Dry Curd Cottage Cheese (DCCC) is made by pressing the curd until almost all of the liquid is gone. It's naturally low in fat, has a mild taste and moist texture, yet it's dry enough to be sliced. It should have less than 0.5% lactose per 1 ounce or 28 gram serving to be legal.
If you make SCD homemade yogurt and drip it, it has very similar qualities as Dry Curd Cottage Cheese from Friendship Dairies in the U.S.
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