I wash mine with cold water after I get the whey out, but that's not necessary, just the way its been done in hubby's family for years. This is a wonderful spring treat...hubby is waiting for fresh radish to mix in to his currently.
The best cottage cheese I ever made was totally accidental during the '09 fires in Victoria Australia when I actually forgot about the clabber for a few extra days, everyone loved it. Thanks for sharing your knowledge.
I'm new to culturing milk, I had a gallon of yogurt culturing overnight and it turned out more like a clabber for some reason. (Had it in the oven with the light on) I had your video saved, so I tried this recipe with my"yogurt" it looks beautiful but is a little strong tasting. I added back a little fresh milk to make it creamy and I'll eat it regardless because I don't like to waste food.
@@tv-21 The creators of this video may not be made aware of your question and thus be able to answer it unless you make a "new" comment rather than a reply to an old comment such as this one.
I’ve searched on here and I’ve searched Google for how to make cottage cheese from raw milk. Every single recipe I’ve seen was almost completely different from the last. I kept trying and none really ever came out right. I was close once, but then the next time I tried that same recipe, it came out completely different. I eventually gave up. About 2-3 weeks have passed and just like that, your video has magically popped up on my feed, and I watched. Yet again, this one is completely different. But, I am definitely going to try this! It seems consistent toward the concept of making kefir or yogurt where you need to reuse a culture. None of the other videos I’ve watched about cottage cheese or Google recipes ever said anything about a culture? And I’m talking maybe like 5 or 6 different recipes. Thanks!
Oh wow! I know sometimes, depending on the time of the cow's lactation it can be difficult for the clabber to form a good curd. But yes! I sure hope this works for you - please let us know! ~Amberlin
I am trying to make yogurt and have the same problem. Every person has a recipe, and they don't say anything about temperature... I had to let my first try go to waste because better safe than sorry... The temperature was not hot enough. Now I am watching cottage cheese recipes because it looks very similar and my yogurt was probably similar to this. Let me know if you achieve this cottage cheese!
That is so cool! I didn't realize you could make cottage cheese like this. There may be plenty of little critters to film in the Southern United States, but not a lot of raw milk sources.🐄🥛🧀
Thank you so much for sharing recepie. Delicious cheese! Usually I make sour cottage cheese by straining sour milk through a cloth. It is more creamy, perfect for spread.😋
Hi there! What do you do with the first two batches of the clabber since the 3rd batch is where you make your cottage cheese? I’m new to making this so want to make sure I understand it well. Thanks so much!! ❤
Seems like natural yogurt which has been heated. I make my natural yogurt myself (using kefir cultured yogurt ) And store bought , full fat milk will also set . I prefer organic. Will have to give it a go, thanks for sharing 🥰
How long can you keep the jar with your clabber culture for the next batch in the fridge for? And how long does fresh cottage cheese last in the fridge
That's great you tried it out! Perhaps it wasn't cultured long enough... Make sure you let it form a good curd before cooking. Hope your next batch turns out better.
hmmm dry-curd cottage cheese, bacon, and onion perogies. (No, I don't use potato in mine AT ALL lol spuds are best used for making things like whipped potatoes, fries, and chips lol) Chop and fry the bacon, saute the onions in the bacon drippings, add an egg to the batch for a binder (just one), and fill the dough. Serve with smoked sausage and sausage gravy (and corn, if you're from southern Manitoba or of southern Manitoba heritage lol). (It's even better when it's farmer sausage from Manitoba lol)
This Video Is Definitely Welcome / The Cottage Cheese Sold in the Grocery Markets today is " Less Then The Quality " that it was when I was Growing up ! Their's is " Usually " Sloshy " ! / Where-as the Cottage Cheese of the Past had Only Enough water ( as in dairy product ) on it to Keep it from looking Dry !!
I accidently made this by heating my raw milk to 120 degrees. I always do this but this time instead of the dark yellow butter on the top I got cottage cheese. The milk was frozen for 2 mothns and it starts to lose flavor at that point. I thaw is out in the kitchen but now it's warmer inside my house. I don't really want to throw it out. The drive to the farms is a long one. I just drank some and hope I don't get sick.
Store bought milk will not have the good bacteria in it because it has been pasteurized, so it probably won't clabber. But you could give it a try just out of curiosity...
Curs-ed be the Main Stream and the Generic Cottage Cheese Companies for the " Sloppy Products " That They Make " !
9 หลายเดือนก่อน +1
Hi! Your recipe is just wonderful! Thanks for sharing it. I want to try it but i was asking myself over quantities, how much milk do you add to you clabber at the end? I don't have any cows (yet 🤣) but i can buy raw milk to try this recipe. Greetings from Belgium!
I'm having issues! It's so sour you can't eat it. My curds look nothing like yours very soft and mushy no body to them at all. I tried it with milk still warm from the cow with ask the cream still in it. Then i tried it with skimmed milk a few days old. What the heck am o doing wrong????
🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏 - Why Did I Comment This? I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)
It defeats the purpose of just using milk, but you can add about a 1/4 tsp of mesothelic culture to get it started and just keep it and feed it milk like a sourdough starter. Clabbered milk is mesothelic or thermophylic depending on the temperature the milk is kept (thermo needs around 110 deg F while meso is room temp). Hope that helps!
If it’s made with that much love ❤️, it has to be good. Shabbat Shalom guys 😊
Shabbat Shalom!
I wash mine with cold water after I get the whey out, but that's not necessary, just the way its been done in hubby's family for years. This is a wonderful spring treat...hubby is waiting for fresh radish to mix in to his currently.
The best cottage cheese I ever made was totally accidental during the '09 fires in Victoria Australia when I actually forgot about the clabber for a few extra days, everyone loved it. Thanks for sharing your knowledge.
Wow, that's quite the story!
Every time I watch one of your videos, I'm like "goodness gracious, the wholesomness is overwhelming!"
Yumm! Very excited, trying it right now. I use my whey as a hair rinse. Sounds weird but it's sooo nice.
I'm new to culturing milk, I had a gallon of yogurt culturing overnight and it turned out more like a clabber for some reason. (Had it in the oven with the light on) I had your video saved, so I tried this recipe with my"yogurt" it looks beautiful but is a little strong tasting. I added back a little fresh milk to make it creamy and I'll eat it regardless because I don't like to waste food.
Maybe this is a silly question, but what would you do with all the extra clabber that you didn't use in the first and second session of clabber?
Give to the dogs or cats or use as buttermilk :)
That looked like it would taste great . The beginning process is very similar to sourdough.
Yes it is. Been thinking of you folks, hoping all is well with you both.
@@fourseasonsnorth Yes Connie and I are doing great and are blessed. Hope the same for you and your family as well.
Is it the same as using expired milk?
@@tv-21 The creators of this video may not be made aware of your question and thus be able to answer it unless you make a "new" comment rather than a reply to an old comment such as this one.
Nice presentation. My next project!
It’s so cool that we can make so many things. We only thought were store-bought.
I’ve searched on here and I’ve searched Google for how to make cottage cheese from raw milk. Every single recipe I’ve seen was almost completely different from the last. I kept trying and none really ever came out right. I was close once, but then the next time I tried that same recipe, it came out completely different. I eventually gave up.
About 2-3 weeks have passed and just like that, your video has magically popped up on my feed, and I watched. Yet again, this one is completely different. But, I am definitely going to try this! It seems consistent toward the concept of making kefir or yogurt where you need to reuse a culture. None of the other videos I’ve watched about cottage cheese or Google recipes ever said anything about a culture? And I’m talking maybe like 5 or 6 different recipes.
Thanks!
Oh wow! I know sometimes, depending on the time of the cow's lactation it can be difficult for the clabber to form a good curd. But yes! I sure hope this works for you - please let us know!
~Amberlin
I am trying to make yogurt and have the same problem. Every person has a recipe, and they don't say anything about temperature... I had to let my first try go to waste because better safe than sorry... The temperature was not hot enough. Now I am watching cottage cheese recipes because it looks very similar and my yogurt was probably similar to this. Let me know if you achieve this cottage cheese!
That is so cool! I didn't realize you could make cottage cheese like this.
There may be plenty of little critters to film in the Southern United States, but not a lot of raw milk sources.🐄🥛🧀
Thank you, following your video the cottage cheese I made turned out beautifully. ❤
This is great! I'm going to try this with goat milk! Thanks so much.. I learn something new almost every time I see a new video!
Great, thanks! We'd be interested to hear how it turns out for you!
Thank you so much for sharing recepie. Delicious cheese! Usually I make sour cottage cheese by straining sour milk through a cloth. It is more creamy, perfect for spread.😋
Hi there! What do you do with the first two batches of the clabber since the 3rd batch is where you make your cottage cheese? I’m new to making this so want to make sure I understand it well. Thanks so much!! ❤
You can drink it, or give it to your pets, but be sure to to save a bit to carry on to the next batch :) All the best!
Bless-ed be the Creators of This Video, for instructing us on " How To Make " >
" Real Cottage Cheese " ! / Thank you !
Seems like natural yogurt which has been heated.
I make my natural yogurt myself (using kefir cultured yogurt )
And store bought , full fat milk will also set . I prefer organic.
Will have to give it a go, thanks for sharing 🥰
This looks incredibly delicious!
Another wonderful video kids, I'm making some right now thanku
Thank you. I’m gonna try making it today
hi there very nice video and helpful i will tray this very soon thank you i subscribed to your channel
How long can you keep the jar with your clabber culture for the next batch in the fridge for? And how long does fresh cottage cheese last in the fridge
We let our cottage cheese last about 5 days. Clabber will keep a couple weeks, maybe more
That is very interesting! Thank you!
What do you do with the first batch of leftover clabber? Toss it out or use it for something? It took me almost 48 hours to make the first batch.
Generally we give it to the dog or cat or just dump it. Can also drink it or use as buttermilk
This looks so good
looks yummy, thank you!!
Sadly you lost me at "store bought milk will not work". Because I love this idea.
Enjoy your video, I'm on the farm Southcombe in South Africa Eastern Cape Province. Traditional food is whst we.leave by here
Thank you I love your videos❤
This is a late comment, but I tried making this! It didn't turn out as well as I thought so I'm going to try it over again! Thank you for sharing!!!!
That's great you tried it out! Perhaps it wasn't cultured long enough... Make sure you let it form a good curd before cooking. Hope your next batch turns out better.
Ok I’ll give it a try! Thanks for the tip!
Very informative video. The milk used is pasteurized or raw?
Raw when clabbered, but once cooked not as raw.
Looks pretty good.
delicious, I love it.
hmmm dry-curd cottage cheese, bacon, and onion perogies. (No, I don't use potato in mine AT ALL lol spuds are best used for making things like whipped potatoes, fries, and chips lol) Chop and fry the bacon, saute the onions in the bacon drippings, add an egg to the batch for a binder (just one), and fill the dough. Serve with smoked sausage and sausage gravy (and corn, if you're from southern Manitoba or of southern Manitoba heritage lol). (It's even better when it's farmer sausage from Manitoba lol)
Sounds good, can almost smell it!
that sounds so good, a great winter meal
I switching all cows milk products to goats milk. Thanks so munch for video.
This Video Is Definitely Welcome / The Cottage Cheese Sold in the Grocery Markets today
is " Less Then The Quality " that it was when I was Growing up !
Their's is " Usually " Sloshy " ! / Where-as the Cottage Cheese of the Past had Only
Enough water ( as in dairy product ) on it to Keep it from looking Dry !!
Beautiful!!!
Very interesting!
Thanks!❤❤❤
I accidently made this by heating my raw milk to 120 degrees. I always do this but this time instead of the dark yellow butter on the top I got cottage cheese. The milk was frozen for 2 mothns and it starts to lose flavor at that point. I thaw is out in the kitchen but now it's warmer inside my house. I don't really want to throw it out. The drive to the farms is a long one. I just drank some and hope I don't get sick.
theres a channel called tasting history with max miller its great.. thanks for the video your was also just as great
We'll check it out, thanks.
Very nice and helpful. What if the store near me sales Full fat milk but not fresh? Will the results be the same? Thank you guys, Blessings.🕊
Store bought milk will not have the good bacteria in it because it has been pasteurized, so it probably won't clabber. But you could give it a try just out of curiosity...
@@fourseasonsnorth thank y’all for the advice, I learn a lot from y’all! Blessings! Shalom in Yeshua,
Wonderful and thank you! Yeshua be with and bless you too, and shabbat shalom :)
very good
If you don't have cows cream or a cream separator for goats... could you just add back in goats milk for the creaminess?
You could try, although we haven't tried making this recipe with goats milk.
Curs-ed be the Main Stream and the Generic Cottage Cheese Companies for the
" Sloppy Products " That They Make " !
Hi! Your recipe is just wonderful! Thanks for sharing it. I want to try it but i was asking myself over quantities, how much milk do you add to you clabber at the end? I don't have any cows (yet 🤣) but i can buy raw milk to try this recipe. Greetings from Belgium!
Hey to our friend is Belgium! I used around a 10-15 part milk to 1 part clabber.
@@fourseasonsnorth thanks!
how much milk goes per one jar of clabber?
We use one quart of clabber for about 4 gallons of milk
Is there a way to cold process this? The heat kills everything.
How long do you think the clabber will keep in the fridge? I'm only able to get milk once a month.
We've had ours last a few weeks. Just try it and see how it works!
Many thanks. I'm so sick of pretend cooks that use vinegar to make such things.
I am going into my 4th day now and it still isn't thick like I like it but, my apartment tends to be on the colder side.
Wow 👌
Feeera teu video!
Um abraço e fica com Deus!
I have goats would it be a the same Nigerians I like creamy cottage cheese. How do you do that
You'd get a creamier cheese just by using goat's milk instead of skim cow's milk. After the cheese is made just add some milk and/or cream to it.
@@fourseasonsnorth thank you
What is the recipe in ratios please
Is clabber like natural yogurt
I'm having issues! It's so sour you can't eat it. My curds look nothing like yours very soft and mushy no body to them at all. I tried it with milk still warm from the cow with ask the cream still in it. Then i tried it with skimmed milk a few days old. What the heck am o doing wrong????
🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏
- Why Did I Comment This? I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)
I can’t seem to get a good solid curd with my goats milk.🤷🏼♀️
It defeats the purpose of just using milk, but you can add about a 1/4 tsp of mesothelic culture to get it started and just keep it and feed it milk like a sourdough starter. Clabbered milk is mesothelic or thermophylic depending on the temperature the milk is kept (thermo needs around 110 deg F while meso is room temp). Hope that helps!
I've never ever had fresh raw milk from a cow or goat .... :(
is this what is "wild" cottage cheese"
I guess there's a wild element to it since the culture begins from the wild yeasts in the air.
This is wonderful, thank you!