This cheese is amazingly simple but very delicious and unique. The cultured flavors are usually a lot more pronounced in a naturally clabbered cheese, and this cheese is no exception. The result is very similar to what is often known as farmer cheese.
20 minutes
160 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Fresh Cheese Making Kit
$45.99
Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.
Packaging and Equipment in the kit may appear different than pictured.
Liquid Vegetable Rennet
Liquid Vegetable Rennet
$5.99
Double-strength liquid vegetable rennet. Each bottle contains enough rennet to set (24) 2-gallon batches of cheese.
INGREDIENTS:
- 2 gallons whole milk, room temperature
- 1/4 teaspoon liquid rennet diluted in 1/4 cup cool, unchlorinated water
- 1/4 cup buttermilk
INSTRUCTIONS:
- Mix all ingredients together and let it sit out at room temperature for 8 to 10 hours, or until it is nice and thick.
- Line a clean colander with two layers of clean cheesecloth, suspend it over the sink, and pour the clabbered milk through it.
- Fashion a draining sack and suspend it over a bowl to aid drainage and leave the cheese there to hang until it stops dripping or until it is the consistency you desire.
- Take the cheese out of the sack and dump it into a bowl. Break it up with a fork and stir in salt to taste. You can also toss in some minced garlic for an aromatic, tasty spread.
Keeps covered in the refrigerator for up to one week.
