Cottage, Farmer's, and Ricotta cheeses are Superfoods for my genotype.  However, cow's milk is a toxin for my genotype.  All of these cheeses that I have seen at health food stores are made out of cow's milk.  Should I be making these cheeses out of compliant milks?  Or is it okay for me to eat these cheeses made out of cow's milk?  

The composition of milk is altered during the cheese-making process, so if these cheeses are listed as beneficial, go ahead and enjoy!  

In general, those dairy products are as described in the Typebase Description.  

It is good to read the ingredient list on anything pre-made to verify lack of "avoid" ingredients, although, you may be able to process a minor amount of the avoids in your diet, if you don't have pressing health issues...

To Chrissy and ABJoe:  Good to know, thank you so much for the info.  

Quoted from ElaineP

Cottage, Farmer's, and Ricotta cheeses are Superfoods for my genotype.  However, cow's milk is a toxin for my genotype.  All of these cheeses that I have seen at health food stores are made out of cow's milk.  Should I be making these cheeses out of compliant milks?  Or is it okay for me to eat these cheeses made out of cow's milk?  

You may not be lactose intolerant, but I am, so when I buy cottage cheese I have to either try to find some that more milk or cream wasn't added after the culturing process or rinse it thoroughly under running water in a strainer. That has worked for me, and I am able to eat Friendship Cottage Cheese. I buy it because I can get it without salt.

I can have mozzeralla, and that works for me, too, as long as I take lactase with it. Ricotta I have not tried because of the high amount of salt in it. I try to buy any cheeses with as few ingredients as possible!

Quoted from Spring

You may not be lactose intolerant, but I am, so when I buy cottage cheese I have to either try to find some that more milk or cream wasn't added after the culturing process or rinse it thoroughly under running water in a strainer. That has worked for me, and I am able to eat Friendship Cottage Cheese. I buy it because I can get it without salt.

I can have mozzeralla, and that works for me, too, as long as I take lactase with it. Ricotta I have not tried because of the high amount of salt in it. I try to buy any cheeses with as few ingredients as possible!

Spring - do you actually get cottage cheese on your Swami? I have it as an avoid, but I think it is because of the gums etc...I can buy organic cottage cheese in a hard pressed blocked that is fairly dry. There is absolutely nothing added to it. I am considering eating it again as I miss it and seemed to do very well with it.  

Quoted from Dianne

Spring - do you actually get cottage cheese on your Swami? I have it as an avoid, but I think it is because of the gums etc...I can buy organic cottage cheese in a hard pressed blocked that is fairly dry. The is absolutely nothing added to it. I am considering eating it again as I miss it and seemed to do very well with it.  

Yes, cottage cheese is a superfood for me. I wish I could get the type you mentioned.   What I eat has no gums either. I guess if you try it again after you've left it off a while, you should know pretty quickly if you will be able to tolerate it. That certainly has worked for me.

To Spring and Dianne:  I am lucky that I do not have a bad reaction to cow's milk, even though it is a toxin for my Gatherer Genotype.  I recently started making my own cottage, ricotta, and farmer's cheeses with raw nonhomogenized milk.  I made them in yogurt makers and got good results, especially for the Farmer's cheese.  I buy the raw milk from Organic Pastures, a bit pricey, but I think it's worth it.  

Quoted from ElaineP

To Spring and Dianne:  I am lucky that I do not have a bad reaction to cow's milk, even though it is a toxin for my Gatherer Genotype.  I recently started making my own cottage, ricotta, and farmer's cheeses with raw nonhomogenized milk.  I made them in yogurt makers and got good results, especially for the Farmer's cheese.  I buy the raw milk from Organic Pastures, a bit pricey, but I think it's worth it.  

Oh, I almost envy you that you can get raw milk! This organic milk around here is heated high enough to kill the whole mess in my opinion! The cheese made from it has no flavor at all!  

Why do ricotta cheeses have vinegar added to them?  

To Spring:  I just read in their website that now Organic Pastures ships raw [cow's] milk out only inside California.  So sorry.  So much ignorance regarding the benefits of raw milk.  It is depressing.  Someone told me that it is illegal to sell raw goat's milk in California, don't know if this is true or not.  

Cottage, Farmer's, and Ricotta cheeses are Superfoods for my genotype...

interesting they are only neutral... so I guess IF you did not check off dairy issues, then you can have some of it more so, no matter the Geno type..

I don't have a big issue with dairy, but every issue with any milk.  

the only beneficial for me is Quark...  nice - make it to taste sweet or any other taste..  

Quoted from ElaineP

To Spring and Dianne:  I am lucky that I do not have a bad reaction to cow's milk, even though it is a toxin for my Gatherer Genotype.  I recently started making my own cottage, ricotta, and farmer's cheeses with raw nonhomogenized milk.  I made them in yogurt makers and got good results, especially for the Farmer's cheese.  I buy the raw milk from Organic Pastures, a bit pricey, but I think it's worth it.  

Lucky you to get raw milk. I got it several years ago while living close to a rural community. I am now in a big city! Thanks.  

Quoted from Seraffa

Why do ricotta cheeses have vinegar added to them?  

I think this is the acid of choice to cause the curdling.  My mom always used either apple cider vinegar or lemon juice.  Sometimes lemon was much more expensive and we know industry is all about reducing cost pennies...

Quoted from ABJoe

I think this is the acid of choice to cause the curdling.  My mom always used either apple cider vinegar or lemon juice.  Sometimes lemon was much more expensive and we know industry is all about reducing cost pennies...

I don't know what my tummy will say about that.

Vinegar is used to curdle the milk in the ricotta cheese making process. If you use lemon juice instead, the resulting cheese is called Paneer (or "lemon cheese" in some recipes.) I've always assumed that the "ricotta cheese" listed in GTD and SWAMI use vinegar in the cheesemaking process. If you get riccotta as neutral or better, then you can use the kind made from cow's milk and vinegar, because that's what I'm pretty sure Dr D tested.

The vinegar reacts with the milk protiens to curdle the casein before the whey is drained off. I don't think any significant amount of vinegar is left in the final product; either it all reacts with the milk proteins (and is thus "used up" in the cheesemaking process) or it's filtered out from the curds when the whey is drained off.

Cottage cheese and farmers cheese are cultured (the lactic acid from fermentation is the acid used to curdle the milk) but then the mixture is cooked so there's no live cultures in the final product. Cottage cheese is also made with rennet to make bigger curds.

It's important to read labels carefully. If you get cottage cheese as beneficial but cornstarch is an avoid, you  can't eat cottage cheese made with cornstarch. Friendship makes very "pure" cheeses but they're not organic, while many of the national organic brands add cornstarch and gums.

If you have a milk protein allergy, you may not be able to tolerate any cheeses, even if they're superfoods according to SWAMI. If you're plagued by things like nasal congestion, you may not be able to tolerate dairy until after several months/years of gut healing, or you may be only able to tolerate it when it's not allergy season. Some individuals may do well on goat milk cheeses but not cow's milk cheeses or vice versa. SWAMI is a complex computer program, but the human body is even more complex.