cottage cheese

[Guest guest]

Isn't it gravelly then, Stasia?

Rita

Re: Cottage cheese

If you mix it with a tube of Go-Gurt(I love the blue rasp.) it is

quite good. You can even sprinkle some of the sugar free Jello mix

(not the pudding, the jello)into the cottage cheese if you need to.

It will color it the Jello color, green, orange, etc but it tastes

good.

Stasia

[Guest guest]

It probably depends on how much daily fat you eat (gotta cutdown

somewhere sometimes) but for me its more the flavor. I love Knudsens

brand (and only that brand) of fatfree cottage cheese. Tried many

other brands both with/without fat and hands down it has the best

flavor to my tastebuds. :-)

In general the thing about fat contentin foods is looking at the

breakdown on the nutritional labeling - watch out for saturated fat

content (the bad fat) and eat foods with better fats in it rather

than always 'fatfree' which sometimes have added sugars in them to

make them taste better & remember they aren't 'calorie free' so dont

overeat them.

BTW on the BFL plan fats are delegated to 20% of your daily intake so

if you are eating small 6x a day meals that would be about 6grams of

fat per meal.

<<joni>>

*mmm cottage cheese with blueberries sounds good right now*

[Guest guest]

> BTW on the BFL plan fats are delegated to 20% of your daily intake

so

> if you are eating small 6x a day meals that would be about 6grams

of

> fat per meal.

OK, thanks for the info Joni.

[Guest guest]

Seattle Lady wrote...

>All the previous discussions on this board about about LF vs. NF

>cottage cheese have always come to one conclusion: NF is disgusting;

>the veterans around here eat LF, but only the brand(s) that tastes best

>to them.

For plain cottage cheese I go with LF, for things like cottage cheese

pudding or protein pancakes it's NF.

Summer

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[Guest guest]

On Wed, Jan 14, 2004 at 11:09:40PM -0000, lwriede wrote:

> I am in week 2 and have been eating a lot of cottage cheese. SO far I

> am not sick of it but if I eat an apple with cottage cheese, how much

> cottage cheese should I be eating? I buy the 4 oz size but don't know

> if I am getting enough protein.

> thanks

When I have it, I have about a cup which is somewhere around 26g of protein

I believe.

--

-eve

[Guest guest]

Half a cup has 12 grams of protein so try to shoot for 3/4 of a cup

at least and that would give you 18.

Stasia

> I am in week 2 and have been eating a lot of cottage cheese. SO far

I

> am not sick of it but if I eat an apple with cottage cheese, how

much

> cottage cheese should I be eating? I buy the 4 oz size but don't

know

> if I am getting enough protein.

> thanks

>

[Guest guest]

And to give one more answer <G>, usually I have 1/2 cup PLUS 1 egg

(on the side) for 7 more grams of protein.

Colleen

> I am in week 2 and have been eating a lot of cottage cheese. SO far

I

> am not sick of it but if I eat an apple with cottage cheese, how

much

> cottage cheese should I be eating? I buy the 4 oz size but don't

know

> if I am getting enough protein.

> thanks

>

[Guest guest]

Have you ever tried mixing cottage cheese with nonfat yogurt?

It is very good and I found a local brand that is nonfat and together

they make 25gs of protein and carbs and very little fat......I like

the strawberry banana.

> I am in week 2 and have been eating a lot of cottage cheese. SO far

I

> am not sick of it but if I eat an apple with cottage cheese, how

much

> cottage cheese should I be eating? I buy the 4 oz size but don't

know

> if I am getting enough protein.

> thanks

>

[Guest guest]

> What is cottage cheese anyway?

Roughly speaking cottage cheese is what you have half way

between having " milk " and having " cheese " . Once you get to the

point where you have cottage cheese, to further process it you

would strain out the liquid and press the curds together. The

process to cheese from this point depends on the type of

finshed product you are looking for (hard cheese vs soft cheese).

I don't remember if cottage cheese has rennet or not, but I do

know that it's added at some point in the cheese making

process. Also this process is (again generally speaking) with

raw milk (cream removed) and not the processed stuff you get in

the store.

HTH!

Genni

[Guest guest]

>! The only

> thing that isn't on the BFL authorized list is the jello pudding.

Anybody see a

> problem with this considering it has 32 carbs in the entire box of

pudding mix?

>

I think it's an ok meal. I wouldn't have it every day but even 2-3

times a week shouldn't be too bad. I got a recipe off of

www.mrsbishwitskitchen.com for a peanut butter chocolate protein (I

think peanut butter protein cup is the name). It's a similar recipe

tho. It's a life saver during TOM!

Colleen

[Guest guest]

There are a couple places you can look for recipes... at

bodyforlife.com, there is a section of readers recipes, separated by

breakfast, lunch & dinner....Also, if you click on the " Files " link

on the left-hand side of your screeen, there is a file called bfl

recipes or something like that. that one has some good ones too. As

for the pudding mix, i'm not sure about that one, you'll have to wait

for someone more experienced with BFL =-)

> I'm very excited to have tried the cottage cheese " trick " some

suggested and

> was pleased. I had never eaten cottage cheese before and suspected

I would

> hate it, especially the texture. I bought it a couple weeks ago

and took a tiny

> taste and couldn't go on.

> Today I blended it smooth in the blender along with some vanilla

yogurt and

> half a package of fat free/sugar free chocolate pudding mix. I'd

be happy to

> have this concoction as a meal. It's a chocolate dessert mousse!

The only

> thing that isn't on the BFL authorized list is the jello pudding.

Anybody see a

> problem with this considering it has 32 carbs in the entire box of

pudding mix?

> I know some of you have mentioned a protein pudding recipe. What's

yours?

> Where or how do I look for recipes? I'm specifically interested in

the fool

> yourself cookies.

>

> K

>

>

>

[Guest guest]

There are a couple places you can look for recipes... at

bodyforlife.com, there is a section of readers recipes, separated by

breakfast, lunch & dinner....Also, if you click on the " Files " link

on the left-hand side of your screeen, there is a file called bfl

recipes or something like that. that one has some good ones too. As

for the pudding mix, i'm not sure about that one, you'll have to wait

for someone more experienced with BFL =-)

> I'm very excited to have tried the cottage cheese " trick " some

suggested and

> was pleased. I had never eaten cottage cheese before and suspected

I would

> hate it, especially the texture. I bought it a couple weeks ago

and took a tiny

> taste and couldn't go on.

> Today I blended it smooth in the blender along with some vanilla

yogurt and

> half a package of fat free/sugar free chocolate pudding mix. I'd

be happy to

> have this concoction as a meal. It's a chocolate dessert mousse!

The only

> thing that isn't on the BFL authorized list is the jello pudding.

Anybody see a

> problem with this considering it has 32 carbs in the entire box of

pudding mix?

> I know some of you have mentioned a protein pudding recipe. What's

yours?

> Where or how do I look for recipes? I'm specifically interested in

the fool

> yourself cookies.

>

> K

>

>

>

[Guest guest]

In a message dated 4/4/2004 6:08:07 AM Eastern Standard Time,

writes:

Mind you 1/2 cup cottage cheese only has 13grams of protein in it - I

think most people aim for at least 20grams of protein at a sitting.

This is a point where the palm/fist method tends to miss out on

nutrient values - portion control is primary but I think that knowing

whats in that portion is extremely important to reaching your goals.

Exactly, Joni! This is why I was so confused about the portions. It was the

first time I was adding cottage cheese to my diet. I used 1 Cup in my

smoothies because I wanted to have more protein than the 14 grams. I think 1Cup

is

roughly the size of my fist anyway. I did the water displacement test

yesterday and it came out as 1.25 Cups but I'll probably do less than that.

Seems like most people are doing 1/2 cup. So I really don't know what's more

important. The grams of protein/carbs or the calories. According to BFL you

should only have to worry about a portion estimate based on your fist size.

There is lots of room for inconsistencies with this so maybe it's not that

important. I really don't know.

I do know that since I'm trying this program the second time around I'd

really like to see some results. I didn't have much change in the 10 weeks I

did

it before. I did the challenge from Jan - Mar this year. I'm picking right up

and trying again after two weeks off.

K

[Guest guest]

Just cut your curds larger. I'm assuming that you are making rennent cheese and

after the

rennent has set up and it's time to cut the curd so the whey can drain out- just

make

wider cuts.

Lynn

> Hi All,

> We've been making homemade cottage cheese. And, we have run into the

> problem that we just can't seem to get big curds. Instead, we have

> little tiny curds and are confused about how to get bigger ones.

[Guest guest]

No, we weren't using rennent to make the cheese.

We were putting a half gallon in the pantry with a cloth over the top

until it curdled. Then, heating the curds slowly to 120 degrees. Then,

we were straining through a cheese cloth.

Would you recommend rennent? Where would we get it.

Gwen

lhackbarth wrote:

>Just cut your curds larger. I'm assuming that you are making rennent cheese

and after the

>rennent has set up and it's time to cut the curd so the whey can drain out-

just make

>wider cuts.

>Lynn

>

>

>

>

>>Hi All,

>>We've been making homemade cottage cheese. And, we have run into the

>>problem that we just can't seem to get big curds. Instead, we have

>>little tiny curds and are confused about how to get bigger ones.

>>

>>

>

>

>

>

>

>

>

>

[Guest guest]

I know that the old way to make cottage cheese is to age it for a few days,

although I've

never tried it. I use the recipe from fiascofarm and get my rennent and

cultures from

www.dairyconnection.com or the new england cheese company. You only have to

heat it

to 100 degrees. new england cheese is a nice place to get started with making

cheese.

Lynn

> No, we weren't using rennent to make the cheese.

>

> We were putting a half gallon in the pantry with a cloth over the top

> until it curdled. Then, heating the curds slowly to 120 degrees. Then,

> we were straining through a cheese cloth.

>

> Would you recommend rennent? Where would we get it.

[Guest guest]

Actually, those of you who haven¹t poked around Krista¹s page, I encourage

you to do so. She¹s got a great sense of humor and excellent information.

On 3/14/06 2:55 AM, " Debra " <me.onlybetter@...> wrote:

> http://www.stumptuous.com/cms/displayarticle.php?aid=23

>

> The cottage cheese page by Krista. More cottage cheese recipes.

>

> Debra

>

>

>

>

>

[Guest guest]

Get whichever tastes best to you. Personally, I use 2%. You may have

to try a few different brands and fat contents to find your favorite.

They really vary wildly in taste and texture.

On 3/19/06, Dorinski <funnygirl9@...> wrote:

> I am going shopping--what kind of cottage cheese do you all eat? The 2% is at

costco, I hear others say 1% is better...???

>

> I am starting tomorrow as well!!

>

[Guest guest]

thanks renee!

Re: Cottage Cheese

Get whichever tastes best to you. Personally, I use 2%. You may have

to try a few different brands and fat contents to find your favorite.

They really vary wildly in taste and texture.

On 3/19/06, Dorinski <funnygirl9@...> wrote:

> I am going shopping--what kind of cottage cheese do you all eat? The 2% is

at costco, I hear others say 1% is better...???

>

> I am starting tomorrow as well!!

>

[Guest guest]

I did with goat's milk..I just added a drop or 2 of liquid rennet

to heated milk,added just a bit of sea salt and it tasted like

cottage cheese..LJPS

cottage cheese

I made my first cottage cheese, and I hated it! It was nothing like store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I think I over-cooked it), and it was salty and sour and just plain gross. Has anyone made cottage cheese that was similar to the kind in stores?Kim

[Guest guest]

I did with goat's milk..I just added a drop or 2 of liquid rennet

to heated milk,added just a bit of sea salt and it tasted like

cottage cheese..LJPS

cottage cheese

I made my first cottage cheese, and I hated it! It was nothing like store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I think I over-cooked it), and it was salty and sour and just plain gross. Has anyone made cottage cheese that was similar to the kind in stores?Kim

[Guest guest]

I did with goat's milk..I just added a drop or 2 of liquid rennet

to heated milk,added just a bit of sea salt and it tasted like

cottage cheese..LJPS

cottage cheese

I made my first cottage cheese, and I hated it! It was nothing like store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I think I over-cooked it), and it was salty and sour and just plain gross. Has anyone made cottage cheese that was similar to the kind in stores?Kim

[Guest guest]

Would you be willing to send me your directions/recipe, please?

Kim

>

> I did with goat's milk..I just added a drop or 2 of liquid rennet

> to heated milk,added just a bit of sea salt and it tasted like

> cottage cheese..LJPS

> cottage cheese

>

>

>

>

>

> I made my first cottage cheese, and I hated it! It was nothing like

store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I

think I over-cooked it), and it was salty and sour and just plain gross. Has

anyone made cottage cheese that was similar to the kind in stores?

>

> Kim

>

[Guest guest]

Would you be willing to send me your directions/recipe, please?

Kim

>

> I did with goat's milk..I just added a drop or 2 of liquid rennet

> to heated milk,added just a bit of sea salt and it tasted like

> cottage cheese..LJPS

> cottage cheese

>

>

>

>

>

> I made my first cottage cheese, and I hated it! It was nothing like

store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I

think I over-cooked it), and it was salty and sour and just plain gross. Has

anyone made cottage cheese that was similar to the kind in stores?

>

> Kim

>

[Guest guest]

Would you be willing to send me your directions/recipe, please?

Kim

>

> I did with goat's milk..I just added a drop or 2 of liquid rennet

> to heated milk,added just a bit of sea salt and it tasted like

> cottage cheese..LJPS

> cottage cheese

>

>

>

>

>

> I made my first cottage cheese, and I hated it! It was nothing like

store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I

think I over-cooked it), and it was salty and sour and just plain gross. Has

anyone made cottage cheese that was similar to the kind in stores?

>

> Kim

>