recipe for farmers cheese

[Guest guest]

hello all!

Would following this recipe make an SCD safe DCCC / farmers cheese?

Ingredients:

2 quarts whole milk

2 cup buttermilk

1 tablespoon white vinegar

1 1/2 tsp salt

cheesecloth, rinsed

In a heavy-bottomed pot, over low heat, slowly heat the milk up, stirring

often, until it is just about to simmer (about 180 degrees F). Stir in the

buttermilk, and then the vinegar, and turn off the heat. Very slowly stir

until you see the milk separating into curds (the solids) and whey (the

liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2 layers of cheesecloth, and place over a

stockpot to catch the whey. After the 10 minutes, ladle the curds into the

cheesecloth, and allow the whey to drain for 10 minutes. Gather up the edges

of the cheesecloth, and tie a string around the top to form bundle. Tie the

string to a wooden spoon or dowel, and hang the cheese curds over the

stockpot and continue draining for 30 minutes.

(I found this recipe here:

http://americanfood.about.com/od/appetizersandsoups/r/farmercheese.htm)

If I understand the process, this should get rid of all the lactose?

Cecilia