How to Start A Yogurt Culture At Home From Scratch: Thermophilic Culture | Tips on making Clabber
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- Опубликовано: 3 авг 2023
- #yogurt #rawmilk #familymilkcow #oldfashioned #selfsufficiency
This video is about how to make your own yogurt starter/culture at home from scratch. We love living a self sufficient lifestyle using skills from yesteryear. Make everything yourself from scratch at home just like the pioneers.
Let us know if you have any questions and please go to our blog for more on old fashioned living at:
texasfarmsteadliving.com/
#yogurt #rawmilk #familymilkcow #oldfashioned #selfsufficiency
I hope this old-fashioned skill will help you on your journey to producing everything yourself. Self-sufficiency is very important.
Love your stone barn. Beautiful round of cheese. So enjoy learning about the clabber cultures. All the best!
I'm really thankful to have found your channel. I have been wanting to find information on how to make my own yogurt culture. It's been very frustrating in making yogurt to only come across recipes that call for a lab produced starter or for store bought yogurt. I figured that there must have been a way that the common housewife used that didnt rely on commercial producers, and it seems you've passed it on. Thanks and God bless you!
Thank you for watching!
Thank you for sharing these valuable skills! You are a great teacher. 🙂
Thanks for sharing, I used to make goat milk yogurt years ago, but always started with plain yogurt as my culture and went from there. It's great to learn how how to create my own yogurt culture. Again, Thankyou.
Thank you for watching! Glad this video is helpful!
Excellent! Thank you!
You are welcome! Thank you for watching!
Wow, it’s so thick and looks creamy! I make it at home but it doesn’t come like that. Good job!!!
I just learned something new today from you that you can feed your starter( clabber) like a sourdough bread starter. I do make sourdough bread and every so often, I feed my starter.
Thank you.
Glad you learned something new! We appreciate you watching!
I'd be interested in seeing your cheese making video if/when you get it together. If you video part of your local culture's past and put it up on youtube, your website, or another library like platform you preserve it and spread it and help prevent it from being forgotten.
Thank you! Yes, preserving this area's history is so important to us. Unfortunately most of the old-timers have passed away but I was fortunate enough to have taken an interest in what they had to share back 20 years ago.
Oh thank you!! I'm going to do this with my fresh raw goats milk!
You will love how easy it is. Maybe you can use it for ice cream.
Thank you! great video! I would LOVE to see the recipe for the Kochkase sometime, I have heard its delicious!!
Yes it is delicious and unique. I plan to make it soon on a video. Thank you for watching!
Great video!
Thank you for watching!
Great video. Can this Thermophilic Culture be used to make Mozzarella cheese?
Thanks for the videos..just have to find raw milk in my area.
REALMILK.COM might be a resource to help you find raw milk. Thank you for watching!
Thank you! I found to coming to look for an answer to exactly this question -- what did people do before they could buy a container of yogurt at the store to use as starter? We hear a lot of talk about sourdough, but everyone talking about yogurt seems to just assume you're starting with a storebought culture of some kind.
If I'm making this in a house that's regular household temperature, I would do the same thing but need to put it in my dehydrator or yogurt maker, right? To keep the temperature in range? And if it's already refrigerated, then should I warm it FIRST?
I believe our ancestors let their milk culture naturally and the temperature selected specific bacteria.
Yes, you should keep the temperature somewhere between 90-110F degrees to select thermophilic bacteria. I do not warm milk from the refrigerator, however this will add time to the length of fermentation. Thank you for watching!
Can you talk more about mesophilic clabber? I’ve been trying to figure out if I can make a starter with raw milk+ room temperature+ time but mine looks and tastes pretty yeasty. Not sour at all… can you explain this process a bit more? I can’t seem to find any information on this..
This video might help you. ruclips.net/video/1ZaqHkJduh0/видео.html
Let me know if you have more questions and I will try to make a video on how to make mesophilic clabber. Thank you for watching!
Thanks so much for this video. I had posted a comment but don't see it anymore. If we don't have a milk room and our house is about 68 F, what would you recommend as an alternative?
Sorry if I missed your comment. The top of a water heater near the warm pipe works well for me. Also, inside an oven with the light on or a dehydrator might work. Hope this helps and thank you for watching!
Thanks for the reply! Looks like my comment was just deleted or maybe never sent, all good :) @@texasfarmsteadliving-caren9517
So, once your clabber/starter is mature and you make yogurt can you use some of that yogurt for future batches?
Or do you do a new starter each time you make yogurt?
I always start with a fresh starter because I only like to use 24 hours or less old starter culture for cheese making . Unlike with bought yogurt cultures I continue with many generations. Thank you for watching!
So,let me get this straight, I can use my raw milk clabber/mesophilic culture, puta good spoonfull in a jar of raw milk, putit in the refrigerator and by morning eat it as yogurt? Or do I leave it out until it starts to thicken, then put in the refrigerator?
Mine didn't thicken overnight?
Do you have to have fresh cows milk to add each day? Likecif I bought a gallon of raw milk could I use that each day. Also I dont have room that stays constantly 90 to 100 degrees so I may not have an enviroment to do this culture.
Yes, each day you start a new batch by adding a teaspoon from the previous batch then adding milk. Maybe on top of your hot water heater would be warm enough or if you make yogurt, then where you culture it would work also. I have heard the Insta-pots have a yogurt settings and it would probably work to put the jar inside the insta-pot. Thank you for watching!
Do you feed each day and leave at 90xto 100 degree. So it sits for 😊24 hours inbetween feeding.😊
Yes, I feed each day when I am wanting an active starter. For example: At 6 p.m. I will take a teaspoon from the active starter and put it in a jar. Then I cover it with raw milk and leave at room temperature for around 12 hours which would be the next morning around 6-8 a.m. Then I put the jar in the refrigerator and around 6p.m. I will take a teaspoon from that jar to start the next batch. If I want to miss a few days and leave the jar in the refrigerator I do that. I only use starter less than 24 hours to make yogurt or cheese. For a yogurt culture I culture at 90-100 degrees. If I left the jar out after the 12 hours to culture it would separate and over ferment. Hope this helps!
So, I did a clabber about 1/2 pint, the second day was thick on top, put about a tsp in a glass jar, added milk, clambering the second time, what do I do with the thicker milk left in the jar that I took the clabber from? Will it clabber again?
So I think I may have jumped the gun, I took off the top of the raw milk which was solid but have some thicker milk at the bottom which, I think if I would've left it another day would've been more solid too? I'll leave it and see what happens.
Yes, the top would be solid if left longer. Thank you for watching!
Use the clabber or put in the fridge and use it up to one week. Thank you for watching!
I guess I’m the odd man out but I didn’t understand the steps to feed. I’m pretty good at culturing other things so I know what it means - I just could not follow what you were doing with the culture in the milk room. Did you discard, what were you feeding it with? I’m sorry. Maybe I just need to rewatch.
Thank you for your question. Yes, each day I would take a spoonful of the culture from the previous day and put it in fresh milk. The first few days or week I discard what is left after I took out a spoonful. I don't use it for cheesemaking or culturing yogurt yet. I do use it though in baking or I give it to my chickens. The clabber is very safe, it is just that I am trying to have more of a "pure culture" for culturing yogurt or cheese so it may take 4 to 5 generations. Let me know if you have any further questions. Thank you for watching!
I have to buy raw milk, $8.00 a gallon, so it would be better for me to use yogurt as my culture? It sounds like I would be wasting a lot of milk, is that right?
Yes, I believe it would be economical to buy your yogurt culture.
after it clabbers do you refrigerate so it does not separate to whey?
Yes, refrigerate the clabber when the milk turns into a solid curd. Thank you for watching!