Make Cheddar Cheese with Clabber & Raw Milk | Natural Cheesemaking Recipe

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and budget-friendly.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural option and widely available.

Pour 2 gallons of raw milk into a large pot.

Add 1 quart of raw milk to make up for less than 2 gallons.

Attach a thermometer to the pot and heat the milk to 88°F, which may take 30 to 45 minutes on low heat.

Once the milk reaches 88°F, turn off the heat.

Add 1/4 teaspoon of calcium chloride dissolved in filtered water to the milk.

Stir in 1/3 cup of clabber starter into the milk.

Let the mixture sit undisturbed for a period to allow curds to form.

After curds form, cut them into small pieces and gently stir to release whey.

Stack cast iron skillets on top of the curds to press them, adjusting for low, medium, or high pressure as needed.

Let the curds sit for another 6 hours, flipping them halfway through and sprinkling salt on one side.

After pressing, place the cheese into a mold and let it age for 2 to 6 months, depending on the desired type.

Cooking Techniques

Equipment Needed

Allergens