 18-22%)

Traditionally, Suluguni cheese was made only using natural rennet ferment and only by hand without the use of any mechanical devices. Ready-made cheese can be eaten raw, baked, smoked or fried. Adygei is a soft cheese with a sour-milk taste and delicate texture. Belongs to the group of soft cheeses without ripening.

With what and how to eat? Pairs with cucumbers, spicy herbs, olives, tomatoes, sweet peppers, honey and green tea. It fries and melts well. Excellent filling for khachapuri.

11. Low-fat homemade cheese - recipe

• Skim milk (0.5%) 500 ml
• Low-fat cottage cheese 600 g
• Chicken egg 1 piece
• Baking soda 2 g
• Salt ¾ tsp.

PREPARATION:

Mix cottage cheese and baking soda, leave the mixture for an hour at room temperature.

Line a suitable container with cling film. Add milk, salt, raw chicken egg to the cottage cheese, beat the mixture with a blender until smooth.

Transfer the mixture into a saucepan, heat over low heat, stir. The curd mixture should completely melt, this will happen in 5 - 10 minutes.

Keep the product on the fire for the same amount of time, stir, but do not bring to a boil.

Transfer the finished cheese to another container, cover the top with cling film, and leave in the refrigerator for three to four hours.

Low-fat cheeses - serving

Low-fat cheeses on store shelves - photo

How to make low-fat homemade cheese - video

When eating low-fat cheeses, remember: low-fat does not mean you can eat more. This will lose the whole point of eating low-fat cheese, because... In the dry matter, most cheeses have an exorbitant fat content, reaching 40-50%. You can lose weight on “light” foods if you are careful. What low-fat types of cheese do you know and eat?

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

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List of low-fat and low-calorie cheeses

List of names of the lowest-fat varieties of cheese:

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

Adyghe cheese - composition and KBJU, beneficial properties, recipe

Suluguni

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

Includes:

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

Cooking method:

1. 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. 2. After this, the cheese is cut into ropes and melted on the stove at a temperature of 80 degrees, stirring until a homogeneous mass is formed.
3. 3. The resulting mass is divided into equal pieces and formed by placing it in molds.
4. 4. The molds with the product are placed in cold water for a few minutes, and then the cheese heads are taken out and kept in brine for several days until they are salted.

After salting, the cheese is ready for consumption.



Per 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 is 290 kcal.

Useful substances included:

• 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 cheese is low in fat, it is recommended to be consumed during diets. Suluguni goes well with basil and cilantro, as well as in salads with fresh vegetables. Cheese is considered an excellent filling option for khachapuri; it is also fried with sesame seeds.



Feta

Feta is a 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 consistency. Fat content - from 30 to 50 percent. Feta is one of the main ingredients in Greek salad. This product belongs to the group of pickled cheeses.

Includes:

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

Cooking method:

1. 1. Milk must be boiled until foam appears, then cool it to room temperature.
2. 2. Part of the milk should be poured into a clean glass and pour the package of dry starter into it.
3. 3. Stir the starter with a spoon and pour the mixture into the main one.
4. 4. Fermented milk must be sent to a warm place for 7 hours.
5. 5. When the whey has separated, you need to line the bottom of a colander with gauze and pass the mixture through it.
6. 6. Next, gather 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 allow liquid to drain. This will take about half an hour.
7. 7. The curdled mass is placed in a colander, which is placed in a bowl and pressed down with pressure. The mass should remain in this position for 2 hours.
8. 8. The whey is drained and mixed with salt.
9. 9. The whey is poured with hot water and a bag of cheese is lowered into it.
10. 10. You need to leave the product for 2 hours.

Feta should be kept in brine - this will significantly increase its shelf life.



Per 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

Cheese consumption 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 preparation at home

Ricotta

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

Compound:

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

Cooking method:

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

Ricotta is a dietary product that is not intended for long-term storage. Harder cheese can be stored 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 macroelements in ricotta cheese are presented:

• vitamins of group A, B6, B12, D, C;
• calcium;
• phosphorus;
• magnesium;
• selenium

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

Tofu

Tofu is a low-fat 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 exceeds that found in foods such as beef and eggs.

The cheese contains:

• soy milk - 1 l;
• juice of 1 lemon.

Cooking method:

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

In the refrigerator, the cheese must be kept 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 macroelements of cheese are presented:

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

Due to its low fat content, tofu is a good choice for obese people in their diet. It has the property of removing dioxin from the body, which has a cumulative effect and can contribute to the formation of cancer. Cheese contains phytoestrogens, which have a good effect on women's health during menopause and hormonal imbalances. Tofu can be combined with many ingredients; it can be baked, fried, boiled, stewed, and also added to salads and desserts.

Brest-Litovsk light

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;
• table salt - 1 tbsp. l.

Cooking method:

1. 1. A starter of lactic acid thermophilic and mesophilic bacteria is added to warm milk, and fermentation occurs.
2. 2. When ripening, a grain of cheese is obtained, which is mixed well and pressed for 30 minutes.
3. 3. The cheese layer is cut and shaped, then placed under more pressure.
4. 4. The cheese is placed in the salting department, dried, packaged and placed to ripen.

Natural food coloring “annatto” is added to the product.



Per 100 g of productcontains:

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

The calorie content of cheese is 288 kcal.

Cheese contains the following beneficial substances:

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

You can consume the product by combining it with bread in the form of a sandwich, adding it to salads and cold appetizers, and using it for baking. This cheese is perfect for people with problems of the cardiovascular system, for strengthening bone tissue, and for obesity.

Roquefort

Roquefort is made from sheep's milk in France. The ripening of the cheese takes place in limestone grottoes so that mold of the Penicillium Roqueforti species 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 milk - 8 l;
• water - 50 ml;
• calcium chloride - 1/4 tsp;
• Penicillium roqueforti mold - 1/16 tsp;
• rennet - 1/4 tsp.

Cooking method:

1. 1. Heat sheep's milk to 30 degrees.
2. 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. 3. Scatter the starter over the surface of the milk and stir with a slotted spoon after 2 minutes.
4. 4. Dissolve rennet and calcium chloride in 50 ml of cold water. Add to the main mass. Cover with a lid and place in a warm place for an hour.
5. 5. Cut the resulting clot into cubes.
6. 6. Place the cheese cubes in special molds and drain the liquid from them every 3 hours.
7. 7. After the cheese has dried, it must be pricked with sourdough 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 helps to normalize intestinal function and improves its microflora and digestion. Roquefort is considered a good appetizer 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 products - from 15 to 25 percent. The taste is fruity and nutty, the color is yellowish. Cheese with a low salt content.

Includes:

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

Cooking method:

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

Per 100 g of productcontained:

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

Calorie content is 224 kcal per 100 g.

Compoundproduct presented:

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

Cheese is used for dietary nutrition, as well as for making pizza, sandwiches and sauces.

Lakomo Light

Light cheese is a low-calorie product. Made from cow's milk. It has the color of baked milk and is packaged in sealed packaging in the form of slices.

Compound:

• normalized pasteurized cow's milk - 4 l;
• bactericidal starter culture 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. 1. A bacterial starter is added to the milk and fermentation occurs.
2. 2. The cheese mass is heated to a temperature of 32-42 degrees, calcium chloride, salt and lysozyme are added.
3. 3. Then the cheese is pressed and ripened.

Per 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 is a low-fat, semi-hard, light variety. The product is light yellow in color, with a delicate creamy taste and 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. 1. It is necessary to grind natural cottage cheese using a sieve or blender.
2. 2. Place the resulting mass in a saucepan and add milk, put on low heat. The mixture must be stirred constantly.
3. 3. After the mixture begins to boil, whey will appear. To make it drain, you should line a colander with gauze and wait until the liquid separates.
4. 4. Beat 2 eggs with soda, herbs and salt. Add 1 egg to the mixture without whey and mash everything thoroughly so that no lumps of cottage cheese remain.
5. 5. The cheese mixture is placed in a pan with thick walls, then it needs to be melted. It will become plastic.
6. 6. The mass is placed in cling film and given the desired shape.
7. 7. Next, put the cheese in the refrigerator.



The beneficial substances included in the product are:

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

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

1. 1. Peel the zucchini and cut into small cubes, add finely chopped garlic and some lemon juice, add salt and leave to marinate.
2. 2. Cut the tomatoes into halves and add chopped basil to them.
3. 3. Chop shallots into rings, cucumber halves, and bell peppers into small strips.
4. 4. Place all the vegetables in a salad bowl, season with the remaining lemon juice, and mix.
5. 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. 6. The finished salad can be decorated with fresh basil leaves.

Salad with suluguni cheese, chicken and croutons

Ingredients presented:

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



Cooking diagram:

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

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

Do not assume that they contain absolutely no fat.

They are present, but only in small quantities.

List of low-fat cheese varieties with calorie content

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

1. Group 1 – low-fat, which have up to 20% fat.
2. Group 2 – light – from 20 to 30%.
3. Group 3 – from 30% fat – regular cheeses.

Among low-fat cheeses, so-called “white” cheeses are also distinguished - mozzarella, feta cheese, Adygei.

If we list varieties in ascending order of fat percentage, then Tofu is the least fatty. In addition to the fact that it contains a record minimum of fat (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 have a positive effect on cleansing the blood of cholesterol. In addition, like many cheeses, it contains a large amount of calcium, which is responsible for the condition of bone tissue.

Grain cottage cheese can also boast a low amount of fat - only 5% and 85 calories per 0.1 kg of product. It is used for preparing various dishes (salads, etc.), and consumed in its pure form.

In 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.

Goudette is a lighter 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 is very similar in appearance to suluguni, but has a more fibrous structure. It can be easily seen among the others on the counter, since 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 made not from skim milk, but from whey, which appears after the preparation of the other two types 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 are trying to lose extra pounds.

Oltermani cheese contains approximately the same amount of fat - 17% and 210-270 calories. When you taste it, the first taste association arises with milk.

Also, similar varieties are Arla, Natura and Valio.

Feta (fat - 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 has a fat content of more than 20% (more precisely 22.5), also belongs to dietary cheese varieties. It is usually sold in the form of small balls, no larger than a quail egg, which are immersed in a special saline solution.

Per 100 g there are from 150 to 250 calories, 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 prepare it yourself.

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

• contact trusted stores where food storage rules are followed;
• look at the color: low-fat cheeses have a light or white color, which is 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 crumbling (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, it means that in its production some ingredients were replaced with cheaper vegetable fats.

Recipe for making low-fat cheese at home

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

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

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

To create you will need:

• low-fat cottage cheese – 1 kg;
• a glass of milk (can be medium fat 2.5%);
• one egg;
• salt – level teaspoon;
• 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 mold for the future cheese (a deep and not too wide bowl will do).

Now you can roll up your sleeves and begin the process. Pour the cottage cheese into a saucepan, then add the milk.

Turn on the stove and place the saucepan on low heat (high). Stir occasionally.

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

We throw everything into the prepared colander, and put butter, salt, soda, egg and cottage cheese into the emptied saucepan after it has drained. Return it to the heat and mix the ingredients thoroughly.

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

Grease the prepared pan with olive oil, then place the mixture obtained in the pan there. Now you just need to wait until it hardens and cools, although it is also tasty warm.

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

Homemade skim milk cheese

You can also use skim milk for cooking.

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

• cottage cheese (low-fat) – approximately 0.5-0.6 kg;
• egg – 1 pc.;
• milk with 0.5% fat content - half a liter;
• salt a level teaspoon;
• 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 low heat and stir occasionally with a spatula.

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

After that, put everything in a colander so that the liquid drains completely.

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

Place the saucepan on the fire (you can also use a water bath if the walls of the saucepan are thin enough). Stir and when you start to notice that the mixture thickens and lags behind the walls, you can stop.

Pour the mixture into molds and put it in the refrigerator to cool and harden.

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

But when preparing this dietary delicacy in your home kitchen, you should remember some recommendations:

1. Please note that the main rule in making homemade low-fat cheese is the choice of high-quality and fresh ingredients.
2. If you make cheese yourself, you can diversify the recipe by adding herbs, spices, garlic, and so on.
3. When you prepare cheese, in addition to it, you also get whey, which can later be used to make pies, cold soups, and pancakes.
4. The mold does not need to be greased 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.
5. Don't be afraid if the cheese base turns a little yellow in the final steps when you add the eggs, salt and baking soda.
   This occurs due to interaction with soda.

Even if you are on a diet and trying to get rid of extra pounds, you cannot completely give up cheeses, since they contain many useful substances that contribute to the normal functioning of the body.

In this case, low-fat cheeses with a minimum of fat and a maximum of useful components will be your helpers.

The recipe is easy to prepare, but very similar to real store-bought hard cheese: homemade low-fat hard cheese, which you can eat according to the Dukan diet on Attack, Alternation and Consolidation, learn from the video.

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If you are using any kind of diet for weight loss or just trying to eat right, you should not eat only low-fat foods, because...

The only thing is that you need to choose products with a low percentage of fat, they are lower in calories. The list below will help you with this - a list of low-fat varieties of cheese.

As you know, cheese is a healthy, easily digestible product, it contains a lot of protein for the structure of muscle tissue (more than in fish or meat), calcium, zinc, phosphorus, vitamins E, C, A, D, PP, group B.

However, it is necessary to distinguish between low-fat and fatty cheeses. Most of the cheeses we are used to have a fat content of 50-70% (50-70 grams of fat per 100 grams of product). The task of a person who cares about his appearance and figure is to consume cheeses with a maximum fat content of 30%.

Low-fat cheeses and their calorie content

First on our list is soy cheese Tofu. This cheese has a fat content of 1.5 to 4%. It contains in large quantities and is an alternative to meat protein. The calorie content of this cheese is 80 kcal per 100 grams. Ideal in the form of sandwiches for a snack, as well as a valuable ingredient in salads.

Ricotta cheese It is not made from skim milk, as many believe, but from whey, which remains during the preparation of other types of cheese. Its fat content is 8-13%, and its calorie content is 174 kcal. In addition to calcium, vitamins A and B, it contains the essential amino acid methionine - the most important amino acid for the liver. This cheese is often used in the form of salads, desserts and as an independent snack.

Mozzarella It is also made from skim milk. It is usually sold in the form of balls in a saline solution. Contains 22.5% fat, 149-240 calories, depending on the type of mozzarella.

(grain cheese) looks like cottage cheese grains cooked in salted fresh cream, its fat content is no more than 5%, calorie content is up to 125 kcal. They season salads and are also used as an independent dish. It is also often called homemade or country cheese (cottage cheese in the West).

Cheese Chechil also applies to low-fat varieties of cheese (only 5-10%). The consistency of this cheese resembles Suluguni. It is produced in the form of dense fibrous threads, which are twisted in the shape of a pigtail. It contains large quantities of salt, as it ripens in a salt solution; it is also often sold smoked. Contains 313kcal.

Low-fat cheeses Valio Polar, Fitness, Grünlander contain approximately 148 kcal with a fat content of only 5-10%. You just have to look for them in expensive supermarkets or hypermarkets. And read the packaging, some of them may contain not 5% fat, but 5% yogurt.

Feta or light cheese. Many people consider feta cheese a dietary product; they love it in salads, especially Greek ones, but the calorie content of ordinary feta cheese is 250 kcal with a high percentage of fat content. An alternative has appeared in stores: feta light (light cheese), its fat content ranges from 5 to 17%, calorie content on average 160 kcal.

Low-fat cheeses Arla, Natura and Valio, Oltermanni. The taste is reminiscent of fresh milk, an excellent product for those who are trying to eat right and maintain their figure. The calorie content of such cheeses is 210-270 kcal and 16-17% fat content.

Cheese Valio, Oltermanni

Suluguni is a Georgian pickled cheese. Its fat content is 24%, calorie content is 285 kcal.

I think that in this list of low-fat cheeses you will be able to choose “your” cheese for yourself, which will satisfy you both in taste and in the benefits it will have on your body.

Bon appetit!

Low-fat cheese is a non-existent concept. Any cheese contains fat, the only difference is in its amount. Let's find out: which cheese is the lightest?

In Russia it is sometimes found under the unofficial names “grainy cottage cheese” and “Lithuanian cottage cheese”. In the USA and European countries (and not only English-speaking ones), grain cottage cheese is called cottage cheese(English: country or 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 its taste is a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so nutritionists recommend it even if you follow the strictest diets.

In appearance, this cheese has nothing in common with any other. It is produced in the form of fibrous threads tied into a bundle. Chechil ripens in brine, but is often mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.

The taste and smell of this cheese are sour milk, sharp, the fibrous dough is dense, the surface of the product is rough. It contains up to 10% fat, no more than 60% moisture, and 4-8% salt.

5. Low-fat cheese - Viola Polar, Grünlander, Fitness (fat content 5-10%)

Such cheeses are just a godsend for those losing weight! But you need to look for them in large stores. Study the back of the package in more detail - the label, some cheeses contain 5% yogurt, not fat!

6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable component of Italian breakfast. It is often called cheese, but this is not entirely true: after all, it is not made from milk, as we used to think, but from whey remaining after the preparation of other cheeses.

A slice of ricotta contains, on average, 49 calories and 4 g of fat. half of which are saturated. This product contains the lowest amount of sodium compared to other cheese products. Due to its high nutritional value and impressive composition of vitamins and microelements, ricotta gives a quick feeling of fullness. In addition, this type of curd cheese is recognized as a 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 has a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the feta cheese they adore is produced in a light version, although, admittedly, this particular variety is difficult to find on supermarket shelves.

However, the effort you put into searching will be fully worth it. Feta light is usually made from goat's milk and contains only 30% fat, while traditional feta is made from sheep's milk and is then 60% fat. It is usually added to Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella.

If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. Low-fat cheese - Arla, Oltermani(fat content 16-17%)

Such low-fat cheeses have a delicate, pleasant taste of natural milk, The texture is dense, homogeneous, with small, evenly distributed eyes. Great for people who care about their health.