I was hoping someone could help me puzzle out this boring but important to me food sensitivity thing re:dairy. Maybe @mountainmustache29@Bracken_Joy ?
Food details
So I’ve tried the following items and these results- does it make any sense to you? Is it just the cultures in yogurt or … IDK, is there any conclusion to be drawn? Like might sour cream be ok? Or…what else might work for me do you think, in terms of dairy?
Grass Fed Cow’s Milk Aged Cheddar
Organic Goat’s Cheese:
Plain Greek Yogurt (fage):
I haven’t tried sheep’s milk cheese yet, that’s last on my list.
It makes sense to me, only because that was my own experience for a really long time until my body recently started being mostly ok with all dairy (except heavy cream or ice cream too often). I couldn’t tell you the exact scientific reasoning, but I do feel like the cultures in the yogurt made a difference for me.
For the longest time I could eat plain greek yogurt, and that was it. I tried goat cheese, and that actually was even worse for me than cow cheese? I thought that was pretty strange, but couldn’t tell you why. These days I can eat goat cheese, but still not as often as cow cheese.
I do think the high fat content of different dairy products makes a difference for me. That’s why I try not to consume heavy cream or ice cream daily or even weekly, but have no problem with a lower fat cheese
You might try a cultured sour cream, or cottage cheese, to see if you do ok with those? That might further confirm if the active cultures are making a difference for you!
How aged was the cheddar? Was it still fairly soft, or a harder cheese? Was the yogurt a Greek style or regular? Let me ponder, I just woke up, so I need to think lactose/casein/whey contents.
I definitely agree something truly cultured is the way to go next, like the Nancy’s products if you can get them are a true slow ferment and easier on some people.
It could be caesin/whey intolerance, which is what BJ was getting at by tagging me. Hard cheese may have a higher concentration that yoghurt, whereas lactose gets broken down more in hard cheese than yoghurt. I may be talking out my arse.
Hmm the latest version is too broad. I would try cooking the hard cheese and seeing if that makes it easier on your body if you want to experiment further.
Yeah everything I was finding was so broad and my head is pounding again (good reminder: time for more meds). I was hoping you could lay eyes/useful brain cells!
Longer cooking times are supposed to break down the proteins more than shorter, so you could start with a long cook time and make it shorter if that works. Uh i think the normal recommendation is something like lasagne with a cheese bechamel sauce, so something along those lines but i think gluten was a problem for you?
And if it isn’t cassein/whey but is in fact the cultures, different types of dairy traditionally use different cultures, and in fact, there are many different cultures you can use to make yogurt. Commercial yogurt tend to have the same ones, but there are others you can get from culturing websites that are traditional to certain regions of the world.
Hm, yes! When you make homemade, the longer you let it incubate the more tart it becomes because they are eating the sugars. It also becomes more acidic. For some yogurts you can let them ferment for like 24 hours and there will be very little lactose left.
They can take away my gluten but they cannot take away my pasta!!! 