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<p>Learn how to make cheese the traditional way using natural raw milk cultures like clabber, kefir, and backsplash whey. <br/><br/>In this conversation with Robyn Jackson from Cheese From Scratch, we dig into how to create and maintain your own starter cultures, how to troubleshoot clabber that smells a little funky, and how to use these cultures to make everything from cream cheese to aged wheels.<br/><br/>This episode covers:<br/><br/>• What clabber is and why it was used for generations<br/>• How to build and maintain a healthy clabber culture<br/>• How kefir can work as a starter culture<br/>• When backsplash whey is useful and when it is not<br/>• How to know if your culture has gone bad<br/>• How to make a simple clabber cream cheese at home<br/>• Why natural cultures can make your cheeses taste better than commercial starters<br/><br/>✅ If you want to learn how to work with raw milk in a way that is simple, safe, and incredibly rewarding, this episode will give you the confiden...