This cheese is amazingly simple but very delicious and unique. The cultured flavors are usually a lot more pronounced in a naturally clabbered cheese, and this cheese is no exception. The result is very similar to what is often known as farmer cheese.
- 2 gallons whole milk, room temperature
- 1/4 teaspoon liquid rennet diluted in 1/4 cup cool, unchlorinated water
- 1/4 cup buttermilk
- Mix all ingredients together and let it sit out at room temperature for 8 to 10 hours, or until it is nice and thick.
- Line a clean colander with two layers of clean cheesecloth, suspend it over the sink, and pour the clabbered milk through it.
- Fashion a draining sack and suspend it over a bowl to aid drainage and leave the cheese there to hang until it stops dripping or until it is the consistency you desire.
- Take the cheese out of the sack and dump it into a bowl. Break it up with a fork and stir in salt to taste. You can also toss in some minced garlic for an aromatic, tasty spread.