Now, in our ongoing effort to cut back on the dairy in our diet, many people have been trying dairy-free cheese substitutes like cottage cheese and tofu. But the truth is, these substitutes are either too fattening or just not enough.
Many people who tried to switch to a dairy-free diet discovered that the foods that they were using as substitutes were either too fattening or just not enough. For example, many dairy-free cheese products taste as though they’re made with curds from cheddar cheese, which contain a lot of fat.
This is because the fat is often hidden in the cheese products and in the fat-free substitutes, which often involves emulsifying the fatty acids with butter, shortening or other fats. These ingredients also help hide the taste.
The way that a dairy-free cheese tastes is often a bit different than how a regular cheese from the same dairy would taste. For one, a raw vegan cheese or dairy-free blend doesn’t have as much fat as a cheese that’s been cooked or been melted with cooking fats. Because it hasn’t been heated, the enzymes in the cheese are still working and creating a unique flavor.
Also, because the cheese hasn’t been heated, the fat doesn’t stay at the bottom of the cheese. Often, after being cooked, the cheese’s fat will herd up top, making this a less healthy choice for those who are on a weight loss diet. In fact, according to Diet Talk, here are the top five best replacements for dairy products:1. Silk – This is a silken variety of cheese. It has much less fat than cheddar or other hard cheeses. You can find it in many health food stores and is often appropriately labeled as “100% organic.” Silk cheese, however, is not low fat. It remains firm and packed, even when reduced to half its original volume.
2. Woodenettle – This is a gutsytop fermented semi-hard cheese that uses failsand as its name implies. It is made using pub heartbeat and other microorganisms that ferments the carbohydrates and proteins found in milk. The cheese comes in both energetic ( scarce) and dull ( steady) condition and is extracted by applying an enzyme which breaks down the lactose in to lactic acid. The lactic acidic enzymes in turn break down the proteins and alter the color of the cheese. The effect of the enzymes in the cheese is to build “protein” and “milk” as the name goes, with minerals from the minerals found in milk.
3. Freshmont Blue Cheese – This is a provolone-style blue cheese that has been crafted in the Italian Alps for centuries. In the Great Valley region of Switzerland, farm stands and inns have created a tradition of fine blue cheese. The caves where the blue cheese is made are sealed to keep the flavor and nutrients in the cheese. Due to the nutrients, the blue cheese never needs to be sliced and has a longer shelf life (up to +/- 6 months). Because it is only produced in one location, you can guarantee that it isOriginal sustainable, but artisanal, meaning it takes years to make each piece. The DOP certification ensures that the farm where it was made is serious about sustainability, and the Tibos blue cheese has been Young Organic since 2002.
4.berserk – This sliced delicacy (think small sandwich) can be found at many tourist traps, or at many restaurants. It tastes grainy, and sometimes, like so many other ethnic foods, it can be a bit on the bland side. But thanks to a lot of farming, roasts, and butchering, it is giving mass to the local population, and is becoming increasingly popular here in the States. In the UK, many supermarkets now have a selection of beef (though not necessarily Angus beef), and also buy-in the country. Bolis are also available. While these are yet to be exported to the US, given the amount of cattle being raised and slaughtered in China, this option is worth looking into, if you are so inclined.
5. Cornish Blue – This is an excellent example of what can be done with Cornish food. inspired by the cloud like appearance of the region, the dish itself is a bit like a blue cheese, but the flavor combination is a little more complex. Whole farmyards are used for the growing of crops, and the resulting livestock are the source of both meat and eggs. The barn baby animals responsible for the finished product are also raised on a healthy diet of organic feed and hence are also environmentally friendly.
Again, the rule of thumb is you don’t need to make a specific switch to organic foods if you are already buying conventional.
