Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 Penny, If you can't find it, leave it out. I like the flavor it adds to the recipe, but it works as a non-dairy recipe, also. (I tested it that way because I know dairy is an issue for some folks.) Yogurt cheese is made by dripping or draining SCD yogurt so that it is very, very thick. Depending on where you live, Dry Curd Cottage cheese is also sometimes called uncreamed cottage cheese. I substitute yogurt cheese for most things because DCCC is a bear to find around here. For almond flour, you can't beat the service from Lucy's Kitchen Shop. For pecan flour, go to www.sunnylandfarms.com and yet their pecan meal, which is as fine a pecan flour as I've ever gotten. -- Marilyn (New Orleans, Louisiana, USA) Quote Link to comment Share on other sites More sharing options...
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