I am also interested in this question.? I successfully made cottage cheese using my own goat milk, but it is not low fat. There are a few easy recipes on youtube that do this, but the process yields a very small volume of cottage cheese compared to the volume of goat milk used.? Four quarts of milk yields about a cup and a half of cottage cheese.? I used distilled vinegar to separate the curds since I have become allergic to probiotics and can no longer tolerate the cultures used in dairy.? Goats milk, unlike cows milk, is naturally homoginized.? The cream does not separate unless you purchase a pricey cream separator.? I have read so many conflicting opinions on the question of fat, that I am not sure if it is a bad thing or not, since my goats are grass fed.? I am really hoping that someone can answer your question.? If having grass fed fat in the milk is bad, I would love to know why and have a better understanding.? This is life or death for me since I have no access to any kind of dairy that I can tolerate unless I milk it myself.
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On 1/16/2024 at 12:25 AM, "Dean" <acudean5@...> wrote:
I wonder why the goats milk wouldn't coagulate?? There's such a thing as goat cheese, so it must be possible to make it coagulate.? How did you do it?? Did you try rennet?
Dean
On Mon, Jan 15, 2024 at 9:08?AM Rod Holmgren via <s4sindus@...> wrote:
I wouldn't worry about fat content. Full fat is about 4% fat content vs 2% for low fat. If you can get the goats milk to work, I'd say go with it regardless of fat content. A little more milk fat isn't going to make the protocol ineffective. Dr B was vegan, and quark was the necessary evil required to convert the flax oil.
All the best, Rod in MN/USA
On Sunday, January 14, 2024 at 11:33:33 PM CST, wesbecca01 via <wesbecca01@...> wrote:
Hello--I have been doing the budwig protocol for about five days. I did fine for a few days, then the dairy reaction hit. I can't tolerate cows milk at all. My esophagus is swollen and I ended up in the ER with severe shortness of breath. I did find low-fat goat milk, and tried to make quark from it, but it would never coagulate. Can I use higher fat goat milk? I have access to raw goat milk, but it's not low fat and the cream is pretty homogenized in goat milk, so I can't just skim the cream off. I found a paper online that said if you were unable to tolerate dairy, you could buy capsules of sulfurated proteins that activate the flaxseed oil, but they gave no brand so I have no idea what I'm looking for. All the goat yogurt/kefir I could find was not low fat. I'm at a loss at this point. Any ideas?
