How to make Cream Cheese and Clabber?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Raw milk or unpasteurized milk
Fermentation Agent
Mesophilic bacteria
Not Applicable
Things you need
Bowl, Colander, Large pot, Muslin
Glass container with lid, Cheesecloth, Container
Preparation Time
2 weeks
2 days
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month