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🤍Traditional cottage cheese from fermented milk takes time but it is so worth it! You will get delicious product full of probiotics. 🤍 There several different recipes. In my book The Art of Clabber I share all the ones I use all the time. To make the cottage cheese in this video I used the method described below. Clabber raw milk in a pot. Once the milk thickens, cut the curd (optional, but better for even heating of curds) and place the pot in the oven to 205F for two hours. Then turn the ove
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🤍Traditional cottage cheese from fermented milk takes time but it is so worth it! You will get delicious product full of probiotics. 🤍 There several different recipes. In my book The Art of Clabber I share all the ones I use all the time. To make the cottage cheese in this video I used the method described below. Clabber raw milk in a pot. Once the milk thickens, cut the curd (optional, but better for even heating of curds) and place the pot in the oven to 205F for two hours. Then turn the ove
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