Dry Curd Cottage Cheese

You will see Dry Curd Cottage Cheese or DCCC often used in SCD recipes, for example in baking. Not everyone uses DCCC, partly because it can be difficult to get in some parts of Australia. Using drained SCD yoghurt is a good alternative (see below). Just note that using the SCD yoghurt in cooking can destroy the good bacteria - so make sure you keep eating some of your yoghurt 'raw'.

One SCD legal Dry Curd Cottage Cheese we know about is made by Premium Dairies for Maple Foods. You can get it at the factory in Sydney at 102-104 Ballandella Road Pendle Hill NSW 2145, ph 02 9631 3166. Or, you can ask a Deli or other retail outlet to get it for you. You can call Premium Dairies, find out where they deliver near you, then ask that shop to order a packet of Farm Style Cottage Cheese when they do their other ordering from Premium. The Swiss Deli in North Sydney apparently gets deliveries from Premium twice a week.

Gippsland makes a block cottage cheese.

Brancourts also make a dry curd cottage cheese, but its lactose is 2.3% higher than the SCD legal limit of 1%. For this reason, Brancourts is not recommended for SCD.

Yoghurt Draining

Drained yoghurt is an alternative to dry curd cottage cheese. Some people tolerate drained yoghurt better than ordinary.

"I just tried draining my yogurt for the first time.. it turned out wonderful! I didn't have a cheesecloth, so instead I used a strainer/colander, put it on a container (for the water to drip into). inside the strainer I put a scotts towel / absorbant paper tower. and yogurt on top of the towel... I left it for about 6 hours (in the fridge) and now it sort of hard like cottage cheese.. tastes great."

"I'm one of those who tolerate drained yoghurt better. To drain my yoghurt I bought an off-cut of cheesecloth from BigW and cut it into a few smaller pieces. Fabric shops also sell it by the square metre as well as Muslin (which I think is similar). I think they're both fairly cheap. I let it drain through a colander for a while, and then hang it somewhere - I either tie it over the kitchen sink tap, or on the handle of my oven door opened all the way out with a bowl underneath (and then try not to fall over it...).I drain my yoghurt for 24 hours and there is still a little moisture left (but can never wait longer...). Maybe a weight on top will help drain it faster. Before draining I slice the yoghurt into small pieces to (maybe) help it drain."

"I was experimenting, and found an ordinary wire mesh strainer will strain the yogurt fine. Initially a little of the liquidy part goes through slowly, then it stops up, and only the water passes through slowly over sever hours.. just leaving the nice thick creamy part on the strainer and the yellow water underneath.. saves you having to put in cloths or paper towels underneath.. try it..drain it for a few hours (4+) before eating it.. its totally different I find. I also still have trouble with normal/liquidy yogurt, but none with harder drained."