Join Me For A Dairy Processing Day (Homemade Gouda, Sour Cream, Cream Cheese and Clabber Culture)

cow's milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk provides a nutty flavor while being lower in calories.

goat's milk

🥗Healthier: coconut milk

💰Cheaper: cow's milk

Coconut milk is lactose-free and offers a different taste profile.

cheese wax

💰Cheaper: paraffin wax

Paraffin wax is a less expensive alternative for cheese preservation.

herbs

💰Cheaper: dried herbs

Dried herbs are often more affordable and have a longer shelf life.

Get fresh milk from morning milking into the cheese pot.

Skim the milk in the fridge, keeping the cream and putting the skim milk into the cheese pot.

Feed the fresh milk to the clabber culture.

Strain clabber into cream cheese.

Save some clabber for tomorrow's culture and for cheese making today.

Add a couple spoonfuls of clabber into heavy cream to make sour cream.

Cover the heavy cream with a coffee filter and leave it on the counter for 24 hours.

Heat the milk in the pot to 90°F (32°C).

Stir the milk occasionally while it heats.

Wash jars and prepare the kitchen for cheese making.

Feed clabber culture to warm milk taken from the cheese pot.

Mix clabber culture with warm milk and add it back to the cheese pot.

Add rennet to the mixture in the cheese pot.

Cover the pot with tin foil to maintain heat and let it sit for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens