Guest guest Posted June 9, 2006 Report Share Posted June 9, 2006 , Please see my most recent reply to the homemade DCCC post. The recipe that Carol posted earlier today will NOT make an SCD legal DCCC. We will have to keep exploring and looking for directions that would make it legal. Patti, mom to Katera > > Will the homemade DCCC made from goat milk be ok for kids with > autism? Is the lactose gone? Is the casein denatured? My son is ok > with goat yogurt and goat cheddar. > > , mom to > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2006 Report Share Posted June 10, 2006 I've wondered the same thing about butter. If butter is only separated cream, how is it not illegal? And can we make our own in a food processor? We use it constantly without problems, I just have an inquiring mind. I can get fresh raw cream from my dairy and would like to try and make my own butter but don't know if it would be legal. Most butter lists 'cream, salt' on the label. Robbie Re: homemade DCCC , Please see my most recent reply to the homemade DCCC post. The recipe that Carol posted earlier today will NOT make an SCD legal DCCC. We will have to keep exploring and looking for directions that would make it legal. Patti, mom to Katera > > Will the homemade DCCC made from goat milk be ok for kids with > autism? Is the lactose gone? Is the casein denatured? My son is ok > with goat yogurt and goat cheddar. > > , mom to > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2006 Report Share Posted June 10, 2006 I just posted on this. Until there is any further info please use dripped goat yogurt to substitute for DCCC. > Will the homemade DCCC made from goat milk be ok for kids with > autism? Is the lactose gone? Is the casein denatured? My son is ok > with goat yogurt and goat cheddar. > > , mom to > > > Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2006 Report Share Posted June 10, 2006 Robbie, You can make your own butter from fresh cream, but I would look online to find exact directions on how to do it. I've not heard of it being done in a food processor, but you can certainly search online and see if it can be done that way. As for why it's legal. The " butter " is the fat only. Butter is not completely casein free, but you can buy ghee which is clarified butter and is casein free. You can also find directions online for how to turn butter into ghee. Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2006 Report Share Posted June 10, 2006 I don't want to confuse things further but will you check these out for me to see if they might work for an approved DCCC or farmer's cheese? It seems to me that the 24 hour fermentation with cultures should do the trick. http://biology.clc.uc.edu/fankhauser/Cheese/Farmers_Cheese.htm if you click on some of his links it also has directions for 24 hour cultured butter milk http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM although it seems to me that using buttermilk from the store for a culture would probably work the same as using yogurt from the store for culture. He also has detailed explanation of what rennet is (an enzyme etc.). It is a really interesting site. Here's another option: http://www.motherearthnews.com/DIY/1972_September_October/Kitchen_Crafted_Co ttage_Cheese this one doesn't use rennet. Thanks, Kara _____ From: pecanbread [mailto:pecanbread ] On Behalf Of Carol Frilegh Sent: Saturday, June 10, 2006 6:01 AM To: pecanbread Subject: Re: homemade DCCC I just posted on this. Until there is any further info please use dripped goat yogurt to substitute for DCCC. > Will the homemade DCCC made from goat milk be ok for kids with > autism? Is the lactose gone? Is the casein denatured? My son is ok > with goat yogurt and goat cheddar. > > , mom to > > > Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2006 Report Share Posted June 11, 2006 I did see these on " Google " and mentioned their use of buttermilk. I do not know whether they are legal and won't speculate after my vinegar fiasco. > I don't want to confuse things further but will you check these out > for me > to see if they might work for an approved DCCC or farmer's cheese? It > seems > to me that the 24 hour fermentation with cultures should do the trick. > > http://biology.clc.uc.edu/fankhauser/Cheese/Farmers_Cheese.htm > > if you click on some of his links it also has directions for 24 hour > cultured butter milk > http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM although it > seems to me that using buttermilk from the store for a culture would > probably work the same as using yogurt from the store for culture. He > also > has detailed explanation of what rennet is (an enzyme etc.). It is a > really > interesting site. > > Here's another option: > http://www.motherearthnews.com/DIY/1972_September_October/ > Kitchen_Crafted_Co > ttage_Cheese this one doesn't use rennet. > > Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2006 Report Share Posted June 11, 2006 Wow, Kara.... you've really been doing your research. I looked at the first link... wasn't able to get to the Mother Earth News one. I have to admit, I don't know a thing about the DCCC-making process... but I think if you could somehow contact a commercial cheese company and ask them if this is similar to the process that would be used in their factory, you'd have a winner on your hands. Then, if you're willing to do the work to make the cheese, it would be great! There's probably enough people on this list that would love to have access to goat DCCC that you could start a lucrative little business if you had a flock of goats and a commercial kitchen! I know Carol had a link to a Canadian company that makes a legal DCCC.... Maybe if she could repost that, you could e-mail them and find out if this is a similar process. I buy a brand of DCCC from Sunshine Dairy Foods in Portland, Oregon. Sorry, I can't seem to find a website for them... but their phone # may be listed in an online directory. I buy it at Wild Oats in the southwest Washington state area. good luck, Patti RE: homemade DCCC I don't want to confuse things further but will you check these out for me to see if they might work for an approved DCCC or farmer's cheese? It seems to me that the 24 hour fermentation with cultures should do the trick. http://biology.clc.uc.edu/fankhauser/Cheese/Farmers_Cheese.htm if you click on some of his links it also has directions for 24 hour cultured butter milk http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM although it seems to me that using buttermilk from the store for a culture would probably work the same as using yogurt from the store for culture. He also has detailed explanation of what rennet is (an enzyme etc.). It is a really interesting site. Here's another option: http://www.motherearthnews.com/DIY/1972_September_October/Kitchen_Crafted_Co ttage_Cheese this one doesn't use rennet. Thanks, Kara _____ We Made Changes Your Yahoo! Groups email is all new. Learn More Share Feedback Recent Activity a.. 25New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
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