I suppose that culturing this way makes your cheese hyper local. That culture doesn't exist anywhere else. I hope you can follow up with a taste test and evaluation later.
Interesting. I guess the first trick is figuring out how to make clabber. While watching you make it, I kept thinking it was similar to Gouda -- and then you mentioned it was similar. Really looking forward to the taste-test.
I'm REALLY enjoying your videos! Your delivery makes it very accessible and less intimidating. One question though, I can't determine whether you're using, (as when you shake it up to add to your milk as a culture), ALL contents of the clabber; (that is, the "raft" of luscious creamy goodness AND the whey), or have you already removed the whey and using just the thick, creamy part? This was in the clabber gouda recipe. Thanks so much, Jennifer, for doing what you're doing! And for the "Foundations" handout!!
I'm using all ALL the clabber. There is no separation of whey and curds. If you do get a separation, that's a sign that the clabber has cultured for too long. At that point, it can be used to culture a new batch of milk for clabber, but shouldn't be used for cheese because it is no longer in its most active state. I hope that makes sense!
@jmilkslinger very good to know, thank you! I should then shorten the time the milk sits out. I'm in Guatemala, and it's a little warmer than where people are that I'm taking cues from. I'll work on that.
Hello Jennifer. Love your videos. I always use clabber but have not ventured into using my kefir. Although I drink kefir everyday. What a blessing to have free cultures. So I keep going into my pantry looking for new flavors. Last week I did a Earl Grey cheddar and rosemary Gouda. Won't know for a while if they are good. But today I ventured into Star Anise. I just did 1 gallon to see if it turns out. Have you tried any off the wall flavors?
I got the mold from New England Cheesemaking Supply Company! Here's the link: bit.ly/41dRdgl I can usually fit up to 8 gallons of milk in the press (just yesterday I made a colby that weighed 8 pounds 12 ounces), but I have to make a collar out of plastic mesh when putting in the curds because it overflows in the beginning. (There's a photo in one of the posts under the community tab, if you want a visual.)
Would you mind explaining how you made your clabber culture? I have been trying to make my own but it has never become as jello as yours. yours can stand on a spoon! I dont know what im doing wrong, any advice would be super appreciated, thank you!
I'm sorry What is an aging box? I have followed your directions for this type of cheese, and I'm just at the brine stage. Best looking cheese yet for us:) we make ours with goat milk
An aging box is just a container (usually a plastic container with a lid) to hold the cheese as it ages. It helps control humidity and creates the right kind of environment for aging.
@@jmilkslinger thank you soooooo much!!! excited to try this! i actuallybhave clabber and raw goats milk and rennet and salt! do not have the cheese press yet but im going tonrig something up tontry this ! very excited! thanks
hello a newbie here learning to make cheese after been making my clabber for the last four days to make cheese. You mentioned 157 culture? Wht is this please and where can I purchase iit? Thank you.
Hmm, I'm not sure what 157 culture is! Was it something I said (I can be a bit of a mush-mouth), or something I wrote in the footnotes? This might take some detective work 😅
You definitely don't need to! However, I have noticed that I sometimes seem to get a slightly better yield when I use calcium chloride (maybe it depends on where the cow is in her lactation? maybe I'm imagining things?), so sometimes I just add it, kinda like insurance: it doesn't do any harm and it might help...
What the heck with the negative comments! Well, I hear you crystal clear, and if you’re yelling at your kids then I’m an absolute monster to mine.😂 Anyway, I’m interested in your opinion - if we can use our raw milk to make clabber and then cheese, what’s up with all the regulations demanding flash chilling raw milk before it’s sold?
Such a good question and the answer is sorta complex. . . and sorta not. My interpretation of all the mountains of data is this: raw milk has good bacteria as well as bad. In sanitary conditions, the good bacteria can thrive and manage (dominate) the bad. With pasteurized milk, the good bacteria is compromised and then the bad can thrive much more quickly/dangerously. That said, ALL milk, including raw, should be chilled pretty quickly and used in a timely manner. Culturing milk to make clabber is a controlled method. Once the clabber has been made, it needs to be either used or chilled, or it, too, can become compromised by bad bacteria. I hope that helps!
You definitely don't need to! However, I have noticed that I sometimes seem to get a slightly better yield when I use calcium chloride (maybe it depends on where the cow is in her lactation? maybe I'm imagining things?), so sometimes I just add it, kinda like insurance: it doesn't do any harm and it might help...
Yes! I thought it was brilliant. . . at first. And then I started tasting my cheeses and realized that the kefir imparted a funky flavor that I didn't like (sob).
Not necessary, but it doesn't hurt! I did an experiment once and noted a slightly higher yield with calcium chloride, so sometimes when I feel that the milk isn't as "strong" as normal (depends on the cow's lactation cycle), I add the calcium chloride.
Calcium chloride is not necessary when using raw milk, but when we were milking our Holstein for an extended time, I noticed that her milk wasn't yielding as much cheese and started wondering if the calcium levels in her milk her dropping. I did an experiment --- one cheese with CaCl2 and the other without --- and the one with the CaCl2 had a slightly bigger yield, so I decided it didn't hurt to add that, just in case. I'm not currently using CaCl2 in my cheeses because the milk we're getting (not from the Holstein) is STRONG strong stuff. The yield is fantastic.
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I suppose that culturing this way makes your cheese hyper local. That culture doesn't exist anywhere else. I hope you can follow up with a taste test and evaluation later.
Oh yes, I'll follow up for sure!
What was the result?!
Yes, what was thw result ? Was it super yummy ?
I used 7 gallon raw milk and 1 gallon cream TJ make my clabber culture for my Gouda . The cheese was huge total 12 pounds ( had to use two moods)
Thank you Jennifer for your great video, just can wait to hear about the outcome of this experiment, taste etc.
Fascinating ❤
Thanks for sharing!
Interesting. I guess the first trick is figuring out how to make clabber. While watching you make it, I kept thinking it was similar to Gouda -- and then you mentioned it was similar. Really looking forward to the taste-test.
Me, too! I can hardly stand the wait!
I really want to start making raw cheese. Thanks for this video!
I love clabber use it on my toast on anything I can think of. Love it!😊
Eating it on toast? That's a new one for me!
Clabber is great stuff.
Such great content, and with such a pleasant delivery. Congrats providing such a enjoyable channel!
My grandparents made clabbered milk to eat with cornbread.
Raw milk cheese is amazing specially a 2 years ripen Gouda
So interesting!
Gracias❤
Thanks a lot😊
I'm REALLY enjoying your videos! Your delivery makes it very accessible and less intimidating.
One question though, I can't determine whether you're using, (as when you shake it up to add to your milk as a culture), ALL contents of the clabber; (that is, the "raft" of luscious creamy goodness AND the whey), or have you already removed the whey and using just the thick, creamy part?
This was in the clabber gouda recipe.
Thanks so much, Jennifer, for doing what you're doing! And for the "Foundations" handout!!
I'm using all ALL the clabber. There is no separation of whey and curds. If you do get a separation, that's a sign that the clabber has cultured for too long. At that point, it can be used to culture a new batch of milk for clabber, but shouldn't be used for cheese because it is no longer in its most active state. I hope that makes sense!
@jmilkslinger very good to know, thank you!
I should then shorten the time the milk sits out. I'm in Guatemala, and it's a little warmer than where people are that I'm taking cues from. I'll work on that.
Hello Jennifer. Love your videos. I always use clabber but have not ventured into using my kefir. Although I drink kefir everyday. What a blessing to have free cultures. So I keep going into my pantry looking for new flavors. Last week I did a Earl Grey cheddar and rosemary Gouda. Won't know for a while if they are good. But today I ventured into Star Anise. I just did 1 gallon to see if it turns out. Have you tried any off the wall flavors?
Fenugreek was my newest-to-me flavor, and I loved it. Let me know how your experiments turn out!
I'd like to see how you do that. I make kombucha with Earl Grey everyday.
Where do you find cheese molds to hold 6 gallon batch! That’s awesome
I got the mold from New England Cheesemaking Supply Company! Here's the link: bit.ly/41dRdgl
I can usually fit up to 8 gallons of milk in the press (just yesterday I made a colby that weighed 8 pounds 12 ounces), but I have to make a collar out of plastic mesh when putting in the curds because it overflows in the beginning. (There's a photo in one of the posts under the community tab, if you want a visual.)
Would you mind explaining how you made your clabber culture? I have been trying to make my own but it has never become as jello as yours. yours can stand on a spoon! I dont know what im doing wrong, any advice would be super appreciated, thank you!
Yes! Here's the video on clabber culture:
ruclips.net/video/OgGWDTv4KzU/видео.html
شكرا جزيلا لك ياعزيزتي
Halo nice to meet you in this video . May 16:00 I know how many litres of milk come to that 1 galon? Please let me know
There's a little less than 4 liters per gallon of milk: 3.78 liters/gallon, to be exact.
I'm sorry What is an aging box? I have followed your directions for this type of cheese, and I'm just at the brine stage. Best looking cheese yet for us:) we make ours with goat milk
An aging box is just a container (usually a plastic container with a lid) to hold the cheese as it ages. It helps control humidity and creates the right kind of environment for aging.
are they usually knurled vacuum bags or some special ones for cheese maturation? how long after making the cheese was vacuum packed
They are regular vacuum bags that I get from Amazon. ( amzn.to/3TRjd7a), and the cheese was vac-packed about 6-8 days after I first made it.
@@jmilkslinger thank you 😊
Have you made more clabber culture cheeses again how was the cheese in the end?
I culture ALL my cheeses with clabber now (no more relying on expensive freeze-dried cultures!) and they are fantastic!
how do we know how much clabber to use? is there a % ?
1/4 cup clabber per gallon of milk
@@jmilkslinger thank you soooooo much!!! excited to try this! i actuallybhave clabber and raw goats milk and rennet and salt! do not have the cheese press yet but im going tonrig something up tontry this ! very excited! thanks
How to make rennet or obtain
The link for the rennet is in the description box below the video!
Did you reheat milk to 90 f after adding culture?
No, the milk should hold its temp. (It may drop a degree or two, and that's usually fine.)
lol the Nelson Mandela story was interesting. The product he was making is called "emasi" or "maas". It's popular in Southern Africa.
hello a newbie here learning to make cheese after been making my clabber for the last four days to make cheese. You mentioned 157 culture? Wht is this please and where can I purchase iit? Thank you.
Hmm, I'm not sure what 157 culture is! Was it something I said (I can be a bit of a mush-mouth), or something I wrote in the footnotes? This might take some detective work 😅
When you hold onto your milk for a few days in your buckets is it room temp or in the frodge/cooler?
In the fridge.
Why did you add calcium cloride if you didnt pasteurize?
You definitely don't need to!
However, I have noticed that I sometimes seem to get a slightly better yield when I use calcium chloride (maybe it depends on where the cow is in her lactation? maybe I'm imagining things?), so sometimes I just add it, kinda like insurance: it doesn't do any harm and it might help...
What the heck with the negative comments! Well, I hear you crystal clear, and if you’re yelling at your kids then I’m an absolute monster to mine.😂 Anyway, I’m interested in your opinion - if we can use our raw milk to make clabber and then cheese, what’s up with all the regulations demanding flash chilling raw milk before it’s sold?
Such a good question and the answer is sorta complex. . . and sorta not.
My interpretation of all the mountains of data is this: raw milk has good bacteria as well as bad. In sanitary conditions, the good bacteria can thrive and manage (dominate) the bad. With pasteurized milk, the good bacteria is compromised and then the bad can thrive much more quickly/dangerously.
That said, ALL milk, including raw, should be chilled pretty quickly and used in a timely manner. Culturing milk to make clabber is a controlled method. Once the clabber has been made, it needs to be either used or chilled, or it, too, can become compromised by bad bacteria.
I hope that helps!
@@jmilkslingerIt does! Thank you!
Where did you find the curd knife that you are using?
Here's the link: amzn.to/3OncD7H
@@jmilkslinger Thank you!!
Can you feed the clabber with COLD fresh, raw milk?
Yes!
@@jmilkslinger awesome! Thanks!!
Is it necessary to add calcium chloride to raw milk?
Nope!
How did this one turn out ? I want to try clabber culture aswell :D
Fantastic! (I think I link to the tasting video at the end...)
Jennifer, im curious why you add calcium chloride to raw milk?
You definitely don't need to!
However, I have noticed that I sometimes seem to get a slightly better yield when I use calcium chloride (maybe it depends on where the cow is in her lactation? maybe I'm imagining things?), so sometimes I just add it, kinda like insurance: it doesn't do any harm and it might help...
Thanks for asking that. I'm a cheese newbie with recent access to raw milk and had the same question. Great video @jmilkslinger!!
Have you ever used kefir, as per David Asher?
Yes! I thought it was brilliant. . . at first. And then I started tasting my cheeses and realized that the kefir imparted a funky flavor that I didn't like (sob).
Calcium Chloride with raw milk? Can you explain that :) Thanks!!
Not necessary, but it doesn't hurt! I did an experiment once and noted a slightly higher yield with calcium chloride, so sometimes when I feel that the milk isn't as "strong" as normal (depends on the cow's lactation cycle), I add the calcium chloride.
@@jmilkslinger - Awesome! Thank you so much. We have a small herd of jerseys so this was helpful! Love the channel. Keep it up!
Why do you add calcium chloride to raw milk?
Calcium chloride is not necessary when using raw milk, but when we were milking our Holstein for an extended time, I noticed that her milk wasn't yielding as much cheese and started wondering if the calcium levels in her milk her dropping. I did an experiment --- one cheese with CaCl2 and the other without --- and the one with the CaCl2 had a slightly bigger yield, so I decided it didn't hurt to add that, just in case. I'm not currently using CaCl2 in my cheeses because the milk we're getting (not from the Holstein) is STRONG strong stuff. The yield is fantastic.
What kind of milk is this? I’m guess cows milk from the color
Yes, cow milk: Jersey.
👍❤️
Now you start to make serious cheese
Hi Jennifer can I make a clabber of homogenise stored milk then you
No, you need to start with raw milk, but once it's been started, you can maintain it with pasteurized milk.
You have a Mic on but all can hear is mumbling!
Thanks for the feedback --- always working to improve!
Sounds clear to me.
You cannot make clabber from pasteurized milk it has to be raw milk.
Yes, you always need raw milk to begin a clabber.
Wait wait wait, whold milk. What happened to raw milk
Quit yelling at your kids. They are great and helping you!
They're fabulous kids! (most days. . . ha!)
why do i get psychoactive effects from this?
Bossy!😂
Better believe it!