Advice on Dry Curd Cottage Cheese

Dry Curd Cottage Cheese

I hope Elaine won't mind, but here's what is in the new edition (May 1996 Printing) of her book. I kept seeing so many requests about this on the list, I figured I may as well just type the whole thing in:

It has been advised on pages 44 and 45 that you should try to find a source of dry curd cottage cheese. This type of cheese is known by different names throughout the world. In some regions it is called "farmer's cheese" while in other areas, it it is called "baker's cheese." No matter what it is called, it shares certain characteristics:
1) It is a white dry curd which has not had additional fluid added to it;
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 (about 1%). IN some areas it is packed in plastic bags while in other places it is packed in containers containing about one cup. [in Vancouver it is found in larger plastic tubs like yogurt in the grocery store's dairy case]. 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.

One of the Canadian producers of this product, Western Dairy (Western Creamery), not only distributes throughout parts of Canada, but also ships to parts of the USA. Western Dairy manufactures one of their products without the coagulating enzyme, rennin, which makes it suitable for the Muslim and Orthodox Jewish communities.

To help you obtain this product, local dairies and bakeries should be contacted to see if it can be purchased locally. If you are unsuccessful, the following information is offered to help you obtain this product which is used in recipes for chees cake, Lois Lang's Luscious Bread, etc.:


Gay Lea Foods Co-operative, Ltd.
100 Clayson Rd, Weston, Ontario M9M 2G7
Phone: 416-741-0261
Available at most independent and chain stores throughout Ontario, Canada
Toll free number available in area codes: 416, 519, 613, 705: 1-800-268-0508

Westhill Dairy, Inc. (Western Creamery)
4630 Dufferin St., Downsview, Ontario M3H 5S4
Toll free number: 1-800-265-3230
Westhill Dairy distributes in Quebec: Liberty Cheese
Phone: 514-895-3992
and in Southern Ontario at most independent and chain stores.

For those interested in an organically produced dairy product, call ORGANIC MEADOW in Canada at 519-638-5056. They plan on producing a dry curd cheese in the near future.


Friendship Dairies: 415-826-7080

Alta Dena Dairy: 1-800-535-1369
V & C Foods: 415-468-7000

Florida, Georgia, and Alabama:
Tri-State Dairy: 205-534-8464

Illinois and Kentucky:
Dean Foods, Franklin Park: 1-800-395-7004

Illinois and several other states:
Modern Dairy Inc: 217-398-2300

Massachusetts and New Hampshire:
Stow Mills: 603-256-3000

Michigan and Midwest:
McDonald Dairy, Flint
Country Best, Grand Rapids: 616-243-0173

New York State:
Westhill Dairy
Metro Foods: 914-235-3700
Island Frozen & Dairy: 516-586-7500
Friendship Dairies, Friendship, NY 14739, Phone: 716-973-3031 and 718-381-4000

New Jersey:
Westhill Dairy
Advantage International: 201-575-3500

Westhill Dairy
Eden Foods: 305-969-5611

West Virginia: Valley Bell Inc. Phone: 304-344-2511

Pennsylvania, Ohio, and several other states:
Reiter Dairy &Dean Foods - Phone: 412-962-7801

Seward's Family Cheese Co.
PO Box 218, East Wallingford. Phone: 802-259-2311

Hope all this typing helps someone out there.

> Anna -
> Yes, I would like any references you may have about the cheese in the
> Wash. D.C. area. I am still using the Breakstone product with skim
> milk added, which we rinse vigorously through a kitchen strainer. Now
> that the grain vinegar in my mayonnaise has been approved, the DCCC is
> my one remaining problem.
> Thanks, Bart Hansen

The new book has no references for DC. The closest ones are:

West Virginia: Valley Bell Inc. Phone: 304-344-2511

Pennsylvania, Ohio, and several other states:
Reiter Dairy & Dean Foods - Phone: 412-962-7801

New York State:
Friendship Dairies, Friendship, NY 14739, Phone: 716-973-3031 and 718-381-4000
Metro Foods: 914-235-3700
Island Frozen & Dairy: 516-586-7500

New Jersey:
Advantage International: 201-575-3500

Illinois and several other states:
Modern Dairy Inc: 217-398-2300

The other states listed are California, Florida, Georgia, Alabama, Kentucky, Massachusetts, New Hampshire, & Vermont.

Let me know if you want any of the numbers for those states.

Cotttage cheese

>Can you tell me the difference between the cottage cheese found at every
>supermarket and dry curd cottage cheese mentioned in the book?
>Maybe I don't have a problem afterall. Rick

Look in the dairy section of the supermarket. Where do you live, by the way?
Anyway, read the labels on the containers of cottage cheeses. Normally there are several different kinds available such as creamed, low-fat, etc. Most of these kinds are illegal on our diet. What you want should be labelled "dry curd". If you look at it, it looks dry, there is no milky, creamy, liquidyness to it. But it comes in the same type of container that regular cottage cheeses do. Look carefully, and if you don't see it, ask to speak to the manager and request that they carry it. It never hurts to ask, and you may not be required to buy a whole case after all. Give it a shot.


I've found two different brands and they are both packaged in small plastic bags instead of normal cottage cheese containers. The first I found at the health food store which did not surprise me, but I stumbled onto the second at a regular super market.
It was a regular mainstream dairy brandname, which suggests to me that it would be possible to have your friendly neighborhood supermarket special-order it for you if you can't find it at a health food store.


"Friendship Dairies" manufactures a product that comes in a 7.5 ounce serving, wrapped in plastic. I called the company--the number is listed in the book--and spoke with someone who assured me that the the product was
prepared in accordance with the diet. I buy it at Met Food or Key Food in

I just got a letter from the Friendship company in response to a letter I wrote asking if there was any lactose in their product.
It listed the following for Friendship Farmer Cheese
Total Fat: 2.5g

Saturated Fat: 1.5g
Cholesterol: 10mg
Sodium: 120mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 5g

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.

Best wishes,
Bart Hansen

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,

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.

Subject: DCCC
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.

Best wishes,
Bart Hansen

Hi Bart.
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
Michael Foster

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:
> 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.

Bart Hansen

Date: Fri, 15 Aug 1997 22:01:58 -0600
From: (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
415 Divisadero
San Francisco,CA 94117

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