Recipe? Looks like a similar fermentation process to yogurt? Can I use yogurt as a starter for it or is it a different culture?
Discussion
1. Leave raw milk to sit at room temperature until curds start to seperate from whe (est 5 days). No starter culture needed; the natty bacteria will proliferate on it's own.
2. Strain through cheese cloth. The curds are the clabbered milk. Keep them wet and silky. Store whey to lacto ferment other things (cottage cheese, sour cream, cream cheese, yogurt).
3. Serve with raw honey and bee pollen to balance out acidity. Works well with berries, too.
OG tip: add colustrum.
🙌 thank you!