How To Make Clabber

Pour raw milk into a clean glass jar or container. Leave about an inch of headspace at the top.

Cover loosely with a lid, cloth, or coffee filter. You want air to circulate but keep dust and bugs out.

Set the jar on your counter at room temperature (65-75°F is ideal). DO NOT REFRIGERATE. The natural cultures need a little warmth to grow. Light is absolutely ok, it's the temp that matters most. Here's what it looks like:

Let the raw milk sit for 1-3 days, checking on it daily. 

The warmer your kitchen, the faster it will clabber. You'll know it's ready when the milk has separated into soft curds and whey. It should smell pleasantly sour and tangy. It will look something like this:

When it's done, the curds will be soft, kind of like a firm yogurt. They'll look something like this:

Once clabbered, separate the curds and whey (there are different uses for both). Put a cheesecloth-lined colander in a bowl. They whey will drain into the bowl, and the curds will stay in the cheesecloth. This should only take a minute or two. But, if you want firmer curds, you can let it sit until you get the thickness you want.

Here's what the curds will look like:

Here's what the whey will look like:

Enjoy your clabber! You can eat the curds and drink the whey immediately. Or refrigerate it to slow down fermentation and save it for later.

How to Use Clabber:

• Eat it like yogurt with honey, fruit, or granola.
• Use it in baking (substitute for buttermilk or sour cream).
• Make simple cheese by straining the curds to be very thick. You can press the whey out if you'd like.
• Blend into smoothies.
• Feed to animals.

Storage

Keep refrigerated for up to 2 weeks. The longer it sits, the more sour it becomes.