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BTD Forums  /  Cook Right 4 Your Type  /  Questions RE *Cultured Dairy & Farmer's Cheese*
Posted by: 697 (Guest), Friday, June 22, 2007, 2:37pm
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!   :D

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 :o  How do you use it?  In desserts and/or savory dishes

Thank you so much!   ;D
Posted by: Lola, Friday, June 22, 2007, 2:51pm; Reply: 1
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
Posted by: 697 (Guest), Friday, June 22, 2007, 3:10pm; Reply: 2
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!   ;D  I hadn't thought of using it for a spread! 8)  Seems like it'd make a great dessert of some sort with some fruit topping  :D

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.   :-/
Posted by: Lola, Friday, June 22, 2007, 3:15pm; Reply: 3
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)
Posted by: apositive, Friday, June 22, 2007, 3:27pm; Reply: 4
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.
Posted by: Drea, Friday, June 22, 2007, 3:34pm; Reply: 5
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  :X
Posted by: Henriette Bsec, Friday, June 22, 2007, 4:11pm; Reply: 6
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 ;-D sorry if a few avoids sneaked in....
Posted by: Victoria, Friday, June 22, 2007, 5:19pm; Reply: 7
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.
Posted by: Drea, Saturday, June 23, 2007, 12:54am; Reply: 8
Does skim milk have less whey than whole milk? Does it have less than cream?
Posted by: Lola, Saturday, June 23, 2007, 2:13am; Reply: 9
you should avoid these being an A.
Posted by: Drea, Saturday, June 23, 2007, 4:58am; Reply: 10
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?
Posted by: Lola, Saturday, June 23, 2007, 5:22am; Reply: 11
goat's milk is neutral for As ....
http://www.dadamo.com/forum/archive4/config.pl?read=4072
this old thread is interesting, concerning milk....
Posted by: Drea, Saturday, June 23, 2007, 1:33pm; Reply: 12
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.
Posted by: apositive, Saturday, June 23, 2007, 3:19pm; Reply: 13
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?
Posted by: Drea, Saturday, June 23, 2007, 5:41pm; Reply: 14
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...
Posted by: Victoria, Saturday, June 23, 2007, 6:34pm; Reply: 15
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.
Posted by: Lola, Sunday, June 24, 2007, 12:20am; Reply: 16
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....
Posted by: 697 (Guest), Sunday, June 24, 2007, 3:10am; Reply: 17
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!   :K)
Posted by: Henriette Bsec, Sunday, June 24, 2007, 8:24am; Reply: 18
Well Scout I donīt 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.
Iīm sure some of the american stuff is less ideal - at least that is what I hear from my fellow american Bīs.....

My thought is that anymilk that has been cultured is a cultured milk- and better for you than regular milk...
Posted by: Lola, Sunday, June 24, 2007, 8:45pm; Reply: 19
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.
Posted by: Drea, Sunday, June 24, 2007, 11:27pm; Reply: 20
Quoted from lola
here Drea, found this for you....


Thank you, Lola! :D
Posted by: Victoria, Monday, June 25, 2007, 4:06am; Reply: 21
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!

:-)
Posted by: Brighid45, Monday, June 25, 2007, 10:38am; Reply: 22
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.
Posted by: Henriette Bsec, Monday, June 25, 2007, 1:02pm; Reply: 23
Homemade farmecheese can be ok IF it is added a lot of fresh herbs....
But really I agree- it is not that interesting.
Posted by: TypeOSecretor, Tuesday, June 26, 2007, 4:28am; Reply: 24
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.
Posted by: Victoria, Tuesday, June 26, 2007, 5:24am; Reply: 25
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!!  :-)
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