Cheese Please
 

Hi All,

I am looking at how to better use cheese in a low carb diet.

My plan calls for all low fat/no fat sheeses, sour creams etc.... and I find that using them in cooking can cause weird reactions.

I am also working on an article about the same thing, so any help is appreciated

I often mix cheeses for best results in a cooked product, using a mixture of low fat and regular cheese. I still reduce fats overall, but don't lose some of the better qualities, such as flavor, melting, and consistency. Many reduced fat or fat free cheeses turn to rubber or rocks when cooked, or they separate. Various brands have different results. I rarely have problems if it's an uncooked meal.

I find that using fat free cheese makes the dish taste like plastic. It has the oddest taste to it! And I know some people are using low fat cheese, but for whatever reason, I can't find low fat cheese around here. So, I'm stuck with trying to use full fat cheese sparingly.

i do not use low cal chesse- i do not use much cheese. i do not like how fat free cheses taste. i do you cream cheese fat free and i use a lower fat sour cream with dishes. sue

Deborah - what plan are you following? Generally, a combination of very low fat and very low carb is not good for you.