Elaine writes:
To settle this matter once and for all, it is best to use the uncreamed "dry cottage cheese". I describe it as being crumbly "in the hand."

Arthur Klein, who makes the dry curd for Advantage Foods has no idea how Organic Meadow and Western Dairy can make a 10% Pressed Cottage Cheese without adding skim milk to it after the culture has worked.

This is the last word from me: Get a dry curd Farmer Cheese with no fat because that is the only thing I know is pure curd.

I despise using the word "fat" because you know we don't give a hoot about the fat content. But once the dry curd says it is 10%, I begin to worry because something has been added and it is not just fat.

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