![]() Sour cream: Adding lactic acid bacteria to light cream results in pleasantly tart-flavored sour cream.Light cream: Similar to heavy cream, but with a lower fat content, light cream provides 4 grams of carbs per 100 grams, or 0.5 gram per Tablespoon.Both contain about 4 grams of carb per 100 grams (about ⅔ to 1 cup), or slightly more than 1 gram of carb per ounce (30 grams). Feta and Parmesan cheese: Even though they’re slightly higher in carbs than some other cheeses, feta and Parmesan can still be a good fit for a keto or low carb diet.Middle carb: (4-7 grams per 100 g/3.5 ounces) Heavy cream contains about 3 grams of carbs per 100 grams (about 0.5 gram per tablespoon). Although it is much lower in carbs than milk, it’s not a zero carb food. Heavy cream: Heavy cream is made by skimming the fat off the top of milk.Although carb counts vary slightly among different brands, Greek yogurt has about 3 grams of carb per 100 grams (a little less than ½ cup) and 5 grams per 170-gram (¾ cup) container. It has fewer carbs and is thicker than other yogurts because more of the liquid whey (which contains the milk sugar lactose) has been strained during processing. Plain Greek yogurt: If you’re a yogurt lover, plain Greek yogurt is by far your best choice for low carb or keto eating.Veined blue cheeses like Gorgonzola and Stilton also belong to this category. They have slightly more carbs than most hard cheeses: about 2-3 grams per 100 grams. Semisoft cheese: Midway between hard and soft cheese in texture, semisoft cheeses like mozzarella, Monterey Jack, and havarti are versatile and widely available in the US.They’re extremely keto-friendly most provide about 1 gram of carb per 100 grams, although some may contain up to 3 grams. Hard (aged) cheese: Rich in flavor, hard cheeses like cheddar, Swiss, and provolone contain very little lactose.Soft-ripened cheese: Velvety brie, Camembert, and similar soft-ripened cheeses are among the lowest in carbs of all cheeses, with only 0.5 gram of carb per 100 grams.So, like ghee, it’s essentially carb-free. Butter has only 0.1 gram of carb and 0.1 gram of protein per 100 grams. Ghee, also known as clarified butter, has had all lactose and whey removed. Butter and ghee: Butter is made from milk fat and contains only trace amounts of lactose (sugar) and whey (protein).Here are the carb counts for some of the most common dairy products: Lowest carb: (0-3 grams per 100 g/3.5 ounces) The longer it ferments, the more lactose is used up and the fewer carbs the end product has. The amount of carbs a yogurt contains is mainly influenced by the fermentation time. However, it has a few more carbs than most cheese because some lactose remains. Similarly, during yogurt production, milk is treated with different strains of bacteria that ferment most of the lactose into lactic acid. Additionally, the liquid whey that results during processing - which contains protein, water, and lactose - is drained off, leaving mainly casein. Sweetened yogurt: 10 to 20 grams of net carbsįor example, when making cheese, milk is treated with bacteria that causes the lactose (sugar) to be fermented into lactic acid, thereby removing most of the carbs. Milk: 13 grams of net carbs per cup (8 ounces/240 ml) Whole-milk plain yogurt: 5 grams of net carbsīuttermilk: 13 grams of net carbs per cup (8 ounces/240 ml) Semisoft cheese (eg, Monterey Jack, havarti): 3 grams of net carbs Hard-aged cheese (eg, Swiss, cheddar, provolone): 1-3 grams of net carbs Soft-ripened cheese (eg, brie, Camembert): 0.5 grams of net carbs The list below contains the number of net carbs per 100-gram (3.5-ounce) serving of different dairy products, unless otherwise noted. In general, milk that has been fermented with bacteria is lower in carbs than non-fermented dairy. Why are some types of dairy high in carbs and others low? It depends how they’re processed and how much lactose remains afterwards. 6ĭairy products made from milk include cream, cheese, butter, and yogurt - and their carb counts differ quite a bit. Glucose then enters your bloodstream, raising blood sugar levels. In your digestive tract, it’s broken down into the single sugars galactose and glucose. Carbs: Lactose (milk sugar) is the type of carb found in milk.Dairy fats are 70% saturated, 25% monounsaturated, 2.5% polyunsaturated, and 2.5% naturally occurring trans fats. Fat: Milk contains mostly saturated fats.About 80% of the protein in milk is casein and the remainder is whey. Protein: The two main proteins in milk are casein and whey.Milk is a relatively nutritious food that contains protein, fat, and carbohydrates: However, in some cultures, goat and sheep dairy are also very popular. In the US and Europe, dairy from cows’ milk is far more commonly consumed than other types. Dairy products are foods or beverages that are made from the milk of mammals.
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