This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.
2 gallons of clabbered milk (raw)
2 teaspoons of soda
1 teaspoon of salt
Put 2 gallons of clabbered milk in an iron pot over low heat and bring to 180 degrees F in 45 minutes. Drain whey in a colander. When curds are cool enough to handle, press with your hands to extract the remaining whey. The warmer you work this the better. Put the drained curds in a dish and add 2 teaspoons of soda and 1 teaspoon of salt, working in well with your hands. Press with your hands to form a loaf. Let it sit for 1 hour, when it will have risen and be ready to slice. It will keep several days in a cool place. If too crumbly, it may have been heated too much or pressed too long. If it is soft and sticky, then it was not heated or pressed enough.
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