For those who eat cottage cheese: what's your favorite brand?
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LOL, wait until he finds out there's DHMO in all cottage cheese, too...6
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johnslater461 wrote: »
I did know that. Did you know it's also used as an industrial solvent and that inhaling it can kill you?0 -
Hiland or Daisy0
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pancakerunner wrote: »I much prefer cottage cheese over greek yogurt, and I'm just curious to hear your favorite brands!
Usually prefer Lucerne. I have found some brands the curds are harder, and others are softer. The dry curd cottage cheese is passable when used in omelets, but I usually add salsa to it, to reduce the dry texture.1 -
Knudsen tastes the best.1
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Keto_Vampire wrote: »workinonit1956 wrote: »I like Daisy (regular, not the low fat).strongerbytheday wrote: »Daisy 4%
I like Daisy because it only has four or five ingredients and all of those ingredients are easy to pronounce, so I know it's natural. I've read ingredient lists on other brands that list crap like carbon dioxide and such. What the hell is carbon dioxide doing in cottage cheese??
It's a preservative...not sure what your logic is in considering carbon dioxide as unnatural...(><). What the hell are you doing expiring carbon dioxide? "Scary" chemical names/the "natural" argument just highlights society's general ignorance in chemistryworkinonit1956 wrote: »I like Daisy (regular, not the low fat).strongerbytheday wrote: »Daisy 4%
I like Daisy because it only has four or five ingredients and all of those ingredients are easy to pronounce, so I know it's natural. I've read ingredient lists on other brands that list crap like carbon dioxide and such. What the hell is carbon dioxide doing in cottage cheese??
I keep reading this but those reasons don't get any less stu...ill informed.
Sorry guys (not sorry) but I think it's silly that the stuff that comes out the exhaust pipe of my automobile be in my food. Eat natural food, not preservative-laden crap.
Are you maybe mixing up carbon dioxide and carbon monoxide?
Carbon dioxide is what we exhale.
I've not seen either listed on cottage cheese, personally.4 -
Bulla - Onion and chive. Plus I add salt.
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Keto_Vampire wrote: »workinonit1956 wrote: »I like Daisy (regular, not the low fat).strongerbytheday wrote: »Daisy 4%
I like Daisy because it only has four or five ingredients and all of those ingredients are easy to pronounce, so I know it's natural. I've read ingredient lists on other brands that list crap like carbon dioxide and such. What the hell is carbon dioxide doing in cottage cheese??
It's a preservative...not sure what your logic is in considering carbon dioxide as unnatural...(><). What the hell are you doing expiring carbon dioxide? "Scary" chemical names/the "natural" argument just highlights society's general ignorance in chemistryworkinonit1956 wrote: »I like Daisy (regular, not the low fat).strongerbytheday wrote: »Daisy 4%
I like Daisy because it only has four or five ingredients and all of those ingredients are easy to pronounce, so I know it's natural. I've read ingredient lists on other brands that list crap like carbon dioxide and such. What the hell is carbon dioxide doing in cottage cheese??
I keep reading this but those reasons don't get any less stu...ill informed.
Sorry guys (not sorry) but I think it's silly that the stuff that comes out the exhaust pipe of my automobile be in my food. Eat natural food, not preservative-laden crap.
Um, that would be carbon monoxide
Carbon dioxide is what we breath out, and plants breath in... 3 -
I am definitely not an expert and never eat it plain but, I buy Old Home or Kemp’s (both local and available everywhere here, in one of the top 10 dairy producing states). I have purchased national brands, but really can’t discern any difference in taste and usually more expensive. Not a good judge of cottage cheese, because it’s not my favorite dairy product. It all pretty much tastes the same to me, but good protein source, and hubs eats it every day. He never said anything to me about brand preferences.
Go ahead cottage cheese lovers, woo me, I fully expect it 😁 not much of a expert cottage cheese palate, obviously!0 -
AT0M1CR00ST3R wrote: »Knudsen tastes the best.
I have not seen their dairy in any stores but I can't make my special spiced cider without their "Just Cranberry" juice. 3 parts cider, 1 part Just Cranberry, a few cinnamon sticks, a few cloves, and brown sugar to taste. Simmer in a crock pot or on the stove until hot and the flavors have steeped into the cider. Serve as is or with rum.0 -
Keto_Vampire wrote: »workinonit1956 wrote: »I like Daisy (regular, not the low fat).strongerbytheday wrote: »Daisy 4%
I like Daisy because it only has four or five ingredients and all of those ingredients are easy to pronounce, so I know it's natural. I've read ingredient lists on other brands that list crap like carbon dioxide and such. What the hell is carbon dioxide doing in cottage cheese??
It's a preservative...not sure what your logic is in considering carbon dioxide as unnatural...(><). What the hell are you doing expiring carbon dioxide? "Scary" chemical names/the "natural" argument just highlights society's general ignorance in chemistryworkinonit1956 wrote: »I like Daisy (regular, not the low fat).strongerbytheday wrote: »Daisy 4%
I like Daisy because it only has four or five ingredients and all of those ingredients are easy to pronounce, so I know it's natural. I've read ingredient lists on other brands that list crap like carbon dioxide and such. What the hell is carbon dioxide doing in cottage cheese??
I keep reading this but those reasons don't get any less stu...ill informed.
Sorry guys (not sorry) but I think it's silly that the stuff that comes out the exhaust pipe of my automobile be in my food. Eat natural food, not preservative-laden crap.
As far as preservatives go, I think carbon dioxide is on the safer end. I do agree that it's an unnecessary additive though. And I do like Daisy's ingredient list, but the texture is not my favorite.0 -
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Will have to review some of these brands mentioned eventually (unfortunately many are only available @ high end places in my area). Cool thread...kind of want to be back in PA to have access to Amish dairy products (huge bang for your buck in terms of quality; it's not labeled certified organic but assumptions with the Amish work ethic...)1
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Trader Joe’s small curd 4%.0
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Knudsen large curd 4%.0
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Breakstone's 2% small curd. I sometimes mix 10g of Smucker's jam into it to make it sweet.0
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Breakstones 2% LivActive, but only the single serving cup version. I swear the consistency is different!
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Lazy_Bones_1985 wrote: »Breakstone's 2% small curd. I sometimes mix 10g of Smucker's jam into it to make it sweet.
Tried today and wasn't a fan!0 -
Hood brand, with chive. I won’t eat any other kind!0
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Nordica, for us Canadians0
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Knudsen fat free!0
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Daisy1
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I love the Lidl store brand. It is delicious, as is their hummus. I ran out and had to make a quick run to Walmart, where I got some Friendship brand, ugh. It was no comparison, and I threw it out. Next time I went to Lidl I got three tubs so I will always be a week “ahead” and won’t run out.
For some reason, the Lidl frozen blueberries are sweet as candy, so I always keep bags and bags in the freezer. Great over cottage cheese!1 -
local grocery store brand
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Western Wisconsinite here....
This is the best cottage cheese I've ever eaten, hands down. Its amazing topped with peaches and honey, or chilli powder and black pepper. I could live off of this stuff.
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brittanystebbins95 wrote: »Western Wisconsinite here....
This is the best cottage cheese I've ever eaten, hands down. Its amazing topped with peaches and honey, or chilli powder and black pepper. I could live off of this stuff.
I love Westby!!! They also have a dry curd that I am a huge fan of.0 -
Longley Farm, full fat cottage cheese. I wont eat anything else.0
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