Characteristics of buko curd and cream cheese with photos, as well as its composition and calorie content. Buko cheese at home - step by step preparation

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A soft cream cheese made from cow's milk and having a smooth, creamy consistency. It is stated that the fat content and calorie content of Buko cheese is reduced, but this is not true. It is important to pay attention to the fat content and calorie content of a particular variety (there is a low-calorie Buko, and there is a high-calorie one). Fat content in absolute weight, which is indicated by the manufacturer, misinforms the consumer, who is accustomed to assessing it as a percentage of dry matter (multiply by 3). The origin of the raw materials (“milk from Danish cows”) is also untrue, since the production of some types of cheese is carried out in different countries, including Russia. The creamy consistency and unique composition with herbal additives determines the interest in it from a certain part of cheese lovers and the method of its consumption. The rights to the brand belong to Arla Foods (Denmark).

Cheese Buko

History of Buko cheese

The recipe for Buko cheese is not traditional. But this is one of the oldest industrial varieties of cheese, the taste and quality of which have been tested by 60 years of consumer experience. The name of this cheese is unusual. It does not coincide with the name of any cheese region in Denmark, nor with the name of the owner of the company or the inventor of the recipe. The name "Buko" is made up of two words, each of which can mean "buh" and "ko" in Danish for cow. Buko cheese belongs to the category of “young” or “curd” cheeses, which are prepared without the ripening process characteristic of hard and semi-hard cheeses.

Buko cheese production technology

One kilogram of Buko cheese requires 5 liters of milk. It is pasteurized and lactic acid bacteria are added, which form a cheese curd. To separate the whey, the product is heated to a temperature of 85°C. After this, add salt and bring the cheese to a creamy consistency. After this, the finished Buko is packaged and cooled. Most varieties (there are 17 of them in total, not including smaller packaged cheeses) also add various seasonings that make each of them special.

How to use Buko cheese

Buko cheese has a rather narrow niche and is mainly intended for making sandwiches. Some suggest combining it with seafood, adding it to confectionery and sauces.

Cheese Buko

Varieties of Buko Cheese

We list the main varieties of buko cheese, indicating composition and calorie content.

- cheese with blueberries(with blueberry dressing, fat 14 g, protein 7.4 g, carbohydrates 10.9 g, calories 201 kcal/100 g);
- cheese with onion(1.8% dressing from spring onions, garlic, onions, wild garlic, shallots, salt, sugar; fat 15 g, protein 7.9 g, carbohydrates calorie content 185 kcal/100 g);
- light cheese(fat 9 g, protein 10.4 g, calories 137 kcal/100 g);
- Rucola Pesto cheese(with arugula and basil dressing, garlic, white pepper, lemon juice, protein powder, sugar and olive oil; fat 15.6 g, egg 8.2 g, carbohydrates 3.5 g, calories 189 kcal/100 g);
- cheese with mustard and honey(with dressing of mustard, parsley, honey, sugar, vegetable oil, starch; fat 15 g, protein 8.1 g, calorie content 200 kcal/100 g);
- Tapas cheese(with a dressing of paprika, olives, basil, garlic, black pepper, lemon juice, sugar, salt; fat 15 g, protein 8 g, carbohydrates 3.5 g, calorie content 183 kcal/100 g);
- cheese with pineapple(with pineapple dressing, powdered sugar, starch; fat 21 g, protein 4.5 g, carbohydrates 10 g, calorie content 250 kcal/100 g);
- cheese "Balance"(fat 17 g, protein 8.5 g, carbohydrates 3 g, calorie content 200 kcal/100 g);
- cream cheese(fat 25 g, protein 5 g, carbohydrates 3 g, calorie content 260 kcal/100 g);
- cheese "Garden Herbs"(with the addition of onions, parsley, dill, chives, spices; fat 18 g, protein 8 g, carbohydrates 3 g, calorie content 210 kcal/100 g);
- cheese "India"(with papaya, sugar, curry, chili pepper, turukuma dressing; fat 17 g, protein 7.5 g, carbohydrates 8 g, calorie content 210 kcal/100 g);
- horseradish cheese(with horseradish dressing, vegetable oil, sodium sulfite, butter, powdered sugar, starch, vinegar; fat 23 g, protein 4.5, carbohydrates 5.9 g, calorie content 250 kcal/100 g);
- milk cheese with added goat cheese(5% - goat cheese, flavorings; fat 17 g, protein 9 g, carbohydrates 3 g, calorie content 200 kcal/100 g);
- savory herb cheese(with the addition of onion, paprika, dill, spices; fat 23 g, protein 6 g, carbohydrates 3.5 g; calorie content 240 kcal/100 g);
- cheese "piquant herbs" 16%(with the addition of onion, paprika, dill, spices; fat 16 g, protein 8.5 g, carbohydrates 4 g; calorie content 200 kcal/100 g);
- rose and black pepper cheese(with the addition of black pepper; fat 17 g, protein 8.5 g, carbohydrates 3.5 g, calorie content 200 kcal/100 g);
- cheese "Tuscany"(cheese with additions of zucchini, tomatoes, yogurt, paprika, onions, eggplant, spices, thyme; fat 14 g, protein 8 g, carbohydrates 5 g, calorie content 180 kcal/100 g).

Buko cheese is sold in 20 g, 200 g and 1.5 kg portions in plastic containers

Cheesecake with Buko cheese

You will need 400 g of shortbread cookies (like Yubileiny), 200 g of butter, 150 g of granulated sugar, 600 g of Buko cheese, a glass of heavy cream, 3 chicken eggs, vanillin, two chocolate bars

Preparation :
Melt the butter in a water bath, add the cookies crushed in a blender, add butter. Place the well-mixed homogeneous mass into a round mold (with sides of 25 cm), mold the sides and bottom. For the filling you will need cheese, which should be beaten with sugar and cream. After this, you need to add eggs, vanilla and mix vigorously. Place the creamy cheese mixture into the cookie and butter base, chilled in the refrigerator, and decorate with melted chocolate on top. Wrap the pan in foil so that no water gets inside, place it in a large saucepan or baking sheet, fill it halfway with water. All that remains is to put the future cheesecake in the oven, preheated to 180 degrees and wait an hour. Do not cut the cheesecake until it has completely cooled; it is better to put it in the refrigerator for a couple of hours before serving.

22.01.2016 10:50
And I cook it myself!!! delicious!! There is always a place to eat delicious cheese whenever you want!!

09.01.2016 19:41
I really liked it. I bought it today to try. Price in Ukraine in the "Eco-shop" 265 UAH / kg

Cheese Buko or Arla Buko is a young curd soft cream cheese that has a delicate sour taste, a specific aroma and an oily consistency.

The name of this cheese does not refer to any cheese region in Denmark, the inventor of the recipe or the name of the owner of the company. "Buko" is made up of two words, each of which can mean "buh" and "ko" for cow in Danish.

For its preparation, milk from Danish cows is used. The right to produce Buko cheese belongs to Arla Foods, which owns the cheese recipe and has been quality control of finished products for more than half a century.

Buko cheese is identical in properties to Philadelphia cheese. But it is more affordable and has a longer shelf life. Only true connoisseurs and gourmets can distinguish Philadelphia from Buko by taste.

Buko cheese has a rather unusual recipe and belongs to the cream variants. This product is a young curd cheese that is prepared without using certain processes that are used in the production of hard varieties.

To prepare 1 kg of Buko, you need to take 5 liters of high-quality milk, which is first pasteurized and then combined with certain bacteria. Thanks to this, the process of formation of curd flakes occurs. In order to separate the whey from the mass, it is heated to 85 degrees. Then salt is added to the cheese and stirred until the mixture acquires a creamy consistency. The next step is to distribute the cheese into packages and cool it.

At home, there is the following cooking method. You need to take 1 liter of fresh kefir in a bag and put it in the freezer overnight. In the morning, pour boiling water over the bag so that it thaws a little. Line a colander with gauze and put kefir in it. We put another layer of gauze on top and leave it like that until the evening. That's all, the cream cheese is ready, now all that remains is to add a little salt to it and, if desired, any fillers.

Available types of Buko cheese:

cheese with blueberries
cheese with onion
light cheese
Rucola Pesto cheese
cheese with mustard and honey
Tapas cheese with paprika, olives, basil, garlic, black pepper and lemon juice
cheese with pineapple
cheese "Balance"
cream cheese
"Garden Herbs" cheese with onion, parsley and dill
"India" cheese with papaya, curry, chili pepper, turmeric
horseradish cheese
milk cheese with added goat cheese
“piquant herbs” cheese with onion, paprika, dill, spices
rose and black pepper cheese
Tuscany cheese with yogurt, zucchini, tomatoes, paprika, onions, eggplant, spices, thyme

The cheese is sold in small plastic packages - 150-200 g, as well as 1.5 kg for passionate lovers of this product.

Composition and benefits of Buko cheese

Buko cheese contains vitamins: A, E, D, B1, B2, B12, PP, C, pantothenic acid and others. It is rich in calcium and phosphorus, which restore bone tissue, and are found in cheese in an optimal ratio.

The calorie content of Buko cheese is 200 kcal per 100 g of product, which classifies it as a low-calorie cheese and makes it possible to use it in dietary nutrition.

Energy value of Buko:

proteins - 8.5 g
fats - 17 g
carbohydrates - 3 g

Where is Buko cheese used and what is it eaten with?

The use of Buko cheese in cooking, due to its creamy consistency, is possible as an independent ingredient or as a base for sandwiches (bread, toast, crackers).

Cheese is popular in Japanese cuisine, especially in the preparation of sushi and rolls, because it perfectly complements the taste of fish and seafood. It is also used when baking fish dishes, meat, poultry, mushrooms, and vegetables.

For many, Buko cheese is an alternative to the more expensive Philadelphia; these options are similar not only in consistency, but also in taste.

Buko can also be used in recipes for confectionery and baking; this cheese is an excellent base for creamy sauces, it is suitable for casseroles and dessert creams, and there is only one thing you should not rely on Buko for: it will not replace Philadelphia for a real cheesecake.

How to choose cheese

When choosing Buko cheese, first of all pay attention to the composition; it should only indicate: skim milk, cream, salt and dairy culture.

If you see the presence of stabilizers, flavors and other harmful substances, then you should refuse to purchase such a product.

Soft cream cheese Arla Buko was invented in Denmark more than 50 years ago. This is a young curd cream cheese with a special aroma and sour taste. Sometimes it is confused with another famous representative of dairy cheeses - Philadelphia. They are indeed similar in appearance and taste, but Buko is cheaper and has a longer shelf life.

The product got its name from two Danish words for cow – “buh” and “ko”. Buko is made from the milk of Danish cows, which gives it its unique creamy flavor. The Arla company owns the recipe for brewing the product and actively sells it around the world. The curd base does not require aging, so Buko belongs to the so-called young cheeses. Buko's recipe is simple. To get 1 kilogram of the finished product you need 5 liters of milk, which is first pasteurized and then fermented by adding lactic acid bacteria. Afterwards, the fermented milk is heated so that the cheese itself can be separated directly from the whey, salted and turned into cream. While still hot, Buko is packaged and then cooled. All kinds of additives are introduced into some varieties of the product, which make these types of cheese unique.

Danish dairy product is very healthy because it contains a lot of vitamins and minerals. The standard components for milk - phosphorus and calcium - do not disappear from cheese, so its consumption has a positive effect on bones and joints.

Curd Buko is mainly eaten with sandwiches, but it is sometimes found in seafood dishes, baked goods and desserts. By the way, the cheese itself is a low-calorie variety, so you should pay attention to this if a person is on a diet. However, for those who suffer from chronic diseases of the cardiovascular system and gastrointestinal tract, the use of this product may be undesirable.

Manufactured product varieties

At the moment, quite a lot of varieties of this soft curd product are produced. All of them are in demand because with their help it is always easy to prepare something incredibly tasty and unusual.

In addition to cheese with standard fat content, Arla has also patented the production of a lighter version with a fat content of only about 9 grams per 100 grams of product. This is a dietary type that will definitely appeal to those who watch the calorie content of the dishes they eat. The second and third types of Buko are cheeses with herbs of regular and reduced calorie content. They contain dill, onions, spicy spices and sweet paprika. Very unusual is Blueberry Buko, the recipe of which includes a dressing made from fresh blueberries. It is great for both desserts and breakfasts. The Buko line has an Italian touch with “Tapas” cheese with basil, paprika and olives, “Rucola Pesto” with arugula, basil, garlic and lemon juice, and “Tuscany” with additions of eggplant, zucchini, tomatoes, thyme, onions and paprika. All these types of cheeses are quite aromatic.

More standard types of product include honey mustard recipe, cheeses with horseradish, pineapple and spring onions. These products additionally contain 1-2 ingredients, which help to add flavor accents to those dishes where cheese is directly added.

Complex compositions of cheese with additives include such varieties as:

“Garden herbs” with spices, onions, parsley and dill;
“India” with turmeric, papaya, curry, chili pepper;
"Rose and Black Pepper" with an aromatic pepper base;
“Goat cheese” with the addition of 5% goat cheese to the milk composition.

All varieties of creamy Buko are incredibly popular in many countries, so manufacturers do not stop and are constantly expanding their range. When choosing cottage cheese, you need to carefully study the composition of the product. The original product uses only milk and dairy culture, cream and salt. It contains absolutely no stabilizers or preservatives, although it is stored longer than its famous analogue, Philadelphia cheese.

Home cooking

All lovers of creamy curd cheese can prepare it at home themselves. In this case, the calorie content of Buko can be adjusted to suit your own needs by choosing milk of the appropriate fat content. In addition, you can add vegetables, herbs and spices to your homemade product to get an original taste. This kind of cheese is very useful for snacking, and for use in recipes for other dishes it is better to make classic cream cheese. Just keep in mind that the creamy taste can be achieved by using milk with a fat content of at least 10%.

The homemade Buko recipe requires strict adherence to all instructions:

The milk must be heated to 30 degrees.
Dilute a package of calcium chloride in 50 ml of boiled water and add to milk strictly in proportion - 1 teaspoon per 10 liters.
Pour live bacteria (ferment) into the milk, wait about 2 minutes and stir well.
Cover the container with milk to ripen the cheese and do not disturb it for about a day. Determine readiness by a thin layer of whey over the entire surface of the milk.
Try the product for density - if the whey is poorly separated, it means the Buko is not ripe, but it is also not recommended to over-ripen it, since the cheese may turn out sour.
After ripening, the cheese is transferred to a colander lined with cheesecloth and left for 2 hours to allow all the whey to drain. After this, the gauze is carefully hung by the edges, and the cheese drains in the air for about 20 more hours. At this time, it is best to add salt to the finished product to your liking.
To obtain a drier product, longer drying is needed. After drying, the cheese must be mixed and its consistency evened out. During the same period, you can add any additives - herbs, spices, pieces of vegetables and add salt again.

The finished product is stored in the refrigerator, covered, for two weeks. As a rule, during storage the cheese may dry out a little more and release whey. To give it a creamy consistency, you can stir it well each time before use.

Culinary masterpieces with Buko

Since Buko is a counterpart to Philadelphia cheese, it is not surprising that it is used extensively in Japanese cuisine. Sushi and rolls with this cheese are no different from the original ones, but they are stored and remain fresh a little longer.

Buko is used in Mediterranean cooking. Any seafood dishes go well with sauces and gravies based on this cheese. Meat baked with Buko cheese and herbs is also delicious.

Delicate cheesecakes are made from soft and elastic cheese. Buko is one of the best bases for this dessert. A classic cheesecake recipe requires 600 grams of cheese, 400 grams of shortbread or dough, 200 grams of butter, 200 grams of cream, 150 grams of sugar, 3 eggs, vanilla, chocolate.

Preparing the dish is very simple. First, the butter is melted, then crumbs of cookies or shortcrust pastry are added to it. To crumble the cookies, you can grind them in a blender or crush them with a rolling pin. Mix the butter and dough and place in the mold. Cool the form in the refrigerator. Buko is whipped with sugar, vanilla, cream and eggs, then this mixture is spread on top of a butter-cookie mixture. Melt a chocolate bar in a water bath. Pour liquid chocolate over the cake and filling in the mold. Wrap the pan in foil so tightly that water cannot seep through it. Place the wrapped pan in a larger pan half filled with water. Place both forms in the oven, preheated to 180 degrees, for an hour.

When the cheesecake is ready, you need to cool it at room temperature and then put it in the refrigerator for a couple of hours. Only after this can the dessert be cut.

Soft curd cheese can serve as a decoration for a holiday table or become a weekday snack. Knowing how to cook dishes with Buko is not at all difficult, but even in its pure form this product is quite tasty and nutritious, so it should be kept on hand for all lovers of fast but healthy food.

Buko cheese: production, composition, application

Cheese Buko or Arla Buko is a young curd soft cream cheese that has a delicate sour taste, a specific aroma and an oily consistency.

The name of this cheese does not refer to any cheese region in Denmark, the inventor of the recipe or the name of the owner of the company. "Buko" is made up of two words, each of which can mean "buh" and "ko" for cow in Danish.

Buko production

Available types of Buko cheese:

cheese with blueberries
cheese with onion
light cheese
Rucola Pesto cheese
cheese with mustard and honey
Tapas cheese with paprika, olives, basil, garlic, black pepper and lemon juice
cheese with pineapple
cheese "Balance"
cream cheese
"Garden Herbs" cheese with onion, parsley and dill
"India" cheese with papaya, curry, chili pepper, turmeric
horseradish cheese
milk cheese with added goat cheese
“piquant herbs” cheese with onion, paprika, dill, spices
rose and black pepper cheese
Tuscany cheese with yogurt, zucchini, tomatoes, paprika, onions, eggplant, spices, thyme

The cheese is sold in small plastic packages - 150-200 g, as well as 1.5 kg for passionate lovers of this product.

Composition and benefits of Buko cheese

Buko cheese contains vitamins: A, E, D, B1, B2, B12, PP, C, pantothenic acid and others. It is rich in calcium and phosphorus, which restore bone tissue, and are found in cheese in an optimal ratio.

The calorie content of Buko cheese is 200 kcal per 100 g of product, which classifies it as a low-calorie cheese and makes it possible to use it in dietary nutrition.

Energy value of Buko:

Where is Buko cheese used and what is it eaten with?

The use of Buko cheese in cooking, due to its creamy consistency, is possible as an independent ingredient or as a base for sandwiches (bread, toast, crackers).

For many, Buko cheese is an alternative to the more expensive Philadelphia; these options are similar not only in consistency, but also in taste.

How to choose cheese

When choosing Buko cheese, first of all pay attention to the composition; it should only indicate: skim milk, cream, salt and dairy culture.

If you see the presence of stabilizers, flavors and other harmful substances, then you should refuse to purchase such a product.

More information

Philadelphia

This cheese is also made from a mixture of milk and cream, or sometimes just cream. Its difference is that it does not require much time to mature. In terms of consistency, Philadelphia and Mascarpone are almost identical.

The calorie content of Philadelphia cheese is significantly less than that of Mascarpone: it is 253 kcal per 100 grams of product.

The benefits of Philadelphia cheese

The composition, of course, contains vitamins (A, E, group B, K, PP, beta-carotene, choline) and micro- and microelements (selenium, potassium, manganese, calcium, zinc, iron, phosphorus, sodium and copper).

What to cook with Philadelphia

Ingredients:

150 gr. curd cheese
50 gr. powdered sugar
100 gr. coconut flakes
100 gr. coconut flakes for sprinkling
Filling: nuts, dried fruits

How to cook:

Grind coconut flakes into powder and mix with powdered sugar. Add cottage cheese, stir until smooth. Using a spoon, scoop out the same amount of curd-coconut mass and form into balls (not forgetting about the filling, which we put inside). Then roll in coconut flakes and place in the freezer for 15 minutes.

Spaghetti with raspberries

This is a recipe from the book by Alain Ducasse (a chef every housewife should know) “Nature. Simple, sain et bon. Desserts,” which he wrote together with nutritionist Paule Neyrat.

The combination of flavors may seem strange to you, but believe me, it will be love at first bite. , cooked “Al dente”, in a delicate creamy vanilla sauce and with a little - the synthesis of these ingredients has already made an indelible impression on the French. Now it's your time to experience it.

Nutritionist's comment:“Oh, how I love this! In front of you. A well-balanced dish with great flavor.” And it only takes 10 - 20 minutes to cook.

Ingredients for 4 servings:

250 g spaghetti
250 g raspberries (can be used frozen, after defrosting)
2 tsp. agave syrup (can be replaced with honey)
3 tbsp. l. cream cheese
3 cm ginger root
juice of 1/2 lemon
1 vanilla pod

How to cook:

Almond pie with apples and mascarpone

Apples can be replaced with pears or plums. It will turn out just as good, and perhaps even better.

Ingredients:

4 eggs
250 g sugar
125 g butter, room temperature
250 g mascarpone cheese
100 g ground almonds
3 tbsp. l. starch
0.5 sachet vanillin
1 packet of baking powder
300 g flour
1 large apple
a little lemon juice
1 tbsp. l. brown sugar

How to cook:

Preheat the oven to 180C. Grind the eggs well with sugar. The longer the better. Ideally, beat with a mixer for 10-15 minutes. Add the remaining ingredients in order, mixing well each time: soft butter, mascarpone, tbsp. spoon, ground almonds, starch, vanillin, flour mixed with baking powder. Knead the dough. It will turn out quite thick.

Cut the apple into slices, sprinkle with lemon juice to prevent darkening. Pour the dough into a greased and floured 26 cm diameter mold. Place the chopped apples on top and press them into the dough, sprinkle with brown sugar.

Bake in the oven for 35-40 minutes. Let it cool in the mold and only then take it out. Serve completely chilled.

How to cook real Italian lasagna at home

Ingredients:

18 lasagne sheets
400 g frozen spinach
300 g ricotta
500 ml milk
30 g butter
2 tbsp flour
70 g parmesan
pinch of nutmeg
salt pepper

How to cook:

Thaw slightly and simmer for about 5 minutes. Melt butter in a saucepan, add flour and lightly fry for 1 minute. Pour in the milk in a thin stream and whisk constantly to avoid lumps. Add nutmeg, salt and a little pepper, cook over medium heat, stirring constantly for 5-7 minutes. The sauce should thicken.

Mix ricotta with spinach and add a little salt. pour boiling water over it. Let them sit for 2-3 minutes (or as the package says). Grease a baking dish with butter (I have a glass one 25x20 cm) and place 6 sheets of lasagne on the bottom. Let's plan the number of sheets in advance - let there be 18 of them (you may have other sheets, estimate in advance how many you will need for your form).

Spread with sauce and top with half of the spinach and ricotta filling. Next again: sheets - sauce-filling - sheets...the topmost layer is lasagna sheets.

Grate Parmesan cheese. Brush the top layer of sheets with the remaining sauce and sprinkle with Parmesan. Bake for 30 minutes at 200 g until an appetizing golden brown crust appears.