My first jar took about 4 days to clabber, I used that as my starter jar. Sometimes the first round can be a little strong. I used that clabber to start the next round that clabbered in about 36 hours. This was much sweeter smelling and quite delicious.
Taking a spoonful of the second round I stirred that into a half gallon of raw milk and put in in my laundry room because that is the warmest room in the house.
It was ready in 36 hours. I poured in in a bag and allowed to drain for 24 hours.
I then added salt and let drain another 24 hours. After that I rolled the cheese into balls then Italian seasonings and drizzled with olive oil. It was divine on crackers and warm sourdough bread! For long term storage I dropped the balls in a jar and covered with olive oil (making sure all the cheese was under the oil so it won't spoil!) It will keep several months this way either in a really cool place or the fridge.
I am now keeping several jars of clabber on hand for using in the place of buttermilk, yogurt and of course for making more cheese!