Recipe: Clabber Cheese

This is by far the easiest and most versatile cheese there is. Use it for anything, and keep some on hand all the time to supplement meals or for snacking.


  • 1 gallon raw milk
  • Salt


  1. Put the milk into a clean jar and cover with a round of butter muslin secured with a rubber band. Leave in a cool, dry place in your kitchen away from drafts and direct sunlight until it begins to set and separate, about 2 days.
  2. Line a colander with clean cheesecloth and suspend it over a large bowl to reserve the whey or a sink if you would rather not reserve the whey.
  3. Pour the soured (clabbered) milk into the lined colander and allow to drain there for about 12 hours, covered with another layer of cheesecloth to keep out any bugs.
  4. After about 1 day, make a draining sack out of the cheesecloth surrounding the cheese and hangit for another day, or until it drips no more.
  5. Untie the draining bag and scoop the cheese into a large plastic container with a lid. Salt to taste and flavor any way you like, or just place it covered into the refrigerator and use it as a spread or substitute for any soft cheese recipe you’d like to try.

This cheese will keep covered in the refrigerator for up to 2 weeks.


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At A Glance

PREP: 3 days, 12 hours
COOK: 30 minutes
TOTAL: 3 days, 12 hours, 30 minutes
YIELD: Makes 1 block of cheese.