Whey Protein (Read 1520 times)

And this as well: the yogurt I make at home from whole unhomogenized milk, it is not necessarily low fat (which can only really be produced through processing, making milk into "milk", a processed foodstuff).  No, the milk I use is just milk.

Mmmm....love it when I can get my hands on it, slurping the cream on top into coffee....  But, really, what's your thinking on this? Straining fat into doesn't seem like heavy enough processing to make milk into "milk", it certainly won't change the nutritional makeup like pasteurizing does (I sometimes splurge on unpasteurized milk, even though I think it's slightly risky, it tastes mo betta).

I love yogurt as much as the next guy, and eat it every morning. But I don't really think of it as a protein source because the amount I eat only has between 5 and 8 grams of protein. I'd have to eat 3 to 5 times as much to get as much protein as a whey protein "shake".

 As mentioned previously, greek yogurt is the way to go.  A single cup (6 oz) of plain Chobani yogurt (comparable to most brands of greek yogurt) has no fat, 100 calories and 18 grams of protein.  That's 5.6 calories per gram of protein.  For comparison, the whey protein mentioned by maddog is 3.8 calories per gram of protein (and unless you just take it with water, that ratio will go up when made into any kind of shake).  That's not too bad considering the yogurt is just, well, yogurt (and quite tasty to boot)

how difficult is it to make cheese?  Where do you buy rennet?  I don't think it ever occurred to me that I could make my own cheese.  I've made my own yogurt, but it's easy to use existing yogurt for starter.

Where to buy rennet.  And yeah, they make vegetarian rennet these days too.

Making cheese is as easy as straining your yogurt overnight.  Making mozzarella is a tiny bit more involved.  Google is your good friend.  Basically, instead of using yogurt, you use lemon juice and rennet in warm milk, then cut n knead the warmed curds.  Making aged, fermented and/or hard cheeses is much more involved, but can be worth it.  Again, google baby.

And yeah, letting your unpasteurized whole milk sit in the fridge a few days will allow the cream to rise.  The milk beneath it is lower fat, and you can still eat the cream (which evens the whole thing out, then, doesn't it ).

 

And this: Ennay did not actually exercise yesterday, so her whey protein was not really post-exercise, was it?

 Ennay did exercise, ennay just didnt log it. and no, it was not for any so called exercise benefits.

whey biscuits with regional peach compote, both home made

OMG, this is so good I think I'm gonna cry.  OMG OMG.

If you did not log it, you did not do it.

 

Biscuits, this morning
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 There, now I exercised thursday

Bah, how do you have a meal in august without squash in it.  24 squash a week in my CSA basket.  I froze 4 containers of roasted squash last week to use in spag sauce when the tomatoes ripen (usually around the end of september)

Off to have my breakfast of squash and other veggies with some sort of leftover meat in it.  I really need to make steak again because leftover chicken for breakfast doesnt really wow me.  God I miss eggs.

 

Thanks.  I thought this might bring Trent out.  I should've known right off the bat what he would say.

 

(I'm bored with being benched.)

 I am bored with "Pollan speake" and people that have become agricultural experts from watching a movie..........