Dukan Cheese

Dukan Cheese

Cheese in the list of approved products appears only in the third stage of the Dukan diet. In the “Fastening” phase, a product with a fat content not exceeding 7% is allowed, and it can be consumed not more than 30 g per day. At the final stage of “Stabilization”, restrictions on its fat content and consumption rate are removed. Dukan's followers have found a way to include a favorite product in the menu during the first phases of the diet, but they have to prepare it themselves solely from the products allowed at these stages. Ducanne cheese has minimal fat content and is a low-calorie, high-protein product. You can eat it at any stage of the diet.

Cooking Features

In the first stages of the Dukan diet, the list of permitted foods is small, dairy ones should have a fat content of no more than 1, 5%, and this also applies to cheese. Some manufacturers produce low-fat cheeses, but to get them is very difficult. We have to do them at home. This process is lengthy and requires attention from the chef. After devoting an evening to cooking, you can indulge yourself for a few days, or even the whole week, with your favorite dishes, in which cheese is the main ingredient.

  • Homemade Ducanu cheese is made from cottage cheese, kefir or sour milk with added eggs and milk. The more eggs there are, the more dense and yellow the product will be. The more milk, the softer and softer the cheese will be.
  • Soda is added to separate the whey and reduce the acid when preparing the cheese. It is better not to report it than to shift it. If you still add too much soda and the cheese has an unpleasant soda taste, you can balance the taste by introducing a solution of citric acid (1 g of citric acid to 1 teaspoon of water).
  • When preparing hard cheese it is important to separate the whey, so you need to cook it for a long time, and after you have to squeeze the product through gauze, put it on a sieve. Next, the product is kept under pressure for some time, so that the excess liquid will completely disappear from it. The result is a mass that is similar in consistency to hard cheese.
  • If cottage cheese is used for making cheese, then you need to take the most dry, grainy. Soft cottage cheese contains a lot of moisture, the cheese from it will cook longer, and it will be less.
  • You can add a pinch of turmeric or paprika to make the cheese appetizing hue. These spices are allowed at any stage of the Dukanov diet. Starting from the second stage, greens, garlic, pieces of sweet pepper can be added to the cheese, then it will become even tastier and more appetizing.

Most often, cheese is prepared in a water bath, but it is possible to make it without it. Save time will allow the use of multicooker.

Ducanu cheese from cottage cheese

Composition:

  • nonfat dry cottage cheese - 0, 6 kg;
  • skimmed milk - 40 ml;
  • chicken egg - 2 pcs .;
  • soda - 4 g;
  • salt - 2 g.

Method of preparation:

  • Curd the curd through a sieve.
  • Add soda to cottage cheese, mix thoroughly, leave for an hour.
  • Add milk, salt, eggs, mix thoroughly.
  • Put the curd mass in a ladle, set it over boiling water in a saucepan.
  • Boil, stirring, until the curd becomes plastic, similar to melted cheese.
  • Spread the cheese in small containers. Allow to cool slightly at room temperature, then refrigerate.

When cooled down, homemade cheese prepared according to this recipe will resemble cream cheese sold in stores. Its low fat content allows it to be included in the diet from the first stage of the Dukanov diet. From the second stage, you can add finely chopped champignons to the recipe.

Hard cheese according to Dyukan from cottage cheese

Composition:

  • low-fat cottage cheese - 0, 5 kg;
  • skimmed milk - 0.5 kg;
  • soda - 2-3 g;
  • salt - 2-3 g;
  • chicken egg (yolks only) - 2 pcs .;
  • olive oil - 5 ml.

Method of preparation:

  • Curd the cottage cheese through a sieve, mix with milk.
  • Put the milk-curd mass in a small saucepan, put on the fire. Cook over low heat, stirring for about 15 minutes, until the whey begins to separate.
  • In a colander, place the gauze folded in several layers, fold the fermented milk onto it. Leave for 15 minutes until the serum is drained.
  • Lubricate the walls and bottom of the pan with oil using a cloth or a cooking brush.
  • Return the curd mass to the pan, add the raw egg yolks, soda and salt, mix well.
  • Return to the stove for a couple of minutes. Boil over low heat, stirring until the mass begins to lag behind the walls of the pan.
  • Put in a plate, cover with cling film, wait until the mass has cooled.
  • Wrap the cheese in the plastic wrap completely, put it under pressure for a couple of hours.
  • Remove the film, blot the cheese over with a napkin to remove the liquid that has escaped while under the press.

It remains to wrap the cheese in a clean film and put it in the fridge. The product prepared according to this recipe is not inferior to the shop cheese, but has a lower calorie content.

Homemade Dukan cheese made from milk and kefir

Composition:

  • skimmed milk - 1, 8 l;
  • skimmed kefir - 0.6 l;
  • chicken egg - 3 pcs .;
  • salt - 3 g;
  • paprika, turmeric (optional) - at the tip of the knife;
  • dried herbs (optional) - to taste.

Method of preparation:

  • Pour the milk into a clean pan, bring to a boil.
  • Pour kefir into the bowl for beating, break eggs into it.
  • Beat the products until they have a uniform consistency.
  • Add salt, spices and herbs, whisk again.
  • While stirring the milk, pour the kefir-egg mass into it. Cook on very low heat, stirring constantly, until the cheese is curled, the whey will not separate completely.
  • In the sieve, lay the gauze rolled up in several layers, fold the cheese on it, and allow time for the whey to drain. Quarter hours for this will be enough.
  • Wrap cheese in cheesecloth, put it in a plate, set something heavy on top. Leave for an hour.
  • Remove the press, drain the separated serum from the plate.

Take out cheese from gauze, wrap in plastic wrap, store in the refrigerator. The cheese in this recipe is so hard that it can be easily ground on a grater, which is required when preparing many salads and other dishes.

Adyghey cheese according to Dyukan in a multicooker

Composition:

  • defatted sour milk - 2 l;
  • chicken egg - 3 pcs .;
  • salt - 15 g.

Method of preparation:

  • Sour milk is placed in a multicooker container.
  • Beat eggs with a teaspoon of salt.
  • Pour the egg mass into the multicooker bowl. Stir the clabber and the eggs gently with a silicone spatula.
  • Start the unit in the Baking program for 25 minutes.
  • In a sieve, lay gauze, fold the contents of the bowl of the slow cooker onto it.
  • Leave for 15 minutes to serum glass.
  • Rub the cheese with salt, wrap in cling film and put in the fridge.

Cheese can be eaten as a separate dish or used to make salads, other dishes where Adyghe cheese is indicated in the recipe. For spice in the cheese during cooking, you can add dried herbs, pieces of paprika, granulated garlic.

Dukan Tofu Cheese

Composition:

  • dry soy concentrate in granules - 0, 25 kg;
  • boiled water - 0, 75 l;
  • lemon juice - 100 ml.

Method of preparation:

  • Pour the soy concentrate into a saucepan, cover with a glass of cold water, mix thoroughly.
  • Boil half a liter of water, add to the soy concentrate solution, mix.
  • Put the pan with the soy mass on a slow fire, bring to a boil. Cook for 15 minutes while stirring.
  • Pour in lemon juice.
  • Remove the pan from the heat. Stir its contents until it coagulates.
  • Pour the curd on a gauze-covered sieve, let it sit for a quarter of an hour so that the glass is serum.

It remains to wrap the tofu in cling film and put it in the fridge. The recipe for this cheese is useful not only for those who follow the Dukan diet, but also for vegetarians. Tofu is indispensable in preparing many dishes of East Asian cuisine.

Cheese according to Dyukan turns out fat-free, it can be used at any stage of a diet. This product is used to make ham rolls and canapés on the “Attack” stage, salads on the “Alternation”, a variety of dishes on the “Anchorage” and “Stabilization”. The ability to cook low-fat cheese allows you to significantly diversify the menu and makes dieting an easy task.

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