Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Welcome to the group! You will have to make DCCC from the 24 hour SCD yogurt. After yogurt cools and sets up more firmly in the fridge, transfer some (or all) into a colander lined with cheesecloth that sits over a bowl. Let that drip (I put mine back in the fridge) overnight to remove most of the liquid. That makes for a firm product (yogurt cheese). I think you can get it more dry by blotting between paper towels or a kitchen towel. I have not tried that though. The DCCC recipe at the link you provided is illegal. Carol CD 21 yrs SCD 5 yrs B12 shots & LDN From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of wrench_suicide I'm new to the listserv, i have tried the search function but could find any info on how to make my own DCCC. i have had UC for probably exactly 1 year as of today. (i'm 20) I decided to start the SCD diet about 5 days ago and this has been working, iwent from 10-15 bathroom trips to 6 today so its beginging to decrease in frequency...i have tried asacol, apriso, asamax ( all 5ASA's, that failed, so far i havent tried anything else) I have been making my own yogurt now for some time. i was curious about making my own DCCC since i dont see it on any store shelves. My grandmother used to get raw milk, and make her own farmers cheese. Raw milk is unavailable to me for the most part ( i live in NYC). i have heard of cheesemaking.com where they sell rennets. would it be advisable to use some rennets and once the curds set, i drain it really well then rinse it with water, and yet again draining it, or is there much more to this to make sure all the lactose is gone? i have also found this guide, anyone tried this? http://www.news-leader.com/apps/pbcs.dll/article?AID=/20070228/COLUMNISTS19/702280317/1089/ENTERTAINMENT12 _,_._,___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Welcome to the group! You will have to make DCCC from the 24 hour SCD yogurt. After yogurt cools and sets up more firmly in the fridge, transfer some (or all) into a colander lined with cheesecloth that sits over a bowl. Let that drip (I put mine back in the fridge) overnight to remove most of the liquid. That makes for a firm product (yogurt cheese). I think you can get it more dry by blotting between paper towels or a kitchen towel. I have not tried that though. The DCCC recipe at the link you provided is illegal. Carol CD 21 yrs SCD 5 yrs B12 shots & LDN From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of wrench_suicide I'm new to the listserv, i have tried the search function but could find any info on how to make my own DCCC. i have had UC for probably exactly 1 year as of today. (i'm 20) I decided to start the SCD diet about 5 days ago and this has been working, iwent from 10-15 bathroom trips to 6 today so its beginging to decrease in frequency...i have tried asacol, apriso, asamax ( all 5ASA's, that failed, so far i havent tried anything else) I have been making my own yogurt now for some time. i was curious about making my own DCCC since i dont see it on any store shelves. My grandmother used to get raw milk, and make her own farmers cheese. Raw milk is unavailable to me for the most part ( i live in NYC). i have heard of cheesemaking.com where they sell rennets. would it be advisable to use some rennets and once the curds set, i drain it really well then rinse it with water, and yet again draining it, or is there much more to this to make sure all the lactose is gone? i have also found this guide, anyone tried this? http://www.news-leader.com/apps/pbcs.dll/article?AID=/20070228/COLUMNISTS19/702280317/1089/ENTERTAINMENT12 _,_._,___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Hey wrench_suicide (or do you, um, prefer suicide for short ), > I have been making my own yogurt now for some time. i was curious > about making my own DCCC since i dont see it on any store shelves. > My grandmother used to get raw milk, and make her own farmers > cheese. Raw milk is unavailable to me for the most part ( i live in > NYC). This is available all over NYC inexpensively. Don't know where you live, but they have it at Fairway and various other markets. It's Friendship brand farmer cheese. So, unless this is a great big ambition of yours, you don't have to make it when you are just starting out. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 At 11:00 PM 9/9/2009, you wrote: would it be advisable to use some rennets and once the curds set, i drain it really well then rinse it with water, and yet again draining it, or is there much more to this to make sure all the lactose is gone? One common method of making a DCCC substitute is to drain SCD yogurt really, really well into a firm yogurt cheese and use that. That is what I did for four years before finding (a) some place which carried DCCC, and ( learning that DCCC freezes really well, and that since the place I could get it was a 100 mile round trip away, I could, when we were in that vicinity, call them the week before and order a couple cases, which I would bring home and freeze. If you have a recipe to make cottage cheese with involves enzymes such a rennet, that can be used to make dry curd cottage cheese. The recipe you gave a link to is not legal -- but could be made legal. Adding powdered milk to thicken regular milk adds buckets of lactose, so you don't want to do that. Just the milk and the starter. If you can find REAL buttermilk, not the modern cr@p which had gums and starches in it, you can use that as a starter. You would ferment for 12-24 hours (the longer the better) and then follow the directions for cutting and setting the curd. You should not use a common method of making curd which is the acid-set cheese, adding vinegar or lemon juice to milk. You can also use cheese-making enzymes which break down the lactose and create the curd. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 At 11:00 PM 9/9/2009, you wrote: would it be advisable to use some rennets and once the curds set, i drain it really well then rinse it with water, and yet again draining it, or is there much more to this to make sure all the lactose is gone? One common method of making a DCCC substitute is to drain SCD yogurt really, really well into a firm yogurt cheese and use that. That is what I did for four years before finding (a) some place which carried DCCC, and ( learning that DCCC freezes really well, and that since the place I could get it was a 100 mile round trip away, I could, when we were in that vicinity, call them the week before and order a couple cases, which I would bring home and freeze. If you have a recipe to make cottage cheese with involves enzymes such a rennet, that can be used to make dry curd cottage cheese. The recipe you gave a link to is not legal -- but could be made legal. Adding powdered milk to thicken regular milk adds buckets of lactose, so you don't want to do that. Just the milk and the starter. If you can find REAL buttermilk, not the modern cr@p which had gums and starches in it, you can use that as a starter. You would ferment for 12-24 hours (the longer the better) and then follow the directions for cutting and setting the curd. You should not use a common method of making curd which is the acid-set cheese, adding vinegar or lemon juice to milk. You can also use cheese-making enzymes which break down the lactose and create the curd. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Hi Marilyn,I found this recipe in one website which Misty, I think, posted. It's for making ricotta cheese from yogurt. I think is legal and as far as I can't find DCCC in Bulgaria it's good alternative. May be the taste is not the same as the original one. Please be kind and make the verdict about legality of the method. Of course, for all newbies, first recipe on the page, titled just " ricotta cheese " is not legal, my question is for the second one.http://www.turkishcookbook.com/2009/06/ricotta-cheese.php TIAYana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Sorry, it's me once again I forgot to say that yogurt is of course SCD 24 hours fermented one. It will definitely loose it's probiotic effect but at least the lactose is not there. I hope I'm wright in that conclusion. Yana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 I am able to buy DCCC in stores under the name " Friendship Farmers Cheese " . I usually find it in Cheese stores or in the cheese department of a grocery store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Has anyone seen this brand in the Pacific Northwest? I haven't been able to find DCCC at all. I'm obviously not looking in the right stores. Thanks, Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Has anyone seen this brand in the Pacific Northwest? I haven't been able to find DCCC at all. I'm obviously not looking in the right stores. Thanks, Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Has anyone seen this brand in the Pacific Northwest? I haven't been able to find DCCC at all. I'm obviously not looking in the right stores. Thanks, Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Yana, If you make this, please post and tell us if it tasted good---I have been missing feta cheese in my salads and recipes-- I would try it if it tasted good. Thanks, Terry Re: Making DCCC Hi Marilyn,I found this recipe in one website which Misty, I think, posted. It's for making ricotta cheese from yogurt. I think is legal and as far as I can't find DCCC in Bulgaria it's good alternative. May be the taste is not the same as the original one. Please be kind and make the verdict about legality of the method.Of course, for all newbies, first recipe on the page, titled just "ricotta cheese" is not legal, my question is for the second one.http://www.turkishcookbook.com/2009/06/ricotta-cheese.phpTIAYana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 At 07:56 AM 9/11/2009, you wrote: For me dripped yogurt taste fantastic but is very different form this " thing " . That's more like the cheese I was used to pre SCD. And I can hardly tolerate probiotics in yogurt yet. So it's worth the effort. Yana, if you like it, and don't mind the extra work, then go for it! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 At 07:56 AM 9/11/2009, you wrote: For me dripped yogurt taste fantastic but is very different form this " thing " . That's more like the cheese I was used to pre SCD. And I can hardly tolerate probiotics in yogurt yet. So it's worth the effort. Yana, if you like it, and don't mind the extra work, then go for it! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2009 Report Share Posted September 12, 2009 Thank you all for responding. I found friendship no salt added farmers cheese at an " associated " supermarket for 2.49 per 8 oz. package. i bought it, but wont be trying it for a couple of days simply because i am having 10-15 bathroom trips a day, i'll wait until things calm down and try it and see what the effects are. I guess i don't have to worry about having to make my own. that is always good news. Quote Link to comment Share on other sites More sharing options...
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