Even though, many nutrition sites blog about the many qualities of cottage cheese, I would still watch out for this one and the serving quantity as it still contains a consistent amount of saturated fats and salt. It goes perfectly with an avocado toast or accompanied by slices of juicy watermelon. This dairy product is great for late mornings/early lunches. The taste is saltier and the texture is in small lumps. This type of breakfast is for post-workout mornings (alert: quark has the highest protein!) or for when I’m feeling the hungriest (minimum of calories for highest feeling of satiety).Ĭompared to quark, cottage cheese is easier to associate with a soft cheese. Adding some fresh fruit, a teaspoon of honey and some chia seeds is the perfect balance. However, one may take different flavours that hide this taste (I would not recommend this as there is a vastly high amount of sugar added). Quark is supposedly a soft cheese, the texture is similar to greek yogurt and the taste might be a little bit bitter and off for the first time. I take and would definitely recommend the nature flavour (and sometimes even probiotics) as it contains much less sugar and can be easily completed with colourful mix of fresh fruit. It feels light and is probably the one for you if you aren’t feeling too hungry (more sugar and less protein). Yogurt is the sweetest and probably the easiest to combine with other ingredients. As a huge breakfast/brunch advocate, I tested to see what would be the healthiest option for a perfect summer breakfast. Both are types of soft cheese that come with many health benefits and recipes.
The attention, in my case, was focused on cottage cheese and quark. I won’t be continuing this discussion, as even though greek yogurt does have more proteins, it is just too heavy for me and you really must find the correct one (I insist on this, as there are many yogurts that pretend to be “greek” but really aren’t). Many nutrition posts on the internet boast the benefits and advantages of greek yogurt compared to simple nature-flavored yogurt. I decided to look into the different types of these “lighter” products.
Even if I was not so much a dairy fan myself, I still wanted to try this trend, especially breakfast-wise (the everyday oatmeal was getting dull and a bit heavy for a summer meal). Daily dose of calcium, protein bomb… you name it. Everything else has drawbacks, and is not a complete solution in the sense that it probably won't stop the curdling completely.In the past, there has been a lot of noise concerning the health benefits of dairy products. In short, the best option is to just eat it right away. Also you might get weird synergies between the natural pectin and the new binding agent, ending up with surprisingly firm food. But it will also change the texture a lot, making it less creamier (the one creamy binding, starch, can't be used without cooking) and more like a jelly. If you are trying to create a low-calorie snack, you can try gelling agents instead, which will not only reduce the curdling rate, but also sponge up the water when a bit of curdling occurs, leaving the final texture more pleasant. Fat and sugar are very good in this respect - this is why you can make lemon tarts pretty well, you don't curdle the custard despite the acid lemon juice just because the sugar content is so high. If you want to prevent the curdling problem, you can add stuff which will get in the way of the proteins looking for a buddy to curdle with.
It is possible that only some of them have this problem. Also, there are different plants known as "blueberry", most of them just different cultivars, but the American and European variety are distinct species. I haven't noticed it in blueberries, but I don't know if I have ever mixed them. Kiwis are especially bad offenders, but some melon cultivars are just as bad. Setting pectin would have created a mass which is firm, but not grainy, and without a separate watery phase.Īs for the bitter taste, many fruits will create an unpleasant taste when exposed to dairy for a long time. But I doubt that this was the culprit in your case, if anything, hydrating pectin would have bound the water and prevented the proteins from the curdling. My first guess is that the blueberry acid curdles the protein.īlueberries are also known to act a bit strangely due to their high pectin content, I once left blueberry-banana puree in the fridge with the intention to freeze it to sorbet when I come back from work, only to find it gelled too hard to go through the machine. Not all proteins in quark are coagulated, else it wouldn't be creamy but rubbery like mozzarella (actually, more like cottage cheese, because it would still be grainy). What you describe are definitely symptoms of coagulating protein.