How to check the naturalness of cottage cheese: a trick that will reveal palm oil in the composition – without iodine and without a strainer

Today, we are informed about the transparency of the composition of dairy products not only by the manufacturers, but also by the stores where we shop. So, a few years ago a law appeared in Russia, according to which goods on the dairy shelves of supermarkets must have a clear division: products labeled “products with milk fat substitute” are now placed on certain shelves , and the products without substitutes are placed on the others.

Do you doubt the quality of the purchased cottage cheese? Was your favorite brand produced in a different consistency or acquired an unusual taste? Try to check the composition of cottage cheese for the presence of vegetable fat and palm oil at home. All you need is… just hot water!

If after 20-30 minutes greasy circles appear on the surface of the water or the cottage cheese itself breaks down into small particles, then its composition is not pure. Real cottage cheese does not change under the influence of boiling water – due to the protein content of casein, which does not dissolve in water.

If your test gives an unsatisfactory result, you should refuse to buy cottage cheese from this brand. Well, or try again: sometimes a brand produces the same products from different manufacturers.