Cottage Cheese – A2/A2 – PINT

Our cottage cheese is completely raw. We first remove the cream with a cream separator and then we heat the milk to 90 degrees and add rennet to get curds. After we collect the curds we either add some cream back in or you can have low fat cottage cheese.

The remaining whey is gathered and either fed to our pigs or you can buy it and use as a starter to ferment your own vegetables. Some people like to drink it or soak beans and grains to remove phytates from those foods.