Calories: 264
Proteins/100g: 13
Carbohydrates/100g: 2
Processed cheese prepared according to this recipe is an excellent spread on sandwiches for a snack. It is noteworthy that during cooking you can add any additives to the cheese - mushrooms, spices, herbs, or, to get a dessert version of the cheese - cocoa, sugar, vanillin.
Making cheese is not difficult in principle, but it is important to know the basic rules, without which you will never get a good, tasty product. Firstly, given that cottage cheese is the main ingredient of cheese, naturally, you need to choose it correctly. You need to take dry, low-fat, slightly grainy cottage cheese, otherwise during the cooking process it will not melt well, and you will have to add more soda, and this will significantly affect its taste. I would also like to draw your attention to this one.
Secondly, you need to understand that the consistency of the finished processed cheese depends on the amount of milk added to the cheese mass. Accordingly, the more milk, the softer and thinner the cheese will be.
Thirdly, you need to cook the cheese either in a water bath or in a thick-bottomed container at the lowest heat possible, so that the mass melts, but in no case burns. Be sure to prepare this delicious processed cheese according to Dukan, read the recipe below. Pay attention to this simple one. 
- cottage cheese (low-fat, dry) – 300 gr.,
- soda (baking) – 3/4 tsp,
- salt (finely ground) – 0.5-1 tsp,
- milk (cow’s, whole) – 60-100 ml.
How to cook at home
We take the cottage cheese out of the refrigerator in advance so that it warms up to body temperature. Then transfer it to a saucepan and add soda. 
Then add salt. 
Knead the mixture well with your hands to break up the curd lumps, and leave it in a warm place for about an hour so that the soda reacts with the milk medium (if you notice that you put more soda than you wanted, and this will affect the taste of the cheese, you can neutralize it lemon juice). 
Then pour milk into it little by little (about 60 ml) and put it on low heat or in a water bath. Be sure to check this one out too. 
As soon as the mass becomes mushy, test for salt. If there are any lumps, you can use an immersion blender to break them up. 
Pour the finished mixture into the mold and leave to cool in a cool place. Be sure to save this recipe for Dukan processed cheese. 
Bon appetit!
- low-fat cottage cheese, well squeezed from moisture - 600 g;
- skim milk - 40 ml or 2 large spoons;
- regular baking soda - 1 teaspoon;
- fresh chicken eggs - 2 pieces;
- salt - a small pinch.
How to cook...
- Rub the cottage cheese through a sieve, adding the entire portion of soda to it. Let the mixture sit for about an hour.
- Beat the eggs into the cottage cheese, pour in the milk and add salt - mix thoroughly.
- Place the bowl with the workpiece in a steam bath and keep it until the mass becomes plastic. To make the cottage cheese grains disperse faster, stir the mixture constantly.
- Place the liquid cheese into small food containers and place them in the refrigerator.
Dukan cottage cheese can be flavored with any spices - they must be added to the mass before putting the bowl on steam.
Dukan hard cheese made from kefir
Another cheese that you can make yourself is made from:
- skim milk (3 l),
- kefir (1 l),
- eggs (5 pcs.),
- salt (1 tsp).
How to cook...
- and mix with a whisk. Add salt to them.
- Pour the milk into a saucepan and bring to a boil.
- Pour whipped kefir into boiling milk in a thin stream - stir the mixture all the time.
- Bring the contents of the pan to a boil and cook for 7 minutes.
- Throw the curdled milk with kefir and eggs into a colander lined with two layers of gauze.
- Let the cheese free itself from excess moisture - this will take about an hour.
- Place the clot directly in gauze on a flat plate - set it slightly inclined.
- Place a wooden cutting board on the cheese, and place a pressure in the form of a jar of water on it.
- After 5 hours, transfer the hard cheese to the refrigerator.
Homemade Dukan cheese is very tasty. If you don’t have time to prepare it, then buy Tofu cheese at the store.
Tofu cheese - use in the Dukan diet
Dukan considers tofu cheese the most suitable product in the line of cheeses; it can be used from “Attack” to “Stabilization”. The cheese is made from soybeans, which contain much more protein than eggs, fish or beef. Some nutritionists even call tofu cheese "protein concentrate."
Soy vegetable protein is almost completely absorbed by the body. It helps lower cholesterol, dissolves gallstones, normalizes kidney function, and increases hemoglobin. And of course, the protein found in cheese helps build muscle mass. Any diet assumes that the body will get rid of fat deposits, and the muscles will remain in place and strengthen.
Homemade Tofu Cheese
You can make healthy soy cheese yourself. To do this, take one glass of dry soy concentrate and fill it with one glass of cold water. Stir the mixture until smooth, and then add two more glasses of water, but this time boiling. Place the mixed mixture on the fire again and cook very slowly for 15 minutes. When the pan is removed from the heat, pour six tablespoons of lemon juice into it. At this moment, the hot mass will begin to curl up - this is how it should be. Place it on a sieve and let the water drain. As a result, you will have one cup of homemade Tofu cheese.
A selection of delicious homemade cheeses according to Dukan. 1.Homemade mozzarella. From Attack For 2 servings: ●1 liter of milk ●125 g of natural yogurt 0% ●1.5 tsp. salt (more is possible, depending on your preference) it turns out not very salty ●1 tbsp. vinegar essence (25%) Heat milk and salt, but do not bring to a boil. Add yogurt, stir, add vinegar, mix well and remove from heat. Line a colander with clean gauze folded in about 4 layers, pour the curdled milk into it (do not pour out the whey!), and squeeze the cheese well from the whey. We form a ball from the squeezed mass. And put it in the whey, cover with a towel and let cool. Place the cheese in a cup with whey in the refrigerator for 24 hours, then drain the whey. Store in a closed plastic container. 2. Homemade Philadelphia cheese. From Ataki ●1 liter of milk 1.5% ●1 teaspoon of salt ●1 teaspoon of sakhzam ●500 ml of kefir 0% ●1 egg ●a small pinch of citric acid or lemon juice Heat the milk in a saucepan, adding salt and sakhzam to it . Bring to a boil and turn off the gas. Now add kefir (warm), stir until the mass curdles. Place the mixture in a colander on cheesecloth (it’s better to make a layer of 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze out the whey yourself, because not much of it should remain in the cheese. But you can stir a little. In a separate bowl, beat the egg with citric acid (on the tip of a knife) until foam forms. Now add the resulting hot curd mass to the egg mass and continue beating until smooth. Place the Philadelphia cheese in the refrigerator to cool. 3 Homemade hard cheese. From Ataki Dry cottage cheese 0% - 1 kg (I took Vkusnoteevo), skim milk - 1 l, 3 Eggs, 1 tsp. soda, 1.5 tsp. salt (more to my taste), 3 sprigs of dill (in general, the additive really saves the situation, so I recommend adding pepper, herbs, gherkins or spices to taste). Mix cottage cheese with milk and thoroughly break up all the lumps with a blender until completely homogeneous. Bring to a boil and cook for another 7-10 minutes, stirring occasionally! I prepare the mass, place it in a colander lined with gauze and let the liquid drain for 2-3 minutes (no need to squeeze, the liquid that remains in the mass is needed, otherwise it will be very dry). Break the eggs, soda, salt and spices into a separate bowl with a thick bottom and add the curd mass. Mix everything thoroughly with a blender (it won’t be easy!) Place on medium heat for 5-7 minutes and stir, melt. When the mass begins to recede from the walls, the cheese is ready (for me it receded immediately). Place the cheese in the mold and let it cool! Photo by Ulyana Lola. "Dukan diet recipes" 4. Homemade Adyghe cheese. From Attack. A liter of milk 0.5% A liter of kefir 0%, 6 eggs, salt, seasonings. Bring milk and kefir to a boil, add stirred eggs and cook over low heat, stirring until the whey is released. Place in a colander covered with gauze, squeeze thoroughly and place in a saucepan under a press in the refrigerator for a couple of hours. 5. Cream cheese. Attack stage. Author: Elena Kh. S Ataki 1 liter of kefir. To begin with, take a liter of kefir and put it on fire; literally after a few minutes the whey begins to separate from the curd. As soon as this happens, remove from the heat, remove the curd either with a small strainer or strain through cheesecloth. And that’s it, you forget about the serum for two days. We do not put the whey in the refrigerator. Take 2 liters of skim milk, bring it almost to a boil and pour in a thin stream of whey, which has soured at room temperature for 2 days. As soon as our milk curd forms (don’t bring it to a boil, it’s more tender), pour everything into a colander covered with gauze (save the whey for another time). Stir the curd to quickly drain the whey. We transfer the still hot curd into a mixer (I have a submersible one) and at this stage we can make 2 versions of cream cheese. Option 1: add a little low-fat yogurt to the milk curd and beat, then add more until the consistency you like (it is important to understand that after cooling in the refrigerator, the cream cheese will become even thicker). You can add salt and your favorite herbs. Option 2: add milk to the milk curd, beat, and bring to the desired consistency. The taste will be creamy, without the sourness that cottage cheese has. You can immediately add sakhzam and flavoring, or after cooling, you can mix it with custard (egg, milk, starch, flavoring, sakhzam) or simply with yolks beaten with sakhzam. The cream is suitable for cakes, rolls and Tiramisu dessert. 6. Svetlana Mak's processed cheese. Stage Attack You will need: 500 g low-fat cottage cheese, 0.5 tbsp. skim milk, 0.5 tsp. soda, salt to taste, dill to taste. Katya also had butter, but on the Dukan diet we don’t use it. Grind the cottage cheese with soda, add milk and mix well with a blender. Heat in a saucepan over low heat, stirring constantly. When the mixture begins to melt, add salt and dill. Bring until the cottage cheese is completely dissolved (the mass becomes homogeneous, like thin semolina), stirring constantly. Pour the cheese hot into small molds, let it cool and put it in the refrigerator until it hardens. Inside, under the crust, it turned out to be a very viscous mass, real melted cheese! 7. Curd cheese with gherkin. Attack. cottage cheese 0% (I had a Little House in the Village), mustard (to taste), pickled cucumber. Grate the cucumber on a fine grater. Toss with cottage cheese and mustard. Place in the refrigerator for 2-3 hours to soak the ingredients together. In the morning you can apply it to anything, for example, to du bread. The taste is similar to “Almette curd cheese with pickled cucumbers.” And if you don’t put it in the refrigerator, you can use it as a sauce for meat and fish dishes. 8. Homemade cheese “First” from Sergei. Attack Soft cottage cheese 0% - 1 kg Skim milk 1.5% - 1 l Egg - 3 pcs Soda - 1 tsp. Salt - 1.5 tsp. Spices to taste. To make good cheese, the cottage cheese must be dry and not greasy. Place cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little. Place the finished mixture in a colander lined with gauze. Let the liquid drain. The mass will feel like soft, stretchy plasticine to the touch. The liquid drains from such boiled cottage cheese in 2-3 minutes. To speed up the process, you can squeeze the mass by hand. In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, salt, soda and mix everything thoroughly with your hands. Place this mixture over medium heat and melt, stirring constantly. When melted, the mass will begin to stretch. Thus, it is good to boil this mixture for about 5-7 minutes (without stopping stirring). The cheese melts better with constant stirring. When the mass begins to lag behind the walls of the dish, the cheese is ready. 9. Homemade mushroom cheese. Alternating 500 grams of dry cottage cheese 0% 2 eggs 2-3 tbsp thick yogurt 0% salt to taste 1 tsp soda level parsley 5 sprigs, maybe dill. finely chop 200 grams of champignon mushrooms Mix all ingredients and beat everything with a submersible blender. Place the pan in a water bath, cook while stirring (about 15 minutes) and at this time the mass will melt and become homogeneous (you can place the pan in a frying pan after filling it with water). If even when melted the mass is not completely homogeneous, you can use the blender again. Finely chop the mushrooms and fry in vegetable oil until tender (slightly salt, you can add ground black pepper). When the curd mass is completely melted, add parsley and fried mushrooms, mix well. Immediately pour into molds or glass jars. Let the cheese cool completely and place it in the refrigerator. For added spice, you can add a couple of cloves of garlic (chopped)
Losing weight according to the Dukan system is a long and complex process. The list of foods that can be eaten in the first strict phases is short and rather meager. It’s especially hard for lovers of store-bought cheese, who, before starting to lose weight, were accustomed to eating a sandwich with a slice of their favorite snack for breakfast. At the Attack and Cruise stages, traditional cheese is not on the list of acceptable foods, but you can still eat it. This is not an ordinary product, but the diet is also unusual!
Attack and Cruise
Are all the usual supermarket cheeses prohibited on Dukan? On Attack and Cruise - yes, that's it. Dutch, Russian, Poshekhonsky - during the first two stages you can forget about these species. Why? The answer is simple - they contain a lot of fats, which are excluded from the diet. However, Dukan has nothing against low-fat processed cheese, which is allowed even on Attack.
At the Attack stage, the Dukan diet allows the consumption of low-fat processed homemade cheese
“Can I eat other types of cheese if they have zero fat content? For example, hard cheese or feta cheese? - the attentive reader will ask. There are no such recommendations on the official Dukan page, but if the amount of product per day is reasonable, this is allowed. Moreover, in low-fat form it can be not only processed cheese, but also such types as Adyghe, cottage cheese and the main cheese of salty lovers - feta cheese.
Consolidation and Stabilization
After the Cruise, cheese with a fat content of no more than 7% is allowed, its amount per day should not exceed 30 grams.
Starting from the Consolidation stage, you can eat a slice of cheese 30 grams per day with a fat content of up to 7%
Only at the Stabilization stage can you forget about restrictions and safely go to the store for your favorite type of cheese.
Where can I buy approved ones?
Low-fat cheeses are sold in stores: Tartare 0%, Chavroux 0%, Carré frais 0%, Saint Moret 0%, as a rule, all of them are foreign-made.
It is difficult to buy low-fat products, even such specific ones, in stores, but they can be prepared without much effort in the kitchen at home. Such cheese tastes, aroma and color is not much different from factory-made cheese and will help you withstand a strict diet.
Homemade cheese is practically no different from store-bought cheese.
How to cook it yourself: recipes with photos and videos
General rules
The technology for preparing low-fat cheese at home is not complicated, but you need to remember some features.
- The product for Attack and Cruise is prepared from components with minimal fat content.
- For the Consolidation phase, you can take ingredients with a fat content of up to 7%, for Stabilization - with your usual fat levels.
- The whole process takes quite a lot of time, each step needs to be completed carefully (ideally, you need to have at least a free evening).
- To help you with your work, you will need “small” kitchen equipment: a mixer or blender. You may also need a strong, medium-sized sieve and a 1-meter piece of gauze.
A mixer will help thoroughly mix the ingredients while preparing homemade cheese.
Melted from low-fat cottage cheese
We prepare the necessary products:
- low-fat dry cottage cheese - 600 g,
- skim milk - 40 g,
- baking soda - 1 tsp,
- eggs - 2 pcs.,
- salt - 2 g.
- We rub the cottage cheese through a sieve into an enamel bowl, achieving homogeneity. At the same time, add soda to it in small portions.
- We wait one hour while the soda reacts with lactic acid.
- Mix well with milk, eggs and salt.
- Place the bowl in a steam bath. A saucepan or large ladle is suitable for this. Heat, stirring all the time. Our task is to obtain a plastic mass reminiscent of very soft processed cheese. If grains of cottage cheese remain after the sieve, grind them while heating.
- The finished cheese should cool slightly, after which we place it in small containers (disposable ones with a lid are ideal).
- Cool and put in the refrigerator.
- proteins - 16.4 g,
- fats - 1.8 g,
- carbohydrates - 1.5 g,
- calorie content - 87.6 kcal.
Processed cheese is an ideal product for a diet breakfast
If you wish, before heating the curd mass, you can add your favorite spices to it.
At Ataka, Dukan processed cheese can be eaten as an independent product for breakfast, or you can lubricate slices of boiled chicken with it. In its “pure” form, such meat is a little dry, but with soft cheese it will become much tastier.
Starting on your Cruise, try making a delicious meat salad with this cheese.
With ham and chicken
Components:
- lean ham - 200 g,
- boiled chicken breast - 150 g,
- eggs - 4 pcs.
- medium size onion - ½ pc.
- gherkin cucumbers - 100 g,
- processed cheese - 200 g,
- mustard, salt, spices to taste.
We cut all products into equal small cubes. Mix the cheese with mustard, salt and spices, and season the salad with this mixture.
- proteins - 13.1 g,
- fats - 13.1 g,
- carbohydrates - 1.3 g,
- calorie content - 176.2 kcal.
At the Cruise stage, vegetables are allowed, and a hearty salad with lean ham and boiled chicken breast can be eaten for lunch
Solid
What you will need:
- skim milk - 3 l,
- low-fat kefir - 1 l,
- eggs - 5 pcs.
- salt - 1 tsp.
- Pour the milk into a large saucepan and place it on the stove to boil.
- While it boils, use a blender to mix kefir, eggs and salt.
- Prepare a container for squeezing cheese - take a clean colander and place two layers of gauze on the bottom.
- Pour the kefir-egg mixture into boiling milk. Stir, bring to a boil, make sure that the whey separation process is completed and the cheese mass curdles.
- Pour the resulting mixture into a colander to remove excess whey (15 minutes).
- Wrap the cheese in cheesecloth and place in a large bowl. You need to put a flat plate and something heavy on top so that the whey is completely squeezed out under pressure.
- Keep the finished cheese in the refrigerator.
- proteins - 3.3 g,
- fats - 0.9 g,
- carbohydrates - 4.4 g,
- calorie content - 39 kcal.
Homemade hard cheese has a classic dense consistency and a yellowish creamy color.
The whey that separates from the cooked mass must be removed periodically. The more often you do this, the harder the cheese will be.
During the Attack with this cheese, the ideal “pair” will be lean ham. Identical slices strung on skewers will decorate your breakfast and make it a real feast.
Canapes with ham and cheese can be decorated with olives
On protein-vegetable days of the Cruise, treat yourself to a light salad with cheese, vegetables and yogurt.
Vitamin salad
Ingredients:
- medium size tomatoes - 1 pc.,
- small cucumber - 1 pc.,
- radishes - 5 pcs.,
- lettuce - 1 head,
- low-fat hard cheese - 100 g,
- low-fat yogurt - 100 g.
Cut the products into cubes, chop the cheese on a coarse grater. Season with yoghurt and place on lettuce leaves.
- proteins - 5.1 g,
- fats - 0.5 g,
- carbohydrates - 4.2 g,
- calorie content - 41.1 kcal.
Prepare a healthy vitamin salad with cheese. Starting from the Cruise stage it will perfectly complement your menu
Homemade curd cheese
To prepare this product you need granular cottage cheese with pronounced grains.
A soft variety of cottage cheese is also suitable; when heated with milk, it mixes better and quickly becomes a homogeneous mass.
Required components:
- skim milk - 0.5 l,
- low-fat cottage cheese - 500 g,
- egg - 1 pc.,
- soda - 0.5 tsp,
- salt - 0.5 tsp,
- spices to taste.
- Pour milk into the cottage cheese and mix thoroughly. Heat without boiling until the whey separates.
- Pour into a colander lined with gauze and wait for the whey to drain.
- Using a blender, mix the dry mass with eggs, soda, salt and spices.
- Heat in a water bath until plastic and homogeneous, then place while hot in a container to form the cheese. After cooling completely, put it in the refrigerator.
- proteins - 10.1 g,
- fats - 3.1 g,
- carbohydrates - 3.2 g,
- calorie content - 80.9 kcal.
Store homemade cheese in the refrigerator in a tightly closed container.
Cover the containers or bowls in which the cheese is placed with cling film, so the product can be easily removed immediately after cooling. If you put it in the refrigerator without containers in one film, the cheese hardens faster and will be ready for use in half an hour.
How to make homemade cheese according to Dukan (video)
Use this type of cheese on Attack and Cruise to heat slices of meat; it melts perfectly and forms a real beautiful cheese crust.
During “protein-vegetable” days, you can prepare a diet “Mimosa” salad with homemade cheese.
Mimosa salad on Dukan
Products:
- low-fat yogurt - 100 g,
- low-fat cheese - 100 g,
- natural pink salmon - 1 can 250 g,
- onion - 1 pc.,
- boiled eggs - 5 pcs.
Separate the yolks from the whites and grate them into separate bowls: the whites on a coarse grater, the yolks on a fine grater. We also chop the cheese, pink salmon, and onions. We place all the products in a salad bowl in layers, greasing them with yogurt: cheese, pink salmon with onions and egg whites. Decorate with a layer of chopped yolks.
- proteins - 13.7 g,
- fats - 5.7 g,
- carbohydrates - 1.8 g,
- calorie content - 113.7 kcal.
“Mimosa” is a classic salad that can be prepared on the Dukan diet with homemade cheese
Adyghe in a slow cooker
We prepare products:
- low-fat yogurt - 2 l,
- eggs - 3 pcs.,
- salt - 15 g.
- Pour the curdled milk into the multicooker bowl.
- Beat the eggs with salt and mix with the yogurt with a silicone spatula.
- Install the “Baking” program. After 25 minutes, pour the resulting mass with whey into a sieve on a layer of gauze.
- Under pressure, remove excess whey, rub the resulting slice with salt and put it in the refrigerator.
- proteins - 3.4 g,
- fats - 3.7 g,
- carbohydrates - 3.9 g,
- calorie content - 61.9 kcal.
Adyghe cheese has a salty taste, so do not forget to rub the finished block with salt
During Attack and Cruise you can enjoy cheesecakes with bran.
Cheesecakes with bran
What you will need:
- low-fat Adyghe cheese - 500 g,
- eggs - 2 pcs.,
- oat bran - 2 tbsp. l.,
- corn starch - 1 tbsp. l.,
- olive oil - 1 tsp,
- boiled water if necessary.
Mix bran, starch, eggs, add to grated cheese. If the mass is too thick, add water. We form cheesecakes in the form of small flat cakes. In a greased frying pan, fry the cheesecakes until golden brown on both sides.
- proteins - 10.2 g,
- fats - 2.9 g,
- carbohydrates - 8.7 g,
- calorie content - 102 kcal.
Prepare dietary cheesecakes with bran and homemade cheese for breakfast, and all your loved ones will appreciate them
Kefir cheese according to the Dukan diet (video)
Tofu
On Dukan, tofu cheese is an almost ideal product. It contains a lot of proteins, and the soy from which it is made is good for the body. With its help, cholesterol and hemoglobin levels are normalized, and it helps improve the functioning of the kidneys and gall bladder.
You can prepare Tofu cheese yourself and enjoy it at all stages of the Dukan diet.
Healthy tofu is made from soybeans, you can prepare it yourself at home
Ingredients:
- dry soy concentrate in granules - 1 tbsp.,
- boiled water - 3 tbsp.,
- lemon juice - 6 tbsp. l.
- Pour the concentrate into a saucepan, add a glass of cold water, and mix thoroughly.
- Boil two glasses of water, pour into the prepared mixture, bring to a boil and cook for 15 minutes.
- Remove the pan from the heat and add lemon juice to curdle the cheese mixture.
- Place on a sieve with gauze and squeeze out the whey. Place the cooled cheese in the refrigerator.
- proteins - 17.2 g,
- fats - 0.7 g,
- carbohydrates - 1 g,
- calorie content - 79.7 kcal.
Recipe for soy milk and tofu cheese at home (video)
Tofu omelette for attack
Products:
- tofu - 200 g,
- egg - 1 pc.,
- olive oil - ½ tsp,
- salt, spices to taste.
Cut the tofu into small cubes, beat with eggs, add spices and salt. Pour into a heated frying pan with oil, cover with a lid. Let cook over low heat for 7 minutes.
- proteins - 8.7 g,
- fats - 7 g,
- carbohydrates - 0.5 g,
- calorie content - 99.9 kcal.
Delicious and healthy breakfast - omelet with homemade tofu
Greek salad on a cruise
For a classic Greek salad you need Feta cheese. But on Dukan you can try something new, and in our salad we use tofu.
Ingredients:
- tofu - 150 g,
- tomatoes - 4 pcs.,
- cucumber - 1 pc.,
- red onion - 1 pc.,
- bell pepper (red, green) - ½ piece each,
- ground oregano - 1 tsp,
- olives - 10 pcs.,
- olive oil - 1 tbsp. l.,
- salt, spices to taste.
Cut the cheese into cubes, tomatoes into slices, cucumber into circles, pepper and onion into rings. Stir in oregano, olives, oil and salt.
- proteins - 3.7 g,
- fats - 4.4 g,
- carbohydrates - 3.1 g,
- calorie content - 70.1 kcal.
Instead of Feta cheese in Greek salad on the Dukan diet, you can use homemade tofu
Oregano can be replaced with ground black pepper; if desired, boiled chicken can be added to the salad.
With seafood on Consolidation
What you will need:
- tofu - 30 g,
- eggs - 4 pcs.,
- crab sticks - 100 g,
- red caviar (caviar appetizer) - 100 g,
- yogurt - 50 g.
Grind eggs, crab sticks, tofu. Stir, add caviar and yogurt.
- proteins - 12.1 g,
- fats - 5.9 g,
- carbohydrates - 4.6 g,
- calorie content - 119.5 kcal.
A delicious and elegant salad with tofu, crab sticks and caviar will decorate the holiday table during the Dukan diet
Tofu with mushrooms for Stabilization
We prepare products:
- tofu - 400 g,
- pickled ginger - 3 tbsp. l.,
- soy sauce - ¼ tbsp.,
- wine vinegar - 1 tbsp. l.,
- corn starch - 2 tsp,
- boiled water - 1.5 tbsp,
- vegetable oil - 2 tbsp. l..
- chopped champignons - 250 g,
- lettuce - 1 head.
Fried tofu with mushrooms is a hearty and tasty dish that can be eaten during the Consolidation stage
- Squeeze the ginger, add sauce, vinegar, starch and a glass of water to the juice. The remaining ginger will no longer be useful to us.
- Cut the tofu into cubes, fry in a frying pan with half the oil, and remove to a plate.
- In the other half of the oil, fry the mushrooms for 5 minutes. Add ginger sauce, after boiling, fry for another minute, add tofu, fry for a minute.
- Serve with lettuce.
- proteins - 5.1 g,
- fats - 7.1 g,
- carbohydrates - 4.4 g,
- calorie content - 101.6 kcal.
How to bypass the strict rules of Dukan and enjoy cheese at all stages of the diet? Try to cook it yourself, because there are many types of this wonderful product. The variety of dishes you can enjoy will help you easily endure the entire long diet and lose weight without giving up your favorite cheese. Lose weight with pleasure!
Attack
Alternation
Stabilization
Consolidation
So, whether you want it or not, before you start making cheese, you will have to listen to a short lecture :)
And all because there are many nuances in preparing processed cheese according to Dukan, and the “just mix all the ingredients” option will not always work successfully.
I am not a chemist, so I will argue as a person, let’s say, who studied well at school and is inclined to analysis. Don't judge strictly :)
Let's get started.
First we need choose cottage cheese for melting. It should be as dry as possible. It’s good if it’s grainy (not to be confused with the grainy stuff that floats in the cream!). Cottage cheese should have sourness.
We need regular classic cottage cheese with dry grain and a minimum amount of whey. Usually this is sold in pucks or poured into containers, where you will immediately see the amount of liquid at the bottom; there should be almost none. Cheese can also be made from ordinary cottage cheese from a briquette, but this is a lottery. Today it is difficult to say anything unambiguously due to all sorts of fraud in production - you never know what technology is used and what the cottage cheese is made from. You need to choose by experience.
Why would liquid bother us? We melt cheese using baking soda, that is, in an alkaline environment. If you add it to wet cottage cheese, it will instantly be extinguished by the acidic whey and the grains will not even reach the point of melting; the medium will become not alkaline, but more neutral. You will have to add a lot of soda, and this may affect the taste.
Second moment. How much soda should I put in? It also depends on the acidity of your cottage cheese and it is very difficult to name the exact amount so that the grains dissolve and the soda does not smell. You will have to observe the process and adjust it in each specific case.
A big mistake is preparing processed cheese from a large amount of cottage cheese at once. Especially if you are trying out a new brand of cottage cheese. If something goes wrong, it will be a pity for the thrown away products. 200-300 g, in my opinion, is optimal. And when you get the hang of it, cook as much as you want.
Next stage - heating cheese. A water bath takes longer. If you have a thick bottom pan, cook the cheese in it. With vigorous stirring, nothing will burn. The cheese melts for 10-15 minutes. If you have an immersion blender, use it to speed up the process and produce a smoother product.
How much milk should I add? Depends on what consistency you want the cheese to be. The more milk, the more tender. Remember that as the cheese cools, it thickens and, if there is not enough milk, it may even harden in the refrigerator so that it can be cut.
And now to practice, I’ll clarify some points along the way.
Necessary:
- Low-fat cottage cheese (I have 0.5%) - 300 g
- Soda - from 1/2 tsp + (I used another 1/4 tsp during melting)
- Salt 0.5-1 tsp. to taste, do not add everything at once
- Milk - 60-120 g (or more, depending on consistency)
Preparation:
This is what my cottage cheese looks like.
Pour 300 g into the pan. It’s good if the cottage cheese is not cold, the reaction will go faster.
Add half a teaspoon of soda and mix.
What to mix with?
Practice has shown that it is best to use your fingers; in the process we knead large pieces of cottage cheese.
It is necessary that the contact with the soda be as good as possible; if you do not break the large grains of cottage cheese, then the soda will not get inside.
Since my cottage cheese is from the refrigerator, I put the saucepan in warm water so that, again, the reaction of soda and acid would go faster.
If you listen, you will hear a quiet hissing sound - this is the soda reacting with the acid.
Leave everything for 1 hour.
An hour later this is the picture.
The cottage cheese seemed to become more transparent.
Add milk, stir and place on low heat.
I immediately poured 50 grams.
We will add more milk during the process if necessary.
If you don't have a thick bottom pan, you can put it in a water bath, it will take longer.
Slowly the cottage cheese begins to turn into cheese.
Then, assessing that the particles no longer dissolved, although the mass had warmed up well, I realized that there was not enough alkali and added another 1/4 tsp. soda
It took me about 100 g of milk. Focus on this amount, but it is not a dogma. If your mass quickly turns into liquid and flowing, then it is important not to overfill the liquid.
When the mass became mushy, I mixed everything with an immersion blender.
The photo below shows my cheese after adding soda and stirring.
All this time he was on low fire.
Taste the cheese for salt.
Here I will also say that my cheese did not have the smell of soda. That is, the ratio was chosen correctly.
If you made a mistake and added too much soda, you can neutralize it by adding a solution of citric acid, which I talked about in the recipe. Literally dose in drops, mix and taste. Don't overdo the acid.