How to make Cream Cheese and Clabber?

Cream Cheese

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Raw milk or unpasteurized milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Glass container with lid, Cheesecloth, Container

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

2 days

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1 Month

How is Cream Cheese and Clabber made?

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