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by blks 168 days ago
There’s a pretty versatile and tasty milk product called tvoroh in eastern/Central Europe. It has about 18g of protein, and 0-10% fat depending on what you’re buying. So for low fat options it can be as low as 70-90kkal/100g with 18g of protein.

What is the problem of consuming say 80-100% of whey protein? Not all of it has sweeteners.
2 comments
parl_match 168 days ago
> What is the problem of consuming say 80-100% of whey protein?

Well, for starters, that'd be completely fucking joyless. And on top of that, meat contains other nutrients that I'd have to account for (which is not hard tbh, but requires a little bit of studying and planning).

> tasty milk product called tvoroh

My gallbladder has never been at 100% and as a result, I have to eat a relatively low fat diet. This is not something a normal person faces. I eat a fair amount of low fat greek yogurt, though. Similar concept.

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skirmish 168 days ago
(I am from Eastern Europe). "Tvorog" / "Творог" is almost identical to commonly available cottage cheese. I buy the latter in big tubs from Costco and eat it almost every day for breakfast (with whatever fruits are on hand, or with raisins and nuts in the worst case).
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blks 167 days ago
Yeah, I actually learned how to make it myself, although it requires access to kefir/piimä, or making it yourself first. Once you have it, it’s very easy to make it, although often unnecessary when local eastern shops have it quite cheap.

Not sure about availability in the US, in EU cottage cheese often is sold as much more creamy spread, like Philadelphia cheese.

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skirmish 167 days ago
You may be calling it "quark" then? From a quick search:

"The two most common translations of tvorog are cottage cheese (common in the US) and quark (common in Germany). The process of making these different cheeses is quite similar: you take fermented, acidized or sour milk, and separate the curds from the whey. For cottage cheese, cream is added to the curds before they’re packaged, and for quark, the curds are not overly dried so the curds come out quite soft and creamy. Tvorog, on the other hand, is most often packaged as dry grainy pieces of curd."

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