A great nutrient dense packed snack! Our raw salted cottage cheese is made from our 100% grass fed and finished A2/A2 cows milk. We take creamy and fresh cheese curd and mix it with our raw cream. It's high in calcium and protein and extremely versatile to use in cooking!
Need the Nitty Gritty Details?
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Yes, this product is legitimately certified as pet food! It's government approved for pet food only!
Why? Well, sadly there's no available human certification for raw dairy products like cottage cheese. Gee, if we could get our raw cottage cheese certified for humans, we sure would! For now, we make it with our raw milk (which is certified for humans in Pennsylvania), using the same process our team makes it for their human family at home.
Plus -- raw cottage cheese can not only be a great addition to your diet but your pet's diet, too! Your cats & dogs will love licking 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.
*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. It's a great source of moisture and probiotics!
Why? Well, sadly there's no available human certification for raw dairy products like cottage cheese. Gee, if we could get our raw cottage cheese certified for humans, we sure would! For now, we make it with our raw milk (which is certified for humans in Pennsylvania), using the same process our team makes it for their human family at home.
Plus -- raw cottage cheese can not only be a great addition to your diet but your pet's diet, too! Your cats & dogs will love licking 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.
*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. It's a great source of moisture and probiotics!
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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).
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Cottage cheese is an excellent base for egg dishes! It adds protein, calcium, and B vitamins. Blend up cottage cheese and eggs and bake for silky textured eggs.
Add cottage cheese into smoothies for an extra boost of nutrition!
Top off your ground beef taco bowls with cottage cheese, for a tangy, cheesy bite!
Add cottage cheese into smoothies for an extra boost of nutrition!
Top off your ground beef taco bowls with cottage cheese, for a tangy, cheesy bite!
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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.
What does the "best by" date mean exactly?
The best by date is an estimate for when the raw cottage cheese will likely become too sour to palate. It may start souring before that, but we're kinda guaranteeing it won't be too terribly sour before that date.
What breed are your cows?
Our small herds are 80% Jersey and 20% Jersey crosses Jersey/Guernsey, Jersey/Brown Swiss, Jersey/Holstein, etc.
How do you know with certainty that the cows produce A2/A2 milk?
We do a genetic test via hair sample on each of our cows. The results tell us if a cow produce A1/A1, A1/A2, or A2/A2 milk. All of our cows are A2/A2 and produce milk with 100% A2 beta-casein protein.
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.
What does the "best by" date mean exactly?
The best by date is an estimate for when the raw cottage cheese will likely become too sour to palate. It may start souring before that, but we're kinda guaranteeing it won't be too terribly sour before that date.
What breed are your cows?
Our small herds are 80% Jersey and 20% Jersey crosses Jersey/Guernsey, Jersey/Brown Swiss, Jersey/Holstein, etc.
How do you know with certainty that the cows produce A2/A2 milk?
We do a genetic test via hair sample on each of our cows. The results tell us if a cow produce A1/A1, A1/A2, or A2/A2 milk. All of our cows are A2/A2 and produce milk with 100% A2 beta-casein protein.
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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.
7. The cottage cheese is cooled and bottled.
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.
7. The cottage cheese is cooled and bottled.
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The culture is a freeze dried culture that we buy in. It contains a trace amount of maltodextrin.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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