How to make Home Fermented Probiotic Greek Yogurt/Cream Cheese/Cottage Cheese Easy Peasy!

How I bypass my dairy allergy

July 16, 2019

Above: Cream Cheese after creaming it with an immersion/stick blender.

This recipe will make approximately just over 4.2 kg of the most lusciously delicious Cream or Cottage Cheese

Probiotic Unbaked Cheesecake with a lovely sweet fresh Mango Sauce made from my homemade cream/cottage cheese

Calories (per gram) in Homemade Cottage or Cream Cheese: 1.5

To bypass my dairy allergy, I take a few tablespoons of thick Greek yogurt or cream cheese before a meal containing dairy, and voilà, I magically get no allergy!

Do NOT try this if you have a serious or life-threatening dairy allergy!

Your allergies can worsen over time and become life-threatening. It all depends on what stage your allergies have progressed to.

The live bacteria help me bypass my dairy allergy by digesting the lactose sugar/casein being the allergens (this is what drains out in the whey), preventing them from being taken up by the bloodstream. But remember there will be a fraction remaining in your cream cheese.

Pesticides destroy the beneficial gut bacteria needed to digest certain foods. No wonder food allergies are on the rise.

Notes:

Make sure you are using full cream milk and it has not been watered down - I prefer the Jersey cow milk and cream.
If you use a pillowcase, you somehow always end up with more weight. In the past, I have used this method for my cream cheesecakes, but lately, I just go the route of using a large fine-meshed sieve or strainer lined with a clean dish towel or a pillowcase.
The longer you drain it the thicker it becomes. You can pipe or swirl it! Once drained, upon refrigeration, it will thicken up further.
There is no need to beat or cream it if you are using it for cheesecakes, or on crackers.

Ingredients:

45 ml salt (Optional) – 0,000 calories

87 g (75 ml) yogurt, Parmalat – 45 calories

522 g cream (jersey cream) – 1,342 calories

10 liters milk, full cream jersey – 6,087 Calories

End of ingredients

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6.667 kg liquid whey – 1,267 calories

Total less whey = 6,207 calories in homemade cream cheese

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Method:

Without boiling and straight from sachets or milk containers, add all the above in the above order given, to your FlavorWave or Halogen 10-liter glass oven bowl or any similar suitable container. No need to sterilize. Just make sure it is clean. Do NOT use any reactive metals ~ Milk has acids that will react with it.

Give it all a good stir and close up. Once closed, do not stir. The bacteria in yogurt do not like to be disturbed. Do NOT let mites or flies get in through the vents - it will turn bad. Yogurt is ready within 24 hours in very hot weather, but as the weather cools, it will take longer.

For the yogurt: Strain yogurt in a clean dish-towel-lined, fine-meshed sieve to drain covered for 10 – 20 minutes or so depending on how thick you want it.

For Greek yogurt: Allow draining through the course of a day or until as thick as you like it.

For Cream Cheese and Cottage Cheese: Allow draining overnight and through the course of the day or until to your liking.

For Greek Yogurt and Cream Cheese:

After draining, whip until smooth. I like to use a stick blender for this.

For Cottage cheese: Leave it crumbly, as it is.

Serve with sweetened macerated fresh berries or mango. With mango, it is so lovely and sweet that there is no need to add sugar.

Serve and enjoy!

Method: If you are using a pillowcase:

Turn your pillowcase seams to the outside. Scoop up your ready yogurt with a large ladle or spoon, placing it into your pillowcase.
Do not use fabric if its color is running, or you could. end up with pink cream cheese. Create a knot in the pillowcase, then thread a strong belt through this knot.
Cover your pillowcase with a large plastic bag fastened above the knot. And to allow the whey to drip through, puncture a hole beneath - in your plastic bag. I use a large refuse bag.
Covering your cream cheese this way prevents insects and microbes from gathering on the outside of your pillowcase, which can penetrate through and impart an unpleasant taste to your cream cheese.
Now you may find a strong tree branch outside to hang your cream cheese up to drain.
To preserve freshness, remove once the drips are 30 seconds apart.
Place the cheese, still in its pillowcase, into a large sieve, and refrigerate until firm. Once firm, remove from the pillowcase, tip out into a container with a lid, cover, and refrigerate.
Alternately, you may omit the above step and tip the cheese out of the pillowcase into sealed Tupperware. The whey will drain to the bottom, which you may tip out now and then as it collects in the bottom.

Above: In winter, I sometimes make my yogurt in the FlavorWave/Convection Oven on a wash cycle, which creates a hot wind or heat-wave effect - I know I shouldn't disturb the microbes. Once your yogurt begins to thicken, it will no longer move. Do not use more than 5 liters of milk, or you will damage the element. Using your extender ring avoids damaging your element with splashed milk.

Above: Your Yogurt is ready to drain

Now that your yogurt is ready, gently scoop it out with a large or slotted spoon into a clean dish towel-lined fine-meshed sieve placed over a container. Do not overcrowd the sieve. An ordinary towel-lined sieve will do, too.

For the yogurt: Allow draining, for a few minutes.

For Greek yogurt: You will need longer to drain than the above.

For Cream Cheese: Allow draining overnight, and part of the following day.

Cottage cheese:

I use this for my cheesecakes or for smearing on crackers. No need to cream it because you are going to do so when you make your cream cheesecake. And it's going to smooth out when you smear it onto your crackers.

You may add an optional scoby to your yogurt to boost probiotics – the first batch won’t taste as good, however, batches thereafter will get back to normal.

Straight out of the pillowcase, and well-drained. You can pick up pieces with your fingers to eat, it is so thick!

Homemade, Probiotic Greek Yogurt, Cream and Cottage Cheese. Absolutely Delish! - Fermented dairy bypasses my dairy allergy!