Anyone medically minded and have knowledge of cheese making?

[moneca]

O.k. This is a bit strange. Dd had this happen once before about a two years ago. I gave her a glass of organic raw pastured milk. 1 1/2 hours later she vomited (she vomits a lot and this had nothing to do with the milk) and one huge 1 1/2" in diameter spongy curd came up. She rarely gets just plain milk. She drinks 24hr raw yoghurt and kefir several times per day without issue. When she vomits this up it is just a watery version of what went down.
I did a little lookup on making curds and whey and it seems that the rennet used to form curds is basically enzymes. She is not on any enzymes, but does take Dr. Ron's Organ Delight which does contain pancreas along with 6 other organs. She does get a small amount of enzymes during the day from that, but nothing excessive. She has raging yeast issues despite what we do (mercury toxic so have to take care of that first to calm the yeastie beasties)and I wonder if she could have an excessively acidic stomach that is forming the curds. Her saliva ph is always 7 to 7.4 which makes me doubt that her gastric ph could be excessively out of sorts without her saliva ph being affected. Thoughts from you cheese makers?

[toraji]

Sounds like your babe is indeed making cheese. Rennet traditionally was made from pieces of calf's stomach because it contained the enzymes necessary to curdle milk thoroughly. But any type of acid will curdle milk as well which is why you can make cheese from lemon juice or vinegar (like for Indian paneer). Acid-curdled cheeses tend to be softer curds.

I have heard of using a baking soda challenge to see if you have low HCl but don't know if you can use it to determine high HCL:

A simple, non-invasive way to gauge stomach acid sufficiency is to challenge it with a base-sodium bicarbonate or baking soda. What you do is, first thing in the morning, before eating, mix 1/4 teaspoon of fresh baking soda into eight ounces of water and drink it. Time how long it takes you to belch. As the baking soda reacts with the stomach acid, carbon dioxide gas is formed and belched. It is normal to belch within two to three minutes. Not belching within five minutes is a crude indication of hypochlorhydria - insufficient stomach acid. This condition necessitates hydrochloric acid supplementation.

from http://www.drdebe.com/whatsinbelly.html

Do you think that if you did this an excess of HCl would show a belch before 2-3 minutes? But then again, I'd hate to experiment on a wee one, would rather do it on an adult first.

[moneca]

Toraji -
I actually tried pouring raw milk into DH's gross manufactured lemon juice the last time this happened without results. I think it was the quality of the lemon juice. I was considering experimenting by placing some milk in my Braggs ACV. Thanks for confirming this. It's not like I have a single practicioner that I can throw this at because as you said, "she's making cheese". They would never take me seriously . I may have to try the baking soda since she takes a bunch of water first thing in the morning anyway with her NCD/LL. Thanks for confirming this possible angle.

[toraji]

You need to heat the milk before it will curdle with lemon juice-it needs to be a certain temp before it will react. You can do a google for making paneer and it should give you a basic recipe for acid cheese.

[moneca]

Ah, thanks.