make cream cheese and whey, start by making a clabbered dairy. To
make clabbered dairy, mix a culturing agent such as kefir grains or
previously clabbered dairy with whole milk or cream. If you use raw
milk, you can just let the raw milk sit on a counter until it clabbers
naturally by itself. Cover with an airlock and let sit in a warm or
room temperature place. Many people like to to use the top of the
refrigerator for this. Make
by adding kefir grains to whole milk. A kombucha scoby dropped into
pasteurized whole milk for a day or some shavings from any raw,
unpasteurized cheese will also work to clabber milk or cream.
Once you have clabbered or cultured a milk or cream, use this to make the cream cheese and whey. Set some aside to use as
the clabbering agent the next time you make cream cheese and whey.
To make the cream cheese, proceed as follows:
Let the clabbered
milk or cream sit, covered in an airlock, until it separates into
easily identifiable sections fo clabber and whey.
When it is done to the
point that it begins to form pockets of whey within the
milk, it is ready to be separated into curds and whey.
If using kefir, remove the grains from the jar. (Save
the grains for another batch.)
Strain the clabbered milk or cream through a cotton flannel jelly bag (UK) or fine sieve.
cheese is what is left on
top in the filter or jelly bag.
the whey is what is left at the bottom.
Store the cream cheese and whey separately in glass
jars. Cream cheese made from clabbered dairy will last a few weeks to a
month in the refrigerator.
What to do with
Eat it as a side dish with a little sea salt, a splash of soy sauce or dollop of marmite.
Put on top of a serving of sauerkraut or pickles.
Spread on toast with a drizzle of olive oil.
make a dried cultured cream cheese called lebnah that they dry in the
desert heat and then use reconstituted with water in other dishes.
Some people like to use whey to start a lacto-fermentation such as sauerkraut or sourdough bread.
Add a tablespoon to a glass of water to help with digestion. Sip throughout the day. Add lemon juice for flavor if desired.
Use it to culture more milk or cream.
Pour on the garden to boost the soil microbes.
Feed it to domestic farm animals.