Re: Cheese & Buttermilk Starter

[Guest guest]

Even if the ingredients in these starters were " legal " , we wouldn't be able to

use fresh cheese, buttermilk or sour cream on SCD. It's not fermented or aged

long enough to do away with all the lactose.

Patti

Cheese & Buttermilk Starter

Yogourmet came out w/ a new item: YOGOURMET FRESH CHEESE, BUTTERMILK AND

SOURCREAM STARTER. Anybody know if this would be legal?

Here are links to the item

http://www.truefoodsmarket.com/product_info.php/cPath/193/products_id/6499

http://www.healthstores.com/Solutions/KitchenAppliances/AboutCheeseStarter.htm

Thank You!

-Dena Berko

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[Guest guest]

I was thinking of using it in the place of a yogurt starter, and fermenting it

for 24 hours. The same way I would make " heavy cream " .

Patti wrote: Even if the ingredients in these

starters were " legal " , we wouldn't be able to use fresh cheese, buttermilk or

sour cream on SCD. It's not fermented or aged long enough to do away with all

the lactose.

Patti

Cheese & Buttermilk Starter

Yogourmet came out w/ a new item: YOGOURMET FRESH CHEESE, BUTTERMILK AND

SOURCREAM STARTER. Anybody know if this would be legal?

Here are links to the item

http://www.truefoodsmarket.com/product_info.php/cPath/193/products_id/6499

http://www.healthstores.com/Solutions/KitchenAppliances/AboutCheeseStarter.htm

Thank You!

-Dena Berko

Recent Activity

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[Guest guest]

Well, doing it that way might be acceptable.... but, all it says is:

<< INGREDIENTS: Lactic bacteria, and skim milk powder. >>

We would have to know exactly WHICH bacterial strains.... and I could not find

any detail of that anywhere on the two links you sent.

Patti

Cheese & Buttermilk Starter

Yogourmet came out w/ a new item: YOGOURMET FRESH CHEESE, BUTTERMILK AND

SOURCREAM STARTER. Anybody know if this would be legal?

Here are links to the item

http://www.truefoodsmarket.com/product_info.php/cPath/193/products_id/6499

http://www.healthstores.com/Solutions/KitchenAppliances/AboutCheeseStarter.htm

Thank You!

-Dena Berko

Recent Activity

a.. 18New Members

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[Guest guest]

Thank you Patti, I'll try and call the company to find out more details on the

ingredients.

Patti wrote: Well, doing it that way might be

acceptable.... but, all it says is:

<< INGREDIENTS: Lactic bacteria, and skim milk powder. >>

We would have to know exactly WHICH bacterial strains.... and I could not find

any detail of that anywhere on the two links you sent.

Patti

Cheese & Buttermilk Starter

Yogourmet came out w/ a new item: YOGOURMET FRESH CHEESE, BUTTERMILK AND

SOURCREAM STARTER. Anybody know if this would be legal?

Here are links to the item

http://www.truefoodsmarket.com/product_info.php/cPath/193/products_id/6499

http://www.healthstores.com/Solutions/KitchenAppliances/AboutCheeseStarter.htm

Thank You!

-Dena Berko

Recent Activity

a.. 18New Members

Visit Your Group

[Guest guest]

Hi Dena and Patti,

The fresh cheese wouldn't work because to make it a fresh cheese by

definition you'll have too much lactose left over and if you ferment

it longer you may run the risk of undesirables in the end product.

The buttermilk is too " iffy " . I think there are too many variables

to ensure that all the lactose is consumed.

The sour cream " may " work. In BTVC, Elaine wrote that some companies

make a sour cream with virtually no lactose that is legal (if you can

find it) so you may be able to repeat this at home. It will depend

on the cultures that are in the starter and the sour cream making

recipe that you use. If you find a recipe you think may work you can

run it by me offlist to see if it's appropriate.

Sheilat@...

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and

> Even if the ingredients in these starters were " legal " , we wouldn't

be able to use fresh cheese, buttermilk or sour cream on SCD. It's

not fermented or aged long enough to do away with all the lactose.

>

> Patti

>

>

>> Yogourmet came out w/ a new item: YOGOURMET FRESH CHEESE,

BUTTERMILK AND SOURCREAM STARTER. Anybody know if this would be legal?

> Here are links to the item

http://www.truefoodsmarket.com/product_info.php/cPath/193/products_id/

6499

>

[Guest guest]

Hi Dena,

> I was thinking of using it in the place of a yogurt starter, and

fermenting it for 24 hours. The same way I would make " heavy cream " .

I looked at making sour cream a few years ago but didn't bother - I

decided to use dripped yogurt instead.

I do recall that it is fermented at room temperature, not the

temperature for a yogurt maker.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and

[Guest guest]

Thank you Sheila.

I think I'll stick with dripped yogurt as well, don't think it's worth the

bother.

-Dena

Sheila Trenholm wrote:

Hi Dena,

> I was thinking of using it in the place of a yogurt starter, and

fermenting it for 24 hours. The same way I would make " heavy cream " .

I looked at making sour cream a few years ago but didn't bother - I

decided to use dripped yogurt instead.

I do recall that it is fermented at room temperature, not the

temperature for a yogurt maker.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and

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