Advice on Dry Curd Cottage Cheese
Dry Curd Cottage Cheese
> Anna -
Total Carbohydrate: 0g
I guess lactose and sugar are the same thing. If anyone else wants to
write to them the address is:
Friendship Dairies Incorporated
PO Box 217
Maspeth, N.Y. 11378
I found this cheese in Austin, Texas and I'm trying to get the grocers
here in San Antonio to stock it. So far they just don't want to be
Dry Curd Cottage Cheese (DCCC)
Fri, 10 Jan 1997 18:28:27 GMT
Renay, I feel your pain! I live right near Wash, D.C. and have searched all over for dry curd cottage cheese, without success. I wish Elaine had lived somewhere other than the NYC area so she was forced to find another product years ago! Is anyone making bread with any other product than DCCC or cheddar cheese? The bread with cheddar is O.K., but pretty 'low.' I use three thin slices in my morning French toast.
Breakstone makes a DCCC but then adds skim milk to make it wet. I've been rinsing it in a strainer with water, but in her last communication Elaine said I should keep trying to find proper DCCC.
Fri, 10 Jan 1997 20:06:13 GMT
If you can't find the dry curd cottage cheese, you can still make a bread which is very good, and similar to the "Lois Lang Luscious Bread". Go to the fromt of the Gourmet section in the book. There is a recipe called "Basic Bread and Muffins". There are several variations to the recipe, listed right after the recipe instructions I believe. Some people actually prefer this bread to the DCCC one, because it is lighter. I don't have the book with me at the moment, but I think when you are making bread rather than muffins, you add an extra egg. Butter the loaf pan well, and sprinkle some nut flour in the bottom before spooning the batter into the pan.
Dry Cottage Cheese -- alternative source
Fri, 10 Jan 1997 21:10:40 GMT
A local health food stores indicated that they can ship day a Dry Curd Nonfat Cottage Cheese (frozen at time of shipment). Cost US dollars 3.50 (net wt 16oz.-1 lb) + shipping charges to any place in the US (via next day delivery).
Please let me know if you are interested and I will give you their phone number
(Mac W Friedlander, firstname.lastname@example.org)
Fri, 24 Jan 1997 17:17:25 GMT
>In New Zealand we have a product called "QUARK" 2% lactose product.
>This is the only thing I can find that comes close to the dry curd
>cheese mentioned. Is this acceptable ? Elaine mentions 1% lactose
>as being acceptable.
I would call Elaine if I were you, and ask her. Otherwise you can use strained homemade yogurt, as is suggested in the book.
From: hansenb@FRB.GOV at smtpout
Date: 1/10/97 1:18 PM
Renay, I feel your pain! I live right near Wash, D.C. and have
searched all over for dry curd cottage cheese, without success. I
wish Elaine had lived somewhere other than the NYC area so she was
forced to find another product years ago! Is anyone making bread
with any other product than DCCC or cheddar cheese? The bread with
cheddar is O.K., but pretty 'low.' I use three thin slices in my
morning French toast.
Breakstone makes a DCCC but then adds skim milk to make it wet. I've
been rinsing it in a strainer with water, but in her last
communication Elaine said I should keep trying to find proper DCCC.
I get my DCCC from Seward's in Vermont (tel. 802/259-2311) and they're great about UPS'ing it. I don't know if that's work well for you in the summer months, but it's be fine in the fall/winter, I imagine. I get 5 lbs, plus shipping, for about $9, and I freeze the excess.
Lasts quite a while with no waste!
I found Farmer's cheese at Albertson's grocery store in Houston, Texas.
The Farmer's cheese said it was dry curd cottage cheese.
Re: Sources of dietary components
Mon, 3 Mar 1997 18:40:36 GMT
With regard to trying to find a source in the UK of dry curd cheese, I will carry on searching for a few more days. (Since all hard pressed cheese is made from curd with the whey is drained off I am a little confused as to what is special about a DRY curd cheese). For those that have an interest in cheese making there is a simple article at
Best regards to all
Mon, 10 Mar 1997 19:29:38 GMT
Don't worry if you can't find DCCC in your area. Just do without it. I can
get it where I live at practically every supermarket, but I hardly ever get it
anymore because I don't want to finish the tub. The reason Elaine says "every
effort should be made to find it" is because it is a good source of protien
besides meat or eggs and is easily digestible for SCDers. I think that's the
only reason. The truth of the matter is that it is not imperative to the diet
at all. You can easily have a well varied SCDiet without ever laying eyes on
the DCCC. If you found it, you wouldn't be that impressed. It basically has
no flavour, is dry and boring. I like it once in a while, but if I never saw
it again, I wouldn't really mind. I don't think it has any special properties
like the homemade yogurt that we eat, which make it necessary for success on
the diet. Basically I think Elaine just includes it for varieties sake. It is
just one more allowable food on the SCD. But if you couldn't get apples (for
example) where you live, you could do without them, and still follow the diet
no problem. I really think what Elaine meant was that everyone should at least
make an EFFORT to find the DCCC, but if you can't get it where you live, relax,
and forget it. If you can special order it, as one person said, I would
recommend that you give it a try - at least once. Then you can decide if you
really want it. For the person who asked how it is made, it is actually just
cottage cheese. When the milk curdles in the cheese making process, you get
curds and whey. (Like little miss muffit) The whey is drained off and you have
curds remaining. This is the DCCC. The cottage cheese that most people buy
which is readily available simply has cream and salt added to it. As for
Farmer's cheese, I have no idea if it's the same as DCCC, but from the
description of the last person who mentioned it (a solid block) it doesn't
sound like it. Anyway, I hope this advice helps someone.
Just my two cents on DCCC: I can get it near me, but I don't get it very
often because it's expensive, doesn't taste that great, and I don't miss it
when I don't have it. The main reason I see for getting the DCCC is to
make the "Lois Lang" bread recipe, a really good bread that I can use for
sandwiches. I like the bread and I *really* like having a sandwich, but
it takes a fair amount of work to make a single loaf of bread that makes
just a few sandwiches. (Since the bread doesn't rise, I cut it sideways
to get normal size slices - so it doesn't last me long). I find that the
muffins are much easier to make, and give me a lot more food servings for
the trouble. (I also find that if I have more than two muffins or nut
breads in a day, I seem to have more discomfort and trouble with BMs - so
making muffins once or twice a week is plenty for me.)
So, for me, it's a lot better use of time to make yogurt and muffins once
or twice a week and forget the bread (and therefore, forget the DCCC).
Instead of sandwiches, I eat a salad with chicken, tuna, turkey or cheese
on top, and a muffin on the side.
As far as salads, I bought one of those Good Seasons salad dressing carafes
that comes with the flavor packet. The carafe has markings on the side for
how much vinegar, oil and water to use, so it's really simple to make a
consistently tasty dressing. I throw away the flavor packet and add my
own ingredients, usually garlic, oregane, basil, parsley, honey, salt and
pepper. Sometimes I add a little mustard and extra honey. The dressing
is delicious. For salads, I started buying the pre-packaged (so-called
"European-style") bags of prepared lettuce mixes at Safeway. It's
definitely more expensive, but if I want a salad, it takes me about a
minute and tastes great. I've been averaging more than one salad per
day, and I feel it really balances my diet. (Of course, some of us may be
unable to tolerate the leafy greens, but I have no problems, and they offer
excellent nutritional benefits.)
Good luck to all.
Re: Freezing DCCC
Tue, 18 Mar 1997 15:08:18 GMT
> From: hansenb@FRB.GOV
> To: email@example.com
> Subject: SCD: Freezing DCCC
> Date: Tuesday, March 18, 1997 4:50 AM
> Well, I have received my five pounds of DCCC from Seward's and now I
> need to ask, has anyone frozen DCCC? The carton kind of dominates my
> refrigerator's top shelf!
The people who run the store where I've bought DCCC seem very knowledgeable
about cheese, and they advised me not to freeze it. They also felt it
would have a refrigerator shelf life of no more than a week.
DCCC / Raw Milk
Tue, 18 Mar 1997 17:39:44 GMT
YES, you can freeze Dry Curd Cottage Cheese. Elaine says so in the book, and I
have done it myself.
RAW milk means unpasteurized, but you can probably use pasteurized just as
well. Raw milk is very hard to get unless you live near a cow.
Re: Freezing DCCC
Wed, 19 Mar 1997 1:12:56 GMT
The store where I bought my DCCC sold it to me frozen, plus as I been mentioned
Elaine says it's ok to freeze the stuff.
Mail away source for DCCC
Thu, 7 Aug 1997 18:33:41 GMT
Several new people have asked about dry curd cottage cheese. We all
have to go through this in the beginning, as it is not a common item
in many parts of the country/world.
I have successfully ordered it from Seward's Store in Vermont. The
number is 802/259-2311. Just call and order it in one or more five
pound plastic containers. They will bill later! It is very
inexpensive. I decant it into one-cup plastic yogurt cups and freeze
for later use. It freezes very well for use in the Laing bread.
Date: Fri, 15 Aug 1997 22:01:58 -0600
From: firstname.lastname@example.org (Steve Hooker)
Subject: Dry curd cottage cheese
Since people are always bringing this subject up, I thought I'd pass along a source for this elusive product. This store is in San Francisco, but they will ship it frozen. I buy it for $2.09 per lb, and it goes by the name of baker's cheese. The owner's name is Mario. This is the place:
The Country Cheese Store
San Francisco,CA 94117