While low-fat curd cheese is suitable as part of a reduction diet for people suffering from obesity or diabetes, for children and athletes who need an all-day supply of energy, full-fat SABI curd cheese is the right choice. Curd cheese is also a good source of a complete spectrum of amino acids (including essential ones - the body cannot produce them), which are necessary for the repair of muscle fibers damaged by intense training. It is also great as a source of minerals. It contains a large amount of magnesium, which stimulates the nervous system. Curd cheese also contains vitamin D, which participates in the production of many hormones and enzymes, as well as B vitamins and vitamin E. For example, 100 grams of soft curd cheese has an energy value of 527 kJ (126 kcal) and on average contains 18.75 g of protein, 0.35 g of fat, 0.44 g of milk sugar (lactose), 60 mg of calcium, 0.65 mg of iron, and 0.369 g of vitamin B2. But beware, low-fat curd cheese does not have as many vitamins as full-fat curd cheese! For example, it is poor in vitamin A, which you then have to replace from other foods.
We really use curd cheese everywhere in the kitchen. It can be consumed alone or with the addition of whipped egg yolk with sugar. We can flavor it with fruit, nuts, or honey. It is also suitable for preparing heat-treated dishes, various pastries, and desserts. Various curd cheese cakes can be eaten warm or the next day; we can mix curd cheese with flour and water to create curd cheese balls, very popular with children, filled with various flavors. We also use curd cheese as a filling for pancakes, meat, or we can bake the traditional Balkan "cheese burek" or the famous English cheesecake. In summer, we enjoy curd cheese popsicles and throughout the year curd cheese yogurts from SABI.
Curd cheese can also be frozen, but we must expect some change in its sensory properties. When curd cheese is subsequently thawed, water comes out of it, which causes the curd cheese to lose its pure natural taste, aroma, and consistency. For this reason, it is better to freeze dishes with curd cheese, such as curd cheese balls or curd cheese cake, but not the curd cheese itself.
Many people today buy curd cheese and other dairy products from local farmers and domestic sources. However, you should always verify the source of these products! Homemade curd cheese – i.e., from a farm – may be made from milk that has not been pasteurized. Such curd cheese increases the risk of bacterial overgrowth, which can subsequently cause problems. SABI curd cheese, however, is produced under the control of laboratory staff, and the milk from which it is made has definitely undergone pasteurization. You can also choose from several types of curd cheese. According to the intended use, our company produces it in a spreadable form, intended for spreads and creams, and in a crumbly form, intended for cooking.
Whether we have curd cheese for breakfast, snack, lunch, afternoon snack, or dinner, we can very deliciously and elegantly cover the need for proteins in our diet.
