Follow these easy steps ⬇️🤍 Before you do, make sure to check the recipe in the first pinned comment under this post for step by step of making clabber. If you want to learn more about dairy fermentation and become comfortable clabbering raw milk and use clabber daily, join my Clabber Skool waiting list ( second pinned comment) 1. Use fresh clabber. I always use clabber that has just thickened, before the whey starts to separate from whey. That way the cottage cheese will turn out just slightly