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Fresh cheese: know the types (and the calories!)

  1. Many recipes include some fresh, white cheese among the ingredients. Do you know the difference between ricotta and mascarpone? And do you know what hüttenkäse is made of? What do you actually use these kinds of cheeses in?

  1. Fresh cheese, also called white cheese by many people, is cheese that has not or hardly been ripened. This makes it a soft, creamy cheese with a mild taste. Our southern neighbors also call quark a fresh cheese ('flat cheese').

Mascarpone

  1. Tiramisu: without a doubt the most famous recipe that contains mascarpone. Mascarpone is a creamy, creamy fresh cheese, originating in Northern Italy. It consists of semi-skimmed cream, which is heated and curdled by the addition of an acid (tartaric acid). After cooling, the fresh cheese is soft and spreadable. You use mascarpone in desserts, snacks and pastries. But you can also use mascarpone in pasta sauces. And because of the risotto, instead of butter. The fat content is 47 percent.

Ricotta

  1. Ricotta is a good example of residual processing. The name means 're-cooked'. This fresh cheese was therefore made from leftover whey from the cheese preparation. That is the traditional way, but nowadays ricotta is simply prepared directly from milk, without leftover whey. Ricotta is soft, moist and crumbly, a bit like hüttenkäse. It tastes mild and slightly sweet. Ricotta is delicious in desserts and pastries, but also as a filling for pasta. Fat content varies, but is usually around 17 percent.

Cottagecheese (hüttenkäse)

  1. This fresh cheese is made from curdled skimmed milk. The cheese has a grainy texture. Due to its low fat and high protein content, this product is loved by dieters. Cottage cheese is usually used as a sandwich spread (delicious with fresh bacilli, pepper and tomato) but is also very tasty in salads and pasta sauces. The fat content is 4 percent.

Feta

  1. Feta is also a fresh cheese that is barely ripened. The original Greek feta cheese is made from sheep's milk, the Danish feta from cow's milk. Feta cheese is stored in brine. The taste is spicy and salty. Feta is delicious in a Greek salad, but also in stir-fried spinach or in dough flaps. The fat content is 19 percent.

Mozzarella

  1. This white Italian cheese is made from cow's milk or buffalo milk. Most people like buffalo milk the best. When making mozzarella, the cheese makers knead the curd, making the cheese nice and elastic. Mozzarella is perfect for melting and is therefore widely used on pizza. But it is also very tasty in the famous caprese salad with tomato and basil. The fat content is 18 percent.

Fresh cream cheese

  1. Fresh cream cheese is deliciously creamy and freshly sour. You can also take the low-fat varieties, but they are a lot less full of flavor. Often extra seasonings are added, such as garlic, fresh herbs, ginger, pineapple or horseradish. Cream cheese can be used in cheesecake and other pies, pasta sauces, oven dishes and of course as a sandwich topping. The fat content is 41 percent.

Cheese schedule

  1. (Double click on the image to enlarge it)



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