Any Interest? Plus a question on yogurt cheese.

[girlgeek]

Hello all!
Well things have slowed down a bit over here.  Since the majority of my work is done at home I've been thinking about going back to some food crafts with a renal friendly twist. 

If I start making brie, curing low sodium olives and making various freezer jams and chutneys, would you guys be interested in the results?

I also end up with yogurt cheese as a by-product of various fermentations, does anyone have any clue if this would still be high phosphorus? If it is I can eat it to spare poor Frankie.

Thank you all for your time.
--ish

Edited to say: Scratch the olives, I can probably get away with tossing one or two in some pasta, but even water cured olives are high in sodium.

[Whamo]

The general rule is that the softer the cheese, the less phosphorus, isn't it?  You can check out cheese/phosphorus ratios at the food analyzer section of davita.com.  Cheese is a tough comfort food to give up.

[girlgeek]

That's generally the rule.  I've never seen yogurt cheese as a commercial product and I'm not sure how much phosphorus is in the whey that's drained off. If I make chutney then draining whey off of yogurt is my best best for inoculating the mixture of fruit to start fermentation. Yogurt cheese is the byproduct.

I can also mix in some herbs or roasted garlic and serve it to guests.   If I end up making cream cheese for frankie he can have that while I have or serve the yogurt cheese.

tl;dr - 'ish likes to ferment anything that can't outrun her.

--Aisha

[Restorer]

Search for "labneh" - that's yogurt cheese. It's just really concentrated yogurt, like Greek yogurt but much much thicker. It's commensurably higher in phosphorus because you're removing the whey, and whey doesn't carry as much phosphorus as the curd portion does.

[girlgeek]

THANK YOU! I didn't know yogurt cheese had a name lol

Ok I'll mix it with some herbs and serve it at the next get together. We always have one or two things that aren't renal friendly.

--Aisha