I never thought about draining clabbered milk and making cheese. It talks about drying for several weeks. What is the shelf life after this, do you know?
In the summer this stuff practically makes itself if I leave milk straight from the cow out on the cupboard. I usually clabber milk to give to the chickens. I am supposed to be making cheese this winter when I have time, but so far, I have no time. I really need to get my motz. and cheddar sorted out.

I have heard of making cheese with just vinegar, but have yet to try it.
I noticed that the method on the website uses a packaged culture.
Would this work by just adding vinegar?
Has anyone ever tried?

Making Cheese With Vinegar is different then making it with the natural lactic as listed above..

Vinager, Wine or even lemon juice will all act as a acid in the cheese to help form the curds, but before you can typically do that, you need something to help "culture the milk", now in the case of lactic cheese, you are using the natural bugs in the raw whole milk to do the job for you, my reserach says that the time involved changes based on animal, time of year and of course when in the lactacion cycle of the animal itself.

However if you have a culture you can add or you have a base you are making and then using to make many more batches of cheese, then you have better control over the process then you do if you are making lactic cheese, but as odd duck says so well, if you don't llke the way it smells, or looks, its critter clabber, and that works well for small farms but in a push come shove, you would want to watch close and make sure it stays good for human use as well.

So after your milk is cultured, you need to raise the temp to a certain point, then add your acid (vinager) and then allow it to sit for 8 to 12 or more hours while it does it's think, vinegar cheese does NOT take well at all to stirring while forming the curd, its so soft, it will just break apart if you are not super careful with it.

Rennet added in place of the acid, gives a much firmer curd and cheese, I find animal rennet is even more firm then plant based rennets but you can up the amount of plant based but then I find it effects flavour.

so that was a big long round about answer of yes, I have tried it 🙂

Making Cheese With Vinegar is different then making it with the natural lactic as listed above..

Vinager, Wine or even lemon juice will all act as a acid in the cheese to help form the curds, but before you can typically do that, you need something to help "culture the milk", now in the case of lactic cheese, you are using the natural bugs in the raw whole milk to do the job for you, my reserach says that the time involved changes based on animal, time of year and of course when in the lactacion cycle of the animal itself.

However if you have a culture you can add or you have a base you are making and then using to make many more batches of cheese, then you have better control over the process then you do if you are making lactic cheese, but as odd duck says so well, if you don't llke the way it smells, or looks, its critter clabber, and that works well for small farms but in a push come shove, you would want to watch close and make sure it stays good for human use as well.

So after your milk is cultured, you need to raise the temp to a certain point, then add your acid (vinager) and then allow it to sit for 8 to 12 or more hours while it does it's think, vinegar cheese does NOT take well at all to stirring while forming the curd, its so soft, it will just break apart if you are not super careful with it.

Rennet added in place of the acid, gives a much firmer curd and cheese, I find animal rennet is even more firm then plant based rennets but you can up the amount of plant based but then I find it effects flavour.

so that was a big long round about answer of yes, I have tried it 🙂

Raw milk does not spoil easily. You can leave it sitting around for days unrefridgerated and all it does is turn into something tastier. A base for Farmgals cheese for one. Cultured butter for another. Cream can sit out for days depending upon what is wanted; I prefer sweet butter. Its actually tough to get raw milk to sour. Pasteurized milk literally rots and that is the stuff you need to keep a really close eye on. That being said, I am talking grass-fed milk cows in low stress conditions and I have tested the somatic cell count of my milk and my cows for buggsies. I know the quality of the milk so I have no fear of leaving it sitting around. Temp. is more important then time of cycle for getting milk to clabber. If milk is accidently over heated, it becomes pasteurized killing the good enzymes so success may have to be helped with the use of a culture. Milk straight from the cow kept in warm conditions has no such problem.

Speaking of making Cheese with acid (lemon juice or vinager)here is a the most basic Paneer cheese you can make and just like oddduck talks about raw milk not spoiling, the recipe calls for raw milk at least three days old for this recipe out of ireland..

Its as easy as you can get, bring your aged raw milk to just under boiling temp, add your acide (vinager/or lemon juice) it will curdle, drain, salt, pack away and voila fresh indian style paneer farmers cheese..

Here is my sheep milk version of it..its awesome! and can be used in so many ways..