How to make Cream Cheese and Clabber?

Cream Cheese

Clabber

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How to make

Serving Size

100

Ingredients

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

Raw milk or unpasteurized milk

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Glass container with lid, Cheesecloth, Container

Time Duration

Preparation Time

2 weeks

2 days

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

1 Month

How is Cream Cheese and Clabber made?

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