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How To Make Gouda (Clabber-Cultured)

Get the FREE Cheesemaking Foundations Document: https://bit.ly/4gYA1ng This hot-water washed-curd cheese is cultured with clabber. (Clabber is what you get when you let raw milk sit out at room temperature until it's thick like yogurt, and it can be used in place of buttermilk in baking, as a beverage, and as a culture for cheesemaking.) This is my first time using clabber to culture cheese and I can't wait to see if it works! Get the printable recipe here: https://milkslinger.com/shop/gouda/ CHAPTERS 00:00 Making a Clabber-Cultured Cheese 00:20 What is Clabber? 01:41 Recipe source 01:51 Heating the milk 02:01 Adding the clabber 02:46 Feeding the clabber 03:30 Adding Calcium Chloride and Rennet 04:26 Story Time: Nelson Mandela and The Jar of Clabber 05:16 Checking for a clean break and cutting the curd 06:23 Stirring the curds 07:20 Washing the curds 10:36 Stirring the curds 11:37 Pouring off the whey 13:23 Pressing 14:45 Brining 15:22 The thickened clabber 15:56 Air Drying 16:57 Vac-Packing and Aging Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.