Krautt Cheese

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…
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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

Submitted by: twiggitygoats on December 20, 2011