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How to choose the best cottage cheese

When buying a pack of cottage cheese at the store, we fully rely on the integrity of the manufacturer.

Meanwhile, not every store curd is natural. In addition to milk and leaven, it may contain various chemical food additives, as well as soy.

An excellent alternative would be homemade cottage cheese, which is sold on the markets. You just need to know some rules that will help you choose the best cottage cheese — really fresh, tasty and healthy.

one. White with cream.

Good curd has a white color with a cream (rather than a bluish) tinge.

Moreover, it should smell like cottage cheese — do you remember this wonderful, slightly sour (but not too) smell?

2 Not sour. Good cottage cheese is never sour.

The best fresh cottage cheese — the one in which you do not need to add sugar or jam.

It is tasty and sweet in itself.

3 Uniformly fat.

Cottage cheese should be bold, soft-oily and homogeneous: it is bad if it consists of several layers, which differ from each other in color and texture. That is why one should be wary of merchants selling cottage cheese in large kegs and tubs: they collect it for several days and then bring it to the market.

Within such a tub, cottage cheese can be a little bit sour or even spoiled.

If the cottage cheese is lumpy, granular, crumbly — this means that it was squeezed to the last, pulled all the moisture out of it.

It is lighter than oily, that is, when you buy it in volume it will turn out more, moreover, such a cottage cheese does not deteriorate any longer. However, it is rather dry and not very tasty, and besides, it will be almost impossible to get rid of these lumps in the course of cooking.

In order, for example, to cook Easter from such cottage cheese, it must be wiped through a sieve for a very long time, since you will not be able to get rid of small lumps with a mixer or blender.

You can, of course, buy cottage cheese and in the store, but home-made cottage cheese is always better, you prepare it yourself from the highest quality milk.

From the curd can make a variety of desserts. Among other things, these recipes are possible.

Cottage cheese cheesecakes are easy to cook, there are no tricks: mix a pound of cottage cheese, one thing.

For good dumplings with cottage cheese two things are necessary: ​​tasty cottage cheese and not to rush. How .

It was necessary to compare many brands of cottage cheese for tastes and compositions. What her choice is is TM “Sincerely yours.” It is produced on a farm located in the Tver region. The taste of this dairy products I was completely satisfied and I am more than sure that this is a quality product.

The composition and environmental friendliness leave no doubt.

Sincerely Yours has long had its own points of sale, look there!

Always a wide range, and located points throughout Moscow.

Any coach in the fitness club will tell you how to check the cottage cheese for starch. drip iodine and wait for the reaction. if turned green or turned blue, then such a cottage cheese in a bucket! also on the site Roskontrol regularly conduct high-quality checks. on the packaging in the content information is also fooled. for example in the curd of Grace"defatted" up to 8-9% fat per 100 grams, proved repeatedly checks. This cottage cheese is certainly not suitable for those who play sports or lose weight. Cheating!

In Dmitrovsky 1.8 is full of starch — it turns blue when checking with iodine instantly. etc. So, it is necessary not only to read the content on the package, but also the information on the websites with checks.

In Moscow, finding normal cottage cheese is unreal. Even in your slipped markets, it is better to forget about cottage cheese forever!

I have been ordering cottage cheese for a year in naturefood, for myself and my children, after it I don’t even want to look towards another cottage cheese! Good luck searching)

What nonsense !!

Are you a dairy expert? that so categorically declare that a surrogate. and what not? I personally take the Dmitrovsky dairy plant and do not consider it a surrogate. Read the labels and do not shout about what you are not sure at all)

. What kind of cottage cheese, I do not know. And what is not real, I will say: Prostokvashino in the package "petal"since it didn’t spoil for 3 months in the open form in the refrigerator. (The smell, look and taste are like that of fresh curd) I was amazed, they all praise him so much, and I, by my forgetfulness, led him to clean water.

What is it made of then.

Not "biofirm", but "biofarm", probably. Under Tula is

Very good and tasty cottage cheese in the store "eco-friendly product".

Natural, rustic, I recently only take all their dairy products from them.

Hello visitors of the site, we are one of the few orchids that still produces natural cottage cheese from whole milk. Without additives and vegetable fats! As we supply products to kindergartens and schools.

and what kind of biofirm?

I’m just looking for suppliers of cottage cheese, maybe give contacts?

Hello! I advise everyone to biofirms for home delivery of natural, rustic food. And at the expense of shops, markets, who knows how much the same cottage cheese is (updated, the date has been altered). And in our biofirms everything is fresh, clean, and also manual work.

Try it.


I advise everyone to buy Vologda curd!

He is with the Seventh Continent, Bahetle or in specialized stores "Vologda milk". It is very tasty and inexpensive.

The real, not worse than the village and corresponds to all the GOST.

Try it!

As for cottage cheese of home origin, sold on the market, then, of course, it does not pass the full pre-sale test for microbiological indicators, I’m not talking about laboratory tests on the composition of the product.

It remains only to trust our grannies and hope that their home production is more or less clean and has not reached such a level of technology that instead of natural milk to use cottage cheese, use a mixture of COM (skimmed milk powder) and various consistency stabilizers :-)) .
E. coli and yeast grow in all types of cottage cheese and especially in natural, sold in the markets.

The exception is products with the addition of horse doses of preservatives.

Those who have strong immunity should not be afraid of intestines and yeast — they are even in the air :-)).
Not the fact that in the above retail outlets for sale real "farm" cottage cheese. This is especially true of supermarket chains (Alphabet of Taste, Globus Gourmet).

Retail retailers cannot sell a product that is not manufactured according to GOST or TU.

Grandmother’s cottage cheese, neither according to the production recipe, nor by chemical and microbiological indicators, does not fall under one GOST or TU, and does not have the corresponding accompanying documentation. So, most likely, on the counters of these stores lies the cottage cheese of industrial producers.

However, this is not always bad, rather, on the contrary, it is much better and safer for the health of the end user. This is where we touch the quality product of industrialists. Naturally, in the modern dairy market it is extremely small.

I do not advise to pay attention to the product of long-term (more than 14 days) storage. This also applies to "Dumped"and all products "Savushkina" and many others. pay attention to "Ruza milk" , as well as some types of cottage cheese manufacturer "Rostagroexport".

For example, cottage cheese in polypropylene buckets is 450 grams supplied by this manufacturer to the essence of supermarkets. "Scarlet Sails" It is an absolutely natural product, produced by the classical technology in small batches (special order of the client), which allows you to observe a very high level of quality!

Recently, the same manufacturer has branded cottage cheese "B.Yu. Alexandrov".

Try it — and all questions will disappear immediately. (Do not think for advertising).
Now a few words about "plastic" interspersed during heat treatment. This is just one of the synthetic stabilizers of the consistency :-)).

They are in almost all types of products of large industrialists.

As already noted, the exception is some special brands and parties, the production of which is given special attention. Many (but not all!) Industrial manufacturers have quality products, the so-called "premium segment"and ordinary — economy class. Premium products are usually produced in small batches and by special orders.

Finding them in a widespread retail store is not so easy. I wish you all bon appetite! :-))

At the Moskvoretsky market, any granny will tell you where to get excellent cottage cheese, I have been taking for 3 years

It is not true that peasant-farmer-rural cottage cheese is good, nobody has canceled the mold in it.

If you personally keep a cow and you know that it does not have mastitis, that it eats grass, you wash it with a udder before milking — then you can say that you know what you are eating.

And you probably have a good cottage cheese. If you are a city dweller — take expensive cottage cheese of large market leading companies that have production sites in large cities — they are carefully checked.

For example, "Sneda" and "Dimtrovsky" after the introduction of technical regulations is no longer cottage cheese, and cottage cheese products (surrogates). But "Svalia" — in a puck or triangle in vacuum, as well as Prostokvashino in packaging "petal" — this is really more or less high-quality product, which is not poisoned. Of the soft curds (quarks), those that do not contain preservatives are worthy — in recent times both the Balts and Belarusians have added preservatives to such products, therefore House in the village of 0.1% and 5.5% remained in the bath, Ostankino 0, 1% in cups, and added a new "Big change" 9% in a cup.

No one to trust. This is the situation in Moscow.

If you are not sure that what you bought with high quality — make a casserole or cheesecakes — after thermal processing, there is some kind of cheese products.

And God forbid you from the curds and curd masses!

And you did not try to remove the packaging from the cheese?

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