Cheese and Other Dairy Products: Are they Processed?
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?”
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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 allhighly 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.
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!
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I see both "organic" and "grass-fed" on your list of criteria. I thought organic cows had to be grass-fed to meet the USDA requirements. Am I misinformed?
Seeing your picture of Stonyfield yogurt made me wonder how you define "organic," as you know that there is much deception with this labeling. Organic milk is often produced on the same farms as non-organic milk (just different barns, same factory-style). Organic eggs are often produced in the industrialized barns w/ chickens still never seeing the light of day (and "free-range" only means the chickens have to have access to daylight...not that they actually get it.)
I know you advocate farmer's markets, but for those who do not have easy access to these, they rely upon the "organic" labeling, often thinking they are getting something they are not. We are stuck, as consumers, because "true organic" is so difficult to come by, even if you buy directly from the farmer or grow it yourself. I just wonder how many consumers are still being deceived by this term.
The news about Stonyfield does not surprise me. They were bought out by a mega-corp, though I forget at the moment which one. The leadership now bows to the almighty dollar.
I was wondering if Lisa and her Husband have had their cholesterol checked before starting on this type of full fat diet? I know they are young and the diet is very healthy otherwise but aren't they worried at all about all of the cheese they eat?
Hi Pat - We aren't worried about the cheese we eat...we eat a pretty varied diet. We do get physicals every year. After switching to real food our "bad" cholesterol levels remained about the same (healthy), however our "good" cholesterol levels increased significantly for me and dramatically for Lisa. More info here https://www.100daysofrealfood.com/2011/02/23/shocking-blood-test-results/.
Thanks Jason! I really want to cut out the processed foods but was a little afread of pushing my cholesterol levels for myself and my Husband. We are in our 60's and in generally good health. He always drank a lot of full fat milk and loves his cheese and he is very thin! I have always watched my weight (successfully) but ate some processed low fat and low sugar foods and never really felt good about eating them.
I am determined to do this and hope I can succeed!
Stephaniesays
Pat. Research about the low fat foods. A lot of the low fat foods are GMO filled which in turn causes your body to not fill up as fast as if you ate whole foods. I'm not talking about like whole wheat. I am talking about non processed foods, your cheap foods have GMO which are a lot lower in nutrition which your body can't fill up and wants more. Scientists have now found that fructose corn syrup actually makes your body crave more sugary foods and in excess amounts. A great movie to watch is Genetic Roulette, it's on Vimeo.com. Watch it when you can, it explains all this wonderfully. And stop eating any and all commercialized foods all together. They are all GMO filled.
Jessesays
Thank you for this post (and your entire website!!!). I have been just wondering specifically about cheese, and I've been having a hard time finding organic cheese at my grocery store. What are your thoughts on mozzarella cheese sticks? My kids love them as a go-to snack, I will have to check the label for extras.
Hi Jesse. Glad you are enjoy the blog. Yep, an old stand by...Don't tell anyone but I have a(n) (old) package of organic string mozzarella sticks from my refrigerator that I am examining right now. The ingredients are: organic pasteurized part-skim cow's milk, cheese cultures, salt, enzymes. I think the biggest issue here would be that it is not a full fat cheese which indicates it is more processed. Finding full fat fresh mozzarella might be better or tracking down full fat sticks....but I think we all have to pick and choose what works best for our families. ~Amy
Mozzarella is often part-skim. Since most people make up the fat difference in something like butter, Personally i don't think it's terrible thing. I know a friend of mine made some at home and skimmed some of the cream off.
I'm guessing here, but I would think for 'real food', low-fat isn't necessarily the problem, but that the problem comes from what they replace the fat with (usually refined sugar and other garbage). My two cents.
beckysays
I buy Daisy cottage cheese. It has nothing added. I would list what is says but my husband ate it.
For those looking for rennet free cheeses this is a great site: http://cheese.joyousliving.com. We usually stick to Cabot products, though it's not organic I trust their products!!
Organic Valley actually states that their products are suitable for vegetarians as far as the enzymes used to culture the cheese are concerned. BJ's carries organic goat cheese, with vegetarain enzymes for culturing also.
All of these cheeses are very expensive in comparison to standard products, so we use them sparingly. I guess a good thing overall.
One thing you did not mention with yogurt is the pasteurization process. Some yogurt is ultra pasteurized, thus making it less good for you than any regularly pasteurized dairy product. At least that is my understanding. see here: http://www.allaboutfasting.com/best-yogurt.html
American cheese isn't really cheese in the true sense as its usually a mix of different cheeses blended together with other stuff added. American cheese that is very yellow or orange is usually due to colorants added. However, dark yellow English cheese is usually due to the color of the milk from the cows (from eating a lot of carrots, seriously!). However, some English do use natural colorants (like carrot juice) when the color of the milk varies throughout the year from the cows eating more grass or more carrots etc depending on whats happening in the season. I'm Australian and we don't color cheese and I am still yet to eat American yellow or orange cheese even after a year of living in the US - it just looks very unappealing to me!
The difference for me is chemically processed vs. mechanically processed. I eat tons of mechanically processed food--like cheese (or anything cooked!) but I try to avoid chemically processed.
I agree with the previous poster on Stonyfield "Plain" Yogurt. I will not buy it until they get the pectin out of it. There are other organic yogurts with nothing but organic milk and cultures.
As for the cottage cheese, you can find a farmers cheese or dry curd cottage cheese mix a little cream or whole milk to get it to the consistency of cottage cheese and you don't have any gums or other ingredients. You can also use a yogurt maker to get your own yogurt. I make mine and ferment for 24 hours to remove all lactose. When I eat it I add fresh fruit and a little honey or I had honey sweetened preserves that I have made. Delicious. SO much better than buying it. If you want a cream cheese you can also drip your homemade yogurt to a cream cheese consistency and add a little honey. Delicious!
The greek yogurt that is available in american supermarkets is regular yogurt that has been drained, making it drier and thicker. You can do this yourself by placing several layers of cheesecloth in a strainer and draining the regular yogurt for a day or two. Save the container to put the yogurt back into afterwards. Saves a bit of money as well.
I was wondering if American Cheese from the deli is allowed on a real foods diet. Is it still considered processed? If so, I'm going to have a tough time convincing my family to give it up. Any suggestions?
Why don't you make yogurt at home, so much cheaper and less processed, and you can make it flavored in the process of fermentation as well, like sweet vanilla (perhaps you do by now). Don't buy it. Allow me to share a list of things and tutorials on what I make rather than buy:
Thanks so much for this! I haven't been able to find cream cheese without one of the "gums" in it. I just checked and Nancy's does not! Excellent - we can have cream cheese again!
What is your feeling about the dairy products sold by Trader Joe's? I have been buying my dairy there for years because I feel comfortable with the company and their pledge that none of their products contain rBST, but now that I have read your post I am wondering if I should be buying organic entirely. Do you have a sense of the real difference in this case? Thanks for any insight!
Hi Amy. I buy some of their products as well, but, I do try and buy the organic cheeses. The difference is that the organic products have to follow the organic standards (non GMO, testing for pesticides, no additives, just to name a few). So, while their non-organic cheeses don't use the rBST growth hormone, they don't have to follow the other standards necessarily. Hope that helps. Jill
I have a dairy allergy and was looking into trying to eat more unprocessed foods. I already hardly eat any due to the fact that most contain dairy, so I end up making most things from scratch anyways. Most dairy alternative products contain more than 5 ingredients, such as the yogurt, milk, cream cheese, cheese and butter. Is is okay if I continue to use them still and do the 100 day pledge or will I have to eliminate all of them in order to do the pledge? It is extremely difficult to make anything without some kind of dairy alternative and I have tried all of them and soy is the only kind that tastes decent enough to tolerate. I usually use Silk products and Daiya "cheese" products.
Hi Anna. In terms of the pledge, the products you mention would not be allowed. You will need to decide beyond that what you are comfortable with and what's right for you. You may also be interested in this post on dairy allergies...https://www.100daysofrealfood.com/2012/08/31/food-allergies-dairy/. Best of luck. Jill
Making your own yogurt is really easy! I make it in the crock pot all the time and just love it. All you need is a tiny amount of yogurt to use as starter (I used Stonyfield because it has good live cultures) and some milk, and you can make it very easily in a crock pot. I couldn't believe how easy it is.
Hi Jennifer. I have not, but, I know some readers have posted ideas as to how to do this in the comments section before. You may want to take a look. Jill
As far as Greek yogurt vs regular, I prefer Greek because the protein content is much higher. I buy a local Grass fed plain Greek yogurt that costs a good $1-2 less than any processed yogurt you can find in the store. I use it as a substitute for mayo in all recipes as we get more protein, no yucky oil, and a really fresh and flavorful taste!
Wow, I never realized the hidden ingredients in shredded cheese. I have a question regarding the ingredients...what are your preferences regarding cheese that contains enzymes? I'm a little torn and information I have come across does not help much. Thanks for your help!
Hi Cayce. I'm not that familiar with your question, but, from what I do understand, a lot of cheese contains rennet. This is often from animals, but, not always. So, for those who are vegetarian or vegan, you need to consider if your cheese contains animal rennet. Sorry I couldn't provide you with more information. Jill
Sorry I also meant to add icecream. I have bought soy but still contains Ingred. I don't like, carageenan being one of them. We have bought the organic coconut milk one but that doesn't go far with 4 kids and $7 for 500ml!! Ouch. We have read every label out there and there is nothing remotely acceptable :(
what about cottage cheese? i have been looking around and can't find one without carrageenan in it (or other stuff i would rather avoid). any good suggestions on brands to buy or where to buy?
Hi Maura. I usually buy the Organic Valley brand. I'll be honest I've not looked that closely at the ingredients, but, I didn't think it had the carrageenan. Jill
Hi Tiffany. Yes, I've actually done that and it works fine. You can even use the cheese right out of the freezer if you're cooking it in something. Jill
We also do this all the time. I buy big blocks from Costco and grate 1/2 - 2/3 of the block in the food processor. (hands down best way to grate; super fast then toss it in the dishwasher!) Then I freeze a couple of blocks for slicing and the rest in ziploc bags, grated. It does clump together some which is what cheese is supposed to do! :-)
Cheese is one of the things that has confused me the most when choosing real food.. I've converted from shredded cheese in the bag to block cheese, but I can't seem to find any block cheese labled organic at Kroger. The ones I have bought have 2-3 identifiable ingredients with the addition of "enzymes." I looked it up, and it seems the enzymes are probably from vegetables since it does not list rennet as an ingredient. Your thoughts?
Hi Heather. I would just make sure that it doesn't have the powdered cellulose (the anti-caking agent found in shredded cheeses). And, if they don't have organic, perhaps they at least have one that is free of added hormones (RBGH). Jill
My question relates to guar gum and carageenan in cream cheese. I see this in all the ones I have looked at, and this can even be a code ingredient for glutamic acid/msg. (See truthinlabeling.org for information on the prevalence of msg in our food.) I even looked at the organic ones, and they also had guar gum in them. Can you comment on guar gum and whether it follows a real food diet or not? I mostly shop at Trader Joe's. I can probably get some of the other brands you mention at Fresh Market (which is the only other "health" food store we have), but I would prefer to not make a separate trip for cream cheese.
can you please advise what pectin is? i will be taking the mini pledge next week for the low-fat switch to whole fat and noticed that pectin is in the low-fat stonyfield as well as the whole one? please advise!
Pectin is a naturally occurring substance found in ripe fruits. It is used as a gelling agent particularly in jams and jellies. Is the Stonyfield yogurt you are referring to the plain variety? I wouldn't think the plain one would have pectin but I could see that it might be in the fruit flavored variety. We would recommend using plain yogurt and sweetening it yourself (you could try this berry sauce to sweeten it https://www.100daysofrealfood.com/2011/05/03/recipe-berry-sauce/). Jill
That's the strange part, Jill, the Stoneyfield yogurt I'm referring to is both plain. I particularly love just plain yogurt altogether with nothing in it. It's just strange that pection, the naturally occuring fiber in fruits is added to plain yogurt "for the gelling".
Francinesays
I remember when I was young and mom made tacos....we would pull out the big block of cheddar and start grating it on the grater. That's just the way it was done....no bags with powdery stuff in it. Sad how the things that "seem" more convenient really don't do us any good in the long run. I have recently gone back to shredding my own cheese! One baby step at a time.
Regarding the use of orgainc milk in making cheese or yogurt, most store purchased organic milk is ultrapasturized for longer shelf life. This means it has been heated more than regular milk in order kill off additional microbes. For those fortunate enough to live near a dairy, this may not be the case.
Most recipes state not to use UP milk in the making of these products. Having made yogurt and cheese for many years, the end result using UP milk is slightly different, a bit more runny, but still quite good!
Emily says
Question about greek yogurt…do they make full fat plain greek yogurt? I haven't seen it.
Assistant to 100 Days (Amy) says
Hi Juli. Grass fed does not mean organic and organic does not mean grass fed. These posts might help you sort it out: https://www.100daysofrealfood.com/2010/05/10/you-are-what-you-eat-eats-too/ and http://www.grass-fed-beef-101.com/definition_of_grass_fed_beef.html. Good luck. ~Amy
Juli says
I see both "organic" and "grass-fed" on your list of criteria. I thought organic cows had to be grass-fed to meet the USDA requirements. Am I misinformed?
Lindsay Hotmire says
Hi,
Seeing your picture of Stonyfield yogurt made me wonder how you define "organic," as you know that there is much deception with this labeling. Organic milk is often produced on the same farms as non-organic milk (just different barns, same factory-style). Organic eggs are often produced in the industrialized barns w/ chickens still never seeing the light of day (and "free-range" only means the chickens have to have access to daylight...not that they actually get it.)
I thought I had remembered seeing that Stonyfield had caved to Monsanto's GE crop agenda. Organic Consumers covers it here: http://thegoodhuman.com/2011/01/29/whole-foods-organic-valley-and-stonyfield-farm-surrender-to-monsanto/
I know you advocate farmer's markets, but for those who do not have easy access to these, they rely upon the "organic" labeling, often thinking they are getting something they are not. We are stuck, as consumers, because "true organic" is so difficult to come by, even if you buy directly from the farmer or grow it yourself. I just wonder how many consumers are still being deceived by this term.
Assistant to 100 Days (Amy) says
Thanks for you input, Lindsay. Our readers are have so much helpful information! ~Amy
Dan says
Looks to me like Stonyfield is still fighting Monsanto more recently than the link above:
http://www.stonyfield.com/blog/the-story-that-just-wont-quit-and-neither-will-we/
http://www.stonyfield.com/blog/the-organic-community-must-come-out-swinging-at-the-right-opponents/
http://occupy-monsanto.com/tag/stonyfield-farm/
Stonyfield is just about the best dairy brand you can find in the average supermarket.
Christa says
The news about Stonyfield does not surprise me. They were bought out by a mega-corp, though I forget at the moment which one. The leadership now bows to the almighty dollar.
katrina says
How do you buy your spices, sugar, etc...organic, bulk ? Is everything you buy to cook with and eat pretty much organic? Still learning!!! :-)thks
Assistant to 100 Days (Amy) says
Hi Katrina. We buy some in bulk and some prepackaged. We do try to find as many organic ingredients as possible. ~Amy
Pat says
I was wondering if Lisa and her Husband have had their cholesterol checked before starting on this type of full fat diet? I know they are young and the diet is very healthy otherwise but aren't they worried at all about all of the cheese they eat?
Jason Leake with 100 Days of Real Food says
Hi Pat - We aren't worried about the cheese we eat...we eat a pretty varied diet. We do get physicals every year. After switching to real food our "bad" cholesterol levels remained about the same (healthy), however our "good" cholesterol levels increased significantly for me and dramatically for Lisa. More info here https://www.100daysofrealfood.com/2011/02/23/shocking-blood-test-results/.
Pat says
Thanks Jason! I really want to cut out the processed foods but was a little afread of pushing my cholesterol levels for myself and my Husband. We are in our 60's and in generally good health. He always drank a lot of full fat milk and loves his cheese and he is very thin! I have always watched my weight (successfully) but ate some processed low fat and low sugar foods and never really felt good about eating them.
I am determined to do this and hope I can succeed!
Stephanie says
Pat. Research about the low fat foods. A lot of the low fat foods are GMO filled which in turn causes your body to not fill up as fast as if you ate whole foods. I'm not talking about like whole wheat. I am talking about non processed foods, your cheap foods have GMO which are a lot lower in nutrition which your body can't fill up and wants more. Scientists have now found that fructose corn syrup actually makes your body crave more sugary foods and in excess amounts. A great movie to watch is Genetic Roulette, it's on Vimeo.com. Watch it when you can, it explains all this wonderfully. And stop eating any and all commercialized foods all together. They are all GMO filled.
Jesse says
Thank you for this post (and your entire website!!!). I have been just wondering specifically about cheese, and I've been having a hard time finding organic cheese at my grocery store. What are your thoughts on mozzarella cheese sticks? My kids love them as a go-to snack, I will have to check the label for extras.
Assistant to 100 Days (Amy) says
Hi Jesse. Glad you are enjoy the blog. Yep, an old stand by...Don't tell anyone but I have a(n) (old) package of organic string mozzarella sticks from my refrigerator that I am examining right now. The ingredients are: organic pasteurized part-skim cow's milk, cheese cultures, salt, enzymes. I think the biggest issue here would be that it is not a full fat cheese which indicates it is more processed. Finding full fat fresh mozzarella might be better or tracking down full fat sticks....but I think we all have to pick and choose what works best for our families. ~Amy
Christa says
Mozzarella is often part-skim. Since most people make up the fat difference in something like butter, Personally i don't think it's terrible thing. I know a friend of mine made some at home and skimmed some of the cream off.
I'm guessing here, but I would think for 'real food', low-fat isn't necessarily the problem, but that the problem comes from what they replace the fat with (usually refined sugar and other garbage). My two cents.
becky says
I buy Daisy cottage cheese. It has nothing added. I would list what is says but my husband ate it.
Tara says
For those looking for rennet free cheeses this is a great site:
http://cheese.joyousliving.com. We usually stick to Cabot products, though it's not organic I trust their products!!
Padmaja says
Organic Valley actually states that their products are suitable for vegetarians as far as the enzymes used to culture the cheese are concerned. BJ's carries organic goat cheese, with vegetarain enzymes for culturing also.
All of these cheeses are very expensive in comparison to standard products, so we use them sparingly. I guess a good thing overall.
Lauryn says
One thing you did not mention with yogurt is the pasteurization process. Some yogurt is ultra pasteurized, thus making it less good for you than any regularly pasteurized dairy product. At least that is my understanding. see here: http://www.allaboutfasting.com/best-yogurt.html
Gen says
American cheese isn't really cheese in the true sense as its usually a mix of different cheeses blended together with other stuff added. American cheese that is very yellow or orange is usually due to colorants added. However, dark yellow English cheese is usually due to the color of the milk from the cows (from eating a lot of carrots, seriously!). However, some English do use natural colorants (like carrot juice) when the color of the milk varies throughout the year from the cows eating more grass or more carrots etc depending on whats happening in the season. I'm Australian and we don't color cheese and I am still yet to eat American yellow or orange cheese even after a year of living in the US - it just looks very unappealing to me!
Molly Glow says
The difference for me is chemically processed vs. mechanically processed. I eat tons of mechanically processed food--like cheese (or anything cooked!) but I try to avoid chemically processed.
Melonie says
I agree with the previous poster on Stonyfield "Plain" Yogurt. I will not buy it until they get the pectin out of it. There are other organic yogurts with nothing but organic milk and cultures.
Elizabeth says
As for the cottage cheese, you can find a farmers cheese or dry curd cottage cheese mix a little cream or whole milk to get it to the consistency of cottage cheese and you don't have any gums or other ingredients. You can also use a yogurt maker to get your own yogurt. I make mine and ferment for 24 hours to remove all lactose. When I eat it I add fresh fruit and a little honey or I had honey sweetened preserves that I have made. Delicious. SO much better than buying it. If you want a cream cheese you can also drip your homemade yogurt to a cream cheese consistency and add a little honey. Delicious!
Sabrina says
The greek yogurt that is available in american supermarkets is regular yogurt that has been drained, making it drier and thicker. You can do this yourself by placing several layers of cheesecloth in a strainer and draining the regular yogurt for a day or two. Save the container to put the yogurt back into afterwards. Saves a bit of money as well.
Allison says
Dairy is actually really bad for you. Contrary to popular belief, milk does NOT "do a body good". You really should avoid it all together or as much as possible. http://www.naturalnews.com/036970_dairy_health_problems_alternatives.html
Nikki says
I was wondering if American Cheese from the deli is allowed on a real foods diet. Is it still considered processed? If so, I'm going to have a tough time convincing my family to give it up. Any suggestions?
Thanks!!!
Assistant to 100 Days (Amy) says
Hi Nikki. This post will help explain what does and doesn't qualify as processed: https://www.100daysofrealfood.com/2012/06/18/cheese-and-other-dairy-products-are-they-processed/#comment-305501. Also, check this out: http://www.organicvalley.coop/newsroom/press-releases/details/article/organic-valley-launches-unprocessed-real-organic-american-cheese-singles/. Hope that helps. ~ Amy
The Girls' Guide to Guns and Butter says
Leynie, you don't need a yogurt maker, here's how:
http://girlsguidetobutter.com/2011/11/fool-proof-homemade-yogurt-science-techniques-and-troubleshooting/
The Girls' Guide to Guns and Butter says
Why don't you make yogurt at home, so much cheaper and less processed, and you can make it flavored in the process of fermentation as well, like sweet vanilla (perhaps you do by now). Don't buy it. Allow me to share a list of things and tutorials on what I make rather than buy:
http://girlsguidetobutter.com/2013/02/diy-foods-and-products-what-do-you-make-yourself/
Non-aged cheeses are also easy to make, and I would never, ever purhase bread.
Leynie says
Have you ever tried a yogurt maker before? What are you thoughts? Would that be a better option that store bought yogurt?
Assistant to 100 Days (Amy) says
Hi Leynie. Lisa has not made her own yogurt. Many readers have, however. If you try it, let us know how it worked. ~ Amy
Kellie says
Organic Valley cottage cheese ingredients: Organic Cultured Pasteurized Skim Milk, Organic Pasteurized Cream, Organic Nonfat Milk, Citric Acid, Salt, Organic Guar Gum, Organic Locust Bean Gum, Acidophilus and Bifidus Cultures, Enzymes.
Angel says
Thanks so much for this! I haven't been able to find cream cheese without one of the "gums" in it. I just checked and Nancy's does not! Excellent - we can have cream cheese again!
Amy says
What is your feeling about the dairy products sold by Trader Joe's? I have been buying my dairy there for years because I feel comfortable with the company and their pledge that none of their products contain rBST, but now that I have read your post I am wondering if I should be buying organic entirely. Do you have a sense of the real difference in this case? Thanks for any insight!
Assistant to 100 Days (Jill) says
Hi Amy. I buy some of their products as well, but, I do try and buy the organic cheeses. The difference is that the organic products have to follow the organic standards (non GMO, testing for pesticides, no additives, just to name a few). So, while their non-organic cheeses don't use the rBST growth hormone, they don't have to follow the other standards necessarily. Hope that helps. Jill
Anna says
I have a dairy allergy and was looking into trying to eat more unprocessed foods. I already hardly eat any due to the fact that most contain dairy, so I end up making most things from scratch anyways. Most dairy alternative products contain more than 5 ingredients, such as the yogurt, milk, cream cheese, cheese and butter. Is is okay if I continue to use them still and do the 100 day pledge or will I have to eliminate all of them in order to do the pledge? It is extremely difficult to make anything without some kind of dairy alternative and I have tried all of them and soy is the only kind that tastes decent enough to tolerate. I usually use Silk products and Daiya "cheese" products.
Assistant to 100 Days (Jill) says
Hi Anna. In terms of the pledge, the products you mention would not be allowed. You will need to decide beyond that what you are comfortable with and what's right for you. You may also be interested in this post on dairy allergies...https://www.100daysofrealfood.com/2012/08/31/food-allergies-dairy/. Best of luck. Jill
Jennifer says
Have you ever tried making your own cheese or yogurt?
Amy says
Making your own yogurt is really easy! I make it in the crock pot all the time and just love it. All you need is a tiny amount of yogurt to use as starter (I used Stonyfield because it has good live cultures) and some milk, and you can make it very easily in a crock pot. I couldn't believe how easy it is.
Here's the web site that has the best instructions I've found: http://girlsguidetobutter.com/2010/02/crock-pot-yogurt/
Enjoy! You'll love it!
Assistant to 100 Days (Jill) says
Hi Jennifer. I have not, but, I know some readers have posted ideas as to how to do this in the comments section before. You may want to take a look. Jill
Holly says
As far as Greek yogurt vs regular, I prefer Greek because the protein content is much higher. I buy a local Grass fed plain Greek yogurt that costs a good $1-2 less than any processed yogurt you can find in the store. I use it as a substitute for mayo in all recipes as we get more protein, no yucky oil, and a really fresh and flavorful taste!
Cayce says
Wow, I never realized the hidden ingredients in shredded cheese. I have a question regarding the ingredients...what are your preferences regarding cheese that contains enzymes? I'm a little torn and information I have come across does not help much. Thanks for your help!
Assistant to 100 Days (Jill) says
Hi Cayce. I'm not that familiar with your question, but, from what I do understand, a lot of cheese contains rennet. This is often from animals, but, not always. So, for those who are vegetarian or vegan, you need to consider if your cheese contains animal rennet. Sorry I couldn't provide you with more information. Jill
Lara says
Sorry I also meant to add icecream. I have bought soy but still contains Ingred. I don't like, carageenan being one of them. We have bought the organic coconut milk one but that doesn't go far with 4 kids and $7 for 500ml!! Ouch. We have read every label out there and there is nothing remotely acceptable :(
Melissa Kelly says
What about Haagen Daz? Their vanilla ice cream only has 5 ingredients. All real food~ milk,cream, sugar,vanilla and egg yolks (i think)
Assistant to 100 Days (Amy) says
Hello Melissa. It would be sugar's prominence on that list that would make it a concern. Meanwhile, we have several ice cream recipes that have no refined sugar: https://www.100daysofrealfood.com/2010/06/16/recipe-homemade-maple-pecan-ice-cream/. Look through our recipe index for more. ~ Amy
Lara says
Yes I was wondering about cottage cheese too.
Assistant to 100 Days (Jill) says
Hi Lara. I usually buy the Organic Valley, but, I've not looked that closely at the ingredients. As for ice cream, have you considered making your own? There are a few good recipes you could try...https://www.100daysofrealfood.com/2012/04/26/recipe-strawberry-ice-cream/, https://www.100daysofrealfood.com/2010/10/06/recipe-banana-ice-cream-and-another-announcement/, https://www.100daysofrealfood.com/2010/06/16/recipe-homemade-maple-pecan-ice-cream/. Hope that helps. Jill
Maura says
what about cottage cheese? i have been looking around and can't find one without carrageenan in it (or other stuff i would rather avoid). any good suggestions on brands to buy or where to buy?
Assistant to 100 Days (Jill) says
Hi Maura. I usually buy the Organic Valley brand. I'll be honest I've not looked that closely at the ingredients, but, I didn't think it had the carrageenan. Jill
Tiffany says
Have you ever tried pre grating your own cheese and then freezing it? so that you can have grated cheese handy? I was just wondering if that worked?
Assistant to 100 Days (Jill) says
Hi Tiffany. Yes, I've actually done that and it works fine. You can even use the cheese right out of the freezer if you're cooking it in something. Jill
Kelly says
I do that ALL the time! And it works perfectly, we use it from frozen if we are cooking with it, too.
Joanna says
We also do this all the time. I buy big blocks from Costco and grate 1/2 - 2/3 of the block in the food processor. (hands down best way to grate; super fast then toss it in the dishwasher!) Then I freeze a couple of blocks for slicing and the rest in ziploc bags, grated. It does clump together some which is what cheese is supposed to do! :-)
Kristen says
I have found that most selections of Organic Valley block cheese contain Rennet, which I wouldn't think would be considered natural.
Heather says
Cheese is one of the things that has confused me the most when choosing real food.. I've converted from shredded cheese in the bag to block cheese, but I can't seem to find any block cheese labled organic at Kroger. The ones I have bought have 2-3 identifiable ingredients with the addition of "enzymes." I looked it up, and it seems the enzymes are probably from vegetables since it does not list rennet as an ingredient. Your thoughts?
Assistant to 100 Days (Jill) says
Hi Heather. I would just make sure that it doesn't have the powdered cellulose (the anti-caking agent found in shredded cheeses). And, if they don't have organic, perhaps they at least have one that is free of added hormones (RBGH). Jill
Jenise says
My question relates to guar gum and carageenan in cream cheese. I see this in all the ones I have looked at, and this can even be a code ingredient for glutamic acid/msg. (See truthinlabeling.org for information on the prevalence of msg in our food.) I even looked at the organic ones, and they also had guar gum in them. Can you comment on guar gum and whether it follows a real food diet or not? I mostly shop at Trader Joe's. I can probably get some of the other brands you mention at Fresh Market (which is the only other "health" food store we have), but I would prefer to not make a separate trip for cream cheese.
Bridgette says
can you please advise what pectin is? i will be taking the mini pledge next week for the low-fat switch to whole fat and noticed that pectin is in the low-fat stonyfield as well as the whole one? please advise!
Assistant to 100 Days (Jill) says
Pectin is a naturally occurring substance found in ripe fruits. It is used as a gelling agent particularly in jams and jellies. Is the Stonyfield yogurt you are referring to the plain variety? I wouldn't think the plain one would have pectin but I could see that it might be in the fruit flavored variety. We would recommend using plain yogurt and sweetening it yourself (you could try this berry sauce to sweeten it https://www.100daysofrealfood.com/2011/05/03/recipe-berry-sauce/). Jill
Bridgette says
That's the strange part, Jill, the Stoneyfield yogurt I'm referring to is both plain. I particularly love just plain yogurt altogether with nothing in it. It's just strange that pection, the naturally occuring fiber in fruits is added to plain yogurt "for the gelling".
Francine says
I remember when I was young and mom made tacos....we would pull out the big block of cheddar and start grating it on the grater. That's just the way it was done....no bags with powdery stuff in it. Sad how the things that "seem" more convenient really don't do us any good in the long run. I have recently gone back to shredding my own cheese! One baby step at a time.
Farida says
I agree with full fat products ,, thnx for share this subject
janet says
Regarding the use of orgainc milk in making cheese or yogurt, most store purchased organic milk is ultrapasturized for longer shelf life. This means it has been heated more than regular milk in order kill off additional microbes. For those fortunate enough to live near a dairy, this may not be the case.
Most recipes state not to use UP milk in the making of these products. Having made yogurt and cheese for many years, the end result using UP milk is slightly different, a bit more runny, but still quite good!
Love the blog :)
Mrs.Frank says
My family is plagues with migraines, and am grateful for the headsup about annatto being a possible trigger. Thanks.