#dairy

#dairy

Several months ago Andie started playing around with a fitness app. It recommended that she substantially increase her protein intake. The hard part for her was doing so without also increasing calories. "So I started trying to find high-protein alternatives to things I was already consuming," she explains. This included yogurt, milk, coffee, cereal and pasta. "I realized that everything tasted pretty much the same to me, and I started then actively seeking these products." So she was excited when a Canadian restaurant chain introduced high-protein lattes earlier this year. Andie, who did not want to give her surname, drinks them without sweetener, and describes it as a "decent" product.

Cottage cheese is one of those foods you either love or hate. It's a quick source of protein - perfect for breakfast, a mid-afternoon snack, or a post-workout boost. But some brands make it more hassle than help. We tested eight popular cottage cheeses from stores like Target and Walmart, tasting each plain on the same day to see which ones actually make your fridge feel stocked with something worth eating.

The Instant Pot is great for making quick work of tough cuts of meat ( transform steak into a flavorful London broil, perhaps?), soups, or stews that would have otherwise taken hours of slow and steady simmering. However, if you've ever tried to make a creamy sauce or a cheesy soup in an Instant Pot, you may have encountered some textural trouble. Dairy and high-pressure cooking just do not mix well. Without the right touch, the hope of a velvety chowder or a decadent mac and cheese can quickly turn into a pot of split, grainy disappointment.

According to the World Population Review, each person in New Zealand eats, on average, 28.4 liters of ice cream per year. The U.S. ranked second at 20.8 liters per person, nearly 8 liters behind the Kiwis.

A 100-gram serving of a nondescript cheese provides around 23 grams of protein, while the same weight of milk contains only 3.2 grams of protein.

Once the curd is finely diced, Schmoutz pumps the vat's contents into round molds, which are pressed by hydraulic force, whey streaming out.