Guest guest Posted June 10, 2006 Report Share Posted June 10, 2006 Making DCCC I have scoured the web for instructions in making SCD compliant dry curd cottage cheese with NO success. All the recipes call for buttermilk or rennet. All the legal cheese we buy contains a bacterial culture. I doubt any dairies will give up their secrets so we will continue to drip our own yogurt unless Lucy or Marilyn Alm have information. The result of dripped yogurt is a cheese that is a little more moist and creamy, and not crumbly like the commercial product but the flavor is wonderful. It makes a superior cheesecake (BTVC page 130) lovely dips and spreads and can be used in baked dishes like lasagna as well as bread and crackers and frostings. Again, so sorry about the error. It could have had consequences. Lucky Patti and others caught it quickly! Carol F. Toronto, celiac, SCD 6 years. Quote Link to comment Share on other sites More sharing options...
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