Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 Great question, and one I've asked myself over and over, however, I went ahead and added the fermented dairy to our diets starting with a pasteurized, non-homogenized organic product. I used that for about 9 months making kefir, fil mjolk, viili, creme fraiche, and yogurt. By adding those items into our diet along with the saurkraut, soaking the grains, etc. my childrens food allergies all started to disappear, so I figure there must be some benefit to the fermentation process that has a positive affect. I have only recently found raw milk. It's not organic or pasture fed but that is the owner's goal. They are working towards that, taking steps necessary to make it happen. The too have recently picked up a copy of the book and totally altered their style of eating. They had an absolutely beautiful organic garden last year so I know they are doing the right things but it just takes time to get there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 - where in the country do you live? Dana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 For some people, especially those with children, it may be very hard to give up dairy products. While I am privileged, blessed in fact, to have access to the real stuff, I do my best not to consume pasteurized products. Some of the benefits of the fats in the pasteurized products are not effected and are still worthwhile to consume if you're not able to get them elsewhere. These products can then be greatly enhanced by culturing them to add enzymes and beneficial bacteria to the digestive tract. Not only does it help to have those enzymes and bacteria added to the diet it also helps the body deal with the negative effects of the pasteurization. A couple of other things to think about as far as dairy is concerned: if you are cooking with a raw product it is usually heated beyond the point of pasteurization as well. And, yogurt is a pasteurized product and the whey that comes from it is still very beneficial although not as beneficial as the whey derived from the making of (raw) cream cheese and whey. Remember too, that most studies you read about the evils of dairy products do not make a distinction between pasteurized and raw dairy or the world of difference between them. I don't know about you but up until a few years ago when I learned about this philosophy, I never new there was such a thing as nonpasteurized milk! Unfortunately the high quality products of our ancestors and that Nourishing Traditions is calling for are not always very easily accessible so we have to do the next best thing. When enough of us come together with a strong enough consumer voice hopefully the nutrient -dense foods will be more readily available. Within our network, it is the folks who have access to real milk that are able to more successfully incorporate NT into their lifestyles. Don't be discouraged, things have already gotten much better!! ----- Original Message ----- From: Sturm Sent: Tuesday, February 27, 2001 12:42 PM Subject: DAIRY QUESTION I'm very new to Nourishing Traditions and have beenreading vigorously for a few weeks now. I've spentthe last week or so researching the effects ofpasteurization on milk and it seems to me that theharmful effects of this process are staggering. Oneof the most damaging evidence being that baby calvescan't even thrive on pasteurized milk. My question is, as hard as it is to find raw milkproducts, and seemingly almost impossible to findorganic pasture fed raw milk products, what's thepurpose in using dairy products at all? Even if youculture, ferment, etc. at home; if you are startingwith a pasteurized product, won't your end productstill be damaged? Would it be better to focus onorgan meats, eggs, fish eggs etc. for the vitamins andminerals in milk? Any help would be greatly appreciated. Thanks!__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 Oregon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 How are you making raw cream cheese and whey? Are you using the piima culture or something different? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 I pour a quart of raw milk into a mason jar (I don't use the glass bottles that the raw milk comes in because the tops pop off during the fermentation process). I put that in a warm place (with the cold weather, it's been a challenge keeping the milk at about 70). I leave it there for 2-3 days, and then strain through cheesecloth for 8 hours. That's it. Nothing to add. Good luck Dana In a message dated 2/27/2001 5:03:38 PM Pacific Standard Time, BrenRuble@... writes: How are you making raw cream cheese and whey? Are you using the piima culture or something different? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 Just when I think I'm getting over the hurdle of leaving things on the counter for 24 hours I now have to do it for 3 days?! Yikes!!! The years I've been told to put things away in the refrigerator before they spoil are suddenly coming to a screeching halt. I'm picking up fresh milk tomorrow so I will give it a try. Does it need to be held at a specific temperature or is just the countertop ok? Should I put a tight seal on top or just drape a cloth or coffee filter over it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 I seal it tightly with the mason jar top, put it in the pantry, and forget about it for 3 days. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2001 Report Share Posted February 28, 2001 I have used the piima culture and it may also be done without the culture. Whole, raw milk will naturally separate into curds and whey if left out at room temperature. The culture just helps to ensure its success. If you decide to try it be aware that the separation time frame in the book may be shorter than what time it actually takes, allow a good 3 days for separation and the dripping time is quite a bit longer as well. The more you can get to drip out the better the consistency of the cream cheese. Let me know when you decide to try it and I will give you some more pointers. ----- Original Message ----- From: BrenRuble@... Sent: Tuesday, February 27, 2001 7:56 PM Subject: Re: DAIRY QUESTION How are you making raw cream cheese and whey? Are you using the piima culture or something different? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2001 Report Share Posted February 28, 2001 Don't know if this will help but I always put our butter dish in the pantry (where we keep the water heater)it is considerably warmer in there and keeps the butter soft,perhaps this would be a good place for all of your " room temperature " needs? -Janice ----Original Message Follows---- From: I5683@... Reply- Subject: Re: DAIRY QUESTION Date: Tue, 27 Feb 2001 20:22:02 EST I pour a quart of raw milk into a mason jar (I don't use the glass bottles that the raw milk comes in because the tops pop off during the fermentation process). I put that in a warm place (with the cold weather, it's been a challenge keeping the milk at about 70). I leave it there for 2-3 days, and then strain through cheesecloth for 8 hours. That's it. Nothing to add. Good luck Dana In a message dated 2/27/2001 5:03:38 PM Pacific Standard Time, BrenRuble@... writes: > > How are you making raw cream cheese and whey? Are you using the piima > culture or something different? _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2001 Report Share Posted February 28, 2001 No you don't need to keep it at a specific temperature. But, if you have a place that is free from drafts but not too warm, it would probably go faster. Yes, you should definitely cover it tightly. Be prepared though, it could take more than three days. I've actually taken 4 or 5 days depending on my house temperature. But, don't fret, it will be fine. As others have said, you will definitely have to let it drip for quite a while. I use a large cotton dish towel placed in a colander. When it has dripped quite a bit, I tie the ends up with a shoelace and tie the other end of the shoe lace to my cabinet handle. It drips great that way. I usually leave it overnight and put it in the refrigerator in the morning. B Quote Link to comment Share on other sites More sharing options...
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