Hi I just discovered your channel. I have a Jersey milk cow named Moo Moo, she is 17 years old and still giving us milk even though she has not had a calf in 10 years. We milk her once a day in the Morning. I make raw cheddar cheese and cheese curds. and raw mazzarella. Just recently I started using the whey in place of the mesophilic culture to make my cheddar cheese, and I use rennet tabs in place of the liquid rennet, because the liquid rennet has to many preservatives and additives in it.
I have wished so many times that I had excess to fresh milk!! In the summer me & my parents would drive to Oklahoma (back around 1958-1964) to visit kinfolks. (My Dad’s sisters and their families!!). One of my Aunts always had fresh milk, and she made fresh butter & OH MY…her biscuits looked just like yours!! Big puffed up and the taste was outta this world!!! I was just a kid, but man, I don’t think I’ll ever forget that taste!! YUM!! It makes my mouth water now!! I love to drink the fresh milk!! My Aunt Ruby told me that I must have been born to be a farm girl!! Thanks so much for all your information!! You have brought back lots of memories for me!! Thanks again!! I subscribed to your channel!! NORMA COLLINS FROM TEXAS
Hello. I just today was able to have a weekly source of raw milk. I am beyond excited about this. Can't wait to make my first pint of clabber for homemade bread. I also can wait to learn how to make yogurt with clabber. Love your channel and Can't wait for more of your videos.
Just discovered your channel. Very interesting but how do you start Clabbered milk from the very beginning. This would be very helpful Looking forward to more baking recipes, chocolate cake!!!!!
Based on someone else’s video, to start clabbered milk, you set the fresh milk out for 4-5 days at room temperature for the lactobacilli to reproduce & eat the lactic acid. So she is showing how you can use the culture from one batch to speed up the process for a new batch.
To start your first jar of clabber, simply set a jar of raw, unpasteurized milk out in a warmish area (top of the fridge is a good place). It will take several days for the first jar to set. Don't shake it or move it around just let it sit until it looks something like yogurt.
Great question! For us newbies to Clabber… so you just set it out, then what put it in the fridge? How long will it keep? Or do you only have a week to use it? Just the 2 of us now so not sure I need a half gallon every week or even 2.
I remember clabbered milk from my days on the farm as a child. I enjoyed it as I did milk warm and fresh from the cows My grannies had no refrigeration, they used an ice box. Thanks for the video.
@@homemadeonthehomestead-CIU After watching your video I desired some biscuits. No clabber, but I used buttermilk and sour cream, which helps to make nice, tender, flaky biscuits. Best biscuits I have made in a long time.
Thank you so much for explaining clabber. Ive never had it perhaps one day I'll be able to get some I also appreciate your time doraking jthe video. ❤❤❤
This was interesting, but I don't have access to raw milk. Most Americans don't, unless they can join a private buyers club/co-op, and buy direct from the source. Our food freedom is under assault. Recently we've seen an Amish farmer charged in criminal court for the LEGAL sale of his products to people who joined his co-op (which is about the only way a lot of people can get access to raw milk). Unfortunately, it's not just milk that is under siege. I saw an article reporting that Oregon has placed restrictions on backyard vegetable gardens. In other areas, some jurisdictions are putting in new requirements that people have to register their backyard chickens with the government. Ohio requires the registration of bee hives. I follow a lot of homestead channels and want to congratulate you for what you are doing. Your videos, and those of others, raise awareness of these issues, and there is nothing more fundamental than food. I will soon be 70 years old, so homesteading on a larger scale than the miniature 'urban farm' I've created in my backyard limits what I can do (however, I'm especially proud of my mini-orchard of 6 dwarf apple trees and bee hives, but I digress). I have nothing but praise for those who are the tip of the spear in the homesteading movement. Whether it be cooking, baking, canning, gardening, livestock, or whatever, you are awakening interest in the self sufficiency that used to be the norm. At the risk of being political, I'd like encourage your audience to look into an ammendment proposal from my U.S. Congressman, Thomas Massie, that will address one aspect of food freedom. It's called the "PRIME Act" (Processing Revival and Intrastate Meat Exemption, H.R. 2814). If enacted, it would give individual states freedom to permit intrastate distribution of custom-slaughtered meat such as beef, pork, or lamb to consumers, restaurants, hotels, boarding houses, and grocery stores. His bill has bipartisan support, and a Senate sponsor by the name of -- wait for it! Angus King! Of course, our other Kentucky U.S. Senator, Rand Paul, also is a sponsor of this bill. A lot of represtentatives from 'farm states' and rural districts across the country are also supporters of this important legislation. Everyone should contact their own elected officials and urge their support. I would love to see grocery stores all over the country sporting cases and shelves stocked with locally produced items. Here in Kentucky, we have something called 'Kentucky Proud', and Michigan has a similar program to feature state produced food. Of course, this video was about making Clabbered and all the wonderful things you can do with it (like baking biscuits -- I watched that one, too!). If you've made it this far in my extra long comment, here's a shout out to the ladies in the kitchen! There's nothing more local than home cooked food from one's own kitchen!
There are several websites that can direct people to local food - local harvest.org gotmilk.com rawmilk.com Yes, our food freedoms are most certainly under attack. We're doing our best to hold on to what we can. ❤️
We call it "curd" in India,and it's possibly the best for maintaining good health,all through life. 'Dahi' in hindi, ' Thayir' in Tamil, and we can't really do without it, unless one is a true vegan.😊
How wonderful! Do you have to have a milk cow, or can you make it from store bought milk? My Mama Grace had a crock of clabber on her cabinet all the time. Such good memories! Thank you for sharing!
This just showed up tonight after I got fresh cultured buttermilk from a friend. Can you substitute cultured buttermilk in any clabbered milk recipe? I’ve now subscribed. Thanks for sharing 🤗🇨🇦
Very interesting, I just throw my milk away after 2 weeks. So do I just leave the milk out to become clabber or does it transform in the fridge eventually?
Do you know how to make cultured buttermilk, without having to buy cultured buttermilk powder or culture or the buttermilk from the store? most videos start you out buy either buying buttermilk, culture, or buttermilk powder. also is raw clabbered milk the same as yogurt? and which is better for probiotics,? raw yogurt or raw clabbered milk?
Buttermilk is a beautiful thing to make. Start with 1 part active buttermilk (can be stored bought) add 4 parts fresh milk. Let it sit on the counter until it reaches the flavor you like (usually overnight unless it's super cold in your kitchen).
@@homemadeonthehomestead-CIU I remember when I was a girl, Mama always made some for our Dad. If there was any left, she'd use it when making cornbread. Good days those were.
In my state Florida it is illegal to sell unpasteurized milk. I know all of the store-bought milk is pastorized and homogenized. Can you make clabber with this kind of milk?
can you drink clabber from raw milk or is it just for baking? Also, I left raw milk in my fridge for 3 weeks and it smells bad, this is not clabber right, or is it?
Yes you can drink raw milk clabber. It will be a little sour similar to buttermilk. The good thing about raw milk is that it never really goes bad, it changes. Use old milk for all kinds of baking.
so is clabber made when u leave it at room temp or in the fridge? I heard if you put it in the fridge it will go bad, but if you leave it out then it becomes clabber?@@homemadeonthehomestead-CIU
Almost any milk makes clabber, but raw milk is best. Your don’t cool the raw milk in the fridge if you want.to let it Clabber, as the fridge lets bitter tasting bacteria grow, which is why your milk wasn’t good Clabber. About starting Clabber, just put some fresh milk in a covered jar on the windowsill in the sun, and don’t let it get cold at night, and after abut four days it should be ready., just taste it after three days in case it’s quicker.
Clabber is easy to start, simply put some RAW milk in a jar and set it in the counter. Starting a batch usually takes a couple of days. Be patient, don't stir or shake it while you're waiting.
Actually, in the process of making clabber, the bacteria eat the lactose turning it into an acid. Which makes it easier to digest. I would recommend looking into A2A2 cows milk if you have issues with lactose. It doesn't contain beta caseins that create lactose intolerances.
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?
Fresh clabber, I think is already kind of sweet (of course it depends on your milk source). Clabber is the coagulation of the curds in the milk. You can use whey to make a probiotic lemonade sweetened with honey that is delicious.
@homemadeonthehomestead-CIU new to raw milk. They say you can use the why to ferment cabbage for sauerkraut. If so do I still need to add salt and squish the cabbage let it sit for about an hour and then add the whey to ferment or just cut up the cabbage and add the ferment no need for salt?
Hi I just discovered your channel. I have a Jersey milk cow named Moo Moo, she is 17 years old and still giving us milk even though she has not had a calf in 10 years. We milk her once a day in the Morning. I make raw cheddar cheese and cheese curds. and raw mazzarella. Just recently I started using the whey in place of the mesophilic culture to make my cheddar cheese, and I use rennet tabs in place of the liquid rennet, because the liquid rennet has to many preservatives and additives in it.
That's wonderful! We typically use clabber or kefir to culture our cheeses.
I have wished so many times that I had excess to fresh milk!! In the summer me & my parents would drive to Oklahoma (back around 1958-1964) to visit kinfolks. (My Dad’s sisters and their families!!). One of my Aunts always had fresh milk, and she made fresh butter & OH MY…her biscuits looked just like yours!! Big puffed up and the taste was outta this world!!! I was just a kid, but man, I don’t think I’ll ever forget that taste!! YUM!! It makes my mouth water now!! I love to drink the fresh milk!! My Aunt Ruby told me that I must have been born to be a farm girl!! Thanks so much for all your information!! You have brought back lots of memories for me!! Thanks again!! I subscribed to your channel!!
NORMA COLLINS FROM TEXAS
I'm so glad you're here! You totally made my heart smile - thank you.
Hello. I just today was able to have a weekly source of raw milk. I am beyond excited about this. Can't wait to make my first pint of clabber for homemade bread. I also can wait to learn how to make yogurt with clabber.
Love your channel and Can't wait for more of your videos.
Here in Kenya, East Africa we call it maziwa(milk) lala(sleep,slept or sleeping) natural fermented milk
Super interesting ❤
That’s interesting. Thanks for sharing. Love that it’s called “sleeping milk”.
Wonderful video, please continue making more with all the things you mentioned, cakes, cheeses etc!
Just discovered your channel. Very interesting but how do you start Clabbered milk from the very beginning. This would be very helpful Looking forward to more baking recipes, chocolate cake!!!!!
Based on someone else’s video, to start clabbered milk, you set the fresh milk out for 4-5 days at room temperature for the lactobacilli to reproduce & eat the lactic acid. So she is showing how you can use the culture from one batch to speed up the process for a new batch.
To start your first jar of clabber, simply set a jar of raw, unpasteurized milk out in a warmish area (top of the fridge is a good place). It will take several days for the first jar to set. Don't shake it or move it around just let it sit until it looks something like yogurt.
Here in Canada they won’t let us buy raw unpasteurized milk. Ban everything good for us.
Great question! For us newbies to Clabber… so you just set it out, then what put it in the fridge? How long will it keep? Or do you only have a week to use it? Just the 2 of us now so not sure I need a half gallon every week or even 2.
Thanks so much! Great job on this video!
I remember clabbered milk from my days on the farm as a child. I enjoyed it as I did milk warm and fresh from the cows My grannies had no refrigeration, they used an ice box.
Thanks for the video.
We have drank many a glass of warm milk from the cows. It's the best stuff ever. ♥️
@@homemadeonthehomestead-CIU After watching your video I desired some biscuits. No clabber, but I used buttermilk and sour cream, which helps to make nice, tender, flaky biscuits. Best biscuits I have made in a long time.
They sound wonderful!
Thank you so much for explaining clabber. Ive never had it perhaps one day I'll be able to get some I also appreciate your time doraking jthe video. ❤❤❤
This was interesting, but I don't have access to raw milk. Most Americans don't, unless they can join a private buyers club/co-op, and buy direct from the source. Our food freedom is under assault. Recently we've seen an Amish farmer charged in criminal court for the LEGAL sale of his products to people who joined his co-op (which is about the only way a lot of people can get access to raw milk). Unfortunately, it's not just milk that is under siege. I saw an article reporting that Oregon has placed restrictions on backyard vegetable gardens. In other areas, some jurisdictions are putting in new requirements that people have to register their backyard chickens with the government. Ohio requires the registration of bee hives.
I follow a lot of homestead channels and want to congratulate you for what you are doing. Your videos, and those of others, raise awareness of these issues, and there is nothing more fundamental than food. I will soon be 70 years old, so homesteading on a larger scale than the miniature 'urban farm' I've created in my backyard limits what I can do (however, I'm especially proud of my mini-orchard of 6 dwarf apple trees and bee hives, but I digress). I have nothing but praise for those who are the tip of the spear in the homesteading movement. Whether it be cooking, baking, canning, gardening, livestock, or whatever, you are awakening interest in the self sufficiency that used to be the norm.
At the risk of being political, I'd like encourage your audience to look into an ammendment proposal from my U.S. Congressman, Thomas Massie, that will address one aspect of food freedom. It's called the "PRIME Act" (Processing Revival and Intrastate Meat Exemption, H.R. 2814). If enacted, it would give individual states freedom to permit intrastate distribution of custom-slaughtered meat such as beef, pork, or lamb to consumers, restaurants, hotels, boarding houses, and grocery stores.
His bill has bipartisan support, and a Senate sponsor by the name of -- wait for it! Angus King! Of course, our other Kentucky U.S. Senator, Rand Paul, also is a sponsor of this bill. A lot of represtentatives from 'farm states' and rural districts across the country are also supporters of this important legislation. Everyone should contact their own elected officials and urge their support. I would love to see grocery stores all over the country sporting cases and shelves stocked with locally produced items. Here in Kentucky, we have something called 'Kentucky Proud', and Michigan has a similar program to feature state produced food.
Of course, this video was about making Clabbered and all the wonderful things you can do with it (like baking biscuits -- I watched that one, too!). If you've made it this far in my extra long comment, here's a shout out to the ladies in the kitchen! There's nothing more local than home cooked food from one's own kitchen!
There are several websites that can direct people to local food - local harvest.org gotmilk.com rawmilk.com
Yes, our food freedoms are most certainly under attack. We're doing our best to hold on to what we can. ❤️
@@homemadeonthehomestead-CIU Thank you for the resources!
True. Communism.
I've found most health food stores carry raw milk. I have Nigerian Dwarf goats & advertise my excess milk on Craig's list.
Just discovered your channel. I'm all about homemade. Looking forward to watching you.
So happy you're here!
Thank you for this information. This is so interesting
We call it "curd" in India,and it's possibly the best for maintaining good health,all through life. 'Dahi' in hindi, ' Thayir' in Tamil, and we can't really do without it, unless one is a true vegan.😊
Thank you for sharing that, I love that we are all connected through food. ♥️
FACINATING!!!
I was watching the biscuit video. Now I need to know what clabber milk is. Thank you 🙏🙏🙏
How wonderful! Do you have to have a milk cow, or can you make it from store bought milk? My Mama Grace had a crock of clabber on her cabinet all the time. Such good memories! Thank you for sharing!
It needs to be from raw milk, so you either have to have a cow or be able to get it fresh from a farmer who sells raw milk!
This just showed up tonight after I got fresh cultured buttermilk from a friend. Can you substitute cultured buttermilk in any clabbered milk recipe? I’ve now subscribed. Thanks for sharing 🤗🇨🇦
Absolutely! Clabber and buttermilk are similar in composition. Clabber has more lactic acid than buttermilk.
Very interesting, I just throw my milk away after 2 weeks.
So do I just leave the milk out to become clabber or does it transform in the fridge eventually?
Do you know how to make cultured buttermilk, without having to buy cultured buttermilk powder or culture or the buttermilk from the store? most videos start you out buy either buying buttermilk, culture, or buttermilk powder. also is raw clabbered milk the same as yogurt? and which is better for probiotics,? raw yogurt or raw clabbered milk?
Buttermilk is a beautiful thing to make. Start with 1 part active buttermilk (can be stored bought) add 4 parts fresh milk. Let it sit on the counter until it reaches the flavor you like (usually overnight unless it's super cold in your kitchen).
Looks so delicious. I wish I could get fresh milk where I live. I'm widowed with no children so would not need much.
Start with just a quart, it doesn't take much to get started (and then you find all kinds of things to do with it). ❤
@@homemadeonthehomestead-CIU I remember when I was a girl, Mama always made some for our Dad. If there was any left, she'd use it when making cornbread. Good days those were.
@@elainequartemont1310 I love hot cornbread and milk one of my childhood favorites
Can you use store bought milk that is old and soured.
No it does need to be raw unpasteurized milk.
Thank you so much for sharing your knowledge on your channel, ❤, your video is very informative, I learned a lot!
Check your local Farmers Market for access to raw milk. Someone there should be able to direct you where to get it.
In my state Florida it is illegal to sell unpasteurized milk. I know all of the store-bought milk is pastorized and homogenized. Can you make clabber with this kind of milk?
You cannot make clabber from store bought pasteurized milk. Check localharvest.org for farmers close to you.
can you drink clabber from raw milk or is it just for baking? Also, I left raw milk in my fridge for 3 weeks and it smells bad, this is not clabber right, or is it?
Yes you can drink raw milk clabber. It will be a little sour similar to buttermilk. The good thing about raw milk is that it never really goes bad, it changes. Use old milk for all kinds of baking.
so is clabber made when u leave it at room temp or in the fridge? I heard if you put it in the fridge it will go bad, but if you leave it out then it becomes clabber?@@homemadeonthehomestead-CIU
When you leave raw milk out on the counter, it will eventually clabberclabber. Once clabbered, it can be stored in the fridge.
Almost any milk makes clabber, but raw milk is best. Your don’t cool the raw milk in the fridge if you want.to let it Clabber, as the fridge lets bitter tasting bacteria grow, which is why your milk wasn’t good Clabber. About starting Clabber, just put some fresh milk in a covered jar on the windowsill in the sun, and don’t let it get cold at night, and after abut four days it should be ready., just taste it after three days in case it’s quicker.
Where can I find fresh milk? Can I use regular Buttermilk out of the store to make it
Check localharvest.org for a farmer near you. Store bought milk can not be used for making clabber.
you had me at chocolate cake
You have to try it!
Can yogurt be used in place of clabbered milk for biscuits?
I'm sure it could be. Give it a shot and let me know ♥️
does this work on pork chops
I'm not sure exactly what you're asking.
@@homemadeonthehomestead-CIU im sorry
just a bad joke
thank you for the response 🫶🏼
But how do you make it when you don't have some to make it with?
Clabber is easy to start, simply put some RAW milk in a jar and set it in the counter. Starting a batch usually takes a couple of days. Be patient, don't stir or shake it while you're waiting.
Can you do your first clabber without innoculating?
Bad news for those that are lactose intolerant 😁
Actually, in the process of making clabber, the bacteria eat the lactose turning it into an acid. Which makes it easier to digest. I would recommend looking into A2A2 cows milk if you have issues with lactose. It doesn't contain beta caseins that create lactose intolerances.
Do you refrigerate the clabbered milk after it has thickened? Or can you leave it at room temperature? 🥸
I personally refrigerate mine once it clabbers.
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?
Fresh clabber, I think is already kind of sweet (of course it depends on your milk source). Clabber is the coagulation of the curds in the milk. You can use whey to make a probiotic lemonade sweetened with honey that is delicious.
@homemadeonthehomestead-CIU I will try that, thank you!
@homemadeonthehomestead-CIU new to raw milk. They say you can use the why to ferment cabbage for sauerkraut. If so do I still need to add salt and squish the cabbage let it sit for about an hour and then add the whey to ferment or just cut up the cabbage and add the ferment no need for salt?
@@ozziedelreal3260 yes you can use a small amount of whey to "start" the fermentation process. You still need to squish it and salt it.