“It doesn’t go bad; it goes different.” That’s how I’ve been describing what happens to milk! It makes people totally confused, because everyone is used to what happens to pasteurized milk. Love your videos!
I was raised in Chicago in the state of Illinois which did not allow raw milk to be sold commercially, but when I moved to Maine 5 years ago raw milk was easily available. Now I am able to experiment and make all kinds of wonderful products, my favorites being kefir and kefir cheese, Greek yogurt, and more. It's made a huge difference in my health and well-being. I'm learning so much more from sites like yours. Thank you!
In Morocco, where I am from, we call the first bottle "Raïb" and we usually eat it (sweetened with syrup) like another type of yogurt. The second one, we call "Leben" and it is costumary to drink it when eating Couscous. So yeah, for us it's normal to use almost all the different stages of raw milk.
No lina lben is the by broducte of making buttter (basicly accimulating row milk cream and wisking it until it seperate into butter and a liquid ) ,lben is the original buttermilk that peaple used to make (becose yes ther is a difference between it and the cultured buttermilk that peaple in the usa find in the stors) That is why we find peables of butter in "lben beldi of traditional makers" contrery to the store bought ones here in morocco
Thanks for posting! If only I had been a youtuber when I was at your stage of life. I was selling eggs and cottage cheese and cream at the local farmer's market. One thing I did different that you in this cottage cheese method was that I either heated the clabber or poured boiling water over it to wash off the whey and "firm up" the curds. I learned this from my Ukrainian mother in law. I bet we were killing off the good bacteria :( When I was at your stage, I was just known as a poor farm wife...LOL. Now I would have been trendy!
After firming up the curds with hot water, pour a bit of fresh milk or cream back into the strained curds. This re-inoculates the cottage cheese with healthy bacteria, and gives a great taste and texture.
People freak out when I tell them we leave our fresh eggs out on the counter. 😂. Nope....no refrigeration needed. ( As long as they're not washed). We wash them just before we use them. Been doing this for years.
@@tiffanysteffy8661 a couple of months. i try and use them by 4 weeks, but can't always. During "peak" egg production, we store them in hydrated lime solution, they last about a year.
I think leaving eggs in the fridge is an American thing. I never refrigerate eggs. And they can be washed, but in the process you wash off a protective layer so then air can get in and they don't keep quite as long.
I was "lactose intolerant" for years. I avoided dairy like the plague. I started on the pasteurized, non-homogenized milk when I heard that would solve the issue. Bingo! No more lactose intolerance. Then I found the raw milk: it's delicious. I have no issues whatsoever with it.
Raw milk from a healthy cow is such a blessing. There’s so much science involved and so many amazing things one can make at home, only after getting my own milk cow, that I’ve been totally blown away by how modern society has been brainwashed to think otherwise. Even my husband’s rural family who have had milk cows for generations have so many misconceptions now of how the science of raw milk works. It’s such a huge nutritional and economic loss for people who live in a place where raw milk is deemed illegal. The amount of butter I’ve made just this week has been simply obscene. People really need to be taught better food science and where/how our food is made. Thanks for all you share! I’ve learned so much!
This explains why my grandmother would say that the milk had 'turned'. She never said it was bad, just that it turned. She was a farm girl. I am learning so much from your videos, your presentations are outstanding and the information you provide is clear and easy to understand. Your videos have inspired me to do this. Thank you so very much. And God bless you and your family.
Our fear in the U.S. stems from a mass death event during the industrialization of the milk industry due to bacterial infection from dirty hands used to milk the cows. If you have a healthy cow and clean hands and jars, your good.
A magazine made up a story of an entire village dying from raw milk. My Great-Grandma reacted so scared to the idea of raw milk, she remembered the entire village that had died. I did some digging and that village never exited, the author had completely made it up!
The truth is actually kinda gross. Back in 1900's processing plants would collect milk from local farmers. This milk sat for hours in galvanised cans. the processing plant would get the milk in and when they opened the cans they would find dead rats and filth. NY city mandated pasteurization. Skip forward to the 70's US Gov't stepped in and mandated pasteurization for interstate sales
Michael Waters- The problem started during the industrialization, but NOT from dirty hands! The deaths happened because somebody had the ‘brilliant’ idea to feed “spent grain” from the the process of making beer/alcohol to the milk cows. Cows are not meant to eat this, and when they were fed this spent grain, the milk actually developed a bluish tint, and they decided to add chalk to the milk to make it look like good milk. Problem wasn’t the bluish color, but the E-coli that developed due to feeding the cows spent grain.
butter was invented from clabbered milk. They saw these "clabs" and inspected them, and noticed they had advantages compared to the sugary milk by nature.
I'm so glad I found your channel! You're a wealth of lore that's been "lost" through the technological age. Our family's been looking for people like you to fill in the gaps in our knowledge. Thank you so much!!! :D Subscribing!
Great video! Quick story from Texas...My father was born in 1928 - next to the last child in a family of 10 children. I recall him saying that after he was weaned they started him on Clabber and when he was small he would cry at night if he didn't get, "His Clabber" prior to going to bed.
May I also add....... I have been milking goats and drinking raw milk for over 35 yrs. Prevention is always better ...... As to mastitis prevention, the essential oil peppermint added to a lotion, cream, or balm and massaged into the udder after each milking will assure a soft and mastitis free udder. It is also very important to always strip all milk out. Sometimes this is difficult as the mother will not let all her milk down. Continue to massage and lift up on the udder to assure ALL milk is out. Then as you massage the peppermint udder cream any remaining milk will then fill the teats which will also need to be extracted. This cream is very very important for all you that want to calf/kid share. Your momma will be quite prone to mastitis as the babies mouths aren't clean.
I have a friend who told me that when she was a kid she would put hot cocoa mix in a cup and go to the barn and milk the cow right into the cup. She said it was the best hot cocoa she ever had.
Thank you very much. I learned something new today. I used to be Lactose intolerant until I tried raw milk. I am so grateful it is so much better than the milk in stores 🙏🙏🙏
Me too. I also have never broken a bone, a fact I attribute to the amount of raw milk I drank growing up. I have no real idea of how much milk I drank; but when our cow was dry, we were buying five gallons per week and I did not like the taste of store bought milk.
Lisa JW/ They know Its good. they are making money. Plus if someone got sick they would be in jail. People lived off of nature as God made it. We alwayse washed the cows bag off well. and strained the milk through a cllean cloth each time. we drank whole mild. we made butter, we had butter milk for biscuits every morning with home made butter.
Bag off well, strained the milk through a clean cloth. we made butter from the cream, had butter milk to drink, and make biscuits for breakfast ,with fresh butter. good old days before government
+Gene King For the cottage cheese great grandma just drained the clabber thought cheesecloth for a few hours and then added a little cream into the finished product... but it isn't much like "store bought" cottage cheese.. just beware...
Homesteading Family its wonderful cottage cheese, great on baked potatoe, or just eaten like it is in dry curd form wiyh salt and pepper. tangy and sweet too, not sour.
To make cottage cheese, salt your clabbered milk well (to taste), give it a good stir, then pour it into a muslin tea towel, tie it off and hang it overnight to drain. In the morning, put the cheese into a clean bowl and crumble it. Add enough sweet heavy cream to make a "sauce," then leave it covered on the counter for a day to sour. Give it a good stir before putting it in the fridge, and chill before serving.
This is amazing! I'm so glad you posted this and I need your cheese recipe and lots of fun stuff! :) That said. I work in the food services industry. Specifically with dairy. Specifically, making cheeses. We go through 1.5 million gallons of milk on an average day. Listeria and E. Coli are VERY serious risks when working with milk. You would be shocked to discover how wide spread they are. They exist all over the world. They both exist all over the place. But thankfully, many many precautions are taken to keep them out of our food chain. Honestly, the military could learn a thing or two from food security practices. When those practices break down is when you hear about it on the 5 o'clock news. People died, and food is being recalled, tell your neighbors. Companies generally go out of business after it happens. I implore you to please please please make a second video, and mention sanitary and sterilization at least.. I dunno, 17 times? It truly is critical. One jar of this contaminated with E. Coli or Listeria could kill an entire family. This is also the excuse governmental agencies use to crack down on producers of raw milk. I understand the beneifts of raw milk completely and agree with you 100% on that front. Am I fear mongering? Perhaps a bit. I'll put it this way though, I'm not afraid to try it one bit. I'm looking forward to it. We have goats at home, and this is the first time I've ever heard someone explain how to do this. I'm DEFINITELY going to try it.. using sanitary practices and sterile containers and implements. ,)
Thanks for this. I've only recently discovered these videos and I love them, but there is a real risk, which can be mitigated by impeccable sanitary standards. That doesn't mean you can't or shouldn't drink raw milk, just that you should ensure you know how to handle it properly. Claiming there's no risk at all is not responsible.
That happens in industrial farms where the feed is just GMO corn and soybeans. It's a little different when it's small scale, organic, grassfed non-industrial
@@bebepilosopo5248 GMO and soybeans have ABSOLUTELY NOTHING to do with pathogens which can infect milk products. I hate GMO and soy crap too, but you can't blame bacteria on them.
When we were looking for a small farm to buy I intentionally focused on communities that bordered the Amish. Now we have an abundant and inexpensive supply of fresh raw milk!
I would love to see a whole series on milking and things you make with your raw milk!! Not much on RUclips about that. I love watching you videos you have a very wholesome feel wish you made videos more often.
YES! thanks for this video. I get at least 2 two gallons a day and not enough customers at this time, so I just dumped 4 gallons down the drain because it was chunky. I was so sad. Now I won't do it. Thank you! Can't wait for the cheese ball video!
We would love to do this. Could you tell us the costs involved in feeding a milk cow? Where we might be able to get one in our area? We are on a very limited income, but want to be self sufficient. Thanks.
Hey there... It depends so much... our cows can eat mainly grass in the pasture for 6-8 months of the year, which really reduces the cost. Goats of course are cheaper to buy and to feed and a little easier to to keep (space wise). Check your local Craigslist to see what is available in your area!
Please don't ever dump it down the drain. If you cannot use it all, put it on your plants, in your garden, etc., so all those good nutrients get used by your soil. The same thing for whey.
I love your videos, I grew up in Cuba and we loved to drink our coffee and milk when the milk came out of the cow 🐄… raw milk is not allowed in my state…you make me remember my childhood. Thank you!!!
A family germ is a family germ I know. However having said that... I got the vapors watching you cross- contaminate your clabbered jars and dump back in the leftover spoon stuff after it was in your mouth. I get it. Yeah. But-ewwwww.
Beth, yes exactly. It grossed me out the same as when people let their pets lick them in the face or mouth, the same tongue they clean them selves with. Some people in other vids act so clean as they prepare food on a table or counter that their pet just walked on. Dirty feet carry the same germs as the floor or liter they've been in. They might as well prepare and eat it off the floor.
Ann Merrick I am no germaphobe and I agree-that was unsanitary and unsafe. I have a feeling many of you follow her with blind devotion and would give her a pass on anything. It’s called science, look it up. I know it’s not in the Bible but look it up anyway.
Well I have to say.. not a flavor profile for everyone… I ABSOLUTELY LOVE ❤️ LOVE ❤️ RAW MILK 🥛…BUT clabbered… not very much… I tested about 10-12 ounces for 2 1/2 days @ say roughly 62-65* & it did clabber up ..nice smooth texture but I decided to drink it like my uncle use to drink buttermilk and well … 🤷♀️ just not that appealing so in conclusion… I’ll drink my DELICIOUS RAW MILK 🥛…. COLD 🥶 from the fridge… but I’m glad I tried it…I had to… oh …btw… I bet it would be PERFECT FOR BAKING BISCUITS… I’ll have to clabber for biscuits as I don’t buy buttermilk … that would be perfect… thank you 🙏
I absolutely love your videos. There is a certain kind of satisfaction that comes from growing, preserving, and making your own foods/things. Also, unlike many things (and people) on the internet and RUclips, you are very, very trustworthy. I wouldn’t be afraid to trust anything you told me to do! I’m a subscriber! Best - Adam
thank you for this video- we get raw milk here in the UK and I literally just a half hour ago dumped out the last pint from our last batch because I tasted that it was about to turn..... I wish I'd seen this video a half hour earlier!!
This year we hit the perfect combination of a fresh cow and two of the smallest feeder pigs we have ever seen! They are thriving on the clabbered milk! We also add a raw egg or two to each feeding. As they have grown,we started adding some commercial feed to the mix, allowing the pellets to dissolve and stirring it well. Love your video and all the great ideas in the comments🤗
My Mama used to make clabber when I was a tiny girl. She would make butter or something first and then put the curds and whey in a towel which she hung up on the tree branch right outside the kitchen door! We loved cottage cheese too. I’m 71 now and I love the memories of our farm! I found “clabhair” but not “clabber” on Google. All of NW Europe had herds and I think we brought clabber here to the New World!
I am so thrilled to have discovered your videos and story! I love the tutorials and it's nice to see a family that worked towards their dream and attained it. Thank you for sharing all this amazing knowledge!
I'm so glad I came across this video. We just got a very sweet family jersey cow. And I've been wanting to try this I just didn't know how. Thank you so so much. I'll be watching so much more now ❤❤
I bought Matsoni starter last May. Unfortunately it didn’t arrive till the end of May. Here in Tucson by then temperatures was already triple digits and even hotter in delivery van. The culture arrived DOA. I had been watching Videos on LABs Lactic Acid Serum where they catch Lactobacillus on rice wash water. I needed yoghurt for a digestive issue so I tried it and caught a Lactobacillus that ferments pasteurized milk into delicious yoghurt after 36 hours. I call it my gift from the universe. I’ve been fermenting pasteurized milk at room temperature. And during fermentation the milk has a delicious mild sweet aroma, and the bacteria keeps my gut biome healthy and no more digestive issues. After the temperatures moderated I ordered more mesophilic yoghurt starter I can’t wait to try it. Then I will see which culture helps my problem more. But very happy with my wild strain of Lactobacillus so far. I don’t know if the strain of bacteria is local to Tucson or came on the rice I bought at the store. Don’t throw the whey away. It can be used all kinds of ways. Fermentation starter to ferment natural soda, vegetables, etc Spray on compost piles to break things down. Give to farm animals and pets. I add whey to my dog’s kibble for probiotics. Whey strained off yoghurt is rich in nitrogen a free fertilizer for your plants. Whey can be substituted for water in recipes And many more
So happy to find your sweet, wonderful, presentations! I have learned so much invaluable “almost lost” facts that are trying to be deleted from our memories!! My Dad, 1 of 14 German heritage dairy farming children also had relatives who subsisted on dairy milk for sustaining them through the Great Depression! Today I am proud to be a “milk lady” who travels my area in Texas with the “Real Deal” to help as many as possible achieve former know health habits that benefit a lifetime.
Respect to you Annette. I tried raw goats milk for the 1st time last week from a local herder. I got to stroke the goats and show them my gratitude while my sterilised glass bottle was being filled. Once I start drinking it, it’s difficult to stop! It’s awesome. Now I am making yogurt, cheese, cajeta and hopefully Kafir, if I can get hold of some grains. Love & light from Spain ❤
Congrats on your pregnancy! Would you consider doing a video on pregnancy and homesteading (and large family life!). We are hoping to add a fourth baby in a few months and the idea is kind of overwhelming (we have a 4, 3 and almost 1 year old). We have beef cows, pigs, chickens, ducks and guineas. My pregnancies aren't terribly tough except for extreme morning sickness for the entire pregnancy. I want a dairy cow so much, but I'm not sure how I'd handle that with morning sickness. I'd love some advice from a homestead momma. Even just keeping up with the homemade cooking becomes so tough.
+Amanda W - Hey Amanda - I totally feel your pain... you are right in the little years and it is hard to do much when your oldest helper is 4... Just keep training in obedience and joyfully working together, and make sure they are doing simple, everyday chores for the time they are about 2-3... then when the move up into finally milking a cow they will have the ethic and the ability! We didn't finally get the cow until the oldest here was about 8... now the kids do all of the milking and most of the animal care... You'll get there! (And I will consider doing a video 😉).
I just started making clabber! Sweet lady you never age!.. Been following for quite some time and this video is 7 years old!..... Thank you so much for all you share with us... God Bless
Howdy, thanks for the video. I have been making Whey from raw goat milk for over a year now and I had something weird happen. After a week and a half my milk did not seperate as it usually does. When I lifted the lid it smells like and looks like good frothy cheese. However, I want whey for my kids (16 months old) formula and I am not sure if I need to boil it with lemon juice to get what I want. It seems that whatever it turned into isn't going to separate into the whey I want. Or has it and I just won't see the yellow hue of the whey? Your advice of the raw milk not going bad unless it smells bad makes me hopeful that I can save it for biscuits and such but if I strain it, will I get whey? Or "sour milk" for just baking. Any advice would be helpful, thank you!
So you make a mother clabbered milk, say a pint, and when that is clabbered, you can use that in a new milk to make a shorter clabbbered milk with a sweeter flavor?
My A2A2 Jersey raw milk when it "sours" and goes to clabber is absolutely atrocious... It doesn't sour as in being tart sour... It gets a terrible pungent or putrid taste to it.. When I have raw milk in the refrigerator and not using it so fast.. after 22-3 weeks and the milk begins to "sour" I can tell when that bad taste working in to the milk.. It might take 3-4 days for it to get to the point I won't drink it. And then maybe another week or two until it clabbers like thick buttermilk or yogurt. Is this happening because it is "souring" or going to clabber in the cold of the refrigerator? Or is it because of what the cows eat.. They are not grass fed... They are fed silage. Someone told me it is because of the silage. I don't know whether to believe that.. The fresh milk tastes good for 2-3 weeks without tasting bad. Would letting it "sour" or go to clabber on the counter give it any better of a taste? I have read somewhere that that raw clabbered milk is what Little Miss Muffet was eating when she was eating her curds and whey... There is no way Little Miss Muffet would even consider eating this clabbered milk from the milk I use.. No amount of sugar would cover the taste of this.
Thank you for sharing your knowledge and experience with us. I have a farm in my area that delivers, I have been learning everything I can to make Kefir, yogurt, butter, cream, soft cheese, hard cheese so many delicious nutrient dense food’s. Adding a bit of ferment to your homemade Mayo and other recipes extends its life. ♥️ I am also ordering my favorite (craving) grass fed and finished beef rich in omega 3’s and zero signs of metabolic syndrome grain fed have.
my milk after being in the fridge for 3 weeks, is now smelling bad. Did it go bad? Isn't the way to make clabber to let it sit at room temp but I left it in the fridge. Can someone let me know ???
How nice to go to the cupbard and get clabbered ;) Thank you so much for sharing those things that unfortunately for many of us are lost and forgotten. So happy to have subscribed to your channel. Keep up the good work. BLESSINGS to your whole family and a BIG HOWDY from the high country, Arizona.
I waterbathed raw milk it kinda separated and tastes a bit different..im thinking its still ok i been pouring it in my coffee so far i haven't died and not sick..
Knew allabout this from my Auntee and Granny!! Hogs love this too!! Clabber yer cream before y'churn and you'll have the best butter ever!! I do believe that it lasts better because that good clabberin' bacteria runs off them bad bacteria...y'still gotta rinse n' salt it though...
Power watching your videos today. I agree with you on the raw milk being fine. I read a book on the study that was done on the bacterium in the milk. It said that after 24 hours the good bacteria eat the bad bacteria. It totally makes sense! Otherwise it would go bad like pasteurized processed milk. I can't remember the name of the book so be I had downloaded years ago on a kindle that is broke. To bad cause it had all the studies and I would have used it here for you to reference. It is out there somewhere though!
you guys are great! we need more folks like you. we live in northern minnesota and we are moving forward with our plans. thanks for your great contribution to our lives.
Wow! This is so interesting. We use raw goat milk for my almost 1 year old in her bottle. If I lose a bottle for a day (or two) sometimes it's just chunky and sits in the dish strainer. Apparently it's clabbered???
This might be a silly question but can the milk be from any dairy cow or does it need to be from an A2A2 cow? This is super fascinating to me. Thanks for sharing! :)
I liked the information presented. It just makes me feel uncomfortable seeing how she tastes from one bottle then again she puts the spoon back on the same bottle and the others. How about her germs? Just wondering 🤔
What temp is your house? Here in Vermont I’ve left my milk out as it’s gotten foul! I think the cold house lets the wrong bacteria grow...is that possible?
+Maurizio Helmut Odermatt Hi! Different bacteria does grow at different temperature, but they shouldn’t cause spoilage if all of the vessels and the process is clean and the cow is healthy.
Thank you for the video! Can you make clabbered milk using a yogurt too? My kids left a couple big tbsps of our homemade yogurt in the jar and was wondering if I can just add that to our raw milk and skip the new clabber step :)
24-hour clabber is mild and smooth. No chunks or funky flavors/odors. I drink one cup every day & leave one cup as the starter for the next day's batch.
At 59I have learned so much from your channel and I wish I knew this information 30yrs ago,,,, my life would have been so much different,,, your husband is truly a blessed person.... PLEASE KEEP YOUR VIDEOS AND Q&A LIVE STREAMS GOING !!!!!
Thank you for the video. My raw goats milk clabbered after about 6 days. It smells exactly like yogurt, just heavenly. I’d really appreciate some recipes (you might have, haven’t checked). I’m so happy to know I can keep this for months to come.
I feed clabbered goat milk to our chickens also. They love it. I keep trying to get my family to eat it, but everyone is scared to try. I have made the dream cheese out of clabbered milk and they like it very much, but just to serve it as a yogurt, people are scared to try it! I will say that I tend to have older milk that has been in the fridge for like 3 weeks (or longer). I guess at this point, it would be more of a sour milk clabber, don't you think? Is that only good for baking?
I love love buttermilk how do I make it? Also if I'm going to do any of these things should I be putting the raw milk in disinfected glass bottles or is the plastic bottle that they came in satisfactory?
“It doesn’t go bad; it goes different.” That’s how I’ve been describing what happens to milk! It makes people totally confused, because everyone is used to what happens to pasteurized milk. Love your videos!
I was raised in Chicago in the state of Illinois which did not allow raw milk to be sold commercially, but when I moved to Maine 5 years ago raw milk was easily available. Now I am able to experiment and make all kinds of wonderful products, my favorites being kefir and kefir cheese, Greek yogurt, and more. It's made a huge difference in my health and well-being. I'm learning so much more from sites like yours. Thank you!
In Morocco, where I am from, we call the first bottle "Raïb" and we usually eat it (sweetened with syrup) like another type of yogurt. The second one, we call "Leben" and it is costumary to drink it when eating Couscous. So yeah, for us it's normal to use almost all the different stages of raw milk.
Thank you, Lina, for sharing that. I always love to hear what other countries do with their foods, cooking, storing, saving! 😊
Wanting to try homemade sour cream with clabbered raw milk.
I love your food. I love oils live to learn to preserve meat in its fat the way you do it. ❤
No lina lben is the by broducte of making buttter (basicly accimulating row milk cream and wisking it until it seperate into butter and a liquid ) ,lben is the original buttermilk that peaple used to make (becose yes ther is a difference between it and the cultured buttermilk that peaple in the usa find in the stors)
That is why we find peables of butter in "lben beldi of traditional makers" contrery to the store bought ones here in morocco
Do you need a clabbered batch to make more clabbered milk? Or can you start with just raw milk?
Unfortunately, in my state it is not a criminal offence to posses marijuana but a crime to buy raw milk.
MAKE RAW MILK LEGAL
How messed up is that.
@@forageforage3520 +1 we should be getting high AND drinking raw milk
In some areas you can get "pet milk" (raw milk from an organic/small dairy, they lable it for pets only to get around the regulations).
CALIFORNIA??🙄
Thanks for posting! If only I had been a youtuber when I was at your stage of life. I was selling eggs and cottage cheese and cream at the local farmer's market. One thing I did different that you in this cottage cheese method was that I either heated the clabber or poured boiling water over it to wash off the whey and "firm up" the curds. I learned this from my Ukrainian mother in law. I bet we were killing off the good bacteria :( When I was at your stage, I was just known as a poor farm wife...LOL. Now I would have been trendy!
Veta B agree
After firming up the curds with hot water, pour a bit of fresh milk or cream back into the strained curds. This re-inoculates the cottage cheese with healthy bacteria, and gives a great taste and texture.
People freak out when I tell them we leave our fresh eggs out on the counter. 😂. Nope....no refrigeration needed. ( As long as they're not washed). We wash them just before we use them. Been doing this for years.
In 🇬🇧 we do not refrigerate our eggs at all
How long do they last on your counter ?
@@tiffanysteffy8661 a couple of months. i try and use them by 4 weeks, but can't always. During "peak" egg production, we store them in hydrated lime solution, they last about a year.
I think leaving eggs in the fridge is an American thing. I never refrigerate eggs. And they can be washed, but in the process you wash off a protective layer so then air can get in and they don't keep quite as long.
I grew up on raw milk . If you are lactose intolerant you can drink raw no problem. I can’t wait to get my jersey cow 🐄
I was "lactose intolerant" for years. I avoided dairy like the plague. I started on the pasteurized, non-homogenized milk when I heard that would solve the issue. Bingo! No more lactose intolerance. Then I found the raw milk: it's delicious. I have no issues whatsoever with it.
Raw milk from a healthy cow is such a blessing. There’s so much science involved and so many amazing things one can make at home, only after getting my own milk cow, that I’ve been totally blown away by how modern society has been brainwashed to think otherwise. Even my husband’s rural family who have had milk cows for generations have so many misconceptions now of how the science of raw milk works. It’s such a huge nutritional and economic loss for people who live in a place where raw milk is deemed illegal. The amount of butter I’ve made just this week has been simply obscene. People really need to be taught better food science and where/how our food is made. Thanks for all you share! I’ve learned so much!
We've been duped into beIieving many things that aren't true, when the g0vernment gets invoIved the "information" becomes suspect.
This explains why my grandmother would say that the milk had 'turned'. She never said it was bad, just that it turned. She was a farm girl. I am learning so much from your videos, your presentations are outstanding and the information you provide is clear and easy to understand. Your videos have inspired me to do this. Thank you so very much. And God bless you and your family.
Thank you so much for this awesome video 🤩
Our fear in the U.S. stems from a mass death event during the industrialization of the milk industry due to bacterial infection from dirty hands used to milk the cows. If you have a healthy cow and clean hands and jars, your good.
here they blame tubriculosis being transfered from cow to human.
A magazine made up a story of an entire village dying from raw milk. My Great-Grandma reacted so scared to the idea of raw milk, she remembered the entire village that had died. I did some digging and that village never exited, the author had completely made it up!
The truth is actually kinda gross. Back in 1900's processing plants would collect milk from local farmers. This milk sat for hours in galvanised cans. the processing plant would get the milk in and when they opened the cans they would find dead rats and filth. NY city mandated pasteurization. Skip forward to the 70's US Gov't stepped in and mandated pasteurization for interstate sales
Exactly. Poor industrial practices are to blame, not farmers. I have a local farmer and she gives me awesome milk
Michael Waters- The problem started during the industrialization, but NOT from dirty hands! The deaths happened because somebody had the ‘brilliant’ idea to feed “spent grain” from the the process of making beer/alcohol to the milk cows. Cows are not meant to eat this, and when they were fed this spent grain, the milk actually developed a bluish tint, and they decided to add chalk to the milk to make it look like good milk. Problem wasn’t the bluish color, but the E-coli that developed due to feeding the cows spent grain.
In Europe, the best butter is made from clabbered cream. Cultured butter has a richer, nuttier flavour.
Robin Betts agree
butter was invented from clabbered milk. They saw these "clabs" and inspected them, and noticed they had advantages compared to the sugary milk by nature.
Same in India. Churned clambered milk turns into butter and butter milk.
@A G organic pastures 😉
@Kleiner Helfer didnt ask
I'm so glad I found your channel! You're a wealth of lore that's been "lost" through the technological age. Our family's been looking for people like you to fill in the gaps in our knowledge. Thank you so much!!! :D Subscribing!
Great video! Quick story from Texas...My father was born in 1928 - next to the last child in a family of 10 children. I recall him saying that after he was weaned they started him on Clabber and when he was small he would cry at night if he didn't get, "His Clabber" prior to going to bed.
Roy Slay agree
Lovely story❤️ Thank you for sharing that with us.
Wow, what a great start to a good, healthy life!
Awww cute
PRECIOUS
May I also add....... I have been milking goats and drinking raw milk for over 35 yrs. Prevention is always better ...... As to mastitis prevention, the essential oil peppermint added to a lotion, cream, or balm and massaged into the udder after each milking will assure a soft and mastitis free udder. It is also very important to always strip all milk out. Sometimes this is difficult as the mother will not let all her milk down. Continue to massage and lift up on the udder to assure ALL milk is out. Then as you massage the peppermint udder cream any remaining milk will then fill the teats which will also need to be extracted. This cream is very very important for all you that want to calf/kid share. Your momma will be quite prone to mastitis as the babies mouths aren't clean.
Awesome advice!
I have a friend who told me that when she was a kid she would put hot cocoa mix in a cup and go to the barn and milk the cow right into the cup. She said it was the best hot cocoa she ever had.
COOL. I use to put ice in milk I just milked to drink it. If we had had cocoa I probably would have tried that too!
no doubt
I envy..
So cool! My aunt used to do that for me and it is really the best!!!
I would put Kahlua in a cup...and go to the barn and milk the cow right into my cup... the best Brown Cow I ever had....
Thank you very much. I learned something new today. I used to be Lactose intolerant until I tried raw milk. I am so grateful it is so much better than the milk in stores 🙏🙏🙏
I grew up on raw milk and raw milk products and SURVIVED. The FDA would be very surprised.
Me too. I also have never broken a bone, a fact I attribute to the amount of raw milk I drank growing up. I have no real idea of how much milk I drank; but when our cow was dry, we were buying five gallons per week and I did not like the taste of store bought milk.
Lisa JW agree
Lisa JW yes! And we NEVER had broken bones!!
Lisa JW/ They know Its good. they are making money. Plus if someone got sick they would be in jail. People lived off of nature as God made it. We alwayse washed the cows bag off well. and strained the milk through a cllean cloth each time. we drank whole mild. we made butter, we had butter milk for biscuits every morning with home made butter.
Bag off well, strained the milk through a clean cloth. we made butter from the cream, had butter milk to drink, and make biscuits for breakfast ,with fresh butter. good old days before government
I have always enjoyed buttermilk . I remember my grandmother keeping a pan of milk on the hearth to make her buttermilk.
I'm interested in the "old fashion" cottage cheese recipe you were talking about.
+Gene King For the cottage cheese great grandma just drained the clabber thought cheesecloth for a few hours and then added a little cream into the finished product... but it isn't much like "store bought" cottage cheese.. just beware...
Homesteading Family its wonderful cottage cheese, great on baked potatoe, or just eaten like it is in dry curd form wiyh salt and pepper. tangy and sweet too, not sour.
save the whey for your starter.
Gene King agree
To make cottage cheese, salt your clabbered milk well (to taste), give it a good stir, then pour it into a muslin tea towel, tie it off and hang it overnight to drain. In the morning, put the cheese into a clean bowl and crumble it. Add enough sweet heavy cream to make a "sauce," then leave it covered on the counter for a day to sour. Give it a good stir before putting it in the fridge, and chill before serving.
This is amazing! I'm so glad you posted this and I need your cheese recipe and lots of fun stuff! :)
That said. I work in the food services industry. Specifically with dairy. Specifically, making cheeses. We go through 1.5 million gallons of milk on an average day.
Listeria and E. Coli are VERY serious risks when working with milk. You would be shocked to discover how wide spread they are. They exist all over the world. They both exist all over the place. But thankfully, many many precautions are taken to keep them out of our food chain. Honestly, the military could learn a thing or two from food security practices.
When those practices break down is when you hear about it on the 5 o'clock news. People died, and food is being recalled, tell your neighbors. Companies generally go out of business after it happens.
I implore you to please please please make a second video, and mention sanitary and sterilization at least.. I dunno, 17 times? It truly is critical. One jar of this contaminated with E. Coli or Listeria could kill an entire family.
This is also the excuse governmental agencies use to crack down on producers of raw milk. I understand the beneifts of raw milk completely and agree with you 100% on that front.
Am I fear mongering? Perhaps a bit. I'll put it this way though, I'm not afraid to try it one bit. I'm looking forward to it. We have goats at home, and this is the first time I've ever heard someone explain how to do this. I'm DEFINITELY going to try it.. using sanitary practices and sterile containers and implements. ,)
E.Coli doesnot live in an acidic medium
My mother was 'raised on clabber'. She also washed and rinsed dishes in water so hot it steamed. Filth breeds sickness for sure.
Thanks for this. I've only recently discovered these videos and I love them, but there is a real risk, which can be mitigated by impeccable sanitary standards. That doesn't mean you can't or shouldn't drink raw milk, just that you should ensure you know how to handle it properly. Claiming there's no risk at all is not responsible.
That happens in industrial farms where the feed is just GMO corn and soybeans. It's a little different when it's small scale, organic, grassfed non-industrial
@@bebepilosopo5248 GMO and soybeans have ABSOLUTELY NOTHING to do with pathogens which can infect milk products.
I hate GMO and soy crap too, but you can't blame bacteria on them.
When we were looking for a small farm to buy I intentionally focused on communities that bordered the Amish. Now we have an abundant and inexpensive supply of fresh raw milk!
I would love to see a whole series on milking and things you make with your raw milk!! Not much on RUclips about that. I love watching you videos you have a very wholesome feel wish you made videos more often.
You are so right. I'm glad this information is getting out again.
Yogurt is a great way to preserve milk...it lasts a while in the fridge... sometimes...yummy!🤗
YES! thanks for this video. I get at least 2 two gallons a day and not enough customers at this time, so I just dumped 4 gallons down the drain because it was chunky. I was so sad. Now I won't do it. Thank you! Can't wait for the cheese ball video!
+Whimsical WonderFarm I know... sometimes abundance is hard to keep up with! 😉
We would love to do this. Could you tell us the costs involved in feeding a milk cow? Where we might be able to get one in our area? We are on a very limited income, but want to be self sufficient. Thanks.
Hey there... It depends so much... our cows can eat mainly grass in the pasture for 6-8 months of the year, which really reduces the cost. Goats of course are cheaper to buy and to feed and a little easier to to keep (space wise). Check your local Craigslist to see what is available in your area!
What's the difference between clabbered and kefir milk? Is it like an old milk?
Please don't ever dump it down the drain. If you cannot use it all, put it on your plants, in your garden, etc., so all those good nutrients get used by your soil. The same thing for whey.
I'm 74 and I remember Daddy taking about having clabber milk with corn bread.
I love your videos, I grew up in Cuba and we loved to drink our coffee and milk when the milk came out of the cow 🐄… raw milk is not allowed in my state…you make me remember my childhood. Thank you!!!
A family germ is a family germ I know. However having said that... I got the vapors watching you cross- contaminate your clabbered jars and dump back in the leftover spoon stuff after it was in your mouth. I get it. Yeah. But-ewwwww.
Beth, yes exactly. It grossed me out the same as when people let their pets lick them in the face or mouth, the same tongue they clean them selves with. Some people in other vids act so clean as they prepare food on a table or counter that their pet just walked on. Dirty feet carry the same germs as the floor or liter they've been in. They might as well prepare and eat it off the floor.
Mr Rytte: ex-to-the-zactly... Omgosh😱
Oh please! 🙄
Get real.
Ann Merrick I am no germaphobe and I agree-that was unsanitary and unsafe. I have a feeling many of you follow her with blind devotion and would give her a pass on anything. It’s called science, look it up. I know it’s not in the Bible but look it up anyway.
I remember my grandmother doing all of these things. Thank you so much for the video and educating people who are so scared.
I drank raw milk pregnant and my baby is absolutely perfect. Gave raw milk to my toddler when 8 months old and not one issue.
I find that when the milk turns to clabber within 24 hours, during warm weather, it's the nicest tasting.
So glad your channel was suggested to me. I've got extra raw milk and didn't know what to do with it.
Well I have to say.. not a flavor profile for everyone… I ABSOLUTELY LOVE ❤️ LOVE ❤️ RAW MILK 🥛…BUT clabbered… not very much… I tested about 10-12 ounces for 2 1/2 days @ say roughly 62-65* & it did clabber up ..nice smooth texture but I decided to drink it like my uncle use to drink buttermilk and well … 🤷♀️ just not that appealing so in conclusion… I’ll drink my DELICIOUS RAW MILK 🥛…. COLD 🥶 from the fridge… but I’m glad I tried it…I had to… oh …btw… I bet it would be PERFECT FOR BAKING BISCUITS… I’ll have to clabber for biscuits as I don’t buy buttermilk … that would be perfect… thank you 🙏
I absolutely love your videos. There is a certain kind of satisfaction that comes from growing, preserving, and making your own foods/things. Also, unlike many things (and people) on the internet and RUclips, you are very, very trustworthy. I wouldn’t be afraid to trust anything you told me to do! I’m a subscriber! Best - Adam
My mom would do this then turn it into cottage cheese. Still the best cottage cheese I ever had.
Cottage cheese from clabbered milk with cream over it is a traditional dish over here in Croatia! We looove it! :-)
+SPA me! Handmade soaps&more - Wow! That is so neat to hear how other people use their dairy...
thank you for this video- we get raw milk here in the UK and I literally just a half hour ago dumped out the last pint from our last batch because I tasted that it was about to turn..... I wish I'd seen this video a half hour earlier!!
This year we hit the perfect combination of a fresh cow and two of the smallest feeder pigs we have ever seen! They are thriving on the clabbered milk! We also add a raw egg or two to each feeding. As they have grown,we started adding some commercial feed to the mix, allowing the pellets to dissolve and stirring it well. Love your video and all the great ideas in the comments🤗
I totally agree with u, I make my own kefir at home, I wish u a long live
here in Hungary it's called aludttej.... slept milk ... because you put it out over night and let the milk sleep while you slept..
My Mama used to make clabber when I was a tiny girl. She would make butter or something first and then put the curds and whey in a towel which she hung up on the tree branch right outside the kitchen door! We loved cottage cheese too. I’m 71 now and I love the memories of our farm! I found “clabhair” but not “clabber” on Google. All of NW Europe had herds and I think we brought clabber here to the New World!
I am so thrilled to have discovered your videos and story!
I love the tutorials and it's nice to see a family that worked towards their dream and attained it.
Thank you for sharing all this amazing knowledge!
I do not disbelieve anything you said in this video, but thick milk left out for days will be a tough thing to relearn in our modern mindset.
My dogs and cats love clabbered milk
I'm so glad I came across this video. We just got a very sweet family jersey cow. And I've been wanting to try this I just didn't know how. Thank you so so much. I'll be watching so much more now ❤❤
I bought Matsoni starter last May. Unfortunately it didn’t arrive till the end of May. Here in Tucson by then temperatures was already triple digits and even hotter in delivery van. The culture arrived DOA.
I had been watching Videos on LABs Lactic Acid Serum where they catch Lactobacillus on rice wash water. I needed yoghurt for a digestive issue so I tried it and caught a Lactobacillus that ferments pasteurized milk into delicious yoghurt after 36 hours. I call it my gift from the universe.
I’ve been fermenting pasteurized milk at room temperature. And during fermentation the milk has a delicious mild sweet aroma, and the bacteria keeps my gut biome healthy and no more digestive issues. After the temperatures moderated I ordered more mesophilic yoghurt starter I can’t wait to try it. Then I will see which culture helps my problem more. But very happy with my wild strain of Lactobacillus so far. I don’t know if the strain of bacteria is local to Tucson or came on the rice I bought at the store.
Don’t throw the whey away. It can be used all kinds of ways.
Fermentation starter to ferment natural soda, vegetables, etc
Spray on compost piles to break things down.
Give to farm animals and pets. I add whey to my dog’s kibble for probiotics.
Whey strained off yoghurt is rich in nitrogen a free fertilizer for your plants.
Whey can be substituted for water in recipes
And many more
I’m curious, if when you stuck your spoon back in jar, after tasting it, if that did not contaminate what was left in the jar?
Thanks for sharing your knowledge; it helps me so much! Blessings to all 🤗🇨🇦
So happy to find your sweet, wonderful, presentations! I have learned so much invaluable “almost lost” facts that are trying to be deleted from our memories!! My Dad, 1 of 14 German heritage dairy farming children also had relatives who subsisted on dairy milk for sustaining them through the Great Depression! Today I am proud to be a “milk lady” who travels my area in Texas with the “Real Deal” to help as many as possible achieve former know health habits that benefit a lifetime.
Respect to you Annette.
I tried raw goats milk for the 1st time last week from a local herder.
I got to stroke the goats and show them my gratitude while my sterilised glass bottle was being filled.
Once I start drinking it, it’s difficult to stop! It’s awesome. Now I am making yogurt, cheese, cajeta and hopefully Kafir, if I can get hold of some grains.
Love & light from Spain ❤
You are a unicorn, very rare to find a woman like you.
+Treasure Geo 😊
It's an Idaho thing. We're all like this.
And look good too! Double bonus !
She's adorable!
Please tell us where to get bottles and jars like that. Would so much appreciate it. Thanks for your sharing.
We like to buy the half gallon jars here: homesteadingfamily.com/azure-standard-a-homesteading-family-review/
Congrats on your pregnancy! Would you consider doing a video on pregnancy and homesteading (and large family life!). We are hoping to add a fourth baby in a few months and the idea is kind of overwhelming (we have a 4, 3 and almost 1 year old). We have beef cows, pigs, chickens, ducks and guineas. My pregnancies aren't terribly tough except for extreme morning sickness for the entire pregnancy. I want a dairy cow so much, but I'm not sure how I'd handle that with morning sickness. I'd love some advice from a homestead momma. Even just keeping up with the homemade cooking becomes so tough.
+Amanda W - Hey Amanda - I totally feel your pain... you are right in the little years and it is hard to do much when your oldest helper is 4... Just keep training in obedience and joyfully working together, and make sure they are doing simple, everyday chores for the time they are about 2-3... then when the move up into finally milking a cow they will have the ethic and the ability! We didn't finally get the cow until the oldest here was about 8... now the kids do all of the milking and most of the animal care... You'll get there! (And I will consider doing a video 😉).
Amanda W agree
Thank you.
Do i need to scoop the cream off to make my first clabber? Is there a difference in the clabber with cream or without the cream?
I just started making clabber! Sweet lady you never age!.. Been following for quite some time and this video is 7 years old!..... Thank you so much for all you share with us... God Bless
Howdy, thanks for the video. I have been making Whey from raw goat milk for over a year now and I had something weird happen. After a week and a half my milk did not seperate as it usually does. When I lifted the lid it smells like and looks like good frothy cheese. However, I want whey for my kids (16 months old) formula and I am not sure if I need to boil it with lemon juice to get what I want. It seems that whatever it turned into isn't going to separate into the whey I want. Or has it and I just won't see the yellow hue of the whey? Your advice of the raw milk not going bad unless it smells bad makes me hopeful that I can save it for biscuits and such but if I strain it, will I get whey? Or "sour milk" for just baking. Any advice would be helpful, thank you!
OH I so want you to be my mom.. :)) So glad I found your videos!! Thank you for making and sharing these videos !!!
i LOVE this information
So you make a mother clabbered milk, say a pint, and when that is clabbered, you can use that in a new milk to make a shorter clabbbered milk with a sweeter flavor?
RAW MILK IS NOT DANGEROUS
DEAD MILK IS!
(loud for the ppl in the back 😁)
Omg thank you so much for this
My A2A2 Jersey raw milk when it "sours" and goes to clabber is absolutely atrocious... It doesn't sour as in being tart sour... It gets a terrible pungent or putrid taste to it.. When I have raw milk in the refrigerator and not using it so fast.. after 22-3 weeks and the milk begins to "sour" I can tell when that bad taste working in to the milk.. It might take 3-4 days for it to get to the point I won't drink it. And then maybe another week or two until it clabbers like thick buttermilk or yogurt.
Is this happening because it is "souring" or going to clabber in the cold of the refrigerator? Or is it because of what the cows eat.. They are not grass fed... They are fed silage. Someone told me it is because of the silage. I don't know whether to believe that.. The fresh milk tastes good for 2-3 weeks without tasting bad. Would letting it "sour" or go to clabber on the counter give it any better of a taste?
I have read somewhere that that raw clabbered milk is what Little Miss Muffet was eating when she was eating her curds and whey... There is no way Little Miss Muffet would even consider eating this clabbered milk from the milk I use.. No amount of sugar would cover the taste of this.
My grandfather LOVED clabber...although my mother detested it. We've come full circle, and I make kefir and other milk products.
I wish I could try real cream or buttermilk . Thank you for this
My cats love kefir. I use my old GT kombucha bottles to bottle my kefir and every time I crack open the lid they come running!
Thank you for sharing your knowledge and experience with us. I have a farm in my area that delivers, I have been learning everything I can to make Kefir, yogurt, butter, cream, soft cheese, hard cheese so many delicious nutrient dense food’s. Adding a bit of ferment to your homemade Mayo and other recipes extends its life. ♥️ I am also ordering my favorite (craving) grass fed and finished beef rich in omega 3’s and zero signs of metabolic syndrome grain fed have.
my milk after being in the fridge for 3 weeks, is now smelling bad. Did it go bad? Isn't the way to make clabber to let it sit at room temp but I left it in the fridge. Can someone let me know ???
What if it's been sitting for serval months?
I have raw milk that has been sitting in the fridge for 3 months. I was going to throw it out but... I may open it and see what it smells like
Can you make a dressing out of it , I don’t see why not right ?
I will be a farmer one day, I don’t want to be in this society that doesn’t allow any freedom (food wise) I want to be self sufficient
Lol my dog must have refined taste bc he's always loved soured and cultured dairy
How nice to go to the cupbard and get clabbered ;) Thank you so much for sharing those things that unfortunately for many of us are lost and forgotten. So happy to have subscribed to your channel. Keep up the good work. BLESSINGS to your whole family and a BIG HOWDY from the high country, Arizona.
+Matt and Sarah Fish Thank you guys!
Going to share this on FB :)
Most of our activity is on FB... so you can find this video there to share... thank you!
Matt and Sarah Fish; “How nice to go to the cupboard and get clabbered”. That’s a good one. 😂
I waterbathed raw milk it kinda separated and tastes a bit different..im thinking its still ok i been pouring it in my coffee so far i haven't died and not sick..
Did you just eat from the spoon and then put the spoon back into the milk?
Regina de Berg Yes, yes she did. So unsanitary and unsafe. And all the people on here defending her are stupid.
@@a.bevdfray8589 you're stupid
My cat LOVES clabber and raw milk.
Knew allabout this from my Auntee and Granny!!
Hogs love this too!!
Clabber yer cream before y'churn and you'll have the best butter ever!! I do believe that it lasts better because that good clabberin' bacteria runs off them bad bacteria...y'still gotta rinse n' salt it though...
Power watching your videos today. I agree with you on the raw milk being fine. I read a book on the study that was done on the bacterium in the milk. It said that after 24 hours the good bacteria eat the bad bacteria. It totally makes sense! Otherwise it would go bad like pasteurized processed milk. I can't remember the name of the book so be I had downloaded years ago on a kindle that is broke. To bad cause it had all the studies and I would have used it here for you to reference. It is out there somewhere though!
you guys are great! we need more folks like you. we live in northern minnesota and we are moving forward with our plans. thanks for your great contribution to our lives.
Wow! This is so interesting. We use raw goat milk for my almost 1 year old in her bottle. If I lose a bottle for a day (or two) sometimes it's just chunky and sits in the dish strainer. Apparently it's clabbered???
This might be a silly question but can the milk be from any dairy cow or does it need to be from an A2A2 cow? This is super fascinating to me. Thanks for sharing! :)
Any cow
Doing Raw milk now ..luv ur videos 💜
Carolyn! This might seem like a stupid question but I don’t really trust anyone but you... how do you make cultured buttermilk!? Please help!
I liked the information presented. It just makes me feel uncomfortable seeing how she tastes from one bottle then again she puts the spoon back on the same bottle and the others. How about her germs? Just wondering 🤔
she's not sharing with any one else but her family.
She barely touched the bite. She wasn’t sucking on the spoon and digging in the dirt!
We don’t have or get enough dirt in our lives!
It's illegal to buy raw milk in my state. 😞
What temp is your house? Here in Vermont I’ve left my milk out as it’s gotten foul! I think the cold house lets the wrong bacteria grow...is that possible?
+Maurizio Helmut Odermatt Hi! Different bacteria does grow at different temperature, but they shouldn’t cause spoilage if all of the vessels and the process is clean and the cow is healthy.
Thank you for the video! Can you make clabbered milk using a yogurt too? My kids left a couple big tbsps of our homemade yogurt in the jar and was wondering if I can just add that to our raw milk and skip the new clabber step :)
Thank you, Carolyn. I trust your teachings because you have children and youare even more careful because of them!
So fermenting raw milk is just leaving it out? In closed jar?
24-hour clabber is mild and smooth. No chunks or funky flavors/odors. I drink one cup every day & leave one cup as the starter for the next day's batch.
thank you so much for taking the time to explain everything so well and detailed. I love how much im learning from you
At 59I have learned so much from your channel and I wish I knew this information 30yrs ago,,,, my life would have been so much different,,, your husband is truly a blessed person.... PLEASE KEEP YOUR VIDEOS AND Q&A LIVE STREAMS GOING !!!!!
Do you drain the fat off this raw milk before you make these yogurts, cottage cheese, etc.?
More on that here: homesteadingfamily.com/making-homemade-dairy-practical/
Thank you for the video. My raw goats milk clabbered after about 6 days. It smells exactly like yogurt, just heavenly. I’d really appreciate some recipes (you might have, haven’t checked). I’m so happy to know I can keep this for months to come.
We have a class on fermented dairy here: classes.homesteadingfamily.com/store/9BdUmWa2
@@HomesteadingFamily thank you again!
I feed clabbered goat milk to our chickens also. They love it. I keep trying to get my family to eat it, but everyone is scared to try. I have made the dream cheese out of clabbered milk and they like it very much, but just to serve it as a yogurt, people are scared to try it! I will say that I tend to have older milk that has been in the fridge for like 3 weeks (or longer). I guess at this point, it would be more of a sour milk clabber, don't you think? Is that only good for baking?
How do you make sure that E Coli and Listeria isn't an issue? What is done for the sterilization to make sure it's not in the raw milk?
Is there a need to sterilize jars before filling with raw milk?
I love love buttermilk how do I make it? Also if I'm going to do any of these things should I be putting the raw milk in disinfected glass bottles or is the plastic bottle that they came in satisfactory?
When I leave my milk out to clabber. It does not get yogurt looking. It separates vey quickly with quite a bit of whey. What should I do?