Making another wheel of your farmhouse cheddar as I’m watching this. I’ve tried it a couple times this season but wasn’t sure if it was right so didn’t use it. It never really got “solid”. Fed it to the chickens. I’d like to use it for cheese. Thank you for another great informative video. I love that you are what I call “real life” with the things you do. God Bless you and your family! Btw the baby glow is adorable! ❤
Doesnt sound crazy if you're south of the Mason Dixon line. We churned buttermilk after Granny let a churn full of raw milk clabber on countless occasions.
I found a dairy farm close to our town and started buying raw cow milk. So, I tried to make my own clubbered milk. I'm already 64, and, unfortunately, I have big constipation problems. After I started drinking clubbered milk on a regular basis, my constipation was gone! I don't need any stool softners any more. Believe me, it was not fun. Now I can enjoy life again.
I loved this video!!! I don't have access to raw milk, but it's something I've been interested in for a long time. I really look forward to future videos. Great job! And, thank you. :D
I did not think I had access to raw milk either... until I visited a local farm where I routinely have gone for eggs and meat. I asked if they knew where I could get raw milk and was surprised that I could get some right there!!!
I have had a jersey for 4 years. Sometimes my clabber comes out great sometimes it stinks and I have to toss it. I would say 75% of the time I have to toss it. I’ll try the dollop of buttermilk and see if that helps. Thanks
You are not the only one that has told me something like that. I'm only working with one cows milk and we have never had an issue with her milk not clabbering so I guess I'm not the expert but she is 🤔
Im still confused. I don't have any raw cultured buttermilk. Does that mean i can't make clabber with my raw milk without the raw buttermilk? This is your first video I've watched, and have now already subscribed, but I was really looking for a 1-2-3 step by step.
@@DryHollowHomestead day 3 is going well. It smells like creme fresh! Do you know if anyone using clabber to acidify milk for mozzarella? Thanks for sharing your videos ❤️
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qFhEZpwXo-0.htmlsi=ttW9jmYr16VnX-xB Here is the soda cheese recipe 😁 I use this like a Velveeta. Thanks for watching ☺️
I put my raw milk out on the counter a few hours ago. So, can I take a big heaping teaspoon of cultured bttermilk from the fridge and put it in there? Must I warm it up first? Thanks!
Thanks! I am new to your channel, Found out while researching something. Would you recommend freezing and then drying out a bag of flour PRIOR to vacuum sealing or can I just seal it up? I now know boweevils cannot live without oxygen but was curious as to whether or not the flour MUST be frozen first to kill off eggs? Thank you!
@@ter8330yes.. definitely freeze for at least two weeks..do it in rotation if your short on space. You will have wonderful flour for a long time stored and preserved properly. I scoop out about 5 cups into those old school brown paper lunch bags roll up and tape down with masking tape and then place in food saver bags and seal and then toss in freezer for 2 weeks. Remove from freezer and simply store the whole thing. It's good to go
Got a question...I am new to this and have milking goats. When I clabber...by the second day it's already separated in the jar. It smells fine...still good?!
I can't be 100% sure because I have never used goat milk but I would say your nose would tell you if it has gone bad. I would just give it a shake to incorporate the clabbet back together.
I also have goats. My clabber separates into whey and clabber after about 3 days. Now I am feeding it to the chickens and have not used it myself. Did you get any more information on this???
I started to purchase raw milk locally. I tried to clabber it, but it didn’t for 4 days. On 5th it did but got bitter and with bad smell. What did I do wrong?
I have never had that experience because I have only used my current cows' milk. I don't think it is just you, though. Several people have said the same. Wish I could help more.
@@goatlady01 Thank you! I actually started adding a cup of previous clabber to a gallon of milk and it clabbers now just fine. I think it happens because my purchased milk gets cooled immediately to 40°. When my Grandma had a cow we would use fresh raw milk that wasn’t in the fridge for clabber. So, I am learning temperature impact on raw milk.))
Maybe your environment was to warm, it sounds like mold growth. Try and look for a cool spot to try agian. A cellar or basement with concrete works good.
Well, it depends on what kind of "holes" if there if they are like bubbles, that could be a yeast contamination. It's not a good thing. It should be the same consistency as yogurt. Hope that's helpful 😆
@DryHollowHomestead I spelled holes wrong omword lol. I'm so sorry. Haha. Yeah must have been yeast then. It reminded me of Swiss a little bit. I baked emwith it bc it smelled good still and my biscuits turned out good. I have another new clabber started on the counter now. Can I bake with the baby clabber?
