Where I buy Dry Cottage Cheese in Wyoming & a Recipe to make your own!

In Worland, Wyoming, at the grocery store, this is where I purchase my dry cottage cheese.  I must drive over the mountains to get it, but its well worth it!

Meadow Gold is the company that makes it from cows' milk.  They sell it in ONE-POUND (450 grams) bags!

Yes, One Pound Bags!  I bought about 4 bags recently and they've lasted in my refrigerator about 3 weeks, which isn't bad!

The label on the bag states:

Grade A - less than 1/2% milkfat

The bag says:  in 1/3 cup, it has only 35 calories, 0 grams of fat, less than 5mg cholesterol, 15mg sodium (salt), less than 1 gram of total carbohydrates, and less than 1 gram of sugars.
But it also says it contains 8 grams of protein!  Wow!!!

The ingredients are:  Cultured Skim Milk and Enzymes.

The company's address is:
Meadow Gold Daries
Division of Southern Foods Group, L.P.
Dallas, Texas  75223

Before I seriously got into consuming dry cottage cheese on a regular basis, I would feel somewhat guilty eating regular cottage cheese as I craved it and could not stand the taste of low fat cottage cheese.

With this food - dry cottage cheese - I can guiltlessly use it as much as I want and I use it on many things!  Any meal or dish you want to add protein and other valuable nutritional benefits of this food you can add it to!  It melts in the microwave, or on hot food.

Below is a recipe for home-made dry cottage cheese curds!!

Dry Cottage Cheese Curds Recipe

Ingredients
1 gallon milk (skim or whole)
1 cup buttermilk
1/2 cup instant nonfat dry milk
1 tablespoon salt
Pot
Cheese cloth
Colander
   
Directions
Pour gallon of milk into a large pot.
Add half cup of instant nonfat dry milk.
Cook mixture on stove at medium-high, without boiling.
Once mixture has reached a lukewarm temp, stir while adding cup of buttermilk.
Cook at medium-low heat for 12 hours or until several cheese curds have formed.
Once finished, cut formed curds into 1/2 inch pieces, & raise temp between medium-high & high.
Stir & cook for 30 minutes until no moisture remains.
Scrape out curds into a cheese cloth-lined colander.
Completely drain excess liquid from curds, & then rinse them in warm water.
Drain & dry curds once more.
Place curds in a bowl & lightly sprinkle salt over them.
The curds are salvagable if you boil mixture, but try to heat it more slowly so that milk isn't scorched much.