There’s a question I’ve been getting a lot lately and it goes something like this:
“If you avoid processed foods how is it that you’re still eating cheese (or cream cheese or sour cream or [insert dairy product here])? Isn’t cheese processed?”
The thing is even cooking is technically a form of processing or changing your food so unless you are on a raw food diet, which we are not, we are all eating food that’s been somewhat “processed”. So maybe it would be better to say we avoid all highly processed foods, which, to draw the line somewhere, we define as having more than 5 (or any refined) ingredients.
So to hopefully answer some of those burning cheese questions I’d like to share what we look for when it comes to purchasing dairy products in general. And in case you missed it be sure to check out our post earlier this month all about milk.
Cheese
There are a few basic things we look for in cheese…
- Organic: As I’ve mentioned before you can’t exactly peel or wash off dairy products like you can with conventional produce so we think it’s best to go organic if you can.
- Block Form (as opposed to pre-grated): Bagged, pre-shredded cheese contains an anti-caking agent called cellulose that’s sometimes made from wood pulp. Whether this additive concerns you or not the point is it’s an extra additive you will not find in a block of cheese. So when we want grated cheese at our house we just grate it ourselves. Yes, it’s an extra step, but it’s worth it to me especially because I think the texture is much better (i.e. less “powdery”).
- White: Cheese, which is obviously made from milk or cream, is meant to be white not orange…think about it. The orange color is typically a harmless, natural color additive, but just to make a point I personally like to buy my cheese white because that’s the way it’s supposed to be. When it comes to “voting with my dollars” I don’t like to mess around!
- Full Fat: We no longer buy any reduced-fat or non-fat food products (since to get products that way they are simply more processed), which is actually kind of a relief because I never thought the low-fat versions tasted all that good anyway!
- Grass–Fed: Cows are meant to eat grass (not corn), and as I mentioned in the milk post when animals are fed a proper diet their food products are in turn more nutritious for you. Sometimes it’s hard to find, but I ideally look for cheeses that either say “grass-fed” or “pasture raised” on the package.
Yogurt*, Cream Cheese, and Other Dairy Products
This is what we look for when it comes to other dairy products like cream cheese, sour cream, yogurt, cottage cheese, and ricotta cheese…
- Organic: Just like cheese and milk we always choose organic when it comes to any dairy products.
- Full Fat: Once again we did away with all low-fat and non-fat products when we made the switch to real food.
- Plain: When it comes to dairy products like yogurt, it’s always best to buy the plain version and flavor it yourself. The majority of factory-made food contains way too much sugar (and salt and oil) so it’s not only best to be able to control how much is added, but also what type of sweetener is used. We love mixing our plain yogurt with homemade berry sauce, homemade strawberry-honey jam, or a little maple syrup and vanilla extract… you can also add some orange zest for a real treat!
- Least Number of Ingredients: No matter what type of food you are buying I highly recommend to ALWAYS read the ingredients before making a purchase. Most of the time least processed = least number of ingredients (as long as those ingredients are “whole” of course).
- Grass-Fed: Once again this can be hard to find especially when you are looking beyond cheese and milk, but ideally all dairy products should come from grass-fed (as opposed to corn or grain-fed) cows.
*Note Regarding Greek Yogurt: I can’t really say that Greek yogurt is “better” or “worse” for you than regular yogurt because to be honest it’s just different. As long as the yogurt meets the criteria outlined above just pick whichever one you like best!
New Sponsor: Plan to Eat
I’d like to introduce another one of our newest sponsors today…Plan to Eat! Plan to Eat is a very cool meal planning service that is quite different from all the rest. Before now most of the services I’ve come across give you a dinner plan and shopping list so you basically eat the meals they’ve picked out for you for the week. Plan to Eat, on the other hand, is a program that automatically turns YOUR own recipes into a meal plan and shopping list. You can import recipes from websites and blogs or add your own. So in the most basic terms you decide what you’re going to have for dinner and Plan to Eat organizes the information for you into one neat meal plan and shopping list! They even have a feature where you can access your shopping list from your mobile phone. Pretty cool, huh?
“Real Food” Photo Dump
Suz
September 14, 2013 at 6:32 pmHey, just wondering thoughts on Tillamook cheeses… supposedly they are really great though they have the annetto coloring (not that it’s bad for you). Would love to hear your thoughts! Thanks!
Assistant to 100 Days (Amy)
September 17, 2013 at 11:26 amHello Suz. I’m sorry. I am not at all familiar with those cheeses. :( ~Amy
Nancy B
October 2, 2013 at 3:34 pmTillamook is on the coast in Oregon and do not distribute outside of the West Coast… their factory is a great destination for a vacation… but many of their products now include some color or flavor addatives.
They are like the Cabot of the west… but they also make ice cream.
I really like this post… great way to explain different pitfalls but Stoneyfield isn’t on our list anymore… look at the amount of sugar… even for the vanilla the ones that are here in Ohio are more than 20g per serving? We finally gave up store bought yogurt after the Chobani recall earlier this year.
Meredith
October 9, 2013 at 2:27 pmWe get the Tillamook cheese way over here on the East Coast :)
Carrie
December 10, 2013 at 12:32 pmWe get Tillamook in Small Town Upper Midwest (closer to Canada than to Iowa) too!
Gascone
October 3, 2013 at 5:52 amHey,thank you for the info. Great post. Dairy products, in general, are very acid forming in the body, mucus-forming, and difficult to digest. They are Fat triggers and a major cause of weight gain.
Cheryle
October 9, 2013 at 2:12 pmBuy raw milk… make your own butter, cheeses, yogurt! :)
Bianca
October 9, 2013 at 2:16 pmThanks for the info and for sharing!! My daughter loves yogurt and we used to buy her “go-gurt” because she liked them so much. Now seeing your post about buying plain organic yogurt and flavoring yourself, I realize my DD would LOVE that!! Thanks for all your tips!!
Melinda Kordik
October 9, 2013 at 2:34 pmIn regards to milk being hard to digest, that’s why we all should go raw. Unpasteurized milk still contains the natural enzymes in this mother’s milk that promotes digestion of the milk proteins. My daughter went from normal milk and severe constipation and stomach aches to no adverse issues and a flatter gut. Personally I stick with raw cheeses and raw yogurt. There are recipes for cottage cheese and sour cream using raw milk that I have yet to try.
Tracy T.
October 9, 2013 at 2:48 pmWe flavor plain organic yogurt with pure raw local honey and pure vanilla. Then we top it with Lisa’s granola cereal https://www.100daysofrealfood.com/2010/04/04/recipe-granola-bars-cereal/. It makes a good crunchy snack.
For those recommending raw milk, I love that idea, but here in NC it is not legal to buy it for human consumption, which makes it a little challenging to purchase.
Jessica
October 9, 2013 at 2:52 pmMy main question about cream cheese is the gums that are added. Guar gum usually I think, even in the organic.
Assistant to 100 Days (Amy)
October 21, 2013 at 8:57 amHi Jessica. It is hard to find a cream cheese without added binders and we do work to avoid them. The Nancy’s brand pictured here if free of chemical binders. ~Amy
Terri
October 9, 2013 at 3:09 pmThank You for your thoughtful comments. I am an Organic Valley Farmer – also producing grass-fed milk. It has been a challenge on our side but reading this helps us to persevere knowing that we are producing the best, highest quality, nutritious food for you!
Joanna
October 9, 2013 at 3:13 pmJust a clarification. Tillamook is sold at all my local grocery stores as well as Costco and Sam’s here in Dallas, TX. So it’s definitely more than the west coast. To my knowledge they are not grass fed and they do have annato added but they make an excellent cheddar. We’ve tried the Kerrygold cheddars and they are just too strong for our palates. Though they do meet the grass fed and white requirements. Neither, of course, are organic.
Laura
October 9, 2013 at 9:56 pmWe visit Tillamook on the Oregon coast every couple of years. They don’t have a policy of grass-fed only herds, but as you drive through the region, you cannot help but notice the many pastures with Tillamook cows grazing out in the fresh air. We buy their uncoloured cheese when we are down there (Oregon doesn’t allow raw dairy, apparently), but there ice cream is full of stuff that is not really food in my opinion.
Matt
October 9, 2013 at 3:20 pmWhen I was 12 years old, I contracted encephalitis from drinking milk directly from the cow, according to my family doctor at the time. I hallucinated to the point of hospitalization and a weeks worth of antibiotics. I recovered with minimal lasting effects.
Bonnie
October 9, 2013 at 3:47 pmHi, I have a question regarding organic vs non-organic cottage cheese. My hubs loves cottage cheese as a snack; however, all the organic options I have seen have a lot of ingredients, many of which r unrecognizable. For this reason I generally buy him Daisy which has 1 ingredient, cultured milk. Should I switch to an organic but more ingredient laden item or stick w Daisy? Thanks!
Assistant to 100 Days (Amy)
October 21, 2013 at 8:45 amHi Bonnie. The reason we recommend organic dairy is because you then avoid hormones, antibiotics, and GMO’s but you are correct in pointing out that many of the organic brands have several additives. Kalona Supernaturals and Nancy’s brand also offer additive free cottage cheese. I love that Daisy is 1 ingredient, too. This might help: http://www.toxinless.com/cottage-cheese. ~Amy
Jessica
October 9, 2013 at 7:12 pmHi. I’m just needing a little assistance please! We LOVE really sharp cheddar cheese…and I’ve been looking for organic, non-GMO versions…although the only ones I’ve found (very literally) taste like bile (they do NOT contain rennet – at least it is not labeled on the package, and I’m buying it at the local food co-op). Help! Thank you!
Assistant to 100 Days (Amy)
October 21, 2013 at 8:51 amHi Jessica. These are the two types I buy: http://www.organicvalley.coop/products/cheese/cheddar/sharp-8-oz/ and http://www.organicvalley.coop/products/cheese/cheddar/raw-sharp-8-oz/. I also have found a grass fed option at Trader Joe’s. ~Amy
Terri Sundseth
October 9, 2013 at 7:21 pmHi, Lisa – I so appreciate your postings! I have learned so much from your blog, and I’m happy to have another source for eating whole (less processed) foods. I don’t have kids, but I love your “here’s what my kids are having for lunch today” posts! It inspires me! Thank you, and keep it up! And, don’t let the naysayers deter you from doing what you’re passionate about (and right about!) Cheers!
Mark
October 10, 2013 at 12:01 amCorrect me if I am wrong, but I believe you should look elsewhere than Organic Valley if you want the benefits of truly raw cheese. I was made aware of something from their company a few years ago. The cheese is heat treated to a few degrees below pasteurization but can still be legally labeled as raw.
Leslie Kwait
October 10, 2013 at 3:36 amI just found my new favorite cream cheese!!!!! It was so easy. I needed some whey for starting my vegetable ferments….so I read up about hanging yogurt up in a cheesecloth and leave it on the counter for 24 hours as the whey drips out. So I bought my organic plain yogurt (I ingredient plus the active cultures), hung it up, took the whey, and the “leftover” product of the dried yogurt was the most fantastic, delicious cream cheese I have ever had. It was gone in two days!!!!! I made everyone try it and everyone loved it! And it was so easy. So that helps with avoiding the guar gum and other cream cheese additives too…
Tiffany
October 10, 2013 at 11:20 amI know that you have children, so I understand the need for tasty cheese and milk, but humans really should not eat cows milk. Even if you don’t have visible reactions, it still likely increases inflammation in the body which can lead to other health problems. I know people claim raw milk is better, but it is also dangerous, and illegal for human consumption in most states. So if you choose to live outside the law PLEASE make sure you know your farmer and his/her practices to make sure you are getting safe milk! (By the way aging cheese apparently renders these potential dangers inert) But the moral of the story is don’t eat cows milk.
Alicia
October 10, 2013 at 10:09 pmThanks for the post on cheese! I’ve been looking and having a hard time finding these. I shop in the Matthews NC area. At what stores do you buy them?
Assistant to 100 Days (Amy)
October 14, 2013 at 12:47 pmHi Alicia. Lisa shops mostly at Earth Fare and the Matthew’s Farmers’ Market. ~Amy
Natalie
October 11, 2013 at 10:31 amDoes anyone know of an organic brand that has hard/firm cheese, such as parmesan or asiago that I can buy in MA?
It is easier to find soft cheeses that are organic at Whole Foods, but my kids always want “grating cheese” on their pasta.
Alex
October 15, 2013 at 6:13 pmI started buying Grassi Parmigiano Reggiano, which is an imported Parmesan from Italy. Italy has very strict standards for what cheese can be labeled Parmigiano Reggiano. You can read about some of the standards on the website for the Parmigiano Reggiano Consortium in Italy (website in English). http://www.parmigianoreggiano.com/consortium/disciplinare_produzione_vigente_sino_agosto_2011/production_standard.aspx
You’re probably pretty safe with any Parmesan labelled Parmigiano Reggiano imported from Italy since any cheese labelled that way must have been produced by those standards.
Alex
October 15, 2013 at 6:20 pmSorry, I forgot to mention that the regulations don’t require them to be organic, but the cows must have a diet foraged from where they live. These cows are out there grazing, not eating cattle feed made from processed grain.
molly
October 14, 2013 at 6:57 pmDo you have any suggestions for heavy cream? Most of the brands (even organic) contain carrageenan.
Alex
October 15, 2013 at 2:13 pm@molly-The only heavy cream I know that does not contain carrageenan is Strauss Family Creamery. They are an organic, 100% grass fed dairy in northern California, but I can get their products here in Arizona at my natural foods co-op. There are probably other brands in other parts of the US, but I don’t know any off the top of my head. Try googling heavy whipping cream without carrageenan. You could also ask at your local natural foods co-op or Whole Foods to see if they know of a brand they could get.
Assistant to 100 Days (Amy)
October 16, 2013 at 6:21 pmHello. This paleo thread might be helpful: http://paleohacks.com/questions/32059/heavy-cream-brands-without-additives.html#axzz2hvRRjA9l. ~Amy
sarah
November 4, 2013 at 10:40 amhi there! love the blog and the tips on eating better. i am about 14 weeks pregnant, so i’m trying to eat even cleaner for the little one on the way. but…the dairy seems to be an issue. since i’m only supposed to eat “pasteurized” dairy products, is there a way to eat a little less processed or should i nix most dairy all together?
thank so much!
Assistant to 100 Days (Amy)
November 18, 2013 at 5:12 pmHi Sarah. I don’t think you need to get rid of your dairy. Go with organic and full fat. :) ~Amy
Melissa
December 2, 2013 at 7:04 pmIsn’t raw milk illegal? Me and my husband watched a show recently on it. I think it would be great for myself and even one of my kids. Where can I buy it?
Assistant to 100 Days (Amy)
December 3, 2013 at 2:17 pmHi Melissa. Different states have different rules. Here is NC, it is not legal to sell raw milk for human consumption. The Leakes don’t drink raw milk. ~Amy
Kelly
December 13, 2013 at 11:19 amWhat organic mozzarella cheese do you buy? Same brand organic valley in a block? We have been changing over to organic and I never thought about the coloring in my cheeses and I buy shredded! I want to buy what’s best for my family.
Jamie Dunson
December 14, 2013 at 12:53 pmI’m having a really hard time myself with finding organic mozzarella at Publix or the fresh market down here in FL. So I’m stuck buying conventional brands. I noticed on Amazon they sell Organic Valley mozzarella in bulk but it’s part skim which I’m not sure is any better. Plus it’s in bulk- only way I can buy it is if I shred it first and freeze but I’m not quite convinced yet on the switch. Any help would be appreciated too.
Assistant to 100 Days (Amy)
December 23, 2013 at 9:40 amHi there. In a perfect world grass fed organic is the way to go but it can be difficult to find. Organic in a block is a good option as it does not have the additives which shredded cheeses generally do. You can often find a better variety online than is available in stores but this can be an expensive option unless you buy in bulk. You will have to decide what option works best for you. ~Amy
Jenn
February 25, 2014 at 11:33 amDairy is the problem we have with eating non-processed. We buy cheese from a local company that does not have anything extra in it (no modified milk ingredients), but the cost is significantly higher for pastured and/organic dairy products. 4X the price of regular butter (I haven’t even looked at other dairy products). Our answer? Get our own cow. I don’t know how anyone affords pastured, organic dairy products. We go through 8-12 L each week of milk alone (well, we make kefir and yougurt with it as well), 1 lb butter, plus 1 kg (give or take) of cheese. Any suggestions?
Dori
February 25, 2014 at 11:45 amWe are also using raw milk to make butter, yogurt, sour cream, ice cream, ect. Our problem is as well, that we have a hard time buying cheese at a affordable price and only buy raw milk cheddar and ricotta. Would love to have mozzarella and others as well but it is too expensive. Our solution is the same as you mentioned…..we are looking to sell our house and buy some land to have a milk cow.
Dori
February 25, 2014 at 11:39 amI make my own yogurt from raw milk and do not bring it past a 110 temp as to not kill the bacteria. That being said…from my small amount knowledge, real yogurt is naturally thinner than store bought yogurt. To achieve a Greek yogurt consistency you drain out some or all of the whey depending on how thick you like your yogurt. The down side to this process of making Greek yogurt is that the whey is incredibly healthy for you. I say this as to encourage you to eat regular yogurt as is, so you may benefit from the yogurt.
Sophia
March 5, 2014 at 3:53 amOnce again, a really informative post. I would point out that cheese is one of those foods where it’s very important to read labels, if you are trying to eat a whole-foods diet. In addition to being aware of coloring agents, anti-mold and other chemicals, and fillers; an awful lot of cheese out there is made with added oil, even some organic & all natural brands.
Kristi Segura
April 15, 2014 at 12:51 pmHi there, my husband and I both have cholesterol issues ( hereditary) and I was wondering why the stonyfield organic fat free plain yogurt is not a good choice. How do they process it that makes it unhealthy?
Assistant to 100 Days (Amy)
April 17, 2014 at 8:55 amHi Kristi. Lisa does use Stonyfield products: https://www.100daysofrealfood.com/2014/01/14/yogurt-substitution-chart/. But, this explains why she doesn’t choose low fat versions of most products: https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/ and https://www.100daysofrealfood.com/2012/06/07/milk-101-whole-raw-organic-low-fat-etc/. ~Amy
Ahuva
April 23, 2014 at 8:41 pmHi! I’m new to real food, and I was wondering, is all cheese made with enzymes? I haven’t been able to look at organic or any Whole Foods/Trader Joes type store yet so I don’t know if those would be different, but even when looking at the shortest ingredient list on the many varied cheeses and companies in a few supermarkets I’ve looked in, they all contain enzymes. Is that ok, or will I find cheese without enzymes if I keep looking? Thanks so much for the awesome blog, website, and for doing all the research for us! It makes eating healthier so much easier and possible to do.
Assistant to 100 Days (Amy)
April 28, 2014 at 8:10 amHi there. Enzymes are required for making cheeses. ;)
Shelby
July 24, 2014 at 3:06 pmBut dairy is super hard to digest and is mucus forming in the body. We don’t need cheese in our diets. Cheese is directly linked to acne as well, especially for me. At least your kids are being the hormone free organic cheese! I hope growing up with this healthy lifestyle keeps their skin clear when they become teens in the future!
Carrie
July 24, 2014 at 10:43 pmAny wholistic nutritionist or doctor I have been to see advises avoiding dairy all together because as humans we are not fit to consume the milk of another mammal…and dairy has been linked to many negative health effects, some of which may not present itself until later in life. Could you please provide your thoughts on this. Thank you.
Assistant to 100 Days (Amy)
July 27, 2014 at 6:08 amHi Carrie. Lisa’s family enjoys dairy products as part of their diet and feel it is a wholesome and healthy choice. That said, it is an individual choice and a diet which does not include dairy can also be a very healthy one. ~Amy
Kathy
July 25, 2014 at 6:28 pmHi,
I am finding that my husband and son-in-law are becoming converts to the whole/real foods efforts recently. Our grandson is milk protein intolerant at this time and he is one that reacts to soy. Our daughter is trying to do breast milk, so I am wondering if anyone has found a tasty alternative for cheese. We found a coconut milk ice cream, but most cheese alternatives are lactose free not dairy and soy free. Thanks for any help you can give.
Crystal
August 18, 2014 at 4:59 pmI live in a small town that has very little options as far as organic goes but I saw organic valley’s cheese slices last week at the store. I’m curious if that falls in line with the real food idea because it’s the only cheese from that brand I’ve seen that is the yellow color.
Assistant to 100 Days (Amy)
August 20, 2014 at 12:53 pmHi Crystal. Yes, organic valley is absolutely fine. ~Amy
Alicia
August 24, 2014 at 9:36 pmHi,
I bought plain Chobani Greek yogurt, which I’m flavoring with your berry sauce – delicious! I’m wondering about the amount of ingredients in the yogurt. It seemed like all the plain yogurts I looked at had more than a handful of ingredients so I’m not sure if it’s highly processed or not.
Thanks for all your recipes! Helping me out so far :) Using whole wheat flour has been great!
Jackie
August 25, 2014 at 9:56 amhi – is it better to buy non fat organic or full fat non-organic yogurt. My grocery store seems to only sell 0 fat organic yogurt and 2% fat non organic yogurt so I’m not sure which is best to buy. (both options are plain). Please advise, Thanks!!
Assistant to 100 Days (Amy)
September 5, 2014 at 7:33 amHi Jackie. You can usually ask your grocer to carry certain products. It’s worth a try. In the mean time, as far as non-fat vs, non-organic, I believe organic sources of (commercial)dairy are arguably more important. ~Amy
Elle
August 25, 2014 at 11:55 amHi! What about organic string cheese? Is it typically more processed that block cheese? I just assumed it was regular mozzarella cheese that had been sliced a certain way. But perhaps it is simply better to buy block cheese? Anyone know?
Assistant to 100 Days (Amy)
August 27, 2014 at 11:09 amHi Elle. It is heated to a temp of 140 which what makes it stringy. Nothing is added, however. This is the only info I found on how it is processed: http://www.huffingtonpost.com/2012/04/16/string-cheese_n_1423938.html. ~Amy
Jean Ganzak
August 25, 2014 at 2:01 pmI would like your take on salt. My husband is not supposed to have any processed foods of any kind and no salt of any kind. No lite salt no,no salt nothing and no sodium of any kind.
HA
August 26, 2014 at 12:04 amFor a dairy free alternative, goat cheese is a fabulous, versatile substitute! It comes soft, very similar to cream cheese, as well as block form in cheddar, mozza, feta and other forms :)
Raeanne
September 3, 2014 at 9:31 pmI live in a small town and my only options for an organic yogurt are either low fat that is plain or whole milk but is vanilla flavored. Any insight on which one is best since they both seem to have one thing right and one thing wrong?
Assistant to 100 Days (Amy)
September 5, 2014 at 7:11 pmHi Raeanna. Does one have a much longer ingredient list than the other? ~Amy
Courtney
September 4, 2014 at 9:27 amI’ve been scouring the grocery stores in my area for a “real” ricotta. I’ve narrowed it down to the two best options–neither of which I’m sure qualifies as a real food. The first label read: Milk (Whole & Skim), Vinegar And Salt. The second: Whey, Milk, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum (Stabilizers). All of the other options (regardless of whole milk vs. part-skim) contained carageenan, which I wish to stay away from. Would either of these be a suitable choice?
Assistant to 100 Days (Amy)
September 5, 2014 at 9:59 pmHi Courtney. The first label is the one I’d go with, for sure. ~Amy
Sherri
September 15, 2014 at 10:01 pmI love homemade ricotta made with lemon juice. Try googling it. It is soooo easy and amazingly delish.
Dawn
September 5, 2014 at 12:12 pmHi Amy:) Just a question about cheese. I have found a store near my home that sells a variety of cheeses that are organic, block, white, full fat, and grass-fed. However, I’m not sure of what ingredients are actually supposed to be in cheese. I mean obviously milk, but a lot of the cheese I am finding has one or more of the following: enzymes, microbial enzymes, vegetable enzymes, and rennet. I’m not sure if these things are SUPPOSED to be in cheese or extra additives that aren’t necessary. From what I can find on the internet it seems rennet is necessary to make cheese, but not all cheeses list rennet. In short, do you have a good resource or blog post about what real-food cheese ingredients are? Thank you for all of your help so far!
Assistant to 100 Days (Amy)
September 9, 2014 at 7:50 amHi Dawn. All of those ingredients are necessary in the making of cheese. Vegetable enzymes are the same vegetable rennet. Here is a post that will give more info: https://www.100daysofrealfood.com/2012/06/18/cheese-and-other-dairy-products-are-they-processed/ and this may be more than you want to know: http://blog.fooducate.com/2011/04/05/10-things-to-know-about-rennet-its-in-your-cheese/. ;) ~Amy
Dawn
September 9, 2014 at 12:02 pmhaha! Thank you! :)
Becky
September 10, 2014 at 1:28 pmHey all!
Just wanted to say that I looked into Plan to Eat after a previous post and absolutely LOVE it! Thanks for sharing and I’m glad they are becoming a sponsor of the site.
Courtney
September 24, 2014 at 1:28 pmI was thinking about making a friend’s butternut squash soup recipe. It calls for cream cheese, and I was shocked at the ingredient list on the name brand’s package! It reads: Pasteurized Nonfat Milk, and Milkfat, Whey Protein Concentrate, Cheese Culture, Salt, Whey, Stabilizers (Xanthan Gum, and/or Carob Bean Gum, and/or Guar Gum), Sorbic Acid, as a preservative, Vitamin A Palmitate. I instead opted for the mascarpone that my grocery store carries–cream, non-fat dry milk powder, citric acid. Not sure that it counts as a real food, but do you think it was the better choice?
Amy Taylor (comment moderator)
September 29, 2014 at 12:57 pmHi Courtney. It can be hard to find a clean cream cheese. Nancy’s is a good brand. The mascarpone was a better choice in this case.
Kasey Hobson
October 9, 2014 at 11:28 amWhat is a good cottage cheese brand that is clean/cleanest?
Amy Taylor (comment moderator)
October 22, 2014 at 7:15 amHi Kasey. Look for Nancy’s or Organic Valley. ~Amy
Jillian Keller
October 13, 2014 at 11:23 pmWhat’s a good cottage cheese option? I’ve looked around and all I can find is 4% fat cottage cheese.
Amy Taylor (comment moderator)
October 16, 2014 at 9:35 amHi Jillian. That is what you want. 4% is whole milk cottage cheese. :)
diane macadam
November 6, 2014 at 3:17 pmmake your own cheese. It is so easy and tastes better. There are countless sites to learn from. I have just finished with cream cheese. Ingredients – milk , little bit of cream and lemon juice. None of all that stuff you can not pronounce…..
Linda
November 19, 2014 at 10:26 amI was wondering what you used to shred your blocks of cheese. I have a traditional type shredder and the cheese gets all balled up in the little grater holes. I’m sure there’s a better way, I just don’t know what it is. Thank you
diane macadam
November 22, 2014 at 3:28 pmPut it in the freezer for 30 minutes or so until it is stiff. Shreds like a dream.
Jennifer
December 3, 2014 at 4:19 pmI am not as comfortable with unpasteurized /raw dairy products. Any other brand suggestions?
Amy Taylor (comment moderator)
December 5, 2014 at 12:49 pmHi Jennifer. Organic Valley has several cheeses that are not raw. Trader Joe’s also carries a good variety.
Jennifer
December 3, 2014 at 4:20 pmI am not as comfortable with unpasteurized /raw dairy products. Any other brand suggestion
Andrea
December 3, 2014 at 7:07 pmwe use kerrygold cheese and stonyfield yogurt
Michelle
December 4, 2014 at 12:49 amHi! Any “recipes” to make my own yogurt quickly and easily? I work full time and have two kids so labor intensive/time consuming isn’t up my alley! TIA
Shannon
December 4, 2014 at 2:31 pmMichelle,
I’ve just started making my own yogurt and I can give you a really simple recipe.I use a 2qt crock pot and I fill it with 6 cups of whole milk. I cook it on low/high depending on what I’m doing. When it reaches 180 degrees using a thermometer shut it off. Let it cool down to 110 degrees and take out one cup of milk and mix it with about 2 Tbsp of store bought yogurt (I used brown cow). Pour that mixture back into the crock pot and gently mix it with a spoon back and forth. Wrap the crock pot up in a towel and place it in the stove or other dry/dark area. In 12 hours voila you have 6 cups of yogurt. From there I save the culture and use it for my next batch following the same directions. The longer it sits (can sit up to 24 hours) the thicker it becomes but also gets more tart. Also eventually you will have to replace your yogurt culture but I’ve been using the same one from my original batch for 2 months-making yogurt weekly. Hope that helps!
Amy Taylor (comment moderator)
December 5, 2014 at 1:00 pmThank you, Shannon. :)
Heather B
December 5, 2014 at 9:40 amI make my own yogurt quickly and easily using a yogourmet electric yogurt maker. I love it because it makes perfect yogurt every time. My son was on a special diet for over two years (SCD diet) and I made a half gallon a week. At the beginning he was trying to gain weight and we used organic half and half. As you can imagine that makes the best yogurt around. We “cooked” the yogurt for 24 hours as prescribed on the SCD diet and I still do that when I make yogurt (now I use organic whole milk). Add a touch of honey or some grain free yogurt… yum! I also use the yogourmet yogurt starter.
Here’s a link to the yogurt machine, it is a great investment:
http://www.amazon.com/Yogourmet-104-Electric-Yogurt-Maker/dp/B000N25AGO/ref=sr_1_2?ie=UTF8&qid=1417789955&sr=8-2&keywords=yogourmet
Heather B
December 5, 2014 at 9:41 amsorry… that should read “grain free granola,” not “grain free yogurt.”
Phoebe
January 10, 2015 at 2:33 pmI was wary of this recipe because it seemed too simple. I was thinking it would be boring. I was dead wrong! It is so so good! I’m so glad I took a chance on it and this is how I will be making my chicken salad from here out!
Tiffany
January 19, 2015 at 2:18 amI feel like this question won’t make sense but I’ll ask anyway: Where in the store is the best place to find the best block cheese? Would it be with the shredded cheese section or over by the bakery where they have a section of specialty type cheeses?
Amy Taylor (comment moderator)
January 21, 2015 at 10:56 amHi there. It completely depends on the store. I go to four different groceries here and they are all in different places. :) Most commonly, however, you do find most of the cheeses (outside of the deli area) grouped close together. Some stores have separate organic and health food sections, too. Again, depends on the store. Sorry. ;)
Kari
April 30, 2015 at 11:20 pmour grocery stores also split cheeses into two areas. The cheeses in the dairy area are the more standard brands and types. The other area has more local options and speciality options. Organic Valley is in the dairy section but I have found some local options in the other section that are real food.
Kathleen
June 26, 2015 at 8:24 amI could not help but notice that the block cheese was made from raw milk. This is not a safe product for children, pregnant women, or anyone who has a compromised immune system.
Deb
July 14, 2015 at 12:01 pmSo, with the NON processed foods meal plans.. is there any meal plans that are gluten free as well or should I just modify the ones you have suggested?
Amy Taylor (comment moderator)
July 29, 2015 at 6:52 amHi Deb. No, we do not have meal plans that are specifically gluten free and do encourage you to make the changes that will work best for you.
Alexandra
November 27, 2015 at 10:36 pmHi, in regards to the cheese color. Don’t some cheeses naturally go orange I see lots of cheese with the orange color but are all of those unnatural?
Amy Taylor (comment moderator)
November 30, 2015 at 11:02 amHi there. You will find this interesting: http://www.npr.org/sections/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese. :)
Lee
May 30, 2016 at 1:11 pmVery interesting link. Thanks!
prinsas
February 22, 2016 at 12:38 amI have necessarily joined the ranks of eliminating processed foods* from my diet. I always thought I ate “healthy nutritious”. However, in the last five months or so, my GI system let me know, “nice try”. “White” is barely in my food vocabulary any more, as in white flour, white sugar, or practically any sugar or non-complex carbohydrate. And no antibiotics in what I eat. (I have an overabundance of gut yeasts, probably due to a slew of medications that put my gut out of whack.) NOW, if I can’t pronounce it, it’s not on my plate. I’m learning a whole new way of cooking and gut friendly substitutes. Here’s the frustrating part: there’s really no published diet (except maybe paleo, and that’s too meat protein rich for my tastes) that addresses my “special needs”. Make no mistake: I don’t tell people I have life-and-death allergies, I just have food sensitivities . . . the unpleasant ones that cause me to map out restrooms, and on really bad days, not leave the home so I may be less than 15 feet from the necessary room. I long for a taste of ice cream and pizza, but I pass it up, because the consequences are just too severe.
May
February 23, 2016 at 6:04 amHave you tried the Banting lifestyle? My daughter had the same problem until she changed to Banting.
prinsas
February 24, 2016 at 9:47 amNever heard of it, but I’ll look it up today. Thanks so much for the tip :D
Kat
April 20, 2016 at 8:19 amI read recently how to make a mock sour cream using low sodium full fat cottage cheese and vinegar. Less calories, less fat and less carbs. Would you feel this falls into a healthier alternative, but still within in the guidelines of whole foods? I agree with the concept that stripping milk etc. of fat can impact our health, but if it’s using whole milk it seems like it could still be a whole foods choice.
Amy Taylor (comment moderator)
April 24, 2016 at 11:08 amSound a like a good alternative, especially if you can find an organic cottage cheese option. I think Nancy’s makes one.
Jennifer Ostrander
April 4, 2017 at 10:13 pmI prefer to just use plain Greek yogurt. It’s the best tasting sour cream ever and super good for u and protein rich. Tastes the exact same maybe just a little creamier.
KayCee
June 20, 2016 at 6:13 pmHmmm Cottage Cheese? I think Greek yogurt more mimics the taste and texture of sour cream. I use it with salsa as a dip. A treat food for sure, but a summer delight when tomatoes are in season.
Steph
September 26, 2016 at 8:41 pmDo you have an opinion on stevia as a yogurt sweetener? I grow it in my herb garden its really great finely chopped and mixed with berries and greek yogurt. It took a few rounds to get past the green flecks but is very sweet.
Amy Taylor (comment moderator)
September 30, 2016 at 10:29 pmIf it works for you that way, I’d say that that is stevia in its purest form. :)
Jessica
May 22, 2017 at 11:58 pmOK, so I finally sat down & picked some meals from the first book to try this week. I was so happy that my grocery list was not overly extensive AND contained everyday ingredients! I can do this!
so after shopping at my local Aldi (proud to save some ca$h) I was disappointed when I read these ingredients on their cottage cheese:
(besides the milk, cream & salt of course)
-guar gum
-locust bean gum
-mono & diglycerides
-xanthan gum
-carrageenan
-dextrose
-potassium sorbate
-citric acid
-enzymes
Seems like WAY too many things I cannot pronounce or know what they are! eeek!!
So… do you have some brands I should be buying instead?
Cottage cheese was a fairly new “go-to” protein for me while doing Beach Body’s 21 day fix & other programs :( It’s also something my 18 month old really enjoys!
Do you happen to have any research about some of the Aldi brands? I know they have come a long way in the past year or so…
Thanks for all you do! Between you & the Food Babe… I pray for a food revolution for America!!!
Amy Taylor (comment moderator)
June 20, 2017 at 3:07 pmHello. This might help: https://www.cleaneatingmag.com/clean-pantry/the-cleanest-dairy-products. We’ve not really looked into Aldi but this might help as far as their brand sourcing.
Rachel
July 6, 2017 at 4:17 pmI turned 40 and developed both gluten and dairy sensitivities. I also have an issue with my thyroid. I do a lot of reading one if my go to good for me, now seems to be harming me because of
Kale and broccoli
Both said to be harming my thyroid is this true
Vanessa S. Dainton
July 26, 2017 at 11:15 pmHave you all seen the documentary on Netflix, “What the Health?” It has to do with cutting out dairy as well as meats or any animal product. Basically going vegan. Essentially, it discusses the dairy ‘industry’ and how unhealthy animal based products can be. It got me back to focusing on whole food eating and trying to cut unprocessed foods (again–was a vegetarian 8 years ago for a few years). Worth a watch.
Angelina
October 31, 2017 at 12:48 amIn my country (Greece) unfortunately stores have only either organic homogenized milk or good quality non organic non homogenized milk. What should I buy for my family?
Amy Taylor (comment moderator)
November 17, 2017 at 9:46 amHi there. When we are talking about whole milk, go organic. Most of the toxins that non-organic milks would carry are found in the milk fat.