Buffalo A2/A2 Cottage Cheese – Glass – PINT

Ingredients:

Milk, culture

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 add some cream back in. We also add Himalayan salt.

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.