Feed 1/4 cup well-fed clabber to 1 gallon raw milk. Let sit at room temperature loosely covered until it coagulates (approximately 12-24 hours).

Once it has coagulated, strain it through a cloth-lined strainer for 12 hours or until it resembles the consistency of brick cream cheese from the store. You can strain it at room temperature, but if you find it is becoming too strong, move it to the fridge to continue straining.

Once desired consistency is achieved, remove from the strainer and knead in salt to taste. It will keep 1-2 weeks in the refrigerator and freezes well.

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