“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!
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!
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
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.
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.
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.
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 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
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!!!
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.
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.
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.
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 would love to see a whole series on milking and things you make with your raw milk!! Not much on RU-vid about that. I love watching you videos you have a very wholesome feel wish you made videos more often.
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!
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 ❤
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 ❤❤
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!!
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 !!!!!
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!
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.
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.
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
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 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 RU-vid, 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 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.
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
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.
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 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!
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.
My husband remembers his grandpap having clabbered milk and cornbread every night with dinner. He said he never tried it and didn’t know what it was but looked like chunky milk lol. I’m going to try it today and see if he likes it.
So glad to find your channel. I haven't seen this sort of clabbering since I was a little kid. I remember having it with fruit...usually peaches, oatmeal, and the way I liked it best was over fried potatoes. I've never heard of anyone else eating it that way but we did in our family. These days I will sometimes spoon some sour cream over fried potatoes, but it's not the same as with the home made clabber.
Love learning about this. Not needing to worry about temperatures, and deadly illnesses. Powerful nutrition abailable to anybody. Very much God's character to create such a lovely thing! No surprise theyve worked so hard to destroy the product or access to it for the everyday people.
I'm a new subscriber and I just wanted to say how tickled I am to have found you ! Thanks so much for such clear and concise "How To's". Keep the faith and God Bless !
I am spell bound by the subjects that you cover as well as your presentation of life on the farm. Makes me proud of my roots and grateful to have lived in some of this era as a boy........Thanks !
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!
I just found your channel, I have to say I am so glad. Because I buy raw milk, and sometimes I don't get it drank, and was scared to drink it. I know milk doesn't go bad, but didn't know what to do with it. . I will never ever throw it out! I hated doing it, but that's what happens when you don't know.
This is facinating! I am guessing the same is for any milk? We have goats, the only way we can have raw milk is if we milk our own animals. It is illegal to give or sell it.
Great video. I ate my first clabber today. Yes. It’s different and fatty, but I loved it. BTW the calcium in the milk is not bio-available. It’s attached to a phosphorus molecule which makes it impossible for us to benefit from it.
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???
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 😉).
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.
I just love that you taught me about what i can do with the milk i get from my jersey other then drinking it. Tomorrow i will have cheese cloth and start the process of DREAM CHEESE!!!
Yes my mom had milk on the counter then, take the cream off the top and make butter. Then the milk left is buttermilk. Yum i love it. Not many people have there own milk cows these days. Id love to have some to make my butter.
I did my own take on your Dream Cheese, using homemade yogurt that I strained for 2 days. Your channel is such a resource for this beginner suburban 'steader!! Thank you!!
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 make kefir daily. My dogs LOVE it! Every time they hear the jar shake from the fridge they come RUNNING for their treat! My cat likes it, too, (when he decided to come into the house) lol.
My grandma used to make home made yogurt and this thing called squeak cheese with extremely clabered milk curd and ball it up in cheese cloth really tight and then hang them and let the whey drip from them for a couple days omg that stuff was so good when I was a kid I miss it alot . and that home made yogert with mashed up barries in it yum . so many of these things pepole have lost touch with now.
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...
New Subscriber and love your great info. Just started using raw milk and thought mine had gone bad. Glad to have found this video. I was so hating the thought of throwing out that milk. Thanks for the great video!
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?
I grew up making home made cottage cheese by letting the milk drip in a pillow case on the cloths line. Then we would bring it in and sugar it and add a tiny bit of salt and it tasted wonderful.
I LOVE ❤️ listening to you explain things and I am currently testing my RAW milk 🥛 to see how long it takes to clabber… I’m leaving the lid on loose… is that correct? And only testing a small jelly jar amount bcuz it’s SO expensive… but I drink ONLY RAW MILK 🥛 & not afraid of flavors… I will try ANYTHING RAW MILK 🥛 RELATED… I’m soon starting making my own milk kefir.. I bought dehydrated grains but it SPECIFICALLY SAYS To use …whole milk 🥛 NOT RAW… so I’ll follow instructions so as not to fail but plan on transitioning over to RAW MILK KEFIR … what are your thoughts 💭
Love the video. I have a question. I have a half gallon of raw milk. Most of the cream i removed. I also have a quart jar that seems to have separated. does all the fat need to be removed before you can clabber the milk. thank you for sharing
I love watching your videos and am going to try the lemons and dream cheese. I once made the dream cheese years ago by taking a gallon of grocery store milk and putting in the oven in a pot with cheesecloth on top with the oven off overnight. It was the perfect temp for clabber. I really need to find fresh milk raw. I bought some at Whole Foods but it was expensive and was very thick. I was afraid of it.
Love this information and especially the way you teach…you make it SOOOO easy! 👏👏👏👏 One question: I’ve had 2 quarts of raw goat milk in my fridge for about a month…I don’t want to drink it but I know it’s not bad…’just different’. Can I clabbor it at this stage and if not, what do you suggest? Thank you & by the way, I just subscribed!
Thank you so much for all your awesome videos. I love them all. You are very knowledgeable and I wish I were your neighbor. Lol… Question: I am clabbering milk since 7 days ago. I wanted to leave it for 5 days but I went out and just came back. My clabber has a lot of whey now and it does not smell or taste bad, only the top cream is a bit “bitter” but no mold. Do you think clabbering it for 7 days is okay as long as it doesn’t taste horrible and doesn’t smell bad and no mold? I’m just a bit scared. Thank you! ❤️
+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.
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 :)
Good morning. I am coming up on the third day of leaving my raw milk out to clabber. I opened it up to check it this morning and it smelled just fine. However, when I pushed the spoon through the small layer of cream at the top to check the thickness of the milk it bubbled up and over the top. I quickly put the lid back on so that it wouldn't all bubble out. Now I am wondering if this is normal. I have to purchase my raw milk from an organic farm here in eastern Washington state. Would appreciate some advice on how to proceed. I have to say, I am so enjoying your videos and have learned so much! My new flock of chickens should start laying any day now, and I cannot wait to waterglass some eggs. Thank you so much for sharing what you know.
Can you please make a video on how to make clarified milk? There are benefits and health recommendations for this and thought you might know how - Thank you! 😊
