Does anyone have an exhaustive list of what these foods are?

Let's see, there's:

yogurt
kefir

But what else is considered cultured dairy?  What makes it different, only that is has live cultures in it?  
I love dairy but as an A who's not sure if she's a secretor or not, my choices seem pretty limited.  I made ghee and absolutely LOVE it!  Buh-bye butter!  

Also, what is considered *farmers cheese*?  I can't figure out what it is!  Is it cultured?  I know it's not cottage cheese because that's on the A avoid list (I think).    Is it something that would only be made locally and not by a commercial dairy?

Lastly, can you share some fun and interesting ways to use ricotta cheese?  I can barely eat it plain--something about the texture  How do you use it?  In desserts and/or savory dishes

Thank you so much!  

mix your ricotta with herbs to make a sovory spread or nuts and fruit or cocoa for a sweet spread.

the cheese you mention are neutral, cause they are fresh cheese.
try finding the goat or sheep kind.........feta Cheese
stay away from more processed cheese.
Goat cheese is neutral for both sec and non sec because cheese is low in whey.
Milk is avoid because of the large amount of whey.  

Cow's milk is Tier one avoid and Goat's milk is Tier two neutral for sec and avoid for non sec.

Tier one is the best beneficials and the worst avoids.  Because of this, I would say that goat yogurt is the better choice, although cow yogurt is still acceptable if you can digest cow dairy.
A's are encouraged by Dr. D to regularly eat cultured foods, such as Miso
Also yogurt and Kefir can be eaten 2 to 3 times a week.
Read ingredient labels carefully.  Many soy milks & cheeses have gums, which are avoids for most types.  
(Irish moss ~aka carrageenan~, acacia, Arabic, guar, etc. = gums)
.

if you are a nonsecretor you could have cottage cheese and yogurt

Thanks, Lola!
I love goat and feta cheese but I've never seen goat yogurt!  I don't have a lot of choices in my area but I'll be reading labels more carefully.

I'll have to Google some ricotta recipes!    I hadn't thought of using it for a spread!  Seems like it'd make a great dessert of some sort with some fruit topping  

I don't like milk or soy anything--except maybe miso, so I'm safe there.

What besides kefir and yogurt (not soy products) is considered cultured dairy?
Still unsure about farmer's cheese, too.  

some ideas from other As......
shredded mozzerella- melts well, good with a spicy dish
chevre goat cheese- substitute for cream cheese; on
celery or in a (spelt) tortllla with sliced turkey and    
fresh slice veggies like cucumber, onion, spinach, avocado
romano (made from sheep's milk)- finely grated it's an excellent sub for parmesan
farmer's cheese- harder and more flavorful than mozzerella, usually cut into small
cubes and eat with fresh fruit
feta- strong and salty, great cold in lettuce or pasta salad: melts well, so can mix
with mozzerella in casseroles or pizza made with spelt flour and no tomato sauce
(unless nonnie)

Quoted from scout

What besides kefir and yogurt (not soy products) is considered cultured dairy?
Still unsure about farmer's cheese, too.  

Kefir and yogurt are certainly the primary ones.  Some butter is cultured (sometimes called European style), but I don't know whether culturing it effects its BTD rating.  I don't think farmer's cheese qualified as cultured.  It is like ricotta.

Quoted from apositive

Kefir and yogurt are certainly the primary ones.  Some butter is cultured (sometimes called European style), but I don't know whether culturing it effects its BTD rating.  I don't think farmer's cheese qualified as cultured.  It is like ricotta.

Cultured butter is great for making ghee (imo). Farmers cheese is often used in Indian cooking. I bought some once and found it to be  

Sour cream and cream fraise would be concidered cultured as well
Some types of cream cheese as well if made proper.
Cottage cheese is made with culture.
Buttermilk
All danish butter( Lurpak etc) is cultured

now this was the B speaking sorry if a few avoids sneaked in....

Farmers cheese is just a "new" cheese, instead of an aged cheese.  It's not always easy to find, and is really not worth the trouble in my opinion.  It is kind of blah tasting, bland and a pasty texture.  Of course, there are different brands, and like mozzarella, if you can find fresh farmers cheese, it is much better than the commercially pre-packaged.

Try making your own goat yogurt if you can get a source for fresh goats milk.  I drive out into the country a few times a month and buy milk from a farmer.

Cultured dairy is so good for us because the micro-organisms have already pre-digested much of the milk and it is easy on our systems.  And then the good bacteria settle in and make themselves at home in our own gut.  They make vitamins for us, and lower the bowel toxicity levels.

Does skim milk have less whey than whole milk? Does it have less than cream?

you should avoid these being an A.

Quoted from lola

you should avoid these being an A.

The reason I'm asking is a while back, Dr. D said that As should eat yogurt a couple times a week, and yogurt is made with milk, which has whey. But the benefit of the culture overrode the whey in the milk. So I'm wondering if any product that is made with skim milk and/or cream (which has less whey than milk) and culture would also be good...

if what Henriette says is true (that sour cream is considered cultured) and sour cream is listed as neutral in the typebase, then why wouldn't a product made with skim milk and cream with cultures also be good for As?

goat's milk is neutral for As ....
http://www.dadamo.com/forum/archive4/config.pl?read=4072
this old thread is interesting, concerning milk....

Thanks Lola, but that's not really answering my question...

Cow yogurt is recommended by Dr. D for As because of the culture... since this is the case, my question still stands: which has less whey, skim milk or cream?

I'm not asking this because I plan to start drinking skim milk or cream, I'm asking because I'm trying to find the underlying reason why...I often find myself in the trap of doing something because someone said so...and I like to know the specific mechanics sometimes.

Drea, I know what you mean.  Like, cottage cheese ought to be like all the other fresh cheeses, but it not.  But I seem to remember reading that it is because so many brands now have stabilizers and other additives.  Which begs the question, if you find a "clean" brand or make it yourself, is it neutral?

Quoted from apositive

Which begs the question, if you find a "clean" brand or make it yourself, is it neutral?

That's one of my questions, too...especially if you can find cultured cottage cheese that's avoid-free...

Drea, would you like a guess?

My guess is that cream would contain less whey than skimmed milk.  The whey is the thin liquid part of dairy and in cream, the fat could displace much of the whey, it seems to me.

Drea,
there is an old thread mentioning how you can drain cottage cheese to make it more or less compliant......
letting the existing whey drain out, in the fridge.

perhaps draining would be a solution....

Great conversation!
I'm confused, though.  I thought anything that was *cultured* still had *Live* curtures in it ex: yogurt with live cultures.  

Or is it any dairy that once upon a time had live cultures in it?

Sorry to be dense!  

Well Scout I don´t blame you for feeling confused.

Dairy differs a lot in different countries.
My list was based on danish traditions
where sour cream, cottage cheese etc never would contain anything but milk and culture.
I´m sure some of the american stuff is less ideal - at least that is what I hear from my fellow american B´s.....

My thought is that anymilk that has been cultured is a cultured milk- and better for you than regular milk...

here Drea, found this for you....

Quoted Text

Foodreference.com

FARMERS CHEESE

Cottage cheese is the fresh drained curds of slightly soured, low fat
pasteurized milk.  When the curds are drained, the cheese is called cottage
cheese; allow the curds to drain longer and it is called pot cheese.  Press
the remaining moisture out so it becomes drier and crumbly, and it is called
farmer's cheese.

Quoted from lola

here Drea, found this for you....

Thank you, Lola!

Yes, kind of like my Farmers' Cheese Review in an earlier post:

"It is kind of blah tasting, bland and a pasty texture."  

 But I'm sure it is very easy to digest and quite healthy for those whose blood type will allow it!

Cultured dairy can be either 'live' culture--sour cream, kefir, yogurt, real buttermilk, and so on--or 'aged' culture, as in various kinds of semi-hard and hard cheeses. Generally speaking, most aged culture dairy also has a fairly high mold count. Some cheeses like roquefort, bleu cheese, etc get their flavor from the veins of mold running through them. Both types are actually living bacterial cultures, they just work a bit differently.

If you are sensitive to mold, I'd say stick with live culture dairy. It's pretty easy to make your own yogurt, sour cream, etc--all you need is good quality cow's or goat's milk and the starter culture, which you can get from organic and/or local sources in many areas.

Victoria, I agree with you--farmer's cheese is nothing to write home about. Homemade is a little better, but still pretty bland.

Homemade farmecheese can be ok IF it is added a lot of fresh herbs....
But really I agree- it is not that interesting.

Because I could no longer have ricotta cheese to make a lasagna,  I made my Farmer's Cheese using this recipe:  http://www.dadamo.com/typebase4/csvsearch.pl?search=farmer%27s.

It does not have much flavor, but I mixed in oregano, basil, a little feta, a little granulated garlic, and used it for the center layer of my lasagna, and the results were yummy.

I like fresh Paneer better than Farmer's cheese.  Maybe some of our members from Asia can tell us how to make it.


Or, Brighid will surely have a recipe.  Or any number of B's, for that matter!!