Re: making or pressing/draining your own DCCC

[Guest guest]

> The issue of making your own SCCC came up last month. It involves

> using a particular enzyme.... and process. Not a simple at-home

> project.

>

> You could do a search at the list website and pull those posts up. A

> vinegar-based recipe was posted but it turned out that was not legal.

>

> This CC you've found sounds like it would be okay, as long as they've

> used an enzyme to culture it... just as any other dairy would.

>

> The whole issue with ordinary cottage cheese is (I believe) the added

> milk, cream or thickeners that are not legal. Seems like you could

> just use this as is.... not really any need to press it or drain it if

> they've not added anything.

>

> I might be wrong... so someone please correct me if so! I'm just using

> my own logic (not foolproof!).

>

> Patti

I'm wondering if a dairy that makes DCCC could help here if you tell

them it is vital for your health and not available in your area.

Check out some of the sources in the back of BTVC and email or phone

them.

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

> Carol.... the " not legal " part about regular cottage cheese is the

> cream or milk that's added to it after culturing, right? Not the fact

> that it is " dry " , per se.

>

> The DRY curd type is just usually the only type available in stores

> that has not had cream or milk added after. It sounds like 's CC

> has not had that added. I'm not saying we can simply rinse regular

> cottage cheese, because I don't think that would be adequate to remove

> the added milk/cream.

What do you think?

The bacterial culture and enzymes would have to be legal and in the

right proportion.

I just posted that she could contact one of the legal dairies for help

>

Cottage cheese is simply the step before cheese is allowed to solidify

and the result is very high moisture curds. When cottage cheese is

completely drained it becomes farmer's cheese. In America the curds are

usually washed to reduce the acidity and this unfortunately makes them

somewhat bland.

I now that lass who has celiac and ci=authored Grain-Free Gourmet

can't tolerate DCCC but is OK with yogurt which she drips and uses

instead. Her recipes taste delicious.

Here is a hommeade cottage cheese recipe. I don't know if it is legal

http://www.geocities.com/Heartland/Cottage/1288/soft/cottage.htm

Carol

[Guest guest]

I just put a call in to Western Creamery now owned by Liberty Foods in

BramptoN, Ontario, Canada. They make THE DCCC that most SCD people in

Southern Ontario usE.

I asked the difference between UNCREAMED cottage cheese and DCCC and if

they could give me any information to pass on to those in areas where

DCCC is not available.

I will be out for a few hours and will pass on any information I

receive from them when I return.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

At 11:57 AM 7/11/2006, you wrote:

>

>

> > Carol.... the " not legal " part about regular cottage cheese is the

> > cream or milk that's added to it after culturing, right? Not the fact

> > that it is " dry " , per se.

> >

> > The DRY curd type is just usually the only type available in stores

> > that has not had cream or milk added after. It sounds like 's CC

> > has not had that added. I'm not saying we can simply rinse regular

> > cottage cheese, because I don't think that would be adequate to remove

> > the added milk/cream.

>What do you think?

>

>The bacterial culture and enzymes would have to be legal and in the

>right proportion.

Thank you. I'll have to find that out. First, does it say somewhere in

BTVC what the correct types and proportion of bacterial culture and enzymes

are?

The farm person I spoke to said neither their raw goat milk yogurt

(fermented for over 24 hours) nor their cottage cheese (to which nothing

was added post-fermentation) were entirely lactose-free, but she thought

the cottage cheese would have less lactose left than the goat yogurt. So I

don't quite know what to think.

>I just posted that she could contact one of the legal dairies for help

> >

>Cottage cheese is simply the step before cheese is allowed to solidify

>and the result is very high moisture curds. When cottage cheese is

>completely drained it becomes farmer's cheese. In America the curds are

>usually washed to reduce the acidity and this unfortunately makes them

>somewhat bland.

Bland can be good, especially for someone who doesn't like the sharp taste

of the yogurt and/or wants a ricotta cheese substitute.

>I now that lass who has celiac and ci=authored Grain-Free Gourmet

>can't tolerate DCCC but is OK with yogurt which she drips and uses

>instead. Her recipes taste delicious.

>

>Here is a hommeade cottage cheese recipe. I don't know if it is legal

>

><http://www.geocities.com/Heartland/Cottage/1288/soft/cottage.htm>http://www.ge\

ocities.com/Heartland/Cottage/1288/soft/cottage.htm

Thank you for the recipe link!

mother of Adam

[Guest guest]

Carol,

You said:

<<The bacterial culture and enzymes would have to be legal and in the

right proportion.

I just posted that she could contact one of the legal dairies for help>>

What I was meaning is.... if they use the identical process, and then just do

not add any cream or milk to the finished curds, what would be illegal about

that?

Is there some reference to certain proportions of enzymes... or the exact

particular enzymes that can be used to make SCD DCCC? I didn't think Elaine

every specified that.

Isn't the process of making cottage cheese pretty standard for commercial

dairies? Then they just add cream/milk, thickeners and salt to the dry curd to

make it palatable? I thought any dry curd cottage cheese... with nothing

added.... was legal.

What are " the legal dairies " ? I didn't know there was a list of legal dairies.

Is the dairy who makes the brand name DCCC I buy on that list... Sunshine dairy,

in Portland, Oregon? I hope so.

If there is a list, is it posted somewhere? I'd want to make sure the rest of

the list members know to refer to it.

Patti

[Guest guest]

> Carol,

>

> You said:

>

> <<The bacterial culture and enzymes would have to be legal and in the

> right proportion.

> I just posted that she could contact one of the legal dairies for

> help>>

>

>

> What I was meaning is.... if they use the identical process, and

> then just do not add any cream or milk to the finished curds, what

> would be illegal about that?

>

> Is there some reference to certain proportions of enzymes... or the

> exact particular enzymes that can be used to make SCD DCCC? I didn't

> think Elaine every specified that.

>

> Isn't the process of making cottage cheese pretty standard for

> commercial dairies? Then they just add cream/milk, thickeners and salt

> to the dry curd to make it palatable? I thought any dry curd cottage

> cheese... with nothing added.... was legal.

>

> What are " the legal dairies " ? I didn't know there was a list of legal

> dairies. Is the dairy who makes the brand name DCCC I buy on that

> list... Sunshine dairy, in Portland, Oregon? I hope so.

>

> If there is a list, is it posted somewhere? I'd want to make sure the

> rest of the list members know to refer to it.

>

> Patti

A better choice of word would have been " dairies with links in BTVC. "

No word from Western Creamery yet.

Carol F.

>

[Guest guest]

>In pecanbread , " Wizop Marilyn L. Alm "

wrote:

> Making your own cottage cheese can be done, but it's a pain to

find the

> right enzyme packets. Many recipes call for buttermilk, and

finding real

> buttermilk that hasn't been mucked up with starches and other

illegals is

> also a pain.

If I would have the gal that makes butter for me save the buttermilk

for me would that work for the butter milk?

What specific kind of enzymes is needed and where can you get them?

This is something that I would really like to start doing as I have

not found DCCC anywhere in my area and my kids used to love CC, my

husband and oldest son also. It would be so great to be able to

make this myself and know that it is ok and have another good food

item for them for snacks and such. I read that you can just put

yogart on it to make it creamy.

Sandy M.

[Guest guest]

>

> > Carol.... the " not legal " part about regular cottage cheese is the

> > cream or milk that's added to it after culturing, right? Not the

fact

> > that it is " dry " , per se.

> >

> > The DRY curd type is just usually the only type available in stores

> > that has not had cream or milk added after. It sounds like 's CC

> > has not had that added. I'm not saying we can simply rinse regular

> > cottage cheese, because I don't think that would be adequate to

remove

> > the added milk/cream.

> What do you think?

>

>

>

> The bacterial culture and enzymes would have to be legal and in the

> right proportion.

> I just posted that she could contact one of the legal dairies for help

> >

> Cottage cheese is simply the step before cheese is allowed to solidify

> and the result is very high moisture curds. When cottage cheese is

> completely drained it becomes farmer's cheese. In America the curds are

> usually washed to reduce the acidity and this unfortunately makes them

> somewhat bland.

>

> I now that lass who has celiac and ci=authored Grain-Free Gourmet

> can't tolerate DCCC but is OK with yogurt which she drips and uses

> instead. Her recipes taste delicious.

>

> Here is a hommeade cottage cheese recipe. I don't know if it is legal

>

> http://www.geocities.com/Heartland/Cottage/1288/soft/cottage.htm

>

> Carol

>

Hello everyone,

My name is Kathy and I joined the group about 10 days ago. I was

diagnosed with Crohns in 2000, was hospitalized then for about a week

and discharged on asacol. To shorten my story I decided that I had had

enough diarrhea to last a lifetime and was tired of going to the GI

doctor to no avail. I read an article in a Health Magazine about

Gluten Intolerance and thought it sounded just like me. I tried to go

Gluten Free,- I saw some improvement but not complete. From that

article and from a celiac web page I got enterolab's web site. I did

a stool sample and a gene panel from cheek cells that came back

positive for gluten intolerance and the genetic results showed I am

carrying the gene for celiac and also one for gluten intolerance.

Enterolab recommended a strict permanent gluten free diet and that

brought me to reading BTVC. They have sent the results to my doctor

who I haven't seen yet.

Reading BTVC lead me to search the internet where I found the

wonderfully informative web site www.pecanbread.com!! I have been

reading every post and you all have so much helpful information. As a

newbie I felt there was nothing that I could contribute until this

thread on making your ouwn DCCC. You can buy the culture from New

England Cheese Supply for the recipe that Carol sent the link to.

Their web site is www.cheesemaking.com and the culture is called

Mesophilic D.S. It comes in a 5 pack for $5.95 and each pack will

culture 2 gallons of milk. It's not very difficult just time

consuming. They also have a DVD on how to make cheeses that is very

good. I just tried to make some goats milk cheddar since it has to

age awhile. I'm hoping that I will be able to eat it by the time it's

ready. :~)

Kathy

Crohns, SCD-10 days

[Guest guest]

Sandy,

I legitimately don't know about the buttermilk. I can ask the gal who makes

cheeses at the Farmer's Market if she knows, but that won't be until next

Tuesday.

In looking for information, I found

http://www.cheesesupply.com/

which looks like a pretty good site. They have the enzymes and culture for

making cottage cheese. I have not ordered from them, nor have I used their

starter, so I don't know how it works. This is something which I had on my

To Do list before Hurricane Katrina, and I haven't gotten caught up yet.

Yogourmet also has a cheese starter which looks pretty good here:

http://www.lyo-san.ca/english/yogourmet.html#fromage

I haven't had the opportunity to email them and find out what's in their

culture.

If you start googling around on cheese making, you can find many recipes

courtesy of county extension offices. In fact... maybe contact your own

extension office for help.

You might talk to your butter-maker about it -- she may know more, or might

be willing to work on this project with you. Since she does the butter, she

might have the equipment you need for this. And she might find it

interesting to add something to her product line. After all, if you don't

ask, you won't know. <grin>

-- Marilyn (New Orleans, Louisiana, USA)