Cottage cheese tries for a comeback

It might come as a surprise to most people under age 55, but yogurt did not always dominate the dairy aisle.  Instead, there was cottage cheese, an essential feature of “diet” plates and diet plans.  It came in large tubs.  It came in one flavor — plain.  Both of which are still the case, 60-odd […]

Tips for choosing yogurt

In simpler times, the biggest decisions consumers had to make in the yogurt aisle were fat content and flavor. Now, consumers are inundated with yogurts varying in style, country of origin, nutrient content (sugar, fiber, protein, fat, sodium, etc.), dairy content, and probiotic strains among other features. Here, I’ve broken down what to consider when […]

Who eats Yopudding “yogurt”?

Pudding: made by cooking a mix of milk and sugar with cornstarch to thicken Yogurt: made by adding bacteria cultures, such as lactobacillus, to milk, to ferment and thicken Yopudding: a vaguely yogurt-like cultured milk product, labeled as “yogurt”, but thickened with cornstarch and gelatin. I’d put Yoplait firmly in the 3rd category.  I haven’t […]

Product review: siggi’s Icelandic style skyr

Skyr: a cultured dairy product made in Iceland, strained to remove water. In fact, skyr is pretty much yogurt with a different name.  It’s made by adding yogurt-style cultures to milk. Siggi’s Icelandic style skyr is increasingly available in grocery stores in the yogurt section.  Siggi’s comes in the usual variety of fruit flavors, as […]

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