I have very much enjoyed taking the GNOWFGLINS series of eCourses. Each of the four courses (a fifth course starts in January) has been extremely educational. Even though I had been doing real/whole/traditional foods for awhile when these courses started, I have still learned a ton.
In the Cultured Dairy eCourse one of my favorite lessons has been Clabbered Milk and Cheese. Clabber is a super easy way to add a cultured dairy product to our diet. I highly recommend the GNOWFGLINS eCourse to get all of the details on how to Clabber milk (you get access to all four courses at one time for as little as $8 per month and Wardeh has a special bonus available to sweeten the deal) but for basic information on how to Clabber see this free video from Wardeh on making easy sour cream. Instead of taking off the cream we just stir it all back together and then use these directions to make the cheese. Easy Peasy.
Edited to add: In the linked video, Wardeh takes off the sour cream. I started doing that and using it as sour cream. It is the best! The cream that I don’t skim off then gets stirred in and I follow the linked directions to make a slightly skimmed clabber cheese. It is still super delicious, in fact Joe says he likes the ‘new way’ I’m making it even better.
We use Clabber Cheese in much the same way as yogurt or kefir. It is wonderful for breakfast or a snack with toppings like this Kefir Parfait. We also use it as a non-melted cheese such as on burritos, tacos, eggs, or our taco soup. Be sure to check out the eCourse for more ideas on using Clabber/Clabber Cheese.
Photo: Kefir Cheese. Clabber looks very similar when done but maybe a little ‘chunkier’ and more cottage cheese like. I use one half gallon of real milk to make the Clabber cheese and end up with 2-3 cups of the final product plus plenty of whey for soaking grains, ferments or chicken food.
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