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ANIDUCK's Photo ANIDUCK Posts: 10,850
4/26/10 8:28 P

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Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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4/26/10 7:58 P

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Yeah, my kid loves the runny yolk too!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,850
4/26/10 7:04 P

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I love egg yolks too. When I cook an egg I would rather cook it too little and take a chance that the white is still a little runny than to cause the yolk to get hard at all--love it runny--on stuff like toast, or rice. I have even had the pleasure of changing the minds of picky little kids by serving them a bowl with cut up buttered toast and a very soft boiled egg all mixed up together with a smidgen of salt and pepper. Several of the kids I've raised and/or babysat loved this and asked for it again and again. I make sure it's all mixed up before I give it to them if they are convinced they don't like under-done eggs. HE HE HE!
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Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
4/26/10 6:42 P

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I am really trying to figure out how egg whites and cottage cheese together taste???

I thought I was Queen of the odd combinations. You may have me beat.

While on vacation in D.C. I would eat brown rice with ginger and egg whites for breakfast. It was pretty tasty. I haven't been able to perfectly recreate the dish, but close enough to make it edible.

The funny part was we would have to order it at night from a local restaurant and I would reheat the plastic container in the morning on top of my haircurlers.

My husband said I should write a book and how to travel and cook !!!

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4/26/10 6:37 P

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I love egg yolks and they ar ehealthy.
BUT, since I am trying to lose weight, I will have a whole egg and add a couple of egg whites. Simply to reduce calories. But, in no way, am I against egg yolks! lol! emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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BLACKANDI's Photo BLACKANDI Posts: 12,609
4/26/10 6:29 P

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Yes, I was trying to be cool. Ha! CC = cottage cheese and I only use a smidget of sea salt if I do use it. I don't eat yolks because they don't taste good. To add more protein to egg whites I use "cc" to do it. :p

USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
4/26/10 6:17 P

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I use a 1/4 cup of cc in my egg whites. It boosts my protein numbers up.

What does this mean?? What is cc?? Is that cottage cheese??

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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
4/26/10 6:14 P

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I am going to try not to be confused........ emoticon

The war against egg yolks has aggravated me for years and I have reached the point that any diet guru who throws them out is an idiot!! (the idiot could be me but it seems like such a nutritional waste)

My payback??? I developed IBS and can't eat egg yolks!!

That is why I have to have my morning egg whites with broccoli, asparagus, onions, garlic, red bell peppers, mushrooms and tomatoes. ANYTHING, to drown out the nasty tasteless whites!!!!

My apology to those who love whites, but I miss my yolks. emoticon

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4/26/10 4:44 P

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I think ANI thought you were talking about salt! lol!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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BLACKANDI's Photo BLACKANDI Posts: 12,609
4/26/10 4:24 P

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See. You guys don't pay attention to me. *about to start crying histerically* Remember when I said that since I started with the whites tha the yolks just do not taste good anymore? I tried to go back but I can't...and yeah, I use a 1/4 cup of cc in my egg whites. It boosts my protein numbers up.

ANIDUCK's Photo ANIDUCK Posts: 10,850
4/26/10 4:11 P

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I guess Blackandi is talking about teaspoons not cups. But even 1/4 tsp seems pretty salty to me for 4 egg whites.

Oh dear, I can never convince these precious young dieteers that an egg yolk is really good for them! It has so many nutrients that our bodies need for energy and wellness.
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Should I just give up and shut up?
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Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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4/26/10 3:26 P

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The dry curd is naturally almost fat free. I like to keep my sodium well under the 2300 mgs a day mark. I like it no higher than 1500mgs, preferably from the sea salt I add to it. not that store crap, iodized table salt.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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BLACKANDI's Photo BLACKANDI Posts: 12,609
4/26/10 2:48 P

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I don't know, but I only put 1/4 cup into my 4 egg whites each morning. I don't eat anything else that's high in sodium so if I go 1/2 then I'm good. I also eat fat-free cottage cheese now and I can't live w/o it...I still can't believe it.

ADOPTMOM1 Posts: 8,660
4/26/10 1:25 P

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I would think that something went wrong, yes, but keep in mind that when making ripened cheeses like cheddar, it takes 10 pounds of milk to make 1 pound of cheese.

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4/26/10 1:22 P

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I tried making ricotta, and out of a gallon of milk I only got maybe a 1/3 cup of ricotta. It tasted great what was there, but shouldn't there have been more?

I printed out your instructions...


Edited by: FIT_ARTIST at: 4/26/2010 (13:22)
~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ADOPTMOM1 Posts: 8,660
4/26/10 12:12 P

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I always buy daisy brand. The 2% has 3 ingredients: milk, cultures, and vitamin k palmitate. Even the organic brands around here have many more ingredients than that.

Cheese making IS easy. I'm contemplating making raw goat's milk cheese this summer. I have the goats.

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ANIDUCK's Photo ANIDUCK Posts: 10,850
4/26/10 12:02 P

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Adoptmom1 has got the thing right here. Making your own is actually very easy--it's basically the first step in making a lot of other cheeses. After you've hung it up and let it drain and squeezed out the extra whey, you can then add a bit of cream or milk to it to make it as creamy/moist as you want.

I don't use regular table salt because I believe it's the culprit behind the too-much-sodium scare. That's because it has been so refined through heat and chemicals that it has become a very unbalanced form of sodium; it lacks all the other minerals that are naturally a part of natural salt which, in turn, make sodium a desired nutrient. When I make cottage cheese I always add a little bit of natural sea/earth salt. In fact I enjoy salt on almost everything and my BP always checks out on the low end of normal. Same with my DH.

I believe our bodies need sodium just like they need fat. I believe what they don't need is man-made, refined stuff. I don't believe it's the natural things that have caused harm, but rather the synthesized, refined, broken down, chemical laden junk that is making us sick and overweight. This is my humble but very strong opinion.

There are brands of cottage cheese that use only sea/earth salt--if you can find them.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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WICISKAWASU's Photo WICISKAWASU Posts: 938
4/26/10 11:33 A

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I think cottage cheese also has to much sodium. I am going to use you brilliant idea and mix them. Thanks



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ADOPTMOM1 Posts: 8,660
4/26/10 8:52 A

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I've never made cottage cheese but paneer and ricotta are similar and very easy. You just need milk, lemon juice, a thermometer, and cheese cloth to make paneer.

Bring your milk up to a temp of 190F then add the lemon juice and cool the temp slowly down to 110. You should see the curds start to form right away but they're definitely formed by the time it hits 110. Break up the curds a bit and pour the whole thing into a strainer lined with 3 layers of cheese cloth. Bring the bundle together, fasten, and hang the bundle for several hours to drain. I fasten mine with a clip and hang it on a wooden spoon over a pitcher. I usually refrigerate it at this point. Then to make good stiff paneer for cooking you have to press it.

For ricotta it's the same process except that you use 4 parts skim milk to 1 part buttermilk.

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RITAROSE SparkPoints: (113,755)
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4/26/10 7:24 A

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making your own cottage cheese sounds great! I hope to make my own greek yogurt and sprout my own seeds soon, very scary, indeed!



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4/25/10 10:21 P

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I want to try making it... my dehydrator comes with directions, but I think I will try and find a you tube video on how to cut the curds...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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NVR2HEALTHY's Photo NVR2HEALTHY Posts: 4,248
4/25/10 8:29 P

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I also watch my sodium intake carefully. I've tried making cottage cheese to avoid the sodium, it turned out okay, not quite as creamy though. Thanks for the tip Laura!

Whisper, if you want someone's attention.

Debra

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4/25/10 5:03 P

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The dry curd stuff (made by the same company as my higher sodium cottage cheese; Dairyland) was WAY UP on the top shelf in the refridgerator section.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
4/25/10 4:38 P

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Where did you find Dry Curd? I've looked for it before and couldn't find it.

I think what you've done though sounds pretty brilliant to me!

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4/25/10 4:34 P

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A head's up on the sodium content of cottage cheese.
I track my sodium very carefully. I noticed that cottage cheese is VERY HIGH in sodium. So, today, I was on a mission to find a lower sodium cottage cheese.
DRY CURD has NO sodium at all. But, it doesn't mix too well with fruit, etc. So, I'm gonna mix half and half, dry curd with my other cottage cheese to lower the sodium content.

There is over 500 mg per 1/2 cup in mine. Seems pretty HEFTY to me!
What is the sodium content of your cottage cheese?

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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