02/22/2025
This is a simple flow chart for my Bonnyclabber™ method that shows how I make so many different cheeses with just plain clabber curds.
*Years ago, 1999, there was very little to be found in writing about clabber. However, I did read about the 'slosh-back' method,(this simply means that fresh milk is added to a vessel that is left unwashed after one batch is ladled out ), OR, you can add last night's milk to this morning's milk. Both essentially work as 'starters'. I found that the ONLY time this is necessary, is when ambient temperatures are too low or fluctuating. I have found however, that neither are necessary for me, and that I believe I get a cleaner curd straight from the beginning with no off flavors. This is important for some Americans, and is also important if you will be aging the cheese.
*Leave 1/4 inch headspace at the top, but try to find a way to have no air at the top. Unfortunately Saran, has been the best way for me to do that, but now we make beeswaxed cloths that work even better. The 'no air' just means that you have only milk clabbering instead of yeasts or mold. In a clean environment and with sanitary practices, those yeasts and molds would not be harmful. In fact they create a protective skin, like a 'mother' in vinegar. If it happens, just skim that skin off and give it to the chickens! The clabber under that is still fine!
*The rest of the chart is simply showing how the choices that you make from 'curds and whey' forward, is how you can make hundreds of cheeses, basically from 'fromage blanc... a blank template.
IF you can become an expert at molding, afinage... (aging work), and effleurage... (rind work), you will not only be able to make multiple kids of cheese from fromage blanc clabbered curds, but it will improve you skills with any 'recipe' cheeses that you make.
*Clabbered curds give a silkier texture than cheeses made with vegetable rennet, or added citric or vinegar. That is why I won't use them for this... just a preference. Also, gently handling helps to keep the cheeses that you make have a better 'mouth feel'. It has been scientifically proven that 'mouth feel' affects taste.We hand ladle and hand mix everything... I believe texture is a major reason that people say our cheese, (raw or pasteurized), is the "best cheese I've ever had!". Our cheese cannot be the best cheese out there, so texture, and presentation HAS to have a lot to do with it all!
