This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.
1 gallon of milk (raw)
1 pint of buttermilk
3 well beaten eggs
Bring 1 gallon of milk to a boil. Cool to lukewarm and add 1 pint of buttermilk and 3 well beaten eggs. Stir gently for 1 minute, then let set until a firm clabber forms. Drain in a cloth bag until firm. It will be ready to eat in 12 hours.
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