Re: Low Sodium Cottage Cheese
- From: "bj" <bjones44@xxxxxxxxxxxxxxxx>
- Date: Mon, 17 Jul 2006 14:09:22 GMT
"Quentin Grady" <quentin@xxxxxxxxxxxxxxx> wrote in message
news:0m5mb2ppt2a0cbc14hp425cfm9csl837pk@xxxxxxxxxx
The best I do to help you is to point to some of the issues you might
not have considered. Cheese making tends to involve salt, sodium
chloride.
However, most cottage cheese seems to have *even more* salt added to it --
often *too much* for the taste of those who don't load up their food with
salt normally. My local store chain has an "unsalted" cottage cheese which,
being also low or no fat tastes pretty flat. But putting some chives on it,
or mixing it with "regular" cc makes it OK -- and cuts out a lot of the
sodium you get with "regular". It's also good if whatever you're having it
with has enough salt or other taste to balance it out.
Unfortunately I don't get it often as my local branch doesn't seem to have
it any more. Sometimes I find it when I go to the "big store".
bj
.
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