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RECIPE: CLABBER CHEESE

Recipe: Clabber Cheese

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Rated 3.0 stars by 15 users

This is by far the easiest and most versatile cheese there is. Use it for anything, and keep some on hand all the time to supplement meals or for snacking.


120 minutes

180 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fresh Cheese Making Kit

Cheese Fresh Cheese Making Kit

Fresh Cheese Making Kit

$36.79

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.






INGREDIENTS:

  • 1 gallon raw milk
  • Salt

INSTRUCTIONS:

  1. Put the milk into a clean jar and cover with a round of butter muslin secured with a rubber band. Leave in a cool, dry place in your kitchen away from drafts and direct sunlight until it begins to set and separate, about 2 days.
  2. Line a colander with clean cheesecloth and suspend it over a large bowl to reserve the whey or a sink if you would rather not reserve the whey.
  3. Pour the soured (clabbered) milk into the lined colander and allow to drain there for about 12 hours, covered with another layer of cheesecloth to keep out any bugs.
  4. After about 1 day, make a draining sack out of the cheesecloth surrounding the cheese and hangit for another day, or until it drips no more.
  5. Untie the draining bag and scoop the cheese into a large plastic container with a lid. Salt to taste and flavor any way you like, or just place it covered into the refrigerator and use it as a spread or substitute for any soft cheese recipe you’d like to try.

This cheese will keep covered in the refrigerator for up to 2 weeks.

 download our cheesemaking guide and recipe book

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