farm raised proteins for chickens -- our winter cheese workshops

When you keep a milk cow, one thing you have a lot of is clabber -- cultured milk, buttermilk, or skim milk -- naturally thickened by beneficial lactobacili naturally present in the milk.  Clabber is delicious, and there are lots of ways to use it; plus, there's so much that there is enough for everybody.  Stirred and cooked, clabber becomes dry curd cottage cheese, great for eating, cooking, or adding to the chickens' ration to increase protein.We'll be making clabber, curds, and a whole lot more in our first winter cheese workshop this Thursday -- there are still a couple of places open if you want to sign up!