I prefer using yogurt "cheese" to using cottage cheese in the Budwig
Protocol.   It seems to agree  with me more (the bacterial cultures actually
predigest the lactose), and it tastes better and lighter as well.  Many people
prefer yogurt cheese (drained yogurt) for sweeter mixtures and cottage
cheese for the savory or spicy mixtures such as for dips or dressings.

Making yogurt is a very simple process and can cut your yogurt expense
nearly in half, if you have access to organic milk.  There is only one very
slight drawback, and that is that homemade yogurt is a usually thinner than
purchased yogurt.   When you drain the yogurt, however, to make the
yogurt cheese for blending with the flaxseed oil, the yogurt cheese will be
satisfactorily thick.  

If you like, you can add 1/2 to 1 teaspoon of fruit pectin to the milk as you
heat it if you'd like to thicken it a bit.  (The pectin must be heated for it to
work.)  There are new studies showing that Modified Fruit Pectin is a great
cancer-fighter as well, so don't worry about adding the pectin!

I have a 1-quart  Salton Yogurt maker, avaiable from many online retailers
for about $23.00.  (One at Amazon.com here  
www.amazon.com/Salton-
YM9-1-Quart-Yogurt-Maker/dp/B00004SUHY)  You can also just put
your yogurt-to-be in a quart jar and set it in a warm place, like in the oven
with the light on for a few hours.

The method is quite simple:
  • Heat 4 cups of organic pasteurized milk to 18o F over medium heat,
    using a double boiler, or set your pan of milk into a slightly larger
    pan of water.  Use a chef's instant-read thermometer for the most
    accuracy.  (Surprisingly, my instant-read thermometer was much
    more accurate than the new candy thermometer I'd just bought for
    this purpose.)

  • Let the milk cool to 110 F, then add two or three tablespoons of
    yogurt from your previous batch.   Stir the yogurt into the cooled
    milk  gently with a spoon, not a whisk, as the bacteria are delicate.
    You will have to take these tablespoons from purchased plain yogurt
    the first time you make yogurt, obviously.  Stoneyfield's or Brown
    Cow will work.  Alternately, there are dry yogurt cultures available
    online and in health food stores.  

  • Put the milk mxture into the yogurt maker (or a warm spot if not
    using the yogurt maker) for about 4  hours, or longer if you like it
    tarter.  The longer you leave it, the more the good bacteria will
    multiply, making it more tart. You know it's done when you see the
    clear liquid (whey) has separated out around the edges.  I pour out
    some of this whey that has risen to the top at this point, before
    pouring it into a storage container (usually just a saved commercial
    yogurt container).

  • Stir it well, and put in the refrigerator overnight before using or
    draining for cheese.  It will set up a little more as it cools.

  • Notes:
    Some recipes call for heating the milk to only 110 F, as it is already
    pasteurized.  Others say that it is a bit safer to heat to 180 F first, just
    in case there were some bad bacteria in the milk.  For some reason,
    though, the yogurt turns out to be a little thicker if you've first
    heated it to 180 F, so I generally stick to this method unless I'm
    pressed for time.  

    After a few times making yogurt, it's a good idea to boost or freshen
    the strain of bacteria.  This is done by purchasing a fresh carton of
    yogurt for starter, or by adding dry starter or acidophilus powder.  
    What I've been doing is opening up a capsule of acidophilus
    supplements to pour in and mix with my 2Tbls of starter yogurt
    before adding the cooled milk.  Be sure to sitir the acidoplhilus into
    the starter yogurt well, as it will turn brown if exposed to the air.
               

Making the Yogurt Cheese

  • Line a wire strainer with a cloth napkin or several layers of
    cheesecloth.  Pour in yogurt.  Set this over a bowl or pan to catch
    they whey as it drips out.  Drain in refrigerator overnight.

  • Another method is to use a permanent coffee filter to drain the
    yogurt, the kind with a metal mesh screen at the bottom.  Set it on
    top of a 32 ounces cottage cheese or yogurt carton, and put the
    carton lid on top.  This is a nice, compact method that doesn't take
    up much room.  However, it makes a smaller quantity of yogurt
    cheese, so you have to do it more often, or perhaps have two of them
    draining at once.  This is the method I prefer, as my refrigerator gets
    so full at times, and the clean-up is very easy with the metal mesh
    coffee filters.  Just wash them out once a week or so.

  • There is a yogurt cheese drainer available online.  It has mixed
    reviews.  (You can Google it or go to Amazon.com to find it.)
Making Yogurt for Yogurt Cheese
(Quite simple, actually!)
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Heat 4 cups of organic milk to 180 F
in double-boiler (a pan set in a slightly
larger pan containing water)
Cool to 110 F
Gently  stir in 2
or 3 T. yogurt
Put in yogurt maker
(or in a warm spot)
for 4 to 6 hours