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making or pressing/draining your own DCCC

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Does anyone have any instructions for making your own SCD-legal dry curd

cottage cheese?

Also, can you press/drain/rinse plain uncreamed cottage cheese and make it

SCD-legal? I ask because I can go to a farm and buy organic grass-fed

cottage cheese to which they claim they don't add anything (don't add whey

or cream or milk, etc.) after fermentation, but it is still " wet. "

mother of Adam

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