I make my own cottage cheese and you can do the same for your chickens. It costs a whole lot less than buying it as the store and I like the taste of fresh made so much better.
In a large pot combine 6-cups of fresh water and 3-cups of powdered milk. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding.
Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with two or three layers of cheese cloth and drain off the whey. The whey can be used as the liquid in bread, muffins or biscuits.
Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little whole milk or my favorite…half and half.
In a large pot combine 6-cups of fresh water and 3-cups of powdered milk. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding.
Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with two or three layers of cheese cloth and drain off the whey. The whey can be used as the liquid in bread, muffins or biscuits.
Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little whole milk or my favorite…half and half.