I made this about 10 days ago, from my raw jersey milk and clabber. From day 1, the taste of the curds was phenomenal. Since I want to know how the taste progresses as cheeses age, and I know I can soon make another one to age much longer, I have been taking slices off the side of my fresh 5 pound cheese already. The flavour and texture are wonderful! It melts and crisps up amazingly. My friends raved about this cheese today! It will definitely be a regular cheese for me to make.
I've made Cotswold 3 times now, using clabber and raw Jersey milk. Every time, the curds just don't form a closed rind. There are always crumbly bits falling off the outside. Of course I eat these, and they are delicious!! But I really want to get a neat rind on this cheese, which I manage to do with most other cheeses. I've been using 22 lbs weight to start, working up to 88 lbs, and also keeping the press warm. The first cheese I started eating at just 2 weeks, and it was so good that almost 5 lbs was gone within the month! So the crumbly outside didn't matter too much. The recipes I've used, give longer times for each step than your recipe. Where is that from? I'm thinking that speeding up my process should help. I think those longer times are making the curds too dry and acid, so they don't knit well. Have you come across this problem?
ive done curd before and was kinda intrigued about this method, not sure id have used the whisk, maybe a little longer shelf time as a tradeoff , just an idea but could you do a vid on clabber, how to start it and keep it living.
A very healthy very delicious very tasty wonderful recipe of a stunningly beautiful adorable sweet lady with an amazingly beautiful innocent cute face. You are an adorable cute angel and all your recipes are wonderful. Your cooking and baking skills are fantastic. I love all your recipes and your stunningly beautiful God given mesmerising personality.You are the bestst among all the best. May God fulfill all your dreams and desires, may God bless you with the best and keep you always smiling and healthy, be happy 🙃😇🙃 🧡❤
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I'm interested in a step by step process on how to make a clabber culture starter
I'll make a video soon 😊
@@DryHollowHomestead thanks it would be much appreciated 🥰
Thank you for sharing! What a lovely family! This will be my next cheese to make. 😊
You're welcome 😊 I am about to open this and taste it 🫠 I can't wait!
I made this about 10 days ago, from my raw jersey milk and clabber.
From day 1, the taste of the curds was phenomenal.
Since I want to know how the taste progresses as cheeses age, and I know I can soon make another one to age much longer, I have been taking slices off the side of my fresh 5 pound cheese already.
The flavour and texture are wonderful! It melts and crisps up amazingly. My friends raved about this cheese today!
It will definitely be a regular cheese for me to make.
I've made Cotswold 3 times now, using clabber and raw Jersey milk.
Every time, the curds just don't form a closed rind. There are always crumbly bits falling off the outside. Of course I eat these, and they are delicious!!
But I really want to get a neat rind on this cheese, which I manage to do with most other cheeses.
I've been using 22 lbs weight to start, working up to 88 lbs, and also keeping the press warm.
The first cheese I started eating at just 2 weeks, and it was so good that almost 5 lbs was gone within the month! So the crumbly outside didn't matter too much.
The recipes I've used, give longer times for each step than your recipe. Where is that from?
I'm thinking that speeding up my process should help. I think those longer times are making the curds too dry and acid, so they don't knit well.
Have you come across this problem?
Nice video and good tutorial.
Thank you 😊
ive done curd before and was kinda intrigued about this method, not sure id have used the whisk, maybe a little longer shelf time as a tradeoff , just an idea but could you do a vid on clabber, how to start it and keep it living.
It depends on the recipe I am following. I do have a clabber video 😊 Thanks for watching
A very healthy very delicious very tasty wonderful recipe of a stunningly beautiful adorable sweet lady with an amazingly beautiful innocent cute face. You are an adorable cute angel and all your recipes are wonderful. Your cooking and baking skills are fantastic. I love all your recipes and your stunningly beautiful God given mesmerising personality.You are the bestst among all the best. May God fulfill all your dreams and desires, may God bless you with the best and keep you always smiling and healthy, be happy 🙃😇🙃 🧡❤
If you wanted to annatto for color when is that done?
You add the annatto after your milk has ripened with the culture and before adding the rennet.
Can clabber be used for parmesan cheese
Yes! Because clabber is both mesophilic and thermophilic, it can be used to start a Parmesan.