Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I found what I thought was DCCC at the local store, however after I brought it home, I'm not sure. It is called " cheese curd " and it has pastuerized milk, salt, enzymes, and annato color. It is larger soft dry, curds, more in consistency like mozzarella. Its not really as I imagined it from reading BTVC and the BTVC website. I had imagined it being really soft like cottage cheese without the fluid and being small curds. Any ideas how to know if this is the right stuff? I wanted to try it in the cheesecake (its been working with just the dripped yogurt, but thought DCCC would give a little more body.) Colby, celiac Self, DH, DD SCD 4 days (and eating us out of house and home! Hope the hunger subsides!) DS, cp/seizure/EE/CHD to start this summer Quote Link to comment Share on other sites More sharing options...
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