1 pint - Raw Salted A2/A2 Cottage Cheese for Cats & Dogs (Glass)

Our raw cottage cheese should last about 2-3 weeks in the fridge after you receive it. Every jar comes with a best by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).

We do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely smooth consistency.

Your cats & dogs will love eating our cottage cheese on its own in a bowl. You can add a dollop on top of or mix it into their regular raw meat, wet food, or kibble. 

The bland flavor of cottage cheese makes it an excellent choice for pets rebounding from a stomach illness. 

Even dogs and cats can be lactose intolerant. Since cottage cheese is fermented, it contains very little lactose and may be a great alternative to milk for your furry family members.

*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period.

Why raw cottage cheese for cats and dogs? What's up with that?
We believe that your whole family should get the best quality, most nutrient-dense, safest foods available. That’s why our pet food is made in the same way that we would prepare food for ourselves - with the highest quality farming standards, a straightforward process, and extreme attention to detail.

What are your milk safety standards?
Milk safety is a top priority. Although it's not required for raw pet milk, Miller's Bio Farm is certified by the Pennsylvania Department of Agriculture for raw milk production and bottling for humans in PA. We also go above and beyond what's "required" for that certification by testing every batch of milk on site for general bacteria counts.

Our raw cottage cheese is made simply in an old fashioned way. Here's how we do it:
1. The cows are milked using old fashioned pneumatic milkers. 
2. The warm milk is poured into the cream separator, which spins the milk and separates it into skim milk and cream. Each is then cooled down quickly in its own bulk tank. 
3. The skim milk is heated to around 100F and cottage cheese culture is added. Light heating is necessary to create a good environment for the culture to grow. Keep in mind that milk comes out of a cow around 101F, and all of the wonderful properties of raw milk are maintained under 110F.
4. The cultured skim milk is put in our culturing room overnight, for about 12 hours. The culturing room is kept around 101F.
5. Once cultured, the whey is strained from the curds. This leaves those chubby chunks of cottage cheese behind.
6. The raw cream is mixed back in, adding a luxurious texture to the curds. Celtic sea salt is added for a flavor pop, too.
7. The cottage cheese is cooled and bottled.

The culture is a freeze dried culture that we buy in. It contains a trace amount of maltodextrin.