Re: Re: Yogurt Dripping (LSCDL Method)

[Guest guest]

Just take your finished SCD yogurt from the fridge and put it on

whatever it will drip through in or out of the fridge and drip it a

few hours until you like the texture. longer if you want it like

cream cheese. It s very easy.

http://www.pecanbread.com/new/search.php?q=dripped+yogurt & submit=Search

> yikes - sounds a bit complicated but i will try - so figure 30 min

> for simmer part - 24 hours at 100-110 then 4-6 to drip and then more

> dripping off cupboard?? how long and why for the cupboard??? - is

> what I scrape off the hankie the same or is that used for cream

> cheese i read about???thanks

> eileen

> 4 weeks scd

>

>

>

>

>

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

> yikes - sounds a bit complicated but i will try - so figure 30 min

> for simmer part

and some amount of time about 45 minutes at least to bring

the milk down to room temp. about 77 degrees.

> - 24 hours at 100-110 then 4-6 to drip and then more

> dripping off cupboard??

Mara

[Guest guest]

At 12:59 PM 2/5/2008, you wrote:

how long and why for the

cupboard??? - is

what I scrape off the hankie the same or is that used for cream

cheese i read about???thanks

Hanging it off the cupboard means there's more room for stuff to drip, so

it drips faster.

What you scrape off the handkerchief if yogurt cheese. If the yogurt is

made with half and half or full cream it is French Cream or creme

fraiche, SCD-style.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Is this the correct temperature to bring the milk down to before fermenting?

I have found two different temperatures for this and have been

wondering about this.

Sharon

Crohn's, SCD 2007

> and some amount of time about 45 minutes at least to bring

> the milk down to room temp. about 77 degrees.

>

>

> > - 24 hours at 100-110 then 4-6 to drip and then more

> > dripping off cupboard??

>

> Mara

[Guest guest]

Yes 77

> Is this the correct temperature to bring the milk down to before

> fermenting?

> I have found two different temperatures for this and have been

> wondering about this.

>

> Sharon

> Crohn's, SCD 2007

>

>

>

>> and some amount of time about 45 minutes at least to bring

>> the milk down to room temp. about 77 degrees.

>>

>>

>>> - 24 hours at 100-110 then 4-6 to drip and then more

>>> dripping off cupboard??

>>

>> Mara

>

>

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

It is a mistake.

2.) Turn the heat off and allow the milk to cool. The heated milk

needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's

yogurt making instructions in BTVC). The range for room temperature

is 20–25 °C (64-77 °F). Stir well before determining the final

temperature. You may cover the pot with a clean tea towel while it

cools.

> Carol,

> I don't mean to be contradictory (is that a word?) but I am confused.

> This is what I just copied from Elaine's website.

>

> 4. Once the milk has cooled to about 100 F(38C), add the starter.

>

> This is what I have been doing.

>

> Orlinda - OR

> Celiac - 2006

> SCD - 2007

>

>

>>

>> Yes 77

>>

>>

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

Orlinda.

I am so sorry, having only used the light bulb method, I don't know

anything about dehydrators but Marilyn does. I will call this to her

attention.

> Carol,

> Thank you. I never realized (obviously) that there was a

> contradiction. Just to make sure I understand . . . I use a

> dehydrater to incubate my yogurt. The dehydrater is supposed to get

> the yogurt back up to 100 degrees? Then it stays in for 24 hours, or

> is the 24 hours the total time?

>

>

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

Once you do it, you'll realize it's not complicated at all - pretty easy, actually!

I do 1 quart of milk at a time. Make the yogurt, chill it and then I line a colander with a cheese cloth or coffee filter. I put the colander over a small bowl (so that there is space between the bottom of the bowl and the bottom of the collander for the liquid to collect. I pour the yogurt in and that's it. I jsut leave it for about 6-8 hours. You don't even have to refigerate it.

Re: Yogurt Dripping (LSCDL Method)

yikes - sounds a bit complicated but i will try - so figure 30 min for simmer part - 24 hours at 100-110 then 4-6 to drip and then more dripping off cupboard?? how long and why for the cupboard??? - is what I scrape off the hankie the same or is that used for cream cheese i read about???thankseileen4 weeks scd>> > The following directions are for dripping cow's > milk yogurt. I drip ALL my yogurt, and since I > use a LOT of yogurt, only the best mass production methods work!> > I find that I get the best results from dripping > yogurt which has been chilled at least eight > hours (for a two liter / half gallon batch) in the

refrigerator.> > I bought a dozen inexpensive all cotton > handkerchiefs at an outlet store for dripping > yogurt. I wet one, and line a colander with it > (wetting it makes it stick to the sides of the > colander so it doesn't go FLOP just as the yogurt > goes PLOP) and then scrape the yogurt into it. I > cover it and set it over a bowl. And then fold > the handkerchief corners up over the top of the > bowl. (If you don't, they will wick the liquid up > and over the side of the bowl, says the woman who > came back to find a counter covered with yogurt drippings... .)> > When dripping a half-gallon of half and half > yogurt, I only get about 2 cups of liquid out of > the half gallon, whereas with regular whole milk, > I get 4 cups liquid to throw away.> > It takes anywhere from 4-6 hours to get the > yogurt dripped

the way I like it. Sometimes I > stick colander and bowl and all in the > refrigerator over night and just let it do its thing.> > Dripped or drained yogurt is also called yogurt cheese.> > The advantage to the handkerchief is that after a > couple hours, I can remove the cover, gather up > the corners of the handkerchief, and hang the > package from a string on my cupboard door to > finish draining. When it is drained, I can open > the handkerchief, and turn the dripped yogurt > into a storage container, and use a spatula to > scrape the remaining yogurt off the handkerchief. > Then I can easily wash the handkerchief, and, if > desired, rinse it in bleach water to sterilize > it. (Personally, I think American / Canadian > reliance on antibacterials is absurd: hot water > and soap get rid of as many bad buggies as most >

of the commercial antibiotic products.)> > I keep meaning the sew some bias tape along the > edges of the handkerchiefs to create self-strung > yogurt drippers, but somehow, I'm always trying a > new recipe, instead of doing that!> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>

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[Guest guest]

Eileen,

Dripping makes cream cheese if you leave yogurt dripping four to six

hours. Yogurt itself can be made with cream too. See BTVC at the back

of the book. Dripping the cream version would give you a very rich

cheese. Dripping the yogurt seems to make it better tolerated as the

clear watery liquid galactose gets separated and discarded.

> thanks - do we always have to drip??? and how do you make cream

> cheese from that then???

>

> eileen 4 weeks scd

>

>

>

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm