Sourdough for making real homemade cottage cheese, the taste of which is familiar from childhood. It is a natural source of calcium, phosphorus, potassium and protein, without additives, stabilizers or preservatives. Cottage cheese is necessary for cell formation, strengthening and growth of bone tissue and muscle recovery.

Cottage cheese from VIVO sourdough is perfect as complementary food for small children and natural nutrition for adults, in particular: for athletes, nursing and expectant mothers, as well as everyone who adheres to a healthy diet.

Detailed information

VIVO cottage cheese starter is designed for making real cottage cheese yourself, which can be eaten even by small children.

The natural fermented milk product contains easily digestible, complete protein - the main building material for cells. Cottage cheese is also a source of calcium and phosphorus in a 2:1 ratio, which helps strengthen bones and teeth. This is especially useful:

• children whose growing bodies especially need calcium
• women during pregnancy
• elderly people.

Homemade cottage cheese has a gentle good taste, which even little gourmets love. When preparing a fermented milk product, you can independently adjust the consistency by reducing or increasing the amount of squeezed cheese.

Preparation

To prepare cottage cheese from VIVO starter you need:

Cottage cheese starter VIVO (1 sachet is designed for fermenting up to 3 liters of milk)
milk (from 1 liter of goat, cow or other milk you get 150-200 g of cottage cheese)
saucepan, slow cooker or yogurt maker

1 Prepare the base for homemade cottage cheese. To do this, select the following possible ways:

2 Heat the base for 40-50 minutes, but do not boil until curd flakes appear. When using a multicooker, turn on the 85 °C function. Strain off the whey. Place the fermented milk product in cheesecloth or a sieve and hang it to drain the whey. In this way, you can adjust the consistency of the curd by expressing more or less whey. Bon appetit.

Bacterial composition

Compound Lactose
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis

The number of bacteria in the bag is enough to guarantee the fermentation of 3 liters of milk (at the end of the ferment’s shelf life).

Storage conditions and shelf life

Homemade cottage cheese can be stored in the refrigerator for up to 5 days.

Where to buy

You can buy sourdough starter for making cottage cheese at home on our website and arrange delivery to any city in Russia. Residents of Moscow can use the convenient courier delivery service.

Courier delivery in Moscow Available from Monday to Friday from 12 to 18 hours.
Delivery cost - 300 rubles
When ordering over 1500 rubles, delivery is free. To calculate the cost of delivery, the price of the product before the discount is taken into account.

For residents of other Russian cities, goods are delivered by Russian Post

Payment options

Cash:- to the courier upon receipt of the order

Payment online: Our online store is connected to the Robokassa secure electronic payment system, which allows you to pay for your order using any Visa and MasterCard cards, without additional fees.

Payment to bank account: You can pay for your order to our account using your online banking, through the cash desk of any bank in Russia, as well as through a payment terminal.

Everyone has known since childhood that cottage cheese is good for bones and joints. But the beneficial properties of the product are not limited to this. What exactly are the benefits of cottage cheese and why it is better to choose fatty rather than low-fat cottage cheese for a diet, says our expert - Doctor of Medical Sciences, nutritionist, reflexologist, dermatovenerologist, cosmetologist, herbalist Mariyat Mukhina.

Mariyat Mukhina

Doctor of Medical Sciences, nutritionist, reflexologist, dermatovenerologist, cosmetologist, herbalist

150 years have passed since Louis Pasteur became interested in lactic fermentation. Now we already know that lactic acid bacteria increase the body’s resistance to various diseases. Lactic acid streptococcus, Bulgarian bacillus, acidophilus bacillus, kefir mushrooms, lactobacilli casei and bifidobacteria...

People who carefully monitor their health know these names by heart, trying to buy only natural fermented milk products containing these beneficial microorganisms. Helper bacteria make it possible to create fermented baked milk, yogurt, acidophilus milk, sour cream, yogurt, kefir and, of course, cottage cheese.

Some of the bacteria are worth getting to know better:

Lactobacilli produce lactase, an enzyme that breaks down milk carbohydrates. This produces lactic acid - it suppresses the activity of pathogenic bacteria, and we get sick less often.

• Acidophilus bacillus produces natural antibiotics in the intestines, thanks to which pathogenic microflora dies and the whole body works better. Acidophilus bacillus is so persistent that it is recommended even during chemotherapy.
• Bulgarian stick, discovered by I.I. Mechnikov is truly unique. It not only produces lactic acid, which suppresses pathogenic bacteria, but also normalizes the functioning of the stomach, intestines, pancreas, and improves immunity. In addition, it helps the body produce vitamins.
• Lactobacillus casei so strong that they can displace the bacterium Helicobacter pylori, the causative agent of gastritis and ulcers.

But in order to get all these beneficial bacteria from fermented milk products, you need to be very careful when choosing products.

In real cottage cheese, the number of beneficial microorganisms should be more than a million in one gram. If there are fewer of them, it means that either the production technology is broken, or there are preservatives in the cottage cheese, or antibiotics that got into the cottage cheese from cow’s milk.

“curd”, “curd product”, “curd mass”

If the package says “curd”, “curd product”, “curd mass”, then this is not cottage cheese: such products contain vegetable fats

What are the benefits of cottage cheese?

Increases immunity. There is a lot in cottage cheese beneficial bacteria, which suppress the development of pathogenic microflora. This product can serve prophylactic from thrush and other fungal diseases. When taking antibiotics, it stabilizes digestion.

Relieves stress. Cottage cheese is able to relieve anxiety and eliminate the effects of stress by synthesizing serotonin (“the hormone of joy”) from the amino acid tryptophan. Thanks to its choline content, it improves the condition of the nervous system and brain functioning.

Strengthens the heart and blood vessels. Reduces the level of “bad” cholesterol, reduces the risk of hypertension.

Improves the condition of bones and teeth. Thanks to the large amount of calcium, it strengthens bone tissue, protects bones from fractures, prevents the development of caries, arthritis and osteoporosis.

Ideal product for diet. It is easily digestible even if you are lactose intolerant, it contains a lot of protein, beneficial microorganisms, and little fat. Thanks to the amino acid methionine, cottage cheese is an excellent fat burner.

For a low-fat diet only?

So how to choose cottage cheese for proper diet? First, it is important to understand how it is divided according to the degree of fat content:

1. Low-fat cottage cheese is usually called a product with a fat content of up to 1.8%.
2. Low-fat cottage cheese, or low-fat - from 2 to 3.8%.
3. Classic or medium fat cottage cheese – 4–9% fat.
4. Fat cottage cheese contains from 12 to 23% fat.

Most people who want to lose weight eat only low-fat cottage cheese. On the one hand, this is useful, but there are several pitfalls.

Low-fat and low-fat cottage cheese contains 18% protein, classic cottage cheese contains 16% protein, and full-fat cottage cheese contains only 14% protein. And it is better to make a decision about choosing a product based on required quantity protein and fat at the moment. This is especially important for athletes and people losing weight - we choose low-fat varieties of cottage cheese.

However, to replenish energy, you will have to eat more low-fat cottage cheese, since beneficial substances are less absorbed when the fat content decreases. For example, calcium from low-fat cottage cheese is absorbed 30–40% less than from classic cottage cheese. The absorption of calcium is promoted by fat-soluble vitamin D, and it is sufficient only in cottage cheese with medium and high fat content. Vitamins A and E are also absent from low-fat cottage cheese.

When consuming low-fat cottage cheese, animal fat will need to be obtained from other products. It is involved in the production of hormones, the formation of brain cells and the nervous system, and also helps thermoregulation.

Having completely deprived your body of animal fats, within a month you can notice how your hair and nails have become brittle and your skin is dry. This is the first sign that it's time to stop eating low-fat foods.

If you are still inclined towards low-fat cottage cheese, remember that starch is often added to it for stabilization and volume, and to improve taste qualities– flavorings and sweeteners. Real low-fat cottage cheese is dry and tasteless.

Cottage cheese with honey

A favorite recipe from childhood is cottage cheese with honey or jam. Unfortunately, for the figure this is not best option. It will be much healthier, but no less tasty, to add berries or grate a green apple. If it is still important to eat low-fat cottage cheese, add stevia syrup or stevia jam to it, and you will get a real dietary dessert.

When is cottage cheese prohibited?

Cottage cheese is a sour product. It is with this property that most of the contraindications are associated.

First of all, cottage cheese is harmful for stomach ulcers and gastritis. In case of diarrhea, on the contrary, it is prescribed, but you should not get carried away.

The rate of cottage cheese consumption for women is up to 200 grams per day, for men – up to 250 grams. Eating more curd increases the risk of constipation.

If you eat cottage cheese before bed, be sure to brush your teeth afterwards: lactic acid and some bacteria can cause tooth decay.

Remember:

Cottage cheese spoils quickly. Always look at the manufacturing date and expiration date. Cottage cheese will be stored in the refrigerator for 3–6 days in its original packaging or covered. In the freezer - 2-3 weeks.

In ancient times wise people They advised me to eat cottage cheese before a long journey. Then the path will be good and your health will be good. Nowadays, this tradition is still relevant. Eat cottage cheese and be healthy!

Fermented milk products are highly valued by nutritionists and are sources of calcium for human body. However, many people have doubts about the benefits of such a product as low-fat cottage cheese, and sometimes avoid it.

Let's find out the composition of this product and what benefits or harm it can bring.

Which cottage cheese is healthier: low-fat or full-fat?

Utility various types cottage cheese depends, first of all, on the purpose of their use. Overweight women and hypertensive patients with high cholesterol It is better to eat low-fat cottage cheese than full-fat or classic cottage cheese.

It contains slightly more protein and has very little cholesterol. The low-fat version has almost two times fewer calories than the fatty version, and a third less than the classic version.

You should know that along with fats and cholesterol, the content of fat-soluble vitamins A and D sharply decreases and polyunsaturated vitamins disappear fatty acids And .

The quantitative composition of other vitamins and minerals does not change significantly. All types of natural cottage cheese are sources of B vitamins (most of all vitamin B12), biotin and, as well as elements such as molybdenum and selenium.

Did you know? Low-fat cottage cheese contains up to 1.8% fat. A low-fat fermented milk product contains 2–3.8% fat, while the classic version is usually of medium fat content - from 3.8 to 4%. Fat cottage cheese already contains 12–23% animal fats.

If this dairy product is taken as a source of calcium, then the optimal ratio of this element and fats for its absorption is in the classic 9% product.

Calorie content and composition of low-fat cottage cheese

Cottage cheese with a fat content of 0.6% contains 110 kcal per 100 g. Despite the very low fat content, it is not a low-calorie product, which does not detract from its nutritional value.
People who count calories should still pay attention to this dairy product as a source of many vitamins and minerals. It contains 20 amino acids, 12 of which are essential.

100 g contains: 71.7 g water, 22 g protein, 3.3 g carbohydrates and 0.6 g fat.

Low-fat cottage cheese contains the following vitamins:

• PP - 4 mg;
• - 0.5 mg;
• - 0.4 mg;
• - 0.25 mg;
• - 0.21 mg;
• - 0.19 mg;
• - 0.1 mg;
• - 0.04 mg;
• - 0.04 mg;
• - 0.01 mg;
• - 7.6 mcg;
• - 1.32 mcg;
• - 0.02 mcg.

Minerals:

• - 220 mg;
• phosphorus - 189 mg;
• calcium - 120 mg;
• - 117 mg;
• - 115 mg;
• - 44 mg;
• - 24 mg;
• - 0.364 mg;
• iron - 0.3 mg;
• copper - 0.06 mg;
• - 0.032 mg;
• - 0.03 mg;
• - 9 mcg;
• manganese - 8 mcg;
• - 7.7 mcg;
• - 2 mcg;
• - 2 mcg.

As we can see, skim milk products contain calcium, but it is unlikely that an adult will get their daily requirement from a standard pack weighing 200 g - such an amount of product will contain only a quarter of the necessary mineral, so cottage cheese should not be the only source of this element. But such a pack will contain approximately daily dose selenium and vitamin B12, almost half the norm of phosphorus and cobalt.

Benefits and harms

When cottage cheese is included in the menu, people who care about their health are interested in how healthy its low-fat version is and whether it is harmful.

Important! When purchasing, you should pay attention to its consistency. A grainy, hard product with grains most likely contains calcium chloride or powdered milk. High-quality cottage cheese will have a delicate consistency. Product using vegetable fats, various stabilizers, preservatives and flavoring additives is no longer real cottage cheese and is called a curd product.

Of course, for health it is better to eat natural cottage cheese made traditional way, products with food additives It's unlikely to be that useful. In addition, you need to monitor the expiration date of the manufactured product.

Overdue fermented milk products you can get poisoned, since its environment can nourish not only beneficial bacteria, but also pathogenic microbes, such as staphylococci and E. coli. This is why such products are recommended to be used within 36 hours.

Why is it useful?

Let's look at how this product is useful:

• normalizes blood circulation;
• is a source of selenium (54.5% of daily norm in 100 g);
• recommended for diseases of the liver and biliary tract;
• good for bones, as it contains phosphorus and calcium, it prevents osteochondrosis and osteoporosis;
• due to its ability to improve intestinal microflora, it is recommended for diseases gastrointestinal tract (peptic ulcer stomach, gastritis, gallbladder diseases);
• contributes to the normalization of metabolic processes;
• helps reduce weight as it contains easily digestible protein;
• it is recommended for cardiovascular diseases, as well as for problems with blood pressure, since this product contains virtually no cholesterol;
• increases hemoglobin;
• helps strengthen teeth, nails, hair, bones.

So the answer to the question of whether low-fat cottage cheese is beneficial is positive. It is useful in the nutrition of older people, bodybuilders and athletes, as it contains a lot essential microelements and easily digestible protein.

Moreover, few products of animal origin can boast of such low level cholesterol. Short glycemic index makes it very valuable in the nutrition of patients with diabetes.
This one is valuable nutritious product will also be appropriate in the menu for pregnant women, as it contains a lot useful substances For correct formation and fetal development.

Did you know? Low-fat cottage cheese can be prepared at home from milk purchased at the market. It is boiled, and when it cools, it is soured with a crust of black bread. In order to degrease the finished yogurt, the top fatty layer is removed. Next, the product is prepared using conventional home cooking technologies.

Why is it harmful?

It should be borne in mind that whether such cottage cheese will be useful or not depends on the person’s health condition.

Unfortunately, there are a number of contraindications for its use:

• individual intolerance to lactose, casein or protein;
• if you have kidney disease, it is advisable to avoid this food or limit consumption;
• urolithiasis or cholelithiasis.

Is it possible

People who want to lose excess weight will be interested to know the rules for taking this dairy product, and whether it is possible to eat it at night.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Cottage cheese is considered one of the healthiest fermented milk products. Cottage cheese is produced from, most often cow's, with the addition of a special starter consisting of lactic acid bacteria. Low-fat cottage cheese is made from milk in which the fat content has been reduced through separation. Cottage cheese 0% (low fat) usually white, crumbly, slightly heterogeneous structure, may contain some amount of serum.

Calorie content of cottage cheese 0%

The calorie content of low-fat cottage cheese is 71 kcal per 100 grams of product.

Low-fat cottage cheese contains practically no fat, so it has little cholesterol, which is important for people with increased level cholesterol in the blood. Accordingly, there are no 0% in cottage cheese fat soluble vitamins and, which, in turn, slows down the absorption necessary for the formation and maintenance of bone strength. Cottage cheese is a supplier of protein necessary for the construction of all cells of the body; low-fat cottage cheese contains more protein than and.

Harm from cottage cheese 0%

Low-fat cottage cheese should not be consumed by persons with individual intolerance milk protein, serious illnesses kidneys and old age, because the content of vitamins and minerals in the product is reduced.

Selection and storage of cottage cheese 0%

When purchasing low-fat cottage cheese in a store, you must carefully study the production date and shelf life indicated on the package. As a rule, the product is not stored for a long time, 5-7 days in the refrigerator. After opening the package, you need to transfer the cottage cheese into a glass or plastic container and close it tightly (calorizator). If cottage cheese is purchased on the market, then you need to make sure that the seller has permits and evaluate the quality of the cottage cheese by taste and smell. Sour smell and taste, availability pinkish color curd mass should be a reason to refuse a purchase.

Be sure to study the composition and data of KBZHU, sometimes it is better if the fat content is a little more than 0%, but there is also more protein in the cottage cheese. Make sure you can read the ingredients on the label and that the manufacturer is not hiding anything. The composition should not contain any questionable additives.

Low-fat cottage cheese for weight loss

Anyone watching their weight can eat low-fat cottage cheese several times a week; the product is low-calorie and suitable for dietary nutrition. But you should take into account the fact that the beneficial properties of fatty cottage cheese are higher, and the calories contained in fatty cottage cheese can be neutralized by physical activity.

Cottage cheese 0% (low fat) in cooking

Low-fat cottage cheese is used in the same way as any other; it is consumed independently, supplemented with various syrups, jam or jam. Cottage cheese 0% is combined with fresh spices. For making cheesecakes and casseroles, it is better to choose fattier cottage cheese, and the filling for pancakes, pasties or Ossetian pies from low-fat cottage cheese will turn out excellent.

For more information about low-fat cottage cheese, its benefits and harms, watch the video “Low-fat versus fat-free cottage cheese” from the TV program “Live Healthy!”

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From the editor. Selection of quality and truly healthy products For healthy eating- the question is not easy. Are manufacturers always honest with us and do the labels on the packaging correspond to reality? It is practically impossible for an ordinary buyer to check this on his own. The Lady Mail.Ru project is launching a series of materials together with the expert portal Roskontrol.RF. In them we will tell you about laboratory testing results of popular dietary products.

Starched and preserved

In Dmitrovsky cottage cheese they found not only vegetable fat, but also starch. It is added to give the product the desired consistency if it was made from low-quality raw materials, in violation of technology and turned out to be too liquid. What is starch? That's right, carbohydrates. Which are excluded in many diets and certainly do not help get rid of excess weight. In addition, if something is added to the product, there should be less of something. In this case - more carbohydrates, less protein. “Dmitrovsky” contains only 12% protein, almost half what it should be in a good low-fat cottage cheese.

Experts found vegetable fat, starch and preservatives in Dmitrovsky cottage cheese

But that's not all. Also in this product preservative E202 was discovered - sorbic acid. Preservatives are prohibited from being added to cottage cheese.

Irina Konokhova, expert of NP Roskontrol, doctor:

“Sorbic acid is added to foods because it has antimicrobial effect- inhibits the growth of microorganisms, especially yeast and mold fungi. Although this preservative is considered safe, there is evidence that it interferes with the body's absorption of vitamins, including B vitamins. If you are on a diet, your diet is already limited, and eating foods with preservatives can cause vitamin deficiencies. In addition, sorbic acid can cause allergic reactions.”

There are three in cottage cheese brands experts found a large number of yeast and mold fungi. In President cottage cheese, the most expensive among those tested, the amount of mold fungi exceeds the permissible standard by 200 times! There is too much yeast in the Vkusnoteevo cottage cheese. The third offender is “Dmitrovsky”: it contains 14 times more mold fungi than the norm, and 53 times more yeast. Apparently they didn't put enough preservative in it...

In “President” cottage cheese the norm of mold fungi is exceeded 200 times

Experts say: cottage cheese is a favorite product for yeast and mold fungi. For them, this is an ideal nutrient medium in which they multiply quickly. IN large quantities yeast and mold can harm the human body - from mild disorder stomach to serious food poisoning.

Calcium - do you need so much?

Calcium is needed not only so that we have strong bones And healthy teeth. Research shows that calcium is also needed by our bodies for normal metabolism, including the breakdown of fat. And many people know that cottage cheese contains a lot of calcium. According to reference data, 120 mg. According to the results of the examination, much more. The “champion” for this indicator is cottage cheese “Vkusnoteevo”, 245 mg of calcium per 100 g. Experts explained: this is due to the fact that in the production of cottage cheese it is used calcium chloride, which is much worse absorbed by the body than natural “milk” calcium. In general, low-fat cottage cheese should not be considered as a source of calcium, nutritionists say:

Rimma Moisenko, star nutritionist, candidate of medical sciences, doctor of the highest category:

"Calcium from low-fat products practically not absorbed by the body. It is not integrated into the structures of the body and does not enter the blood. And those who are always on a diet and abuse low-fat cottage cheese, as a rule, then suffer from osteoporosis - a serious metabolic disorder in which bone density decreases. Also, low-fat cottage cheese lacks vitamin A and magnesium, which means there may be problems with nervous system: with a deficiency of these substances, a person becomes nervous and irritable. And when you're on a diet, you're already nervous. I believe that no diet, including protein, in which low-fat cottage cheese is recommended, can be maintained for more than 10 days in a row. During this time, your body will have time to shed the excess, and there will be no shortage of useful elements.”

So what can you eat?

Based on the results of the examination, 4 cottage cheeses were recognized as safe: “Prostokvashino”, “House in the Village”, “Ostankinskoye” and “Savushkin Khutorok”. They contain no vegetable fats, no preservatives, no mold fungi. They are truly low-fat - they contain less than 0.5% fat.

Prostokvashino cottage cheese is recognized as safe

The most healthy protein is in the Savushkin Khutorok cottage cheese (18%), the least in Prostokvashino (12%). There is one more complaint about Prostokvashino cottage cheese: it contains 10 times less lactic acid bacteria than normal. The cottage cheese “Domik v Derevne”, “Savushkin Khutorok”, “Ostankinskoye” contains as much beneficial bacteria as it should - 106 CFU/g.

Vasily Kireev, lead singer of the Prime Minister group, lost 16 kg in 3 months on the Dukan diet:

“You can easily and quickly make an excellent and absolutely dietary cheesecake from low-fat cottage cheese: take crumbly low-fat cottage cheese, soft low-fat cottage cheese, sweetener and cocoa powder, stir everything with a blender, put it in a mold - and put it in the refrigerator for a few minutes. The dessert turns out to be not at all greasy, low in calories and at the same time sweet and tasty.”