Foolproof Yummy Cream Cheese You Can Make at Home

re: Foolproof Yummy Cream Cheese You Can Make at Home

T_rex — Thu, 18 Oct 2007 13:50:47 GMT

Luci's videos are a delight to watch. On this one there's something I find troubling, however: using BLEACH for cleaning. Typical "bleach" contains chlorine which is a toxic chemical, in fact the first poison gas that was used in WWl was chlorine.

All uses of chlorine lead to dioxins . Google it and learn more.

re: Foolproof Yummy Cream Cheese You Can Make at Home

Dr. David Spitz — Tue, 08 May 2007 12:36:25 GMT

For 2 very interesting articles on the rationalization of Paleo diet and why it is still relevant for us and to explain a lot of this gene confusion...please visit these two sites...

http://www.direct-ms.org/paleolithicnutrition.html

http://www.cast.uark.edu/local/icaes/conferences/wburg/posters/sboydeaton/eaton.htm

re: Foolproof Yummy Cream Cheese You Can Make at Home

chaimdg — Mon, 07 May 2007 15:56:56 GMT

please note for jewish people this is NOT KOSHER since it contains animal rennet. meat and cheese together is a no no.

re: Foolproof Yummy Cream Cheese You Can Make at Home

rena — Sun, 06 May 2007 13:03:24 GMT

There are 2 types of chlorine bleach, 1 - laundry bleach which is full of many harmful chemicals and should never be used in the kitchen, water pipes, wells or swimming pools and
2 - pure bleach sold at swimming pool supplies etc., read the label.
Read Hulda Clark's book: The prevention of all Cancers for details.
One Montana dairy farmer said he would never drink "his" milk because of the bleach (laundry I bet) he had to use to clean the utter, milking parts etc.
That time I did not know about these 2 types of bleaches,

re: Foolproof Yummy Cream Cheese You Can Make at Home

Witch Doctor — Sun, 06 May 2007 03:42:35 GMT

Our stomachs were not designed to eat everything raw. ALL animals that eat raw vegetation are restricted to narrow food niches. They can only eat what their stomachs and digestive sysytems are designed to handle. This is simple to understand. Plants have defenses against that which would harm them, including animals that would eat them. Hence, animals had to evolve specialized systems to eat and coexist with certain foods. Even our closest primate relatives have a retricted food domain that restricts their movement. Due to intelligence and no doubt lots of trial and error, humans learned to prepare foods to make them more edible. Dr. Weston Price discovered this to be a common characteristic of all traditional cultures he studied. They eat some things raw, including some animal products raw. But thay also cook some things to render them harmless and health-giving. They also learned to soak certan things to discard or neutralize toxins, and some of those things could then be eaten raw such as some nuts, and others still needed to be cooked, like legumes and grains. Some things have to be peeled. Some only taken as a "cooked" tea. Some plants are prepared in various ways only to be used as medicines. Other foods are rendered harmless and health-giving by fermentation or culturing, and soy is a stark example. Eating meat and fish increased our food domain incredibly, and it is eaten raw and cooked and sometimes fermented. Milk is an incredible case of conferring selective advantage to 80% of Europeans (and not only Europeans) in less than 10,000 years as recently discovered by geneticists. The most strongly selected gene known in the human genome. It is actually more mathematically accurate to say that 80% of the gene pool (non-milk drinking) died out in that time frame.

Please beware of those who say we should eat only raw, They will poison you with all the toxins the plant kingdom has to offer, for the sake of their naive belief system. If they choose to devolve, it is their business. But they should be careful to choose what animal they will devolve into, since one animals food is another's poison.

re: Foolproof Yummy Cream Cheese You Can Make at Home

alm260 — Sun, 06 May 2007 02:42:35 GMT

I'm actually more concerned with Luci using bleach which is not safe to have around. I used Shaklee's Basic-G for sterilizing equipment. Also, she lets her cats get on her sink countertop? That's disgusting. My cat is trained and would never get on my countertop.

re: Foolproof Yummy Cream Cheese You Can Make at Home

SavedbyHisGrace — Sat, 05 May 2007 23:59:13 GMT

We keep hearing about these wonderful videos (like Luci's), but so far we haven't been able to access them; when we get to the website where they're supposed to be, they don't show up.

Does anyone out there have any suggestions?

We would like to enjoy them too!!!!

re: Foolproof Yummy Cream Cheese You Can Make at Home

Pianoguy48 — Sat, 05 May 2007 19:02:02 GMT

I just had to comment on how delightful Luci is. I look forward to the videos and listening to her adorable British accent and "pop" this in and "give it a whizz." Bravo, Dr. Mercola, for adding her to your team. Please keep more videos coming. I haven't yet made the effort to follow any of her recipes but they sound healthy and appealing if I ever let myself take the time to do so.

re: Foolproof Yummy Cream Cheese You Can Make at Home

SavedbyHisGrace — Sat, 05 May 2007 17:53:12 GMT

For cream cheese to be used in baked goods, I have used a whole milk plain organic yogurt. It was much simpler than this--just drain it overnight using cheesecloth, and in the morning, you have cream cheese and whey. I don't remember using the kefir grains (but my memory is not very good any more). Has anyone tried this, and can verify it works without the kefir grains? I used it in making blueberry cream cheese pie, with graham cracker crust, and it was delicious.

re: Foolproof Yummy Cream Cheese You Can Make at Home

Trisha — Sat, 05 May 2007 16:47:40 GMT

Raw goat milk would be my preference in this recipe, and especially since it's much easier to digest. How about a substitute for the rennet? Hmm?

re: Foolproof Yummy Cream Cheese You Can Make at Home

ewgott — Sat, 05 May 2007 16:00:56 GMT

Don't lose the whey! That's one of the best parts. I use my whey as a replacement for buttermilk. It makes fantastic pancakes.

This recipe could be done using real kefir grains, instead of a starter. I don't think the rennet is actually needed. I regularly drain cultured kefir and make the same thing. What I'm seeing here is that to make a rich cream cheese, use half whole milk, half cream. Just do NOT lose the whey!

I am a proponent of raw dairy. In drinking both raw cow and goat milk, I noticed that the allergic reactions were gone. The post-nasal drip that I've lived with all my life (I live in Texas!) disappeared, and I felt fabulous. No more bloating and gas.

Long live cultured and fermented foods!

Erica

re: Foolproof Yummy Cream Cheese You Can Make at Home

Dr. Kathy — Sat, 05 May 2007 13:41:42 GMT

Does anyone know how I can find Amanda Rose's cream cheese recipe?

re: Foolproof Yummy Cream Cheese You Can Make at Home

cretan-herbs — Sat, 05 May 2007 07:18:24 GMT

The cheese made with full milk and lemon is lovely, that's how they make the cheese in India.
Does anyone know what vegetable rennet is made from?

re: Foolproof Yummy Cream Cheese You Can Make at Home

Pat Ormsby — Sat, 05 May 2007 05:55:33 GMT

This will be a challenge for me. I'll have to get the rennet on my next trip abroad and order the raw milk from Hokkaido. But I sure do look forward to trying this! // In Siberia I was taught to make cheese by a method that involved simmering the yogurt for about a half hour, but that defeats the benefits of the raw milk they use. After straining the curd, they would mix it with butter and heat it again. They fermented the whey

re: Foolproof Yummy Cream Cheese You Can Make at Home

texmex — Sat, 05 May 2007 05:17:56 GMT

http://en.wikipedia.org/wiki/Rennet

Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk. Rennet contains a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called rennin or chymosin (EC 3.4.23.4) but there are also other important enzymes in it, e.g., pepsin or lipase. There are non-animal sources for rennet substitutes.

La présure est la substance permettant de faire cailler le lait.

Elle peut être de diverses origines :

animale : enzyme appelée « chymosine » obtenue en récupérant le suc gastrique dans le quatrième estomac