• Before you start, make sure your clabber is fully ripened and your equipment is clean and ready. This process takes several hours, plus aging time but it's well worth the wait!

Warm the Milk and Add Clabber

• Pour the raw milk into a large pot and slowly warm it to 88°F over low heat. Stir gently, frequently, to avoid scorching.
• Once it reaches 88°F, turn off the heat, and stir in the clabber. If adding calcium chloride, add it now. Mix in an up and down motion for 30 seconds, cover, and let the milk ripen for 40 minutes. This allows the clabber culture to begin acidifying the milk naturally.

Add Rennet and Let Set

• Dilute the rennet in 1/4 cup of cool, non-chlorinated water. Add water and rennet to milk. Gently stir it into the milk in an up and down motion for 30 seconds. Cover and let it sit undisturbed for 45–60 minutes, or until the curd gives a clean break.

Cut the Curd

• Once you get a clean break, cut the curd into 1/2-inch cubes using a long knife. Let the curds rest for 5–10 minutes to firm up.

Cook the Curds

• Slowly heat the curds to 100°F over 45 minutes, stirring gently. This firms the curds and allows the whey to separate. After 45 minutes turn off heat. Cover pot and allow the curds to rest 45 minutes.

Drain the Whey

• Pour off most of the whey, leaving about 2 inches of whey in the bottom of the pot with the curds. Transfer the curds to a fine mesh strainer or colander lined with cheesecloth.

Cheddar the Curds

• Over low heat begin heating the whey. Place the fine mesh strainer over the pot. (Put the pot lid on if you can.) Allow the curds to steam for 10 minutes. Flip the curd mass over and allow the other side to steam for 10 minutes. Using a knife cut the curd mass into 4 equal pieces. Flip the curds so the cut side is face down. Steam for 10 minutes. Flip the curds to the last non steamed side and allow to steam for 10 minutes.

Mill and Salt the Curds

• Cut the curd mass into 1 inch chunks (“milling”) and mix in the salt evenly. This step adds flavor and helps draw out moisture.

Sanitize and Press the Cheese

• Using boiling hot water sanitize the cheese mold, cheese cloth, and press. Pack the salted curds into a cheese mold lined with clean cheesecloth. Press on firm pressure for 30 minutes. Unwrap, flip, and press again on firm pressure, gradually increasing pressure over 12 hours.

Air Dry and Age

• Remove the cheese from the mold and let it air dry on drying rack covered with a tea towel at room temperature for 2–5 days, turning daily, until a dry rind forms.
• Then vacuum seal the cheese and age in a cool, humid space (ideally 50–55°F) for at least 3 months, but preferably longer. The flavor will deepen with age!