ROFLMAO your cup is hysterical. Cows in the chicken coop...yep 100% real life on the homestead. Never a dull moment. I've just started keeping kefir to use as a cheese culture. I made some yogurt with it using David's recipe. It turned out so fabulous!
Hi Robyn, this is great, thank you! I have tried making clabber in the past but I was unsuccessful. This makes me want to try again! I'm looking forward to more cheesemaking content from you!
Thank you for this! I got your little booklet you email and followed the steps but didn't have a full understanding so I didn't get far. I'll get the guide back out and read through it and add these notes. This video is like my trouble shooting help 🙌 I REALLY like this idea because it's sustainable! I always wondered where the starters came from because they didn't have starters back before the Industrialization era!! lol
Not exactly sure what I’m doing. I have a 1/2 gallon jar, I add last weeks leftover milk to it once a week. Is it still clabber or just sour milk? It’s separated so I shake it and use in my baking. I’ve never discarded any.
Hello i have a question i was hoping someone could help me and answer. Ive been making clabber for years but just started a fresh batch with a newly freshened heifer and the milk takes days each time to turn into clabber. Everytime no matter how much or how little i add from my previous clabber culture. Does anyone know why this could be?
Thank you!! I literally just started a goats milk clabber and was realizing that I don’t know exactly what I’m going to do with it. Now I do!
Really helpful. Looking forward to more videos.
This was so helpful to me! I thought it was ruined when it separated so I never got past that!! THANK YOU FOR TAKING THE TIME TO TEACH!!!
ROFLMAO your cup is hysterical.
Cows in the chicken coop...yep 100% real life on the homestead. Never a dull moment.
I've just started keeping kefir to use as a cheese culture. I made some yogurt with it using David's recipe. It turned out so fabulous!
Hi Robyn, this is great, thank you! I have tried making clabber in the past but I was unsuccessful. This makes me want to try again! I'm looking forward to more cheesemaking content from you!
Thank you for this! I got your little booklet you email and followed the steps but didn't have a full understanding so I didn't get far. I'll get the guide back out and read through it and add these notes. This video is like my trouble shooting help 🙌 I REALLY like this idea because it's sustainable! I always wondered where the starters came from because they didn't have starters back before the Industrialization era!! lol
Thanks for all the helpful information in this great video!
So what were the things you were doing wrong the first times you tried to makes cheeses with clabber as the starter culture?
Great video! Can you list all the things you use clabber for?
Please tell us what mistakes you made to help us to see if we are making them
I love clabber! But does it have to be started from a warm milking?
No you can start it from cold if you need to. To get started you might want to warm it up to 90F to jump start it.
❓Can this clabber be used to make yogurt also?
Not exactly sure what I’m doing. I have a 1/2 gallon jar, I add last weeks leftover milk to it once a week. Is it still clabber or just sour milk? It’s separated so I shake it and use in my baking. I’ve never discarded any.
How did you create the environment for the geotrichum candidum to grow?
It loves raw milk, it just grows on it:)
Hello i have a question i was hoping someone could help me and answer. Ive been making clabber for years but just started a fresh batch with a newly freshened heifer and the milk takes days each time to turn into clabber. Everytime no matter how much or how little i add from my previous clabber culture. Does anyone know why this could be?
There isn't a ton of free info on clabber, thank you!