How To Make Clabber Culture For Cheesemaking

Thank you to Mennonite Farmhouse (‪@MennoniteFarmhouse‬ ) and Inquisitive Farmwife ( ‪@TheInquisitiveFarmwife‬ ) for organizing the Dairy Collective for the month of June. Today is my day to share a dairy themed video and I am so excited to be able to share instructions on how I keep a clabber culture on my counter and use it to make cheese.

Instructions To Make Clabber

Step 1- Place raw milk on the counter, put a loose cover on top and let it sit until the milk coagulates. It will probably take 3-4 days.
Step 2- Once it coagulates, take 1 part clabber to 50 parts milk (usually this is about a tbsp of clabber to 1 pint of raw milk) and combine. Add a loose cover on top and let this milk sit on the counter until it coagulates. It will coagulate much quicker this time. You can use the leftover "discard" clabber all over the kitchen. I like to make it into ranch dip, bake it into things, use it in smoothies ect.
Step 3- Once your clabber culture has coagulated, repeat this feed, ferment, discard, feed, ferment, discard.
Step 4- Use it for cheesemaking when it is coagulated but not "overfermented" (as talked about in the video). Use it as a replacement for freeze dried cultures in cheesemaking recipes at a ratio of 1 part clabber to 50 parts milk.

Watch Some Of The Other Dairy Themed Videos In The Dairy Collective #juneisdairymonth23 Here;    • June Is Dairy Month 2023