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Quark Cheesecake!

I can’t remember how long ago someone posted on Home Cheesemaking (yahoo group) that they made a ‘killer cheesecake’ with clabbered milk. I’ve been searching around for a recipe because it sounded so good. I ran across some websites that compared clabbered milk with quark. Clabbered milk is raw milk set out at 80˚ F…

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Clabbered Milk: Part 5 (another try!)

So, another failure. This time it never separated (5 days) and when I looked inside, there was yellow mold growing on top. I think my clabbered milk failures might have something to do with the temperature in our kitchen. It fluctuates quite a bit and it usually isn’t warm. I ordered the book, “Nourishing Traditions”…