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Most modern cheesemaking relies on freeze-dried starter cultures that are purchased from a cheesemaking supply source. But traditionally, cheesemakers long ago didn’t use such cultures at all – because they didn’t exist and because they knew the secrets to utilizing naturally sourced cultures. In this class, Kelly Liebrock, Art of Cheese Instructor and Certified Cheese Professional, will give you an overview of two of these natural cheesemaking cultures that can be used instead of laboratory produced cultures. Kefir and Clabber are naturally fermented dairy products that you can make at home. They contain a wide range of good bacteria and can be used to make delicious cheeses. This course is an overview of what these cultures are and some basic information about how to get started, along with a simple recipe to start with and resources for more detailed information.