Calcium is indispensable for proper formationhuman 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. Actual it will be for the elderly, often suffering from diseases associated with the fragility of bones. Having learned how to make calcined curd yourself, you can enrich your daily diet with a truly useful and tasty product.
The product, enriched with calcium, is positiveaffects 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 during the growth periodchildren and adolescents, is also shown to pregnant women who share calcium stores 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.
Knowing how to make 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 should be heated to a temperature of 40 degreesand 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.
To make a tasty and useful calcined cottage cheese at home, you will need the following ingredients:
Mix in a saucepan kefir and milk and heat untilthe 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. The overabundance of the drug may make the cottage cheese bitter and unfit for consumption. Cottage cheese is selected using noise. The product is especially tasty with fresh berries and fruits. Calcined cottage cheese, cooked at home, will be an excellent alternative to shop desserts.
Why cottage cheese turns out pastelike orgrainy? There are several reasons. The fault of excessive graininess 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 pasty calcined cottage cheese, 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. From the fat milk the most soft and delicate product is obtained, and the stale milk quickly turns off and makes the curd dry and granular.
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 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, and night convulsions. 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.
Do you hardly learn whole milk?Calcined cottage cheese will be an excellent alternative to a popular source of calcium, since for its assimilation there is an order of less digestive enzymes. 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 usecalcined cottage cheese after fractures. A delicious medicine promotes a speedy recovery. And if you cook 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.
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.
