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RECIPE: AMAZINGLY SIMPLE AMISH CLABBER CHEESE

Recipe: Amazingly Simple Amish Clabber Cheese

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Rated 5.0 stars by 1 users

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

Cheese 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

Cheese Liquid Vegetable Rennet

Liquid Vegetable Rennet

$7.99

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:

  1. Mix all ingredients together and let it sit out at room temperature for 8 to 10 hours, or until it is nice and thick.
  2. Line a clean colander with two layers of clean cheesecloth, suspend it over the sink, and pour the clabbered milk through it.
  3. 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.
  4. 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.