How to make Zincica and Clabber?

Zincica

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep Milk

Raw milk or unpasteurized milk

1.2.1 Fermentation Agent

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

Not Applicable

1.3 Things you need

Not Applicable

Glass container with lid, Cheesecloth, Container

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

46.40 °F39.20 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

1 Month

How is Zincica and Clabber made?

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