How to make Clabber and Cream Cheese?

Clabber

Cream Cheese

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How to make

Serving Size

100

Ingredients

Raw milk or unpasteurized milk

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Fermentation Agent

Mesophilic bacteria

Things you need

Glass container with lid, Cheesecloth, Container

Bowl, Colander, Large pot, Muslin

Time Duration

Preparation Time

2 days

2 weeks

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F40.00 °F

-20 383

👆🏻

Shelf Life

1 Month

3-4 weeks

How is Clabber and Cream Cheese made?

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