Re: whole milk dry-curd cottage cheese

[Guest guest]

You could try making cottage cheese with whole raw milk (can you get

that in BC). It's really easy to make, but I'm not sure what you mean

by " dry curd. " BTW, our list owner, Idol, follows the SCD and

would be able to answer questions about the diet as well.

> I am here to ask/beg for everyone's help in locating a source of dry-

> curd cottage cheese that is made from whole milk. I live in Vancouver

> BC Canada.

[Guest guest]

dry-durd cottage cheese is different from regular cottage cheese in

that it does not have milk or cream added after, so it has extremely

low lactose.

> You could try making cottage cheese with whole raw milk (can you get

> that in BC). It's really easy to make, but I'm not sure what you mean

> by " dry curd. " BTW, our list owner, Idol, follows the SCD and

> would be able to answer questions about the diet as well.

>

>

>

>

> > I am here to ask/beg for everyone's help in locating a source of

dry-

> > curd cottage cheese that is made from whole milk. I live in

Vancouver

> > BC Canada.

[Guest guest]

Quentin-

>I am here to ask/beg for everyone's help in locating a source of dry-

>curd cottage cheese that is made from whole milk. I live in Vancouver

>BC Canada.

>

>Thanks in advance for any help

I have some good news and some bad news.

The bad news is that, being in Canada, you're going to have an all but

impossible time finding raw grass-fed dairy. Some raw grass-fed dairy

farms make their own raw whole-milk dry-curd cottage cheese, at least here

in the States, and that's generally the best bet. I don't know whether

Friendship dry-curd cottage cheese is available in Canada generally or your

area specifically, but that would be your best supermarket option. The

problem is that it's pasteurized and from grain-fed cows raised in

confinement, with all the drawbacks that implies, so I wouldn't recommend it.

The good news is that it's possible to make an SCD-legal substitute for

dry-curd cottage cheese that will work perfectly and won't take too much

effort. All you have to do is make a batch of 24-hour SCD-legal yoghurt,

drip it, and then use the resulting thick, dripped yoghurt in place of the

DCCC. The texture will be exactly right -- you really won't notice the

difference in that respect. For some recipes, though, this will be too

tart (dripping the yoghurt makes it much more sour) and so you can make a

batch of yoghurt expressly for this purpose with half cream and half milk

(or even three-quarters cream and one-quarter milk) in order to make the

dripped yoghurt more pleasant-tasting in desserts and crackers and the like.

Hope this helps!

-

[Guest guest]

Quentin-

>dry-durd cottage cheese is different from regular cottage cheese in

>that it does not have milk or cream added after, so it has extremely

>low lactose.

Quite so, which is why most substitions aren't a good idea. In my previous

post, I forgot to point you to some pictorial instructions for dripping

yoghurt for in case you're not familiar with the process.

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/dripping_yoghurt\

..htm

I use a Yogourmet yoghurt maker, which comes with a cloth bag expressly for

the purpose of dripping yoghurt, but any food-safe cloth will do. Just be

sure it's not full of detergent residues!

-

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

>

> Hope this helps!

>

>

>

> -

, this helps more than you can imagine! Thank you SO much

[Guest guest]

>, this helps more than you can imagine! Thank you SO much

You're very welcome! Glad to help!

-

[Guest guest]

A question... why would using more cream and less milk make it less

tart?

--- In , Idol <Idol@c...>

wrote:

> Quentin-

>

> >I am here to ask/beg for everyone's help in locating a source of

dry-

> >curd cottage cheese that is made from whole milk. I live in

Vancouver

> >BC Canada.

> >

> >Thanks in advance for any help

>

> I have some good news and some bad news.

>

> The bad news is that, being in Canada, you're going to have an all

but

> impossible time finding raw grass-fed dairy. Some raw grass-fed

dairy

> farms make their own raw whole-milk dry-curd cottage cheese, at

least here

> in the States, and that's generally the best bet. I don't know

whether

> Friendship dry-curd cottage cheese is available in Canada generally

or your

> area specifically, but that would be your best supermarket option.

The

> problem is that it's pasteurized and from grain-fed cows raised in

> confinement, with all the drawbacks that implies, so I wouldn't

recommend it.

>

> The good news is that it's possible to make an SCD-legal substitute

for

> dry-curd cottage cheese that will work perfectly and won't take too

much

> effort. All you have to do is make a batch of 24-hour SCD-legal

yoghurt,

> drip it, and then use the resulting thick, dripped yoghurt in place

of the

> DCCC. The texture will be exactly right -- you really won't notice

the

> difference in that respect. For some recipes, though, this will be

too

> tart (dripping the yoghurt makes it much more sour) and so you can

make a

> batch of yoghurt expressly for this purpose with half cream and

half milk

> (or even three-quarters cream and one-quarter milk) in order to

make the

> dripped yoghurt more pleasant-tasting in desserts and crackers and

the like.

>

> Hope this helps!

>

>

>

> -

[Guest guest]

Quentin-

>A question... why would using more cream and less milk make it less

>tart?

The tartness comes from lactic acid, which is the metabolic output of

bacteria consuming the lactose in milk. By replacing some of the milk with

cream, you're cutting down on the available lactose and thus on the amount

of lactic acid the bacteria are able to produce.

-

[Guest guest]

That's great news, because I made the " yoghurt cheese " and the textue

is spectacular! But it's a little to strong/tart... I'll try it with

cream

--- In , Idol <Idol@c...>

wrote:

> Quentin-

>

> >A question... why would using more cream and less milk make it less

> >tart?

>

> The tartness comes from lactic acid, which is the metabolic output of

> bacteria consuming the lactose in milk. By replacing some of the

milk with

> cream, you're cutting down on the available lactose and thus on the

amount

> of lactic acid the bacteria are able to produce.

>

>

>

>

> -