THIS is amazing! I just did my third Clabbered milk and it is delicious to eat straight . My husband likes to add honey.. .AND also baking! Its very hard to buy raw milk in Oregon with all the restrictions.. BUT we are doing it like the prohibition. 😄
Florida raw milk is illegal for humans to buy and drink. However it is legal to buy for animal use only. That's why my family members have the same names as our animals ; )
This was awesome! I’ve just started using raw milk about 5 months or so. Son is autistic non verbal gut issues and epileptic. I’ve spent thousands on “probiotics “ in stores but not anymore. Thank you for sharing and caring 🎉
Great video! Enjoyed the peek-a-boo cuts at beginning and end. Lol. Hard to find many people on RUclips explaining how to use natural cultures found in raw milk. Very much in line with how our ancestors would have made cheese. Would this process be similar for making other cheeses? Doesn't even appear you would need rennet.
I'm glad you appreciate my attempts at being comical 😆 This was one of the first videos I've ever created and I'm clearly not fully comfortable in front of the camera yet. I had every intention of keeping up with this channel and producing more tutorials, but life unfortunately happened and everything got put on hold. Hopefully there'll be a comeback in the near future 🤞 I'm far from a wild cheese making expert, but yes, you can use this process and the *active* whey from clabbered milk to create additional cheeses. I think the necessity of rennet depends on the type of cheese you're trying to make. I definitely recommend grabbing David Asher's book on natural cheese making because he explains this much better and more thoroughly than I ever could. But you can essentially create a base culture from whey from something like clabbered milk, use it to culture future products (like cheese, yogurt, etc), then keep collecting some of the whey from those products to make subsequent batches. I hope that makes sense and helps!
I appreciate this! I had every intention of really taking off with this channel and producing more videos, but unfortunately life had other plans and I haven't been able to mess with it since then 😭 I'm really hoping I can get to a point where I can regularly produce tutorials again because I do enjoy putting this info out there (even if I do look really uncomfortable in front of the camera 😆).
Great video, thank you! It's well explained and keeps it simple. I love cottage cheese, but whenever I have seen it in the stores and wanted to buy some I read the ingredients and they are so off-putting that I put it back and go without. But now, this is what I'm going to do. I'll probably go get raw milk tomorrow. I was trying to make yogurt one day in my instantpot and ended up with curds and whey. I'm not sure what went wrong, because I had made it once or twice before in the same way and the result was beautiful yogurt. I strained off the curds and still have the whey in the fridge. How long does the refrigerated whey last?
Were you trying to make yogurt with cultures you purchased, or trying to make it with the clabbered milk process in the video? If you bought cultures, I would be sure to read the instructions carefully because some cultures require heat to work (thermophilic) and some will do their job just fine at room temp (mesophilic). If you followed the instructions and temperature recommendations, my guess is that the yogurt may have cultures for a little too long and started to separate because it became too acidic. The same thing can happen when creating a clabbered milk yogurt. I recommend checking the yogurt's flavor and consistency while it's culturing so that you can start to slow the fermentation process by putting it in the fridge once it reaches its desired flavor and consistency. Sometimes in the beginning, your first batch or 2 of yogurt will remain a bit thin which can be deceptive in determining if it's "done" or not. That's when you'll want to rely on flavor and just keeping an eye on whether it seems to still ve fermenting or if things are at a halt and you just need to use a little bit of that yogurt to culture another batch (kind of like a sourdough starter). As for the whey: also consider it like a sourdough starter. You can keep it in the fridge for a month (maybe longer?), but the next time you want to use it, you'll want to "feed" it like a sourdough starter by combining a little of the whey with some fresh raw milk to reinvigorate the microbial population.
Hi, what a great video, thanks for sharing. I have a question please. When I clabber the milk I never get the smoth consistency of a yogurt but a thick rubbery chunks like clabber. And when I make the cottage cheese it gets a bit bitter and sour not so yummy taste. What am I doing wrong? Do I keep the milk too long to clabber? Thank you🙏
If the finished product has a bit of a bitter taste, it's likely that it was clabbered a little too long. That's actually what happened to the clabber I made for this video, so there's a bit of acting when I try the finished product 😆 As for texture, I've sometimes used a blender to try to gently blend the yogurt stage into a smoother one. Keep in mind that your clabbered milk "yogurt" isn't going to be as thick as yogurts you can get in stores because those products usually have thickeners added to them. If you'd prefer a little thicker yogurt, you can strain the yogurt through some cheesecloth until it's the desired thickness.
Hey there, thanks for the video. May i ask why did you heat it took 115 f? Can't we just strain it and make the cottage without heating? I hope u continue to give us videos tht teach natural culture recipes from tht precious book...
You need to heat the clabbered milk to around 115°F in order to coagulate the proteins in the milk to start to get curds. You don't want to heat it much higher than that or you'll start to kill off the live cultures you just "grew" and won't reap the benefits of them in your diet. If you don't heat the clabber, you just basically end up with yogurt. Hope this helps!
@@judithgomez2815 you need a thermometer so you can turn heat off at 115 degrees. I think how long that takes will vary depending on your stove or heat source.
@@judithgomez2815 no need to keep the clabbered milk over heat once it reaches 110-115°F. That part just helps the curds to form. Once it reaches that temp, take it off the burner (which will still be hot and transferring heat to the bottom of the pan. I may have goofed in my video and kept the pot on the same burner after turning off the heat). Hope this helps!
If you were to just strain the clabbered milk without heating it, you would end up with something more like a strained yogurt cheese which would be smooth and not have curds in it like cottage cheese. Milk has a decent amount of protein in it, and proteins will coagulate (form curds from milk) when in the presence of heat (think about what happens when you apply heat to eggs) and/or acid (which we created by allowing the raw milk to sit out and start to clabber. Certain microbes in the raw milk start to produce acids when given the right environment to thrive in, and that's why raw milk starts to coagulate and look a bit "gel-ified" after a day or 2 at room temp). If you were to strain the clabbered milk as is without heating it, tighter curds wouldn't form and you'd initially end up with a thinner yogurt type product, and then a thicker greek-style yogurt or yogurt-style cheese if you strain it further.
Great question! Heating the clabbered milk causes the curds to form more tightly (because protein is affected by both pH and heat) so that you end up with an end product more like cottage cheese than separated yogurt.
Warm Hello :) i have raw liquid whey from the amish farm...its left over from making cottage cheese i believe...can i use that to start my own batch using raw milk ? so i would not need to make colbored milk?
If they made their cottage cheese by adding cultures to it (or by using clabbered milk) and didn't heat the milk/curds/whey past 110-115°F, then there should still be active cultures in it to reuse it. You can test it out by putting a few tablespoons of the whey into a cup of pasteurized milk and see it manages to culture the milk and cause it to start to thicken and sour. (I recommend using pasteurized milk for testing the whey so that there's no question as to whether the culturing happened due to the microbes in the whey instead of trying to guess if it was the microbes in raw milk).
@@ant2hony3 just until it reaches 110-115°F. I wouldn't turn the heat up past medium-high (preferably more like medium) so that you're not heating the clabber too rapidly.
Technically, yes. But I would be concerned over how long that might take and the clabbered milk continuing to culture further to the point of becoming bitter and unpalatable by the time curds began to form. It's always worth a try though and if you do try it and it works, I'd love to hear all about it!
I have a culture that I started on the counter. I had to leave it out for quite a while to get it to clabber. So when I add this to some fresh milk to create my cottage cheese, do I use the cord or whey? What ratio should I use?
You can use either the whey or the clabbered solids. Or a combination of both. They both contain the necessary microbes to jumpstart your next batch of clabber. Just a tablespoon or 2 of already clabbered milk/whey per quart of fresh, raw milk should be enough. It's not necessary to add already clabbered milk to fresh milk -- the clabbering process typically happens fairly quickly, and adding already cultured/clabbered milk just helps jumpstart the process. If you feel like it's taking a while for milk to clabber and it doesn't seem to be thickening, be sure to taste it to make sure it's not becoming bitter. Sometimes it can take a couple batches of back slopping (adding already cultured milk to another batch) before the microbes develop into a strong enough community to thicken and noticably sour the milk. So a fresh batch of clabber made from scratch might not *look* like it's doing its thing properly, but that doesn't mean nothing is happening. That's where tasting it and smelling it can come in handy too. It might only have a mild sour flavor/smell, but the microbes are definitely at work. Just start with small batches of milk and keep adding (back slopping) clabber from the most recent previous batch to fresh, raw milk and you should eventually have a nice clabber going on. Hope this helps!
@@culturesllc4248 One last question.. I am working on my third jar now. I am using the skimmed milk, so I don't think it's the cream. But why is the top part of the solids different from the bottom part of the solids? The bottom is the soft creamy curd and the top is tougher and thicker. It almost seems like a mother. I've tasted the soft part and it's still a bit too soured for my taste. I'll keep slopping jars, just curious.. thank you for such a detailed response!!
I hate giving such a "just Google it" kind of answer, but I really do recommend purchasing David Asher's book because he really does an amazing job at explaining all the different ways you can use one simple ingredient (raw milk) to make a ton of different kinds of cheeses. I'm in elementary school when it comes to wild cheese making and Asher has his PhD :) You could possibly look into transforming the clabbered milk cottage cheese into a ricotta salata? I believe you would just want to strain the cottage cheese enough to reduce the moisture to a point where you can form/mold the cheese and salt it to age it. You may have to apply some pressure to press additional liquid out.
Great question! If it was pasteurized milk, absolutely not :) If it was raw milk, it probably started clabbering a while ago and is likely too bitter at this point to be palatable to use. Even though it *technically* could still be usable so long as it doesn't smell too bad, taste too bad, or have pretty colors growing on it, even the whey from that milk would possibly create a bitter product if you used it to culture more raw milk. But if it doesn't seem to smell or taste off and doesn't have any colorful mold growing on it, it could still be ok to use. This is also a bit of a tricky question to answer via a text/comment because there are a lot of things you can look for to evaluate whether old, raw milk is still safe to consume or not (I know...I said raw milk technically doesn't go bad, but that's also under the proper conditions to not allow for potentially harmful microbes to start growing and the experience to know how to check for harmful growth. And without knowing everyone's experience level with cooking and fermentation, that was actually a bit of a risky claim on my part that I should probably edit out of the video -- or at least add more explanation).
Hi I was really looking forward to hearing your video but your background music is way too loud I would rather hear you instead of that silly music turn it down thank you
THIS is amazing! I just did my third Clabbered milk and it is delicious to eat straight . My husband likes to add honey.. .AND also baking! Its very hard to buy raw milk in Oregon with all the restrictions.. BUT we are doing it like the prohibition. 😄
Florida raw milk is illegal for humans to buy and drink. However it is legal to buy for animal use only. That's why my family members have the same names as our animals ; )
😂😂
I love this! And love stumbling upon fellow food rebels 😁
Yep all my kids 🐐like it too. 😉
This was awesome! I’ve just started using raw milk about 5 months or so. Son is autistic non verbal gut issues and epileptic. I’ve spent thousands on “probiotics “ in stores but not anymore. Thank you for sharing and caring 🎉
@CHERRY BLACKER If you want to use it as a probiotics don't cook it! Don't heat the milk.
Thank you for talking about this. Such a basic recipe but it seems like people do not know about it anymore
LOL, your talent is very good and you look like Jessica Steen, the actress. Thanks for the education!!!!!!!!!!
Love it! Our new jersey is due any day now and I can’t wait to make this.
I'm thinking you meant Jersey raw milk? I just got some first time(Jersey A2 cows), raw is amazing. Can't wait to try this myself!
Thank you 😊 this is exactly the information I was looking for. Well presented 🌹🌹🌹🌹🌹🌹🌹🌹🌹
Lovely funkiness 🤣
Thanks for the great video. I love your humor 😊👍🏼
I grew up on raw milk.
Goat and cow.
Great video! Enjoyed the peek-a-boo cuts at beginning and end. Lol. Hard to find many people on RUclips explaining how to use natural cultures found in raw milk. Very much in line with how our ancestors would have made cheese. Would this process be similar for making other cheeses? Doesn't even appear you would need rennet.
I'm glad you appreciate my attempts at being comical 😆 This was one of the first videos I've ever created and I'm clearly not fully comfortable in front of the camera yet. I had every intention of keeping up with this channel and producing more tutorials, but life unfortunately happened and everything got put on hold. Hopefully there'll be a comeback in the near future 🤞 I'm far from a wild cheese making expert, but yes, you can use this process and the *active* whey from clabbered milk to create additional cheeses. I think the necessity of rennet depends on the type of cheese you're trying to make. I definitely recommend grabbing David Asher's book on natural cheese making because he explains this much better and more thoroughly than I ever could. But you can essentially create a base culture from whey from something like clabbered milk, use it to culture future products (like cheese, yogurt, etc), then keep collecting some of the whey from those products to make subsequent batches. I hope that makes sense and helps!
@@culturesllc4248 YES, please post more videos!
Great video! One day I plan to be making my own.
You are lovely...my kind of funny...grew up on raw jazzy jursey milk.
Love the strainer way because you can leave some of the whey in for moisture!
i hope this is not your only video? you sound like you have more Information to give us. can't wait!
I appreciate this! I had every intention of really taking off with this channel and producing more videos, but unfortunately life had other plans and I haven't been able to mess with it since then 😭 I'm really hoping I can get to a point where I can regularly produce tutorials again because I do enjoy putting this info out there (even if I do look really uncomfortable in front of the camera 😆).
Great video, thank you! It's well explained and keeps it simple. I love cottage cheese, but whenever I have seen it in the stores and wanted to buy some I read the ingredients and they are so off-putting that I put it back and go without. But now, this is what I'm going to do. I'll probably go get raw milk tomorrow. I was trying to make yogurt one day in my instantpot and ended up with curds and whey. I'm not sure what went wrong, because I had made it once or twice before in the same way and the result was beautiful yogurt. I strained off the curds and still have the whey in the fridge. How long does the refrigerated whey last?
Were you trying to make yogurt with cultures you purchased, or trying to make it with the clabbered milk process in the video? If you bought cultures, I would be sure to read the instructions carefully because some cultures require heat to work (thermophilic) and some will do their job just fine at room temp (mesophilic). If you followed the instructions and temperature recommendations, my guess is that the yogurt may have cultures for a little too long and started to separate because it became too acidic. The same thing can happen when creating a clabbered milk yogurt. I recommend checking the yogurt's flavor and consistency while it's culturing so that you can start to slow the fermentation process by putting it in the fridge once it reaches its desired flavor and consistency. Sometimes in the beginning, your first batch or 2 of yogurt will remain a bit thin which can be deceptive in determining if it's "done" or not. That's when you'll want to rely on flavor and just keeping an eye on whether it seems to still ve fermenting or if things are at a halt and you just need to use a little bit of that yogurt to culture another batch (kind of like a sourdough starter).
As for the whey: also consider it like a sourdough starter. You can keep it in the fridge for a month (maybe longer?), but the next time you want to use it, you'll want to "feed" it like a sourdough starter by combining a little of the whey with some fresh raw milk to reinvigorate the microbial population.
Hi, what a great video, thanks for sharing. I have a question please. When I clabber the milk I never get the smoth consistency of a yogurt but a thick rubbery chunks like clabber. And when I make the cottage cheese it gets a bit bitter and sour not so yummy taste. What am I doing wrong? Do I keep the milk too long to clabber? Thank you🙏
If the finished product has a bit of a bitter taste, it's likely that it was clabbered a little too long. That's actually what happened to the clabber I made for this video, so there's a bit of acting when I try the finished product 😆 As for texture, I've sometimes used a blender to try to gently blend the yogurt stage into a smoother one. Keep in mind that your clabbered milk "yogurt" isn't going to be as thick as yogurts you can get in stores because those products usually have thickeners added to them. If you'd prefer a little thicker yogurt, you can strain the yogurt through some cheesecloth until it's the desired thickness.
Thanks. Good video.
thank you
Perfect
Hey there, thanks for the video. May i ask why did you heat it took 115 f? Can't we just strain it and make the cottage without heating? I hope u continue to give us videos tht teach natural culture recipes from tht precious book...
You need to heat the clabbered milk to around 115°F in order to coagulate the proteins in the milk to start to get curds. You don't want to heat it much higher than that or you'll start to kill off the live cultures you just "grew" and won't reap the benefits of them in your diet. If you don't heat the clabber, you just basically end up with yogurt. Hope this helps!
@@seaser3 hi, do you know for how long you heat the clabber. I don’t think she mentions it. Thank you!
@@judithgomez2815 you need a thermometer so you can turn heat off at 115 degrees. I think how long that takes will vary depending on your stove or heat source.
@@judithgomez2815 no need to keep the clabbered milk over heat once it reaches 110-115°F. That part just helps the curds to form. Once it reaches that temp, take it off the burner (which will still be hot and transferring heat to the bottom of the pan. I may have goofed in my video and kept the pot on the same burner after turning off the heat). Hope this helps!
If you were to just strain the clabbered milk without heating it, you would end up with something more like a strained yogurt cheese which would be smooth and not have curds in it like cottage cheese. Milk has a decent amount of protein in it, and proteins will coagulate (form curds from milk) when in the presence of heat (think about what happens when you apply heat to eggs) and/or acid (which we created by allowing the raw milk to sit out and start to clabber. Certain microbes in the raw milk start to produce acids when given the right environment to thrive in, and that's why raw milk starts to coagulate and look a bit "gel-ified" after a day or 2 at room temp).
If you were to strain the clabbered milk as is without heating it, tighter curds wouldn't form and you'd initially end up with a thinner yogurt type product, and then a thicker greek-style yogurt or yogurt-style cheese if you strain it further.
what is the reason that you are heating it......mine has already separated in the jar..
Great question! Heating the clabbered milk causes the curds to form more tightly (because protein is affected by both pH and heat) so that you end up with an end product more like cottage cheese than separated yogurt.
How long u ferment?
What is the ratio of milk to final product. Is it 1 litere to 1 cup cheese?
Warm Hello :) i have raw liquid whey from the amish farm...its left over from making cottage cheese i believe...can i use that to start my own batch using raw milk ? so i would not need to make colbored milk?
Yes she says that in the video starting around 6:30
If they made their cottage cheese by adding cultures to it (or by using clabbered milk) and didn't heat the milk/curds/whey past 110-115°F, then there should still be active cultures in it to reuse it. You can test it out by putting a few tablespoons of the whey into a cup of pasteurized milk and see it manages to culture the milk and cause it to start to thicken and sour. (I recommend using pasteurized milk for testing the whey so that there's no question as to whether the culturing happened due to the microbes in the whey instead of trying to guess if it was the microbes in raw milk).
@@culturesllc4248 how long do you heart the milk?
@@ant2hony3 just until it reaches 110-115°F. I wouldn't turn the heat up past medium-high (preferably more like medium) so that you're not heating the clabber too rapidly.
Could I just heat it in my dehydrator?
This sounds like a great idea. Did u try it?
Technically, yes. But I would be concerned over how long that might take and the clabbered milk continuing to culture further to the point of becoming bitter and unpalatable by the time curds began to form. It's always worth a try though and if you do try it and it works, I'd love to hear all about it!
Do you use whole raw milk or do you skim the cream off of it before your ferment it?
I have a culture that I started on the counter. I had to leave it out for quite a while to get it to clabber. So when I add this to some fresh milk to create my cottage cheese, do I use the cord or whey? What ratio should I use?
You can use either the whey or the clabbered solids. Or a combination of both. They both contain the necessary microbes to jumpstart your next batch of clabber. Just a tablespoon or 2 of already clabbered milk/whey per quart of fresh, raw milk should be enough. It's not necessary to add already clabbered milk to fresh milk -- the clabbering process typically happens fairly quickly, and adding already cultured/clabbered milk just helps jumpstart the process.
If you feel like it's taking a while for milk to clabber and it doesn't seem to be thickening, be sure to taste it to make sure it's not becoming bitter. Sometimes it can take a couple batches of back slopping (adding already cultured milk to another batch) before the microbes develop into a strong enough community to thicken and noticably sour the milk. So a fresh batch of clabber made from scratch might not *look* like it's doing its thing properly, but that doesn't mean nothing is happening. That's where tasting it and smelling it can come in handy too. It might only have a mild sour flavor/smell, but the microbes are definitely at work. Just start with small batches of milk and keep adding (back slopping) clabber from the most recent previous batch to fresh, raw milk and you should eventually have a nice clabber going on. Hope this helps!
@@culturesllc4248 Thank you!
@@culturesllc4248 One last question.. I am working on my third jar now. I am using the skimmed milk, so I don't think it's the cream. But why is the top part of the solids different from the bottom part of the solids? The bottom is the soft creamy curd and the top is tougher and thicker. It almost seems like a mother. I've tasted the soft part and it's still a bit too soured for my taste. I'll keep slopping jars, just curious.. thank you for such a detailed response!!
Can i make hard cheese from cottage cheese?
I hate giving such a "just Google it" kind of answer, but I really do recommend purchasing David Asher's book because he really does an amazing job at explaining all the different ways you can use one simple ingredient (raw milk) to make a ton of different kinds of cheeses. I'm in elementary school when it comes to wild cheese making and Asher has his PhD :)
You could possibly look into transforming the clabbered milk cottage cheese into a ricotta salata? I believe you would just want to strain the cottage cheese enough to reduce the moisture to a point where you can form/mold the cheese and salt it to age it. You may have to apply some pressure to press additional liquid out.
So do you have to refrigerate raw milk or no?
The Amish live with no electricity and do not refiridgerate their food at all.
I had a gallon of milk left in the fridge for about a month. It was starting to separate already.. can I still use this old milk to clabber?
only raw milk
Great question! If it was pasteurized milk, absolutely not :) If it was raw milk, it probably started clabbering a while ago and is likely too bitter at this point to be palatable to use. Even though it *technically* could still be usable so long as it doesn't smell too bad, taste too bad, or have pretty colors growing on it, even the whey from that milk would possibly create a bitter product if you used it to culture more raw milk. But if it doesn't seem to smell or taste off and doesn't have any colorful mold growing on it, it could still be ok to use.
This is also a bit of a tricky question to answer via a text/comment because there are a lot of things you can look for to evaluate whether old, raw milk is still safe to consume or not (I know...I said raw milk technically doesn't go bad, but that's also under the proper conditions to not allow for potentially harmful microbes to start growing and the experience to know how to check for harmful growth. And without knowing everyone's experience level with cooking and fermentation, that was actually a bit of a risky claim on my part that I should probably edit out of the video -- or at least add more explanation).
Add some cream to the cottage cheese to make it more creamy :)
So Funny :)
💗
👍💝
It's not cottage cheese. It's farmer cheese.
Mine is coming up on 4 days and not too much happening
Did you use raw milk and not store bought? Also what temp is it at? If it's cool in the room, it will take longer.
@@oldschoolwoolandweaving835 I bought raw from a local health food store but in the end, it turned out great!!!
Very informative, but, for the love of all that is holy, please kill the music!
Hi I was really looking forward to hearing your video but your background music is way too loud I would rather hear you instead of that silly music turn it down thank you
Background music is a bit too lively and loud. Distracting.
Agreed, the music is irritating.
I like the music.
Very busy and distracting music over your voice does not improve the video quality