How to make Clabber and Cream Cheese?

Clabber

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Raw milk or unpasteurized milk

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

1.2.1 Fermentation Agent

Not Applicable

Mesophilic bacteria

1.3 Things you need

Glass container with lid, Cheesecloth, Container

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

2 days

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

1 Month

3-4 weeks

How is Clabber and Cream Cheese made?

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