Re: recipe for farmers cheese

[Guest guest]

At 01:06 PM 12/2/2008, you wrote:

If I understand the process,

this should get rid of all the lactose?

It's close, but not quite good enough. The buttermilk (if it doesn't have

added illegals, and if it has active cultures) would remove the lactose,

but it needs to ferment for longer than ten minutes in order to remove

the lactose.

They're using vinegar, rather than the bacterial fermentation, to create

the curds, so that method isn't legal.

This recipe, omitting the powdered milk, and omitting the addition of

cream or milk at the end (we would used SCD yogurt!) is a better

one:

http://www.recipesource.com/side-dishes/cheese/small-curd-cottage1.html

or

http://tinyurl.com/5l553w

—

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]

>This recipe, omitting the powdered milk, and

omitting the addition of cream or milk at the end

(we would used SCD yogurt!) is a better one:

http://www.recipesource.com/side-dishes/cheese/small-curd-cottage1.html<

Thank you Marilyn! Have you tried this yourself?

Cecilia

[Guest guest]

At 01:48 AM 12/3/2008, you wrote:

>This recipe, omitting the

powdered milk, and

omitting the addition of cream or milk at the end

(we would used SCD yogurt!) is a better one:

http://www.recipesource.com/side-dishes/cheese/small-curd-cottage1.html

<

Thank you Marilyn! Have you tried this yourself?

Cecilia

It's on my list of " to try when I have the time. "

Unfortunately, sometimes, the universe seriously conspires against me for

that strange commodity known as " time " and I have not attempted

this recipe yet. I've wanted to try it with both cow milk and goat milk,

but my other problem is maintaining the 85 degree incubation temperature.

My dehydrator doesn't go that low, though which a dimmer switch, I might

get one of the yogurt makers down that far. And trying to maintain 85

degrees on my 40 year old electric stove for 12 hours is seriously NOT

how I want to spend twelve hours!

The recipe, though, looks to me as if it meets Elaine's criteria:

bacteria fermentation and (if we substitute SCD yogurt for the cream),

nothing added after fermentation. I would eliminate the powdered milk to

be sure there isn't too much lactose for the bacteria to

process.

—

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]

Hello again Marilyn

Thanks for the recipe on farmers cheese!

I was wondering about that temperature.

Buttermilk here in Scandinavia is made at room temperature

and left in room temperature for 18-20 hours.

I checked on the net and it has the same bacteria as

the buttermilk in the US so maybe the recipe you found had a slightly high

temperature?? (86 F)

I found this recipe for russian farmers cheese.

I like the idea of fermenting for 24 hours.

http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html

What do you think?

I was thinking of heating up the milk,

like when making yoghurt, cooling it to room

temperature and adding buttermilk, then letting

it stand with maybe just a towel around it

Cecilia - having fun in the kitchen!

[Guest guest]

Thanks for the recipe on farmers

cheese!

I was wondering about that temperature. Buttermilk here in Scandinavia is

made at room temperature and left in room temperature for 18-20 hours. I

checked on the net and it has the same bacteria as the buttermilk in the

US so maybe the recipe you found had a slightly high temperature?? (86

F)

As I said, I haven't had occasion to make it -- prior to 2005, I just

made extra yogurt and dripped it really well. I made a LOT of yogurt!

<grin> Then I found a store which was willing to order dry curd

cottage cheese (DCCC) for me, and started ordering it.

I found this recipe for russian

farmers cheese. I like the idea of fermenting for 24

hours.

Actually, I like the idea of fermenting for 24 hours, also. Perhaps the

slightly higher temperature is more optimum for the bacteria in the

buttermilk and allows it to do its thing more quickly, just as the yogurt

bacteria works at its best in the 100F - 110F range.

http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html

What do you think?

It looks like a good recipe to me!

http://tinyurl.com/57k75q

is a shorter URL for that link, just in case Yahoo breaks it apart. I

particularly like the fact that you can mix it and just let it sit until

you are ready to create the curds. The draining afterwards would be like

draining yogurt.

My only concern about the recipe is that for actual DCCC, the recipes

I've seen have a bunch of work at cutting the curd and all like that, and

I do not know enough about cheese making to know how much of that is

procedural and how much is necessary. I know that DCCC is normally made

with skim milk, although this recipe says that it can be made with any

kind of milk.

I was thinking of heating up the

milk, like when making yoghurt, cooling it to room temperature and adding

buttermilk, then letting

it stand with maybe just a towel around it

That sounds like a good procedure to me -- that way, you eliminate

competing bacteria before adding the ones you want to have multiply, the

same way we do with making yogurt.

However, I want to check with a couple people who are more up on the

bacterial angle of things like DCCC before I say, " Go for it! "

I will say that if it's possible to do our own DCCC, this could be a boon

to people living where DCCC isn't reasily available, or to people who

have a problem with cow dairy -- I know that buttermilk cultures are

available, so it wouldn't be imperative to use cow buttermilk. Being able

to make a goat DCCC could be very useful for some of us.

—

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]

Actually, I like the idea of fermenting for 24 hours, also. Perhaps the slightly higher temperature is more optimum for the bacteria in the buttermilk and allows it to do its thing more quickly, I thought it was lower, as you just let it sit for 24 hours at room temperature. just as the yogurt bacteria works at its best in the 100F - 110F range. http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html What do you think? It looks like a good recipe to me! http://tinyurl.com/57k75q One thing I'm confused about - can this recipe only be made with real buttermilk, as in Scandanavia - or canone use American fake buttermilk in it and the 24 hour process will ferment out all the illegals? Mara

[Guest guest]

> One thing I'm confused about - can this recipe only be made with real

> buttermilk, as in Scandanavia - or can

> one use American fake buttermilk in it and the 24 hour process will

> ferment out all the illegals?

>

> Mara

http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM

Here is a link to page about making your own buttermilk,

and there it says that in the US you should use buttermilk

labeled " cultured " and not " old-fashioned "

I don't think you can eat buttermilk on the SCD diet.

As I understand it, the bacteria in buttermilk are not as

effective as the yogurt bactera at eating lactose.

That is one reason it has to stand for at least 18 hours

to start to coagulate. But maybe if you let it stand

longer, it works. I don't know. Maybe someone could

find out.

I think buttermilk tastes nice, but I love the

yogurt. Buttermilk seems to be the yogurt of the north

because the bacteria are work in a cold-climate

bacteria. Give me a warm climate any day :-)

Cecilia - missing the sun, the days are short and cold now

today I am going to start the farmers cheese! will let you

all know how it goes. I feel the difference between eating

the SCD yogurt and eating lactose-free cream, so

the " live " bit seems very important for my digestion, it is

not just that the yogurt is lactose-free

[Guest guest]

Mara,

My brain may only be semi-functional this morning. Dealing with some

issues which don't have to do with the list. In the recipe I found,

it had the fermentation period at around 85F for 12 hours. In the recipe

Cecilia found, it has it at a warm room temperature for at least 24

hours.

Of course, you have to define " warm room temperature, " and

that's something which is sooo dependent on where you live! (See also the

long-standing arguments about what temperature one adds the yogurt

starter to milk when culturing yogurt.)

I was wondering (sort of musing aloud or via keyboard -- a dangerous

thing to do) if the slightly warmer temperature allowed the buttermilk

bacteria to replicate more rapidly, and thus finish the fermentation of

the lactose in 12 hours, as opposed to the cooler temperature requiring

24 hours. Please not that this applies only to these dry curd cottage

cheese recipes, and not to our SCD yogurt, which much be fermented

between 100F - 110F for at least 24 hours to be SCD legal.

>> One thing I'm confused about - can this recipe only be made with

real buttermilk, as in Scandanavia - or can one use American fake

buttermilk in it and the 24 hour process will ferment out all the

illegals? <<

You'd probably have to make sure you had real buttermilk, likely from a

farmer's market, which does not have the modified food starch or the gums

or the rest of the junk that goes in most grocery store buttermilk. We'd

have to be exceptionally careful, just as we have to be careful about the

http://www.midvalleyvu.com/Buttermilk.html

is an interesting webpage with information on different kinds of

buttermilk. I suspect we would want either the cultured buttermilk or the

sour cream buttermilk for our purposes.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund