This is my experiment using raw milk and cocoa, just to compare it with John's store-bought chocolate milk method.
Ingredients:
2 1/2 gallons whole raw milk
1 cup clabber
1/2 cup baking cocoa
1/2 cup sugar
1 tablet Junket rennet, dissolved in 1/4 cup non-chlorinated cool water
Method:
1) Using double boiler method, warm milk to 80 degrees Fahrenheit. Turn off heat. Keep pot of milk in double boiler.
2) Whisk clabber until thin and no clumps remain. Gradually whisk in cocoa, then sugar. Whisk into pot of milk.
3) Gently stir in dissolved rennet.
4) Cover milk pot with lid, then cover and wrap outer kettle with a towel to maintain heat as close to 80 degrees Fahrenheit as possible. Allow to age 12-18 hours to develop flavor, until it is thick like yogurt.
5) Pour curd into butter muslin-lined colander, knot corners and hang 6-12 hours until desired consistency. Occasionally scrape outer curd toward center to allow better drainage.
6) Remove from muslin and stir/knead until consistent texture throughout. Keep in refrigerator and use or freeze within 1-2 weeks.
Notes on Process:
1) My milk temperature reached 90 degrees Fahrenheit while I was whisking the clabber and cocoa together.
2) To add the cocoa to the clabber, I sifted a bit at a time over the clabber, then whisked it in. It got quite thick after adding the sugar, so I whisked in about 1 cup of warmed milk before adding it to the pot of milk.
So now I'm waiting for it to culture...
