Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese

Yogurt cheese and ricotta cheese aren't as widely known or consumed as other varieties of fermented curd, but they're more than worth a try if you're looking for less fattening alternatives.

| March/April 1989

  • ricotta cheese and yogurt cheese - table set with assorted cheeses, apples, and milk
    Ricotta cheese and yogurt cheese are deliciously soft and creamy.
    PHOTO: AGE FOTOSTOCK

  • ricotta cheese and yogurt cheese - table set with assorted cheeses, apples, and milk

“The primary priority for dietary change is to reduce intake of total fats ... At present, dietary fat accounts for about 37 percent of the total energy intake of Americans — well above the recommended upper limit of 30 percent.” — The Surgeon General's Report on Nutrition and Health 

DAMN. You realize, of course, what the Surgeon General is meddling with. Our fried chicken. Our hamburgers. Our chocolate. Our cheese. Cheese?

You betcha. An ounce of Cheddar has 113 calories and nine grams of fat. At nine calories per gram, this venerable English cheese gets 72 percent of its calories from fat. Colby and Monterey also weigh in at nine grams of fat per ounce, Gouda and Edam at eight. All are prime candidates for the nutritional hit list.

Yet who wants to give up cheese? Americans love it. In fact, we've almost doubled our consumption in the last 15 years, up to an average of 26 pounds per person per year. And cheese is a fine food — flavorful, versatile and affordable, a good source of protein, calcium, riboflavin and vitamin A. How then are we to heed the warnings of the Surgeon General and the USDA and the American Heart Association and the American Cancer Society — all of whom are trumpeting the evils of fat — and still keep cheese on our tables?



There's always evasive action — cutting fat from other parts of our diet. (After all, the issue is total intake, not the percentage in any given food.) We can (shudder) reduce the size of our servings, sprinkling cheese over the top of a casserole rather than mixing it throughout, and never, ever order a pizza with double cheese.

And we can learn to love some leaner, lesser known cheeses — for example, part-skim ricotta cheese and yogurt cheese. On the average, Americans consume only two-thirds of
a pound of ricotta each year, and yogurt cheese is even more of a novelty. Yet, lower in fat though they are, both these cheeses are rich and delicious enough for the most dedicated caseophile.

Jarppi
5/26/2014 9:50:53 AM

Fat does NOT make you FAT or clog up your arteries, or cause heart diseases! Simple Carbs does! Your body burns Carbs before Fat, so lower your intake on simple Carbs ( Bread, Pasta, Rice, Potatoes etc ) and you'll form a healthy life! You're supposed to live of Fat more than Carbs, which is why most Super Foods are so high in Fat! Also lifestyles (It ain't diets!!!) like LCHF, Paleo, Keto etc, works, because they confirm that Carbs is the problem, and our Evolution shows it as well! Go Natural, like Paleo, and you won't get all these horrible "diseases" which ain't diseases, as they can be reverted, so it is "conditions", and yes, Cancer is unfortunately one of them!


SUSAN LAUN
2/9/2013 7:20:21 PM

I like the idea of yogurt cheese! Can you use it in casseroles, as a substitute for mayonnaise?


susan mount
2/9/2013 3:20:12 PM

I have replied to you twice have you got either of them? this post is ridiculous to get to work correctly!!!







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