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#1
April 27th, 2006, 08:31 AM
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 Cheese curd
__________________   Female-- 30 5' 5 1/2"       |
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#2
April 27th, 2006, 08:41 AM
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| Re: Cheese curd It's a fresh cheese, right? So what's the carb count?
__________________ ~Megs~ 242/141/160 (130) dress size 26/10/8 5'4", Female, May 2, 2003 http://www.geocities.com/not2latespage http://mformiscellaneous.blogspot.com/ |
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#4
April 27th, 2006, 09:49 AM
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| Re: Cheese curd Run that product through a "hidden carb calculator" to make sure it really has 0 carbs per serving. http://www.lowcarb.ca/low-carb-tools/hidden_carbs.html 
__________________ ~Megs~ 242/141/160 (130) dress size 26/10/8 5'4", Female, May 2, 2003 http://www.geocities.com/not2latespage http://mformiscellaneous.blogspot.com/ |
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#5
April 27th, 2006, 10:05 AM
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| Re: Cheese curd I love cheese curd. We only have the white or orange curds here. I find that it is a good melting cheese for when you want your cheese to have a little more chewy stringy texture when melted (like a firm mozzarella). Some cheeses are like a smooth sauce when melted (Brie, Camenbert etc.) I guess it depends on the dish that you're making to decide the appropriate cheese.
__________________ Binsk 48 yr. old F,5'5, 272/224/160 Started Mar 23/04 Restarted Jan. /06 268/235/160    |
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#6
April 27th, 2006, 08:16 PM
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| Re: Cheese curd megs the curd is the proceeded cheddar cheese before it is aged it has the same chemical make up as aged cheddar does except it has a buit more moisture since cheddar dries somew in the aging process. curd isn't like the fresh cheese cottage cheese casue the whey has been removed from the curd. ir is funny that it costs more cause it is cheaper to make just curd since it isn't aged for 60 days minimum to be cheddar cheese. They shouldn't have a very strong cheddar flavor as it is the aging that allows the flavor to develop as anybody eating mild cheddar and sharp cheddar at the same tasting can tell you.
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#7
April 28th, 2006, 07:53 AM
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| Re: Cheese curd Quote:
__________________ ~Megs~ 242/141/160 (130) dress size 26/10/8 5'4", Female, May 2, 2003 http://www.geocities.com/not2latespage http://mformiscellaneous.blogspot.com/ |
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#8
April 28th, 2006, 11:23 AM
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| Re: Cheese curd yep only tastes like very mild cheedar or whatever cheese curd you have sort of like if you washed cottage cheese the lumps would be left which i think are the casin and other proteins with some moister still in them only inorder to be cheddar more of the moisture was proceesed out in cutting the curds.
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#9
April 28th, 2006, 11:29 AM
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 Re: Cheese curd OMG that cheese is so-o-o good; but didn't think it would be low on carbs, you make me want to run right over to the Amish/Pennsylvania-Dutch market, where it costs less than aged cheese. It's soooo creamy, like extra-rich mozzarella.
__________________ ~Susan 47/f 5'7 Start 2/27/06 SW222/163&shrinking/MG155/G135-150ish?? Doin Miles, Flights, & Kid Ketchin'... 2 Ab Chal's; 6WEC#27 slug-Free; & more; 50# LOST in'06- but regained ~20# summer '07 by binge-ing in less than 3 weeks!  And history repeats spring '08  Re-started induction (again) 7/5/08. "Goal: First you have to dream of it. Then you have to do it." Author unknown   |
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#10
April 28th, 2006, 11:50 AM
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| Re: Cheese curd took me a while to find an actual photo of the nutritional info lable from a bag of those as I don't eat them this is from Heluva Good cheese's washed cheedar cheese curds ( they wash them with water during the formation so they have more moisture are "creamier in texture and melt better). As you can see they are low carb "wet" very mild cheddar and you are tricked by the chemical action of the water and the cheese.  Ingredients: Pasteurized Milk, Cheese Culture, Potassium Chloride, Enzymes.
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