@Mittir I'm going to do some home made farmers cheese today. I use 8 cups of whole milk which is around 1200 calories (61 g protein, 93 g carbs and 63 g fat), do you have any idea if the cheese has the same amount of calories? And how much fat is lost during cooking? Thanks.
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Re: Finally decided to introduce myself :)
@Filip1993
You will get about 50 grams of protein, small amount of lactose
(probably 5-10 grams. The fat content depends on the process,heat, acidity etc.
You can guess the amount left in curd by looking at the whey part.
I use unhomogenized milk and good amount of fat floats on the liquid when
curd and whey is seperated. I skim off that fat.
I slowly add acid after i turn off the heat. This gives a better texture.
@Filip1993
You will get about 50 grams of protein, small amount of lactose
(probably 5-10 grams. The fat content depends on the process,heat, acidity etc.
You can guess the amount left in curd by looking at the whey part.
I use unhomogenized milk and good amount of fat floats on the liquid when
curd and whey is seperated. I skim off that fat.
I slowly add acid after i turn off the heat. This gives a better texture.
Re: Finally decided to introduce myself :)
Yeah, it went really good actually. Just one more question, how do you know how much protein is lost during cooking? I used 5 cups which is 40 grams of protein. And also, the cheese contains as much carbs as the milk, right? Thanks for your help.
Yeah, it went really good actually. Just one more question, how do you know how much protein is lost during cooking? I used 5 cups which is 40 grams of protein. And also, the cheese contains as much carbs as the milk, right? Thanks for your help.
Re: Finally decided to introduce myself :)
@Filip1993
I have read that in acid curdling 80 to 95 percent of the protein is retained
depending on the temperature of the milk and acid added.
There should be at least 25 grams protein per quart.
Boiling milk to a higher temperature can increase protein content
by increasing whey portion in the cheese. But cheese protein is a better
option because of it's lower tryptophan content.
That is why i do not boil milk to high temperature.
Farmers cheese has very little carbohydrate, 10-20 calories
compared to 200 calories in milk. Farmers cheese from 1 quart low fat milk
is quite similar to that of low fat cottage cheese of one cup.
http://nutritiondata.self.com/facts/dai ... ducts/15/2
@Filip1993
I have read that in acid curdling 80 to 95 percent of the protein is retained
depending on the temperature of the milk and acid added.
There should be at least 25 grams protein per quart.
Boiling milk to a higher temperature can increase protein content
by increasing whey portion in the cheese. But cheese protein is a better
option because of it's lower tryptophan content.
That is why i do not boil milk to high temperature.
Farmers cheese has very little carbohydrate, 10-20 calories
compared to 200 calories in milk. Farmers cheese from 1 quart low fat milk
is quite similar to that of low fat cottage cheese of one cup.
http://nutritiondata.self.com/facts/dai ... ducts/15/2
himsahimsa
Member
- Joined
- Jan 25, 2014
- Messages
- 148
Re: Finally decided to introduce myself :)
Mittir:
When you say "boil milk to a high temperature", what do you mean? Milk boils at 212.something degrees F at sea level atmospheric pressure (you could get it hotter in a pressure cooker). Just a hair of a degree higher than pure water. It can 't boil at a lower temperature and at 212.xx it will be in full boil. So I'm not clear about what you're saying.
Mittir:
When you say "boil milk to a high temperature", what do you mean? Milk boils at 212.something degrees F at sea level atmospheric pressure (you could get it hotter in a pressure cooker). Just a hair of a degree higher than pure water. It can 't boil at a lower temperature and at 212.xx it will be in full boil. So I'm not clear about what you're saying.
Re: Finally decided to introduce myself :)
8 cups of milk has about 100 grams of lactose. Just replacing lactose means
adding 100 grams of sugar(sucrose/honey/fruits) . I feel bad if i do not
eat a lot of sugar with cheese.
You will need adequate carbohydrate with protein to get full benefit.Filip1993 said:
8 cups of milk has about 100 grams of lactose. Just replacing lactose means
adding 100 grams of sugar(sucrose/honey/fruits) . I feel bad if i do not
eat a lot of sugar with cheese.
Filip1993 said:
Farmers cheese, like cottage cheese, will contain the fat, and casein protein from milk. Only the latter if you use skim milk. The whey protein, and lactose end up in the liquid. Casein protein makes up 80% of milk protein. The cheese will contain almost zero carbs, as the lactose ends up in the liquid.
Using your example of 5 cups of milk, you're cheese would have 32 grams of casein protein, while the liquid would contain 8 grams of whey, and all the lactose from the milk.
Such_Saturation
Member
- Joined
- Nov 26, 2013
- Messages
- 7,370
Could someone elucidate on the procedure? I would be most grateful! I left a sealed bottle around for about a month and the resulting content smelled rather pleasant. Is that cheese?
My enzymes are very strong at this point, but three quarts of milk ends up leaving some gas behind nonetheless. But commercial fresh cheese is all chemical, unfortunately not an option.
My enzymes are very strong at this point, but three quarts of milk ends up leaving some gas behind nonetheless. But commercial fresh cheese is all chemical, unfortunately not an option.
The lady says a week on that recipe, but who knows. Quicker you eat the lower the histamines, right?
How economical is making farmers cheese compared to say buying parm reggiano? My understanding is that the farmers cheese removes water and whey from milk, which is a positive from a hypo pov. Does farmers remove anything else? Are there any major differences from a peat pov between farmers cheese and parm reggiano aside from histamine content?
How economical is making farmers cheese compared to say buying parm reggiano? My understanding is that the farmers cheese removes water and whey from milk, which is a positive from a hypo pov. Does farmers remove anything else? Are there any major differences from a peat pov between farmers cheese and parm reggiano aside from histamine content?
Parmesan is high fat. I don't mind fat, but I find that its too much to digest if the aim is really just protein/calcium. A whole block of parmesan is only 30-40g protein. So it's ok for a snack, but eating whole blocks to get protein seems impractical.
Such_Saturation
Member
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- Nov 26, 2013
- Messages
- 7,370
Fat separates almost immediately because of density and melting point. I've used homogenized, micro-filtered even, no problem.
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