-I gtew up in Poland, 1981-1988- we got raw milk delivered by the 'milkman', and you could also request Clabber, and we did. We have a cottage house that I haven't seen since 2001, we would walk to the main (well, for us, our friends) farmer's farm and get fresh milk, while I never liked warm milk that fresh, the cats sure did, many people too. The city milk made great "Zsiadłe Mleko=Clabber" and the farm fresh milk was wonderful. Really miss this from Poland, also Sour Cherries, Currants and Gooseberries. Nice video! Thumbs up
Thank you for putting out this info. I have a herd share have made fermented vegetables with whey. Also have made oatmeal with clabbered milk. Added a little salt. It was wonderful. The sour milk accentuated the sweetness of the oats. It's a shame that our modern diets have ruined our palates.
New subber....my big and burning question - cant seem to find the answer elsewhere... Ive had raw milk clabbering on my counter for about 10 days. Is it still good? I have never let this happen before....lack of energy/motivation/time/overwhelmed, etc. It is usually a day or two old by the time we pick it up from the farm..... Should I just throw it out?
So glad to have found you….I bought raw milk in a plastic jug with the intention of making mozzarella cheese with it, but got very busy with a project and forgot the milk in the fridge. It’s been there for 2 months! It’s completely separated into curds and whey. I haven’t opened the jug to smell it. Will it be detrimental to use it for baking or making some kind of cheese? I hate wasting food and would be so grateful for advice. If I have to throw it out because of pathogens, then I will….Many thanks x
YES please make a clabber demo. I have a herd share and get raw milk. I have made buttermilk with my raw milk and a few tsp of cultured buttermilk. Is this a correct method? How long will it keep in the refrig? Are you saying the raw buttermilk I made would "spoil" (go bad and make one sick)? It would just continue to get more fermented with time?
Yes please do a step by step video on making clabber!? If you can explain it like your audience is 5, with ALL the Details, it would be very much appreciated! I finally found a solid source of raw milk, and I'm curious to know all the things. I'm about to pour out almost half a gallon, because I left it on the counter in it's plastic jug container that it came in.. and haven't seen ANYone trying to make anything in a plastic jug. I think I ruined it by doing that.. AND leaving all the cream in it. And shaking it a bunch of times. It also sat in the fridge for 8 days before I took it out and countered it..🤷🏻♀️ I'm brand new and have no idea what I'm doing😭 Even the last part of this video, I don't know what you're saying.. scooping the curds off? Are the curds the milk? Or the cream on top? -For a half an hour... Is the result of doing that about what you're scooping off and making something with that?.. or about what's left behind.. Please help!!🙏🏼🙏🏼🙏🏼
I have also made what I belive is raw cultured sour cream. I took my raw milk and raw cream and left it on the counter with a tsp of organic, not raw sour cream mixed in it. Do I need to add the organic but not raw sour cream or is it just a jump start with that culture? How long will raw cultured sour cream "last" in the fridge? Again, doe it just get more fermented and sour tasting with age or does it 'spoil' after a time in the refrigerator? How would I know it is spoiled?
Thanks for sharing, that's awesome! We recently put up a video on sour cream that should help answer all these questions. Definitely reach out if you have any more and we'll do our best to help!
Do you strain your cream off right away and then set on counter top? I have a gallon that's about 2 weeks old. Definitely went sour. Looking for options.
Question, it just came to me. What if I take my whey and add honey, can I ferment those two? And ot what about adding raw honey to raw milk and let the honey and raw milk clabber? Would that make sweeter clabber and or sweeter whey?
I bought a gallon of raw milk and poured off a pint to clabber. Its been on my counter in a clean jar for almost 7 days. Its not anywhere close to looking like yours. The whey is on the bottom and the solids have separated and are grainy on the top. It looks more like spoiled pasteurized milk. Did I do something wrong?
Keep part of your clabbered milk in the refrigerator. You can keep it in the fridge for a long time. When you buy raw milk again, mix it with this refrigerated portion (starter). It will speed up the fermentation. Leave this mixture in the room temperature for 2 days. This time your clabbered milk will be much better than when you made it first time. Keep refrigerated.
I have a batch of raw milk that I've had in fridge until two days ago. When I took out of fridge and left on counter. The thing that is confusing me is, the whey is at the bottom of container and thick creamy at top. Smells sour but not bad. Is this clabber?
Yes, it is. You can keep it forever in the fridge. You can use it as a "starter" when you decide to make clabber again. The second time it will turn out much better.
Do not wash the glass with any chemical soaps including dish soap. The mold is forming to eat the toxins. Only wash your glass containers with warm water, vinegar and perhaps some baking soda.
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-I gtew up in Poland, 1981-1988- we got raw milk delivered by the 'milkman', and you could also request Clabber, and we did. We have a cottage house that I haven't seen since 2001, we would walk to the main (well, for us, our friends) farmer's farm and get fresh milk, while I never liked warm milk that fresh, the cats sure did, many people too.
The city milk made great "Zsiadłe Mleko=Clabber" and the farm fresh milk was wonderful.
Really miss this from Poland, also Sour Cherries, Currants and Gooseberries.
Nice video! Thumbs up
thats amazing thanks so much for sharing!
Can you make videos of what to make with clabbered milk please?
Absolutely!
Thank you for putting out this info. I have a herd share have made fermented vegetables with whey. Also have made oatmeal with clabbered milk. Added a little salt. It was wonderful. The sour milk accentuated the sweetness of the oats.
It's a shame that our modern diets have ruined our palates.
Thanks for sharing, I love the oatmeal idea!
New subber....my big and burning question - cant seem to find the answer elsewhere...
Ive had raw milk clabbering on my counter for about 10 days. Is it still good?
I have never let this happen before....lack of energy/motivation/time/overwhelmed, etc. It is usually a day or two old by the time we pick it up from the farm.....
Should I just throw it out?
Welcome aboard! Yes it is just turning into cheese :) yummmm
Love all the new videos
So glad to have found you….I bought raw milk in a plastic jug with the intention of making mozzarella cheese with it, but got very busy with a project and forgot the milk in the fridge. It’s been there for 2 months! It’s completely separated into curds and whey. I haven’t opened the jug to smell it. Will it be detrimental to use it for baking or making some kind of cheese? I hate wasting food and would be so grateful for advice. If I have to throw it out because of pathogens, then I will….Many thanks x
YES please make a clabber demo. I have a herd share and get raw milk. I have made buttermilk with my raw milk and a few tsp of cultured buttermilk. Is this a correct method?
How long will it keep in the refrig? Are you saying the raw buttermilk I made would "spoil" (go bad and make one sick)?
It would just continue to get more fermented with time?
Thanks for the input really appreciate it! We'll have a video all about this coming out soon to help answer all of these questions!
Yes please do a step by step video on making clabber!? If you can explain it like your audience is 5, with ALL the Details, it would be very much appreciated! I finally found a solid source of raw milk, and I'm curious to know all the things. I'm about to pour out almost half a gallon, because I left it on the counter in it's plastic jug container that it came in.. and haven't seen ANYone trying to make anything in a plastic jug. I think I ruined it by doing that.. AND leaving all the cream in it. And shaking it a bunch of times. It also sat in the fridge for 8 days before I took it out and countered it..🤷🏻♀️ I'm brand new and have no idea what I'm doing😭 Even the last part of this video, I don't know what you're saying.. scooping the curds off? Are the curds the milk? Or the cream on top? -For a half an hour... Is the result of doing that about what you're scooping off and making something with that?.. or about what's left behind.. Please help!!🙏🏼🙏🏼🙏🏼
ahhhh i see thanks for your feedback i will work on a step by step simple video soon!
I have also made what I belive is raw cultured sour cream. I took my raw milk and raw cream and left it on the counter with a tsp of organic, not raw sour cream mixed in it. Do I need to add the organic but not raw sour cream or is it just a jump start with that culture?
How long will raw cultured sour cream "last" in the fridge?
Again, doe it just get more fermented and sour tasting with age or does it 'spoil' after a time in the refrigerator?
How would I know it is spoiled?
Thanks for sharing, that's awesome! We recently put up a video on sour cream that should help answer all these questions. Definitely reach out if you have any more and we'll do our best to help!
Does the whey leaven or the clabber? And what would be the ratio of baking powder/ soda to clabber?
Do you strain your cream off right away and then set on counter top? I have a gallon that's about 2 weeks old. Definitely went sour. Looking for options.
Question, it just came to me. What if I take my whey and add honey, can I ferment those two? And ot what about adding raw honey to raw milk and let the honey and raw milk clabber? Would that make sweeter clabber and or sweeter whey?
well fermenting with honey is tricky because its antimicrobial....you have me thinking though
I bought a gallon of raw milk and poured off a pint to clabber. Its been on my counter in a clean jar for almost 7 days. Its not anywhere close to looking like yours. The whey is on the bottom and the solids have separated and are grainy on the top. It looks more like spoiled pasteurized milk. Did I do something wrong?
Keep part of your clabbered milk in the refrigerator. You can keep it in the fridge for a long time. When you buy raw milk again, mix it with this refrigerated portion (starter). It will speed up the fermentation. Leave this mixture in the room temperature for 2 days. This time your clabbered milk will be much better than when you made it first time. Keep refrigerated.
I have a batch of raw milk that I've had in fridge until two days ago. When I took out of fridge and left on counter. The thing that is confusing me is, the whey is at the bottom of container and thick creamy at top. Smells sour but not bad. Is this clabber?
Yes, it is. You can keep it forever in the fridge. You can use it as a "starter" when you decide to make clabber again. The second time it will turn out much better.
The raw milk I buy tends to get moldy on the top after only 2-3 days in the cabinet even though the glass is properly washed and everything ☹️
Something seems off with that. You’re not getting a good sourced raw milk. I could leave mine for two weeks and I would still drink it.
Do not wash the glass with any chemical soaps including dish soap. The mold is forming to eat the toxins. Only wash your glass containers with warm water, vinegar and perhaps some baking soda.
kino