Free Guide: 10 Questions to Ask When Choosing A Raw Milk Farmer
Clabber Cheese. I can’t even lie, I’m seriously a little addicted to this stuff right now!
There’s not much better than a warm piece of toasted sourdough topped with homemade raw butter, clabber cheese, and a pinch of real salt. SO good, makes my mouth water just thinking about it! This cheese is super simple to make at home, all you need is fresh raw milk, culture, and a couple of days.
Creamy and spreadable, it also makes a great topping on salads, burgers, tacos, you name it, your imagination is the limit of how you’ll use this tasty treat.
If you’d like to give it a try without ordering a big pack of culture, just let me know, I’d be happy to share some with you.
I recently shared a video of how to make Clabber Cheese in our “Getting Creative With Raw Milk” Classes, everyone is loving this class so much, I thought I’d share it with you as a special treat!
In our ongoing class series, this cheese is just one of the 13 recipes I teach, I’d love to see you over in our private Facebook group, just click here to join! *Special Bonus - New herdshare owners receive $75 off the class price if they sign up within the first month of joining the herdshare.
Be sure to let me know what you think or if you have any questions about the process.
Still need raw milk in your life? Just shoot me a line below and I’ll get you hooked up!
Enjoy!
~ Farmher Jen
Clabber Cheese
Printer/Screen Shot Friendly Copy
Ingredients:
1/2 Gallon Six S Dairy Raw Milk
Approximately 1/8 tsp Mesophilic Culture (my favorite is Flora Danica, Aroma Type B)
1-2 tsp Real Salt
Steps:
Let your jar of milk come to room temp by either letting it sit on the counter for several hours or place it in a sink of warm water
Add your mesophilic culture to the warmed milk and stir or shake well, until the culture is dissolved
Place the jar of milk somewhere warm, the top of the fridge is often a good spot. Let it sit undisturbed until you can see a separation into curds and whey, this typically takes 24 - 48 hours
Hang the clabber: Place a colander lined with butter muslin or a flour sack towel over a large bowl. Pour the clabbered milk into the covered colander. Gather the edges of the cloth up and wrap a heavy-duty rubber band around the cloth and then suspend over the bowl. I like to fasten the rubber band to the knob on one of my upper kitchen cabinets.
Allow the whey to drain for 24 hours.
Open up the cloth and mix the salt into the cheese. You can stop at this step or you can hang the cheese for an additional 4 hours to draw out more of the whey if you'd like it a little dryer.
Keep the cheese in the refrigerator for up to two weeks (if you don’t eat it before then!)
Enjoy!