Cottage cheese

[Guest guest]

Thank you for your recipe, I want to try it. I am curious however, as to why

you are suggesting raw COWS milk as opposed to raw GOAT milk? The fat molecule

is smaller in Goats milk and our bodies do not see this as an invader like it

does the larger fat molecule in Cows...so I beleive and many many other

reputable sources that Goats' is always the better choice if you get to choose.

Neil Jensen <neil@...> wrote:I have checked the ingredient list on every

brand of lowfat cottage

cheese available from the local Co-Op, Wild Oats, Whole Foods and

Orchard Natural Food Market and they are all unsatisfactory. The first

two ingredients are invariably skim milk and dry milk powder. Many may

not know it but nonfat milk must, by law, contain a certain percentage

of dry milk. Whenever milk is dried, the cholesterol in it becomes

oxydized -- aka rancid. Rancid cholesterol is harmful, releasing free

radicals into the body which is about the last thing someone suffering

from cancer needs. Even nonfat dry milk contains some cholesterol.

I decided to look into making my own cottage cheese so i went to Google

and did a search on " cottage cheese recipe " and found literally

hundreds, ranging from the overly complex to the overly simple. I

decided to experiment and made up my own recipe based on information

from some of the recipes that i found on the Web. The first trial batch

using two cups of whole unhomogenized milk came out perfect. In taste

and texture it was as good as any that i have purchased, and better

than most. I was surprised at how little actual time was required to

make it (less than one hour). For anyone interested, here is the recipe:

Ingredients

Unhomogenized Whole milk (Preferably raw milk from grass-fed cows)

Live acidophilus

Cream (optional)

Salt (optional)

Procedure

Add acidophilus to the milk, stir and allow to sit at room temperature

for at least 24 hours to thicken. I have been letting it sit for 48

hours now, during the early Spring. It will probably require less time

as the weather warms.

Place on stove and slowly heat the cultured milk until it reaches 110

deg. F. (Heating the milk too quickly can cause the curds to become

rubbery.) Hold at that temperature for a few minutes. Pour into a

collander lined with cheese cloth to drain off the whey. Form the curd

into a ball and dip into ice cold water for several minutes. Let it

hang in cheesecloth until it is drained to your satisfaction.

Place it into a mixing bowl and seperate the curds with a fork. Add

cream and salt as desired. (I use the cream from the milk that will be

used for the next batch of cheese.) When the cream is left in the milk

during the culturing and cooking, the butter seperates out and goes

down the drain with the whey -- a real waste.

Yield: about two cups of cottage cheese.

--

Neil Jensen - <neil@...>

<http://www.sumeria.net>

" Cured yesterday of my disease, I died last night of my

physician. " -- Prior (17th c)

[Guest guest]

What you say may be true Darla. If Goat's milk is your preference, by

all means use it. It is my opinion that the source and content of an

animal's feed, and the conditions in which they are raised, is more

important than whether the milk comes from a goat or cow. Price too is

a big factor for me. I have a reliable source of organic milk from

humanely raised, grass-fed cows for less than $3.00 per gallon.

Unfortunately it has been pasteurized (it is illegal to sell raw milk

in Bernalillo County, New Mexico, thanks to the presence here of the

huge Creamland Dairy conglomerate). It has not been homogenized though

and culturing the milk replaces the enzymes lost during pasteurization.

I do not have a source of goat's milk, the food of which is known. It

is expensive to boot, so i will stick with what i have.

On Saturday, April 5, 2003, at 02:15 PM, Darla Lallatin wrote:

> Thank you for your recipe, I want to try it. I am curious however, as

> to why you are suggesting raw COWS milk as opposed to raw GOAT milk?

> The fat molecule is smaller in Goats milk and our bodies do not see

> this as an invader like it does the larger fat molecule in Cows...so I

> beleive and many many other reputable sources that Goats' is always

> the better choice if you get to choose.

--

Neil Jensen - <neil@...>

<http://www.sumeria.net>

" Cured yesterday of my disease, I died last night of my

physician. " -- Prior (17th c)

[Guest guest]

Neil Jensen <neil@...> wrote:I have checked the ingredient list on every

brand of lowfat cottage

cheese available from the local Co-Op, Wild Oats, Whole Foods and

Orchard Natural Food Market and they are all unsatisfactory. The first

two ingredients are invariably skim milk and dry milk powder. Many may

not know it but nonfat milk must, by law, contain a certain percentage

of dry milk. Whenever milk is dried, the cholesterol in it becomes

oxydized -- aka rancid. Rancid cholesterol is harmful, releasing free

radicals into the body which is about the last thing someone suffering

from cancer needs. Even nonfat dry milk contains some cholesterol.

I decided to look into making my own cottage cheese so i went to Google

and did a search on " cottage cheese recipe " and found literally

hundreds, ranging from the overly complex to the overly simple. I

decided to experiment and made up my own recipe based on information

from some of the recipes that i found on the Web. The first trial batch

using two cups of whole unhomogenized milk came out perfect. In taste

and texture it was as good as any that i have purchased, and better

than most. I was surprised at how little actual time was required to

make it (less than one hour). For anyone interested, here is the recipe:

Ingredients

Unhomogenized Whole milk (Preferably raw milk from grass-fed cows)

Live acidophilus

Cream (optional)

Salt (optional)

Procedure

Add acidophilus to the milk, stir and allow to sit at room temperature

for at least 24 hours to thicken. I have been letting it sit for 48

hours now, during the early Spring. It will probably require less time

as the weather warms.

Place on stove and slowly heat the cultured milk until it reaches 110

deg. F. (Heating the milk too quickly can cause the curds to become

rubbery.) Hold at that temperature for a few minutes. Pour into a

collander lined with cheese cloth to drain off the whey. Form the curd

into a ball and dip into ice cold water for several minutes. Let it

hang in cheesecloth until it is drained to your satisfaction.

Place it into a mixing bowl and seperate the curds with a fork. Add

cream and salt as desired. (I use the cream from the milk that will be

used for the next batch of cheese.) When the cream is left in the milk

during the culturing and cooking, the butter seperates out and goes

down the drain with the whey -- a real waste.

Yield: about two cups of cottage cheese.

--

Neil Jensen - <neil@...>

<http://www.sumeria.net>

" Cured yesterday of my disease, I died last night of my

physician. " -- Prior (17th c)

[Guest guest]

Thanks for all of your great information. I am going to try your recipe, for

clarification...you use two cups raw milk and How much acidopholus ( is a

certain type better?) to then yield two cups cottage cheese? You do not add the

cream and salt until the very end after you have heated the milk, corrrect?

Thank You!

Neil Jensen <neil@...> wrote:I have checked the ingredient list on every

brand of lowfat cottage

cheese available from the local Co-Op, Wild Oats, Whole Foods and

Orchard Natural Food Market and they are all unsatisfactory. The first

two ingredients are invariably skim milk and dry milk powder. Many may

not know it but nonfat milk must, by law, contain a certain percentage

of dry milk. Whenever milk is dried, the cholesterol in it becomes

oxydized -- aka rancid. Rancid cholesterol is harmful, releasing free

radicals into the body which is about the last thing someone suffering

from cancer needs. Even nonfat dry milk contains some cholesterol.

I decided to look into making my own cottage cheese so i went to Google

and did a search on " cottage cheese recipe " and found literally

hundreds, ranging from the overly complex to the overly simple. I

decided to experiment and made up my own recipe based on information

from some of the recipes that i found on the Web. The first trial batch

using two cups of whole unhomogenized milk came out perfect. In taste

and texture it was as good as any that i have purchased, and better

than most. I was surprised at how little actual time was required to

make it (less than one hour). For anyone interested, here is the recipe:

Ingredients

Unhomogenized Whole milk (Preferably raw milk from grass-fed cows)

Live acidophilus

Cream (optional)

Salt (optional)

Procedure

Add acidophilus to the milk, stir and allow to sit at room temperature

for at least 24 hours to thicken. I have been letting it sit for 48

hours now, during the early Spring. It will probably require less time

as the weather warms.

Place on stove and slowly heat the cultured milk until it reaches 110

deg. F. (Heating the milk too quickly can cause the curds to become

rubbery.) Hold at that temperature for a few minutes. Pour into a

collander lined with cheese cloth to drain off the whey. Form the curd

into a ball and dip into ice cold water for several minutes. Let it

hang in cheesecloth until it is drained to your satisfaction.

Place it into a mixing bowl and seperate the curds with a fork. Add

cream and salt as desired. (I use the cream from the milk that will be

used for the next batch of cheese.) When the cream is left in the milk

during the culturing and cooking, the butter seperates out and goes

down the drain with the whey -- a real waste.

Yield: about two cups of cottage cheese.

--

Neil Jensen - <neil@...>

<http://www.sumeria.net>

" Cured yesterday of my disease, I died last night of my

physician. " -- Prior (17th c)

[Guest guest]

I use one gallon of milk in order to make approximately four cups

(about two standard containers) of cottage cheese. I got my acidophilus

culture by placing some of the liquid from my last container of

" 's " cottage cheese, which has acidophilus added, into about a

pint of milk and allowed it to sit out at room temperature for a few

days to culture. When it is getting low, i just add some more milk to

it. The amount is not too important because the yeast multiplies

exponentially (2-4-8-16-32...). Just make sure that you put enough in

to allow it so that it can overpower any wild yeast that may already

there. Once it gets going, a thin layer of CO2, which is heavier than

air, settles over the surface of the milk and only allows the good

yeast, which are anaerobic, to grow. I just pour in some of the culture

until sure that it is enough. The salt is optional and, since i wrote

the recipe, i have stopped putting cream in it unless i am going to sit

down and eat some CC. What i use with FSO has only one ingredient,

cultured milk.

Hope that answers your question.

On Thursday, April 10, 2003, at 10:39 PM, Darla Lallatin wrote:

> Thanks for all of your great information. I am going to try your

> recipe, for clarification...you use two cups raw milk and How much

> acidopholus ( is a certain type better?) to then yield two cups

> cottage cheese? You do not add the cream and salt until the very end

> after you have heated the milk, corrrect? Thank You!

--

Neil Jensen: neil@...

The WWW VL: Sumeria http://www.sumeria.net/

Why would someone pay $1.89 for a bottle of Evian water?

(hint: Try spelling " Evian " backwards!)

[Guest guest]

I'm not an expert, but I've added lemon juice to milk to sour it when I

didn't have buttermilk for buttermilk pancakes. I've also made cottage

cheese and thought it'd be great to make at home since we eat a lot as well.

But it took a lot of milk for a little cottage cheese, so I decided it

wasn't worth the effort. I only do it now when we have too much milk and

some goes sour.

Cottage Cheese

> Hello Folks,

> Has anyone here ever attempted to make cottage cheese? We eat a lot of it

here and would love to try making it with our raw milk. I've read you can

add about 1 tblsp. Lemon Juice to a pint of milk and it will curdle, making

cottage cheese. Has anyone ever done this? I guess I could get brave and

give it a try, but I wanted to see if there were other suggestions.

> Janet

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[Guest guest]

Janet, we make cottage cheese regularly, and I use yogurt to culture

it.......I have a book called Goats Produce Too by Toth, and in it she

suggested that you could use yogurt as a culture instead of buttermilk,

we do not like the buttermilk cultured products as well as those with

yogurt, I use yogurt to culture my Chevre as well, and it is yummy, I

use ricotta and cottage cheese interchangeably, as well as Chevre

sometimes, we make and consume lots of cheeses, HTH....

Angel

[Guest guest]

, I use Goats Produce Too by jane Toth, they have a yummy

cream cheese recipe, and most recipes can be used with goat or cow

milk, except Chevre and Mozzarella.........I got my copy at Hoeggers

Goat Supply..........

Angel

> i would sure love to make the cheeses. Can u tell me where to get

the recipes? also, i love cream cheese. i have been making it with

yogurt and whey and do not like the taste. thanks, diana

>

[Guest guest]

thanks so much, angel--cause that's what u are! where do i get the info,

website, hoeggers, etc., or whatever i need? now u got me started! diana

stoylebigsky <bigskye@...> wrote:, I use Goats Produce Too by

jane Toth, they have a yummy

cream cheese recipe, and most recipes can be used with goat or cow

milk, except Chevre and Mozzarella.........I got my copy at Hoeggers

Goat Supply..........

Angel

> i would sure love to make the cheeses. Can u tell me where to get

the recipes? also, i love cream cheese. i have been making it with

yogurt and whey and do not like the taste. thanks, diana

>

[Guest guest]

Here are several links for cottage cheese recipes. I can't vouch for

any of them as I haven't had time to try them yet. Also Dom has

several cheese recipes at his Kefir site.

http://muextension.missouri.edu/explore/agguides/agchem/g09550.htm

http://www.geocities.com/Heartland/Cottage/1288/index.htm

http://www.mindspring.com/~chevrefeuille/cheeserecipe.htm?

I make a lot of " cream cheese " from my excess kefir and directions at

Dom's site. It's really easy and I use it to make simple cheese cakes

with coconut and coconut oil to help my metabolism. I just use the

simple no-cook recipe on the Knox gelatin box and add the coconut then

put into muffin cups lined with cupcake liners.

> > i would sure love to make the cheeses. Can u tell me where to get

> the recipes? also, i love cream cheese. i have been making it with

> yogurt and whey and do not like the taste. thanks, diana

> >

>

>

>

>

[Guest guest]

I just made my first batch of cottage cheese. For the most part i'm pleased

with the results, but it's a little pungent/sharp for my taste. I didn't

culture the milk, just set it out to sour. Would culturing produce a milder

taste? What can i culture it with? Here's what i did: set the milk out to

sour until curds formed, put the jar in the dehydrator for the day to set

the curds, drained the whey, rinsed the curds and then dehydrated them a

little more (probably overkill). I will eat them mixed with some raw cream

and salt. If you make a good cottage cheese please let me know what you do.

Thanks,

Elaine

[Guest guest]

Sure, i've only made it once and i'm going by memory, but i very much

enjoyed it:

Skim as much cream as possible and set your milk out to sour for several

days or until you see all the little curds. Then put the jar in a warm oven

or dehydrator to set the curds. This is where i'm unclear -- i ended up

putting mine in a dehydrator (I have an Excalibur so i can set the whole

gallon jar in there) for about a day. Drain the whey and rinse the curds.

(Here i put them in the dehydrator again because they still weren't firm

enough for my liking). Salt and serve with raw cream.

The 'recipe' comes from one woman i get raw milk from. I LOVE cottage

cheese. It's a bit more acidic than store-bought, but in the end i liked it

better. I can't wait for my next batch of milk. I'm going to do a whole

gallon next time.

I imagine this recipe would only work with raw milk -- don't know about goat

milk.

Elaine

[Guest guest]

Thank you so much . What other things have you made from these books?

What's the name, Foxfire?

Kris

Ironic, I just finished typing out a copy of cottage cheese making

from the Foxfire series books. I havent tried it yet, but I've had

lots of luck with most other instructions in the books.

Cottage Cheese

Pour about a gallon of raw whole milk into an enamel or other metal

pan. Any amount of milk may be used. Mrs. Echols lets her pan of

milk sit on the back of the wood stove in the winter or just out

on a table during warm weather, so that it can sour slowly. This

process may only take one day, or perhaps two, according to the

temperature. Mrs. Echols does not heat the milk at all before it

clabbers. When on the stove, it is not over direct heat * only in a

warm place.

After the milk clabbers, the cream is lifted off and refrigerated.

The cream may be used later as sour cream in any recipe, or it may

be mixed in with the cottage cheese after it is made to make the

cheese creamier.

The skimmed, clabbered milk is then heated over a low fire until it

curdles.It is removed from the heat and poured into a colander or

cheesecloth to drain all the water. This usually takes a couple of

hours. It may also be hung in a cloth overnight. Then they would

work the cheese by putting it back into a pan or bowl & squeezing it

with their hands or a spoon or spatula, getting out any remaining

water. Echols warned us not to work the cheese too vigorously or get

the curds too fine. Then a little salt may be sprinkled to taste,

and to make the cheese creamier some of the sour cream may be mixed

in with it. The cottage cheese is then packaged in small containers

and refrigerated. It will keep several weeks in the fridge.

Another method is to remove cream before clabbering. Adds some fresh

cream in at the end & eats within 2 days.

Foxfire 4

[Guest guest]

I havent done much food-wise, I use their method for kraut (which is

essentially the same as wild fermentation's directions) & am trying

their pickled beans. Have alot of info copied for cheesemaking &

such, but havent tried any of that yet. Mostly non-food stuff I have

actually done!

Foxfire is an entire series, a teacher sent students out to write

down all the knowledge they could from the older folks before their

skills were lost forever...

Book description (there is an entire series of 11 books)

This is a series of eleven books, originally produced as a quarterly

magazine by a high school teacher and his ninth and tenth grade

students in Northeast Georgia, in the Appalachian Mountains. It

includes interviews with the older community residents of the area,

folklore and material culture. Beside the intriguing folklore, each

book contains a wealth of information about lost crafts and skills

we may need in the future. A few of the subjects include: building a

log cabin, chimney building, soapmaking, cheese making, making

chairs, preserving fruit, home remedies, hunting, gardening,

midwifing, wagon making, animal care, hide tanning, blacksmithing,

horse trading, shoemaking, water systems, a water-powered saw mill,

etc. With over six million copies in print, I believe The Foxfire

Books will prove both interesting and knowledgeable

Check at your library, most of them have copies & they are fun to

read & interesting too.

They say they ferment by the moon, start it on the wrong moon &

it'll be mushy

> Thank you so much . What other things have you made from

these books? What's the name, Foxfire?

>

> Kris

>

>

> Ironic, I just finished typing out a copy of cottage cheese making

> from the Foxfire series books. I havent tried it yet, but I've had

> lots of luck with most other instructions in the books.

>

> Cottage Cheese

>

> Pour about a gallon of raw whole milk into an enamel or other

metal

> pan. Any amount of milk may be used. Mrs. Echols lets her pan of

> milk sit on the back of the wood stove in the winter or just out

> on a table during warm weather, so that it can sour slowly. This

> process may only take one day, or perhaps two, according to the

> temperature. Mrs. Echols does not heat the milk at all before it

> clabbers. When on the stove, it is not over direct heat * only in

a

> warm place.

>

> After the milk clabbers, the cream is lifted off and refrigerated.

> The cream may be used later as sour cream in any recipe, or it may

> be mixed in with the cottage cheese after it is made to make the

> cheese creamier.

>

> The skimmed, clabbered milk is then heated over a low fire until

it

> curdles.It is removed from the heat and poured into a colander or

> cheesecloth to drain all the water. This usually takes a couple of

> hours. It may also be hung in a cloth overnight. Then they would

> work the cheese by putting it back into a pan or bowl & squeezing

it

> with their hands or a spoon or spatula, getting out any remaining

> water. Echols warned us not to work the cheese too vigorously or

get

> the curds too fine. Then a little salt may be sprinkled to taste,

> and to make the cheese creamier some of the sour cream may be

mixed

> in with it. The cottage cheese is then packaged in small

containers

> and refrigerated. It will keep several weeks in the fridge.

>

> Another method is to remove cream before clabbering. Adds some

fresh

> cream in at the end & eats within 2 days.

>

> Foxfire 4

>

>

[Guest guest]

> Book description (there is an entire series of 11 books)

Wow, there's 11 of them? we only have five! We'll have to keep a

lookout.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.deanspeaksforme.com * http://www.knitting911.net

[Guest guest]

IMO it is not okay.  Definitely is bad for me and has weird food starch in

it. 

Just my opinion. 

________________________________

From: " daisytiff228@... " <daisytiff228@...>

candidiasis

Sent: Wed, August 25, 2010 5:32:34 PM

Subject: cottage cheese

 

ive heard cottage cheese was ok, anyone know? thanks

[Guest guest]

Dairy products will not help your candida. When properly prepared with flax oil

cottage cheese can be useful. It's the Budwig protocol if you want to Google

it.

Sharon

>

> ive heard cottage cheese was ok, anyone know? thanks

>

>

>

[Guest guest]

yes! that recipe is so good! the real one is with a banana and apple though and

almonds and raw buckwheat but well I guess banana is to exclude.. really yummy

though! I used to eat that a lot a few ears ago!

________________________________

From: Sharon <hotmocha@...>

candidiasis

Sent: Fri, August 27, 2010 5:19:30 PM

Subject: Re: cottage cheese

Dairy products will not help your candida. When properly prepared with flax oil

cottage cheese can be useful. It's the Budwig protocol if you want to Google

it.

Sharon

>

> ive heard cottage cheese was ok, anyone know? thanks

>

>

>