How to Make a Clabber Starter with Raw Milk (and How to Care for it)

Pour Raw Milk Into a Jar
Fill a clean glass jar with fresh raw milk. Leave about 1 inch of headspace at the top to allow for air in the jar. Make sure the milk is as fresh as possible, ideally from the same day or within 24 hours of milking.
Cover and Secure
Cover the jar with a loose-fitting lid to keep dust and bugs out while still allowing air in.
Let It Sit at Room Temperature
Place the jar in a warm, draft-free spot in your kitchen, ideally between 68°F and 75°F. Let it sit undisturbed for 1 to 5 days, depending on the temperature and milk.
Watch for Clabbering
You’ll know your milk has clabbered when it thickens to a yogurt-like consistency and develops a pleasant cheese-like smell. The whey may separate slightly, which is normal.
Tip: If it smells sour but clean (like cultured dairy), it’s good. If it smells rotten, yeasty, or moldy, discard and start over.
Store Your Starter
Once fully clabbered, it is ready to use. This clabbered milk is now your clabber starter and can be used to culture new batches of milk or make cheese and other dairy products. If you do not plan on using it within 3-4 hours, store in the refrigerator to slow the fermenting process.

Remove 1/2 teaspoon of your clabber starter.
Mix it into about 16 ounces or 1 pint of fresh raw milk in a clean jar.
Let this new batch sit at room temperature until it clabbers (1–3 days, depending on room temperature).
Store in the fridge and discard the old batch if not needed.

Always save a 1/2 teaspoon from your clabber to inoculate the next 16-ounce jar of fresh milk.
Refresh every 24 hours for best results (or when thick). The longer you go without refreshing, the more fermented your clabber will be, which can alter the taste of your recipes.

Keep your clabber starter in a sealed glass container in the fridge when not in use.

Change containers or wash the jar every couple days to prevent buildup or contamination when in regular use.