Dry curd cottage cheese is white and has been uncreamed. It has been separated from the lactose-rich whey. The resulting curd has a low lactose content. It is sold in plastic bags or containers and can be divided into servings. It must be stored in the refrigerator until it is ready to use.
When using dry curd cottage cheese, it’s best to purchase a whole-milk version. This will give you the texture you want and won’t spoil as much. You can use the curds in recipes that call for regular cottage cheese, or you can measure them out and store them in the refrigerator. You can also freeze dried curds for longer storage.
To make dry curd cottage cheese, drain and strain the creamed variety. This version is called curd cheese, and is similar to cream, but contains no added liquid. It is often referred to as a medium-fat soft cheese. You can usually find it in health food stores and farmer’s markets. It’s a great source of protein and calcium. When you’re making it, be sure to add a little kosher salt to it.