Farmers Cheese Discussion

Discussion in 'Cheese' started by Filip1993, Mar 7, 2014.

  1. Filip1993

    Filip1993 Member

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    @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.
     
  2. Mittir

    Mittir Member

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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.
     
  3. OP
    Filip1993

    Filip1993 Member

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    Re: Finally decided to introduce myself :)

    @Thanks for the help Mittir! Do you think it's possible to make farmers cheese with low fat milk? I just have access to whole milk which is homogenized so I can't skim of the fat.
     
  4. Mittir

    Mittir Member

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    Re: Finally decided to introduce myself :)

    @Filip1993
    You can definitely use low fat milk.
     
  5. OP
    Filip1993

    Filip1993 Member

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    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.
     
  6. Mittir

    Mittir Member

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    @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
     
  7. himsahimsa

    himsahimsa Member

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    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.
     
  8. OP
    Filip1993

    Filip1993 Member

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    Re: Finally decided to introduce myself :)

    Thanks Mittir! I'm gonna make farmers cheese from 8 cups everyday and see how it goes.
     
  9. Mittir

    Mittir Member

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    Re: Finally decided to introduce myself :)

    You will need adequate carbohydrate with protein to get full benefit.
    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.
     
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    Filip1993

    Filip1993 Member

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    Re: Finally decided to introduce myself :)

    @Mittir Yes of course! I eat over 600 grams of sugar so that is not a problem. I just want a good protein source.
     
  11. mt_dreams

    mt_dreams Member

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    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.
     
  12. Such_Saturation

    Such_Saturation Member

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    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.
     
  13. charlie

    charlie The Law & Order Admin

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    Filip1993

    Filip1993 Member

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    @Charlie Do you know how long you can store it in the refrigerator before it goes bad?
     
  15. charlie

    charlie The Law & Order Admin

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    Hmmmm, 3 or 4 days maybe? Maybe slightly longer but I always ate mine before it had a chance to go bad.

    Maybe someone else knows.
     
  16. jaa

    jaa Member

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    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?
     
  17. jyb

    jyb Member

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    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.
     
  18. OP
    Filip1993

    Filip1993 Member

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    Is it possible to make farmers cheese with homogenized milk?
     
  19. Such_Saturation

    Such_Saturation Member

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    Fat separates almost immediately because of density and melting point. I've used homogenized, micro-filtered even, no problem.
     
  20. tara

    tara Member

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    I use homogenised commercial 3% milk for this regularly because I like it better than from skim milk.
    I think you lose quite a bit of the calcium in with the whey.
     
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