This time of year we’re getting the fall flush of milk stored as cheese: our farm paisano, a hard cheese for long storage; mozzarella, which has a shorter shelf life; and, here, cottage cheese. Cottage cheese is what you get when you stir clabber with a whisk and put it to the back of the stove for a while. Delicious! And we get so much we can share it with the chickens. Added to their daily ration of fermented wheat, these curds bring the protein content of their diet up to laying level. And they love curds better than just about anything.