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OK Dewan, I have just salted a small sample. I am wondering what is the appropriate way of storing. Do I store at room temperature, or in coldstore (15c), or in the fridge (5c)? And should I seal it in a container or allow it to dry out on a plate? ... Oh, and how long do I store it for?

Ah ... You have me there! I have not tried Masdamer as far as I know. My feeling is that this clabbered cheese will intensify with age. I have left a clabbered cheese for about three weeks and found that the tartness too much. I was told that if I made a blue cheat cheese ( cheese inoculated...

... That is correct miraculix! Just raw milk plus one month old kimchi juice - I loosely followed Sandor Katz' basic kimchi recipe from "Wild Fermentation" ... I just used wild orange bolete broth with a little added kelp powder instead of fish sauce. 8% juice to one litre of milk clabbered for...

24 hours later ... I decided not to hang the curds because they were already solid enough to support the cheese. So, using my specialist cheese press (a short cylindrical piece of plastic, and a water filled jam jar that fits neatly into the cylinder!), I turned and dried the cheese a few times...

Last night I checked the tests - the kimchi mix was very solid! So I mixed 80ml of kimchi juice to a litre of raw milk. 12 hours later the curds had separated and a skin had formed. This has great potential. The taste of the curds is ... interesting - maybe a bit of salt will bring out the...

Well, after a couple of hours in the clabber box at around 85f it looks like it might just do the stuff - I'm using one month old plus kimchi juice which is at a wonderful flavour. I am also trying an eight month old kraut juice that seems to have taken on an intense alcohol like flavour (a bit...

Hello folks, Has anyone here successfully made cheese using the juice from something like sauerkraut or kimchi? I was thinking of using the juice like a coagulant (like lemon juice or vinegar) to add to raw milk then resting it for a couple of days - or until it has congealed then separating...

... And the first out of the clabber box is ... Cultured, and wonderfully clabbered, cream and the milk. Skimming appears to be easier doing it with cultured cream. I am a little surprised as to the smaller amount - less than 200ml of cultured cream - and it does not taste very tangy ... but...

Thank you both for your responses. Great - this is really exciting! I have already started clabbering two litres of raw milk so tomorrow (Monday) I will skim the sour cream, try not to "sample" too much!, then chill it and agitate it. This will only give me about 60g of cultured butter, and...

Well, I can no longer drink alcohol so I have gone down another fermenting route ... ala lacto ferments. And there is plenty of opportunity to do some wild foraging. As regards cheese - I am starting experiments with clabbered milk and looking to find simple old time solutions that do not...

Ha ha! Yes Mon Ami ... just up the road from Cognac!

Hello folks, I need help! I am confused about the term "cultured buttermilk". Living in France means that I can legally buy raw milk, so I want to use it to make various cheeses. However, I have found that one of the recipes I want to try requires cultured buttermilk. So, my question is -...

Bonjour! Thank you for accepting me - I am interested in cheese making - especially because it is both legal and easy to obtain here. ... So, see you in the forum - looking forward to sharing cheesy things! Lacto