I have started using Sorrento's part skim ricotta cheese mixed with ATLarge Vanilla whey powder, cinnamon, ground nutmeg, ground ginger and a splash of water at night instead of the equivalent with cottage cheese. It is made of milk, vinegar and salt. (For some reason, in Florida they add preservatives like locust bean, etc. but not in Baltimore, where I live.)

Friendship Cottage Cheese 1% (http://www.friendshipdairies.com/products/detail_product_cc_lowfat1.php), which is what I normally eat when I eat cottage cheese has Cultured Pasteurized Grade A Skim Milk, Milk, Salt, and Vitamin A Palmitate as its ingredients. I eat it usually with some almonds.

I eat the cheese mixed with Whey powder as a way to keep me from waking up in the middle of the night hungry, also the slow acting protein.

I know this is a silly question, but is there a difference between the Ricotta and the Cottage Cheese? Will they both have the same slow-acting protein properties?

Ricotta (http://en.wikipedia.org/wiki/Ricotta) is mostly whey protein, CC is the casein. Faster vs slower digesting.

Not to hijack, but on the same note, I was wondering...

If cottage cheese is a type of curdled milk (isn't it?), then wouldn't just plain milk have the casein protein too? I am wondering if I can drink milk instead of eating cottage cheese.:confused:

yes, a lot of people here drink milk. it's a mixture of cassein and whey.

it has high carbs + fat (when not skimmed) tho

Not to hijack, but on the same note, I was wondering...

If cottage cheese is a type of curdled milk (isn't it?), then wouldn't just plain milk have the casein protein too? I am wondering if I can drink milk instead of eating cottage cheese.:confused:

Mr. D's got it. Milk is about 40:60 casein to whey IIRC. But it comes with a lot of sugar, (lactose).

Ricotta (http://en.wikipedia.org/wiki/Ricotta) is mostly whey protein, CC is the casein. Faster vs slower digesting.


Well that's what I needed to know... though I am not happy about that... I was really loving the Ricotta Cheese-Nitrean mix (50% of each in terms of protein grams). But maybe it is still OK for me. That is when I am craving fruit, etc. and the Ricotta seems to satiate me and keep me more on track... I think. :confused: If true, would it be better for me to do it than CC... but I can go back to CC. I haven't tried that yet with Nitrean... I had only done it with ATW and Nitrean's Vanilla is WHEYYY superior. (:D )

(your link to Wiki's Ricotta mentions gjetost as being similar in terms of whey. I love gjetost. I lived in Norway for a year as a child and they ate gjetost, day & night, Kids and adults, the way kids here eat peanut butter -- or used to, until kids started developing all kinds of allergies to peanuts... But you can't get good gjetost in the US because they do something to it to transport it here. But gjetost on knecke bread was a typical breakfast there and also for mid-morning or mid afternoon snack on Knecke brod a form of crisp bread like Kavali or Wawa,either thick or wafer thin.. Come to think of it, Norwegians at 6 meals a day... :hmmm.)

I say stick with what you like for now and if it seems to be hurting your progress after about a month of observation, then just switch it up for the friendship cottage cheese (which tastes pretty good in my opinion)

That is when I am craving fruit, etc. and the Ricotta seems to satiate me and keep me more on track... I think. :confused:

On a side note, when you are craving fruit, just eat a piece of fruit. :)