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Dry
curd cottage cheese (dccc) is a high-protein, sugar-free
cheese cheese is known by different names throughout
the word. In some regions, it is called "farmer
cheese" while in other areas it is called "baker
cheese."
As
described on pages 44 and 45 of Breaking
The Vicious Cycle, you should try to find a source
of dry curd cottage cheese for many of the recipes found
in the book and on this web site.
No
matter what it is called, dccc shares certain characteristics:
(1) It is a white, dry curd which has not had additional
fluid added to it after the fermentation; (2) Since
it has been separated from the lactose-rich whey and
has been treated with a bacterial culture which eliminates
residual lactose, its lactose content is negligible.
It is best to use an uncreamed dry curd cottage cheese.
In
some areas, it is packed in plastic bags while in other
places, it is packed in containers containing about
one cup. Sometimes it can be purchased in larger containers,
which can be divided into suitable serving sizes, and
frozen to be taken out of the freezer as it is needed.
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What is Dry curd cottage cheese?
Sources for SCD-legal Dry Curd Cottage Cheese