Guest guest Posted July 25, 2010 Report Share Posted July 25, 2010 KT, Wow!! I'm having trouble figuring out the DCCC thing also, but I never thought of making my own. Good on ya!! Let us know how it comes out. Where are you getting the rennet? Ellen > > I am so frustrated that I cannot find or get any stores here in Boise, > ID. to special order any DCCC for me! I found a recipe online for > making it and wondering if this would be " legal " . I've been making > dripped yogurt for now, but I can only get about 1.5 cups of dripped > yogurt (my version of DCCC) for every 4 cups of yogurt, so you can > imagine that I'm a yogurt making fool! Here's the link for the recipe: > http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf > kt > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2010 Report Share Posted July 25, 2010 At 12:48 PM 7/24/2010, you wrote: Here's the link for the recipe: http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf You would need to let this ferment for about 24 hours, not an hour. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 scdiet.org shows location for Boise ID: http://www.scdiet.org/8resources/drycurd_sources.html I called Winco on Myrtle Street a few minutes ago and they said they carry it -- it's on an island in the deli section. They are out today but are expecting more in tomorrow (Tuesday). Maybe they will order a supply just for you. You can also order online from Parthenon Foods, although I'd order enough tubs to make the shipping cost worthwhile: http://parthenonfoods.com/-c-62_63.html?filter_id=350 & sort=4a Hope this helps, ~Margaret > > I am so frustrated that I cannot find or get any stores here in Boise, > ID. to special order any DCCC for me! I found a recipe online for > making it and wondering if this would be " legal " . I've been making > dripped yogurt for now, but I can only get about 1.5 cups of dripped > yogurt (my version of DCCC) for every 4 cups of yogurt, so you can > imagine that I'm a yogurt making fool! Here's the link for the recipe: > http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf > kt > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 Hi Katy. I am concerned that the milk in this recipe is heated only to 105 F, not to over 185F as in SCD yogurt-making. As I recall, the reason for heating the milk is to kill off all bacteria that may be present in the milk. Then we cool the cooked milk down to whichever temperature we use for adding the freeze-dried bacteria or a suitable commercial yogurt. I generally cool the milk down to 25C (77 F), while some people just cool the milk down to about 100 F. I have to wonder whether it would be safer for you to heat the gallon of milk to at least 185F, hold it at that temp for a few minutes, then cool it down to 77 F. At that point, you could stir in the 1 cup plain SCD yogurt, and then heat the mixture back up to about 100 F. Then you would stir in the dissolved rennet. Also, as Marilyn has already suggested, you would need to keep the mixture at whichever temperature for 24 hours, not just one hour, in order to have the bacteria digest all the lactose in the milk. Hope this helps. I am fortunate that several stores in Toronto sell dry curd cottage cheese, notably in the form of Western Creamery Pressed Dry cottage cheese. Ellen in Toronto, Canada SCD 2 years 4 months kt wrote in BTVC-SCD Saturday, July 24, 2010 1:48 PM Subject: Making DCCC I am so frustrated that I cannot find or get any stores here in Boise, ID. to special order any DCCC for me! I found a recipe online for making it and wondering if this would be "legal". I've been making dripped yogurt for now, but I can only get about 1.5 cups of dripped yogurt (my version of DCCC) for every 4 cups of yogurt, so you can imagine that I'm a yogurt making fool! Here's the link for the recipe: http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf kt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 Ferment for 24 hours at the yogurt-fermenting temperature? > >Here's the link for the > >recipe: http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf > > You would need to let this ferment for about 24 hours, not an hour. > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 Hi, That is so weird, because I went to that exact Winco story and then also asked there when I couldn't find it and they said they didn't carry it anymore. A lot of the info on the scdiet site is old and out of date, since neither Walmart or KMart on anyone else that carries MeadowGold has it. Actually I don't think MeadowGold makes it anymore. I will check in the deli section at Winco tomorrow, since I need to be down that way. It will be a miracle if they have it!Thanks for checking for me! I'll check out the other link too.kt> >> > I am so frustrated that I cannot find or get any stores here in Boise,> > ID. to special order any DCCC for me! I found a recipe online for> > making it and wondering if this would be "legal". I've been making> > dripped yogurt for now, but I can only get about 1.5 cups of dripped> > yogurt (my version of DCCC) for every 4 cups of yogurt, so you can> > imagine that I'm a yogurt making fool! Here's the link for the recipe: > > http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf> > kt> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 Yes, I suppose you could go about it the way you describe. One thing I've been thinking about however is: if we buy pasteurized milk, hasn't it already been heated to necessary temps to kill any bacteria? Why the added step of heating it again and cooling before adding the yogurt?kt>> Hi Katy. I am concerned that the milk in this recipe is heated only to 105 F, not to over 185F as in SCD yogurt-making. As I recall, the reason for heating the milk is to kill off all bacteria that may be present in the milk. Then we cool the cooked milk down to whichever temperature we use for adding the freeze-dried bacteria or a suitable commercial yogurt. I generally cool the milk down to 25C (77 F), while some people just cool the milk down to about 100 F.> > I have to wonder whether it would be safer for you to heat the gallon of milk to at least 185F, hold it at that temp for a few minutes, then cool it down to 77 F. At that point, you could stir in the 1 cup plain SCD yogurt, and then heat the mixture back up to about 100 F. Then you would stir in the dissolved rennet.> > Also, as Marilyn has already suggested, you would need to keep the mixture at whichever temperature for 24 hours, not just one hour, in order to have the bacteria digest all the lactose in the milk.> > Hope this helps. I am fortunate that several stores in Toronto sell dry curd cottage cheese, notably in the form of Western Creamery Pressed Dry cottage cheese.> > Ellen in Toronto, Canada> SCD 2 years 4 months> > kt wrote in BTVC-SCD > Saturday, July 24, 2010 1:48 PM> Subject: Making DCCC> > > > > I am so frustrated that I cannot find or get any stores here in Boise, ID. to special order any DCCC for me! I found a recipe online for making it and wondering if this would be "legal". I've been making dripped yogurt for now, but I can only get about 1.5 cups of dripped yogurt (my version of DCCC) for every 4 cups of yogurt, so you can imagine that I'm a yogurt making fool! Here's the link for the recipe: http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf> > > kt> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 Well, I knew I could rely on you to give me the logical answer! :-)Thanks Marilyn,kt> >Yes, I suppose you could go about it the way you > >describe. One thing I've been thinking about > >however is: if we buy pasteurized milk, hasn't > >it already been heated to necessary temps to > >kill any bacteria? Why the added step of > >heating it again and cooling before adding the yogurt?> > Because during the handling and bottling, it can > become contaminated, so we re-pasteurize it to be > certain that only the bacteria we want to have cultured is what cultures.> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> Babette the Foundling Beagle> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 Hi, kt. I had also called the Winco on Fairview Ave and spoke with a woman in the deli dept. She called out to another woman and I could hear her in the background. It kinda sounded like she said something like " we don't .. just tell her we're out. " It didn't sit right with me but let it go because the Myrtle store came across as certain about carrying it. I hope they were being honest and that you find some tomorrow. Let us know ... and if they give you the runaround, I'm gonna give them what for!!! :-) ~Margaret > > > > > > I am so frustrated that I cannot find or get any stores here in > Boise, > > > ID. to special order any DCCC for me! I found a recipe online for > > > making it and wondering if this would be " legal " . I've been making > > > dripped yogurt for now, but I can only get about 1.5 cups of dripped > > > yogurt (my version of DCCC) for every 4 cups of yogurt, so you can > > > imagine that I'm a yogurt making fool! Here's the link for the > recipe: > > > > http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf > > > kt > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2010 Report Share Posted July 27, 2010 Hi Margaret, Guess what? Winco DID have DCCC - even though I couldn't find it at first and when I asked no one knew what I was talking about! LOL! It is Farmer Cheese made by Lifeway and it was less than $5 a lb. It doesn't taste nearly as good as my home made dripped yogurt, but will be great for baking when I get to that "stage". Thanks so much for making the calls. I just don't think many people know what DCCC is and maybe if I was to have said Farmer Cheese, it would have made more sense.I'm so glad I can get it locally, since I had one dairy in WI. email me and say that about 12 packages would cost $50-60 and the freight would also be about $50! Yikes!I'll update that info on the scdiet.org web site.Thanks again!kt> > > >> > > > I am so frustrated that I cannot find or get any stores here in> > Boise,> > > > ID. to special order any DCCC for me! I found a recipe online for> > > > making it and wondering if this would be "legal". I've been making> > > > dripped yogurt for now, but I can only get about 1.5 cups of dripped> > > > yogurt (my version of DCCC) for every 4 cups of yogurt, so you can> > > > imagine that I'm a yogurt making fool! Here's the link for the> > recipe:> > > >> > http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf> > > > kt> > > >> > >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2010 Report Share Posted July 27, 2010 Yay! (where's the little applauding emoticon when you need it LOL) I'm happy for you, kt ... and you are most certainly welcome. ~Margaret > > > > > > > > > > I am so frustrated that I cannot find or get any stores here in > > > Boise, > > > > > ID. to special order any DCCC for me! I found a recipe online > for > > > > > making it and wondering if this would be " legal " . I've been > making > > > > > dripped yogurt for now, but I can only get about 1.5 cups of > dripped > > > > > yogurt (my version of DCCC) for every 4 cups of yogurt, so you > can > > > > > imagine that I'm a yogurt making fool! Here's the link for the > > > recipe: > > > > > > > > > http://www.cs.utah.edu/~swalton/Documents/Recipes/Farmers%20Cheese.pdf > > > > > kt > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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