Natural Cheesemaking: Using Clabber, Kefir, and Raw Milk Cultures for Homemade Cheese
About This Resource
The article provides a comprehensive guide on natural cheesemaking using traditional raw milk cultures such as clabber, kefir, and whey. It emphasizes the importance of these cultures in creating cheese that is deeply connected to local resources and promotes self-reliance. The author explains how to cultivate clabber from raw milk, detailing the steps to transform it into a stable cheese culture. Readers learn about the characteristics of good clabber, how to maintain it, and the differences between clabber and kefir as cheese cultures. The article also includes a beginner-friendly recipe for making clabber cream cheese, making it accessible for those new to cheesemaking. Overall, the practical takeaway is that anyone can start making cheese at home using natural methods, enhancing their homesteading skills.
Key takeaways
What to know before you act on this, from the SteadScape editors.
- Start your clabber culture with at least one pint of fresh raw milk, allowing it to sit at room temperature for 3 to 5 days before feeding.
- Feed your clabber daily by adding 1 teaspoon of clabber to a half-pint of fresh milk, discarding the rest, until it smells sweet and thickens within 24 hours.
- Kefir can be a good alternative for pasteurized milk users; maintain it daily to avoid undesirable flavors and textures.
- For best results, aim to make clabber cream cheese within 1 week of starting your culture for optimal flavor and texture.
- Best for
- Beginners interested in homemade cheese; start in early spring when raw milk is available.
Source Information
Summary and key takeaways written by SteadScape. How we choose resources
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