Loading ...
Krautt is made by clabbering skimmed milk, adding salt, then hanging the curd in a cloth bag to drain. It is sometimes pressed for 1 to 2 hours. The curds are then formed into small balls by hand. The balls are dried in the sun all afternoon, …
Difficulty:
Ingredients
clabbered skimmed milk (raw)
salt
Directions
Krautt is made by clabbering skimmed milk, adding salt, then hanging the curd in a cloth bag to drain. It is sometimes pressed for 1 to 2 hours. The curds are then formed into small balls by hand. The balls are dried in the sun all afternoon, then stored in the refrigerator. It is best eaten within a week.
Categories: Dairy, Homemade Cheese, Soft Cheeses
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
- 
No reviews yet | Get new review notifications:
Subscribe via RSS Feed