You all know I love clabber culture a lot! These days, its my go to culture for cheesemaking and it has proven to me with amazing tasting cheeses over and over again, that it actually works. That being said, my origin story around using clabber culture was a dismal one. Many years ago I got excited about clabber, using it in all my cheeses and was sorely disappointed when I started eating said cheeses. They were disgusting. I walked them all to the chickens. It wasn’t until I had the opportunity to learn first hand from David Asher a few years ago that I figured out what I had been doing wrong and started doing it right! Now my goal in life is to make sure no one does it wrong! To teach how to properly keep a clabber culture so that everyone can use it successfully.
I have written blog posts on how to start and maintain a clabber culture before but I thought I would use this post to really dive deep into troubleshooting. Answering some of the most frequently asked questions I am asked about keeping a clabber culture and giving you some tips and tricks to make keeping one easier. You can learn how to start and maintain a clabber culture in this blog post or in the one hour a week dairy processing masterclass.