How to make Clabber and Zincica?

Clabber

Zincica

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Raw milk or unpasteurized milk

Sheep Milk

1.2.1 Fermentation Agent

Not Applicable

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

1.3 Things you need

Glass container with lid, Cheesecloth, Container

Not Applicable

1.4 Time Duration

1.4.1 Preparation Time

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F46.40 °F

-20 383

1.5.2 Shelf Life

1 Month

10 to 14 days

How is Clabber and Zincica made?

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