Anyone here make clabbered milk?

Yeah Miranda!!

First, are you wanting to just sour it for cooking and/or soaking or are you wanting to make curds and whey and then strain for cheese?

If it’s just for souring, 8 hours/overnight is good enough. If for separating for curds and whey,; 1-4 days and the curds will be on top and the whey underneath.

The soured can be drunk, used for soaking grains and for any place in a recipe calling for buttermilk or yogurt (unless you need something thicker). I also use it to add to scrambled eggs. The separated one turns into a cream cheese for eating or, if you don’t let it drip too long, a base for dips; if it drips a long time, you can make cheese balls..

I make butter from my soured cream. I let the cream sour on the counter overnight and then I whip it up. You can make butter from either fresh cream (i.e. fresh cream butter and buttermilk) or from soured (i.e. cultured butter and more nutritous buttermilk). I build up a supply of cream in my fridge over a good week (sometimes two weeks) to make a big batch of butter-enough to have extra in the fridge.

Rachel

p.s. do you have Nourishing Traditions? I would highly recommend it.

That’s a wonderful blessing of 3-gallons of whole real milk.

Oh, so the clabbering in that recipe is just before it separates.

Yes. skim the three gallons (I find a turkey baster to be the easiest method) for butter. Set up overnight if you want cultured butter/buttermilk w/the healthy lactic-acid, if it hasn’t started souring already. With your health struggles, it would be most beneficial. Three gallons of cream will give you enough butter to set aside extra for the freezer.

Yes, you’d get usable buttermilk. I freeze mine in 1 cup portions for cooking (after my children have gotten theirs for drinking!).

Yes, you can still use for yogurt and cheese (and yogurt cheese, yum). If I had the extra gallon for soft cheese making (I’m not talking mozz., but the kind that comes from curds and whey), I’d probably suck the cream out of the last gallon towards the butter, then separate the milk into 2-4 c. portions, stored in a mason jar and freeze. Those portions would suffice for cream cheese servings that wouldn’t go bad (unless you have a really large family), since soft cheeses like that don’t last very long.

Do you have any kefir starter powder or grains? You could make kefir if you did.

Check out GNOWFGLINS for ideas under recipes:http://gnowfglins.com/recipes/

HTH,

Rachel

Yeah, I’d say it probably went over into separating, but if shaking it causes it to disperse again, use it. The littl eon the bottom is just settled, no biggie.

Clabbered milk hasn’t separated into curds and whey, but it’s white; just a thicker milk. The whey is kinda yellowish in a separated product.

There are free videos online for many of these things. Also, some great blogs, too with recipes. Would you like for me to post them? I’m an information monger.

That is awesome about the water kefir. I wanted to delve into making water kefir sodas this summer, but I haven’t been able to get that started yet. Once you have a large enough batch of water kefir grains I think you can separate some of it and switch them to milk kefir grains; double check on that. What sites to you have about kefir making?

I’d love to visit Canada (though not when it’s cold! I’m a Southerner). You’re going to do great, just a step at a time (or two or three).

Anytime you can improve your immune sysyem (most of it being in your gut), you will reduce inflammation in the body.

Are you taking any fish/cod liver oil? What about coconut oil, too? Both are vital for reducing inflammation. I’m sure you know the multiple benefits of coconut oil already.

I know this refers to another post, but I didn’t get a chance to chime in; there’s a product called Zyflamend that is very good for inflammation. It’s from New Chapter.

Please ask away with questions and I’ll do my best. Plus, there’s several other ladies who have done more cheesemaking than myself.

Rachel

Hi Miranda!

First, congratulations on your attempts at clabbering milk. It took me a couple of tries before I “got it”. The Healthy Home Economist is where I first saw how to clabber milk, then separate it into whey and cream cheese. You can see that video here, along with MANY other helpful videos on lots of traditional preparation and cooking. The last two times I’ve done it have been successful. I added a few strawberries and some coconut sugar to my cream cheese, and it was so good!

Isn’t Rachel the best?? She’s so knowledgeable in NT; she inspires me to keep trying. Hey Rachel, if you’re reading, I would still love some more recipes when you’ve got time! 

Blessings to both of you,

Lindsey