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Dry-Curd Cottage Cheese is a soft, unripened cheese with white, dry curds. It is made from skim milk that is curdled with an acid or rennet.

Other cottage cheese has milk added to it after the curd has been formed; dry curd doesn't, so its moisture content will be a maximum of 80%.

Dry-Curd Cottage Cheese is sold in plastic bags or tubs. It can be very hard to find.

Cooking Tips
Dry-Curd Cottage Cheese is mostly used in cooking, especially baking, particularly German recipes.

Substitutes
Ricotta

Nutrition
Dry-Curd Cottage Cheese is low in lactose.

Storage
Dry-Curd Cottage Cheese freezes well, unlike other cottage cheese. After freezing, the consistency of the curd will be lighter and a bit drier. After thawing, use for cooking.

Language Notes
Dry-Curd Cottage Cheese is called, in some regions, Farmer's Cheese, Dry Curd Farmer Cheese or Baker's Cheese.

Other entries for: Cottage Cheese

Cottage Cheese, Dry-Curd Cottage Cheese, Sweet Curd Cottage Cheese

Other entries for: Fresh Cheeses

Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese

Other entries for:

Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping