making or pressing/draining your own DCCC

[Guest guest]

> Does anyone have any instructions for making your own SCD-legal dry

> curd

> cottage cheese?

>

> Also, can you press/drain/rinse plain uncreamed cottage cheese and

> make it

> SCD-legal? I ask because I can go to a farm and buy organic grass-fed

> cottage cheese to which they claim they don't add anything (don't add

> whey

> or cream or milk, etc.) after fermentation, but it is still " wet. "

,

Only dry curd cottage cheese can be ued as it is lactose free.

If you drip yogurt you will get yogurt cheese that is thick as cream

cheese and can be used as a spread, a dip or in cheesecake and lasagna

recipes.

Yesterday, marilyn Alm gave instructions for the perfect way to drip

the yogurt.

http://health.groups.yahoo.com/group/pecanbread/message/52791

>

>

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[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

making or pressing/draining your own DCCC

Does anyone have any instructions for making your own SCD-legal dry curd

cottage cheese?

Also, can you press/drain/rinse plain uncreamed cottage cheese and make it

SCD-legal? I ask because I can go to a farm and buy organic grass-fed

cottage cheese to which they claim they don't add anything (don't add whey

or cream or milk, etc.) after fermentation, but it is still " wet. "

mother of Adam

[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?

Patti

Re: making or pressing/draining your own DCCC

,

Only dry curd cottage cheese can be ued as it is lactose free.

[Guest guest]

,

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.

DCCC isn't really " dry " -- it's actually quite moist.

If, after they've made the curds and drained away the whey, and washed the

curds, and if they made it with enzymes, rather than the acid-based cheeses

(made with vinegar or lemon juice and NOT legal), then yes, it would be

legal.

Commercial cottage cheese often has added milk or cream, or worse a milky

sauce to simulate cream which may have starch, carrageenan, or other

illegals in it. I could tell you a horror tale about how, when I first

started SCD, I thought the " fanatical adherence crowd " were crazy, and

tried using a regular cottage cheese and rinsing it. Didn't work. I

sabotaged myself. I got smarter. <wry grin>

And wow, I hope my local dairies start making their own cottage cheese,

because I'd love to have real, grass-fed cottage cheese, too. They've just

started carrying cheddar. Now if I could get them to make provolone...

-- Marilyn (New Orleans, Louisiana, USA)

[Guest guest]

Thanks Marilyn,

Peggy, my milk/butter/egg/chicken etc. lady, and I have talked about

making cheese. She has never done it and we both think it would be

wonderful to do. She almost always has more cows milk than she can

handle and could have more goat milk. The thing for her like many

of us is time. She works at our local Vet. hospital 5 days a week

and does all these other things as a 'hobby'. I kid her that she is

the only person that loves me and my kids enough to do the things

she does for me.

Thanks for the links and info. I would really be interested in any

more info you may find out.

What do you need to look for in the enzymes for the cottage cheese?

Sandy M.

>

>

> 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)

>