Cheese from Just Raw Milk (A Forgotten Skill Worth Bringing Back)
This method takes patience and trust in the process. But the result is something deeply satisfying: cheese made from nothing but raw milk. No shortcuts, no added acid, no cultures. Just milk doing what it has always done.
This is the kind of recipe that reminds you that real food doesn’t come from speed, it comes from understanding.
Below is the recipe exactly as I share it in my book The Art of Clabber:
Circassian Cheese
This mild, fresh cheese that does not melt comes from the North Caucasus.
It is perfect for adding to salads or serving with vegetables and bread.
To make this cheese, you need only raw milk, acid whey, and salt. Different seasonings are optional. Since acid whey comes from raw milk, technically, this cheese is made from raw milk only.
Yes, that's right! Raw milk and a little patience.
Some recipes call for vinegar instead of acid whey. Using vinegar will speed up the process because there is no need to wait until the whey becomes acidic enough to curdle the milk. But I like the traditional and longer method better. The whole process is fascinating. This cheese is a one-ingredient cheese, and it tastes better when done t with acid whey and not vinegar.
3 quarts raw milk
1 quart acid whey
4 teaspoons salt (0.67 oz)
Chili flakes and dried dill or other favorite seasonings (optional)
See the recipe for acid whey.
Take 4 cups of acid whey and leave it at room temperature for two more days to ferment.
Warm up 3 quarts of raw milk to about 200F on low heat, and the milk froth rises. Use at least a 1.5 gal pot so you have enough room. Stir milk as it warms up to avoid burning. When the froth begins to rise, reduce the heat. Pour the whey ( 120F) from the pot's walls to the center in a spiral motion. Leave it for five to seven minutes, then check whether the cheese curds have separated from the whey. The curds of cheese should float on top of the whey. Turn off the heat and let it stay for about twenty-thirty minutes. Then, scoop the cheese curds into a cheese mold or a colander. Let the whey strain from the curds for about 30 minutes. At this point, do not put any weights on top; just put the cheese mold in a bowl and let it strain under its weight. Then flip the cheese over to another side and leave to strain for another 30 minutes. After that, take the cheese out, rub it with salt on both sides and place it back in the cheese mold( from 1 teaspoon of salt on each side). Some recipes suggest to salt the curds while they are still in whey. I usually salt the cheese.
Add a weight to the cheese and move it to the refrigerator. It is ready to eat in about 10-12 hours. This recipe is a base recipe. Add herbs or pepper to the curds to spice the cheese up as you transfer them to the cheese mold.
Pictures show one basic cheese and one with chili flakes and dried dill.
Tip: Rinse the pot with cold water before pouring milk in to avoid burning. Still, remember to stir and warm up at low heat.
Milk should not boil; add whey when froth starts to rise.
Ready to Take This Further?
The Art of Clabber walks you step by step through traditional dairy fermentation and includes many more recipes like this one. Learn more here: The Art of Clabber
Clabber Skool Community-A Place to Practice the Skill
I’ve also created Clabber Skool Community where you can practice the skill, ask questions, and share your results as you go. Join Clabber Skool Here. It is FREE to join and to learn how to clabber milk.
Inside the Clabber Skool Premium Membership ($29 per month/$245 per year), we focus on one dairy product each month, from cheeses like this to cottage cheese, cultured butter, and more, along with full recipes, masterclasses, and live Q&A to guide you every step of the way. Annual membership includes a free copy of The Art of Clabber and entry to Slavic Beauty cream separator giveaway. We will start with cottage cheese next month, will have detailed workshop, 2 Q&A live to get all the questions covered, go over the best recipes with cottage cheese.
Dairy fermentation isn’t just about following recipes, it’s about learning a skill you’ll use for life.
3 thoughts on “Circassian Cheese Recipe from The Art of Clabber Book”
Sulzer Jusman
It is new to me, doing cheese from the milk itself. Yes, it’s right, we must back to the old time fashioned of making successful cheese.
Hope to learn some more of making something of dairy milk.
Thank You.
Sulzer Jusman
Rebecca
How do you make acid whey?
And I am so thankful I found you because raw milk cheese people don’t realize just how important this is the natural bacteria, which is the probiotics that everybody is reaching for in the modern world, but they’re reaching for man-made stuff which this is absolutely amazing. This is all natural probiotic natural bacteria and when they ferment they increase and quantity and this is so absolutely amazing for the digestive system. People do not realize that within the stomach is your second brain. It is actually the one that runs everything. These are the good guys that you have got to keep healthy and well in this type of nutrition is amazing for it. . Thank you so much for this. My great grandmother is dead and she knew all of this and nobody else has that information.. so thank you again
Victor
May I have acid whey recipe
Thank you