“It doesn’t go bad; it goes different.” That’s how I’ve been describing what happens to milk! It makes people totally confused, because everyone is used to what happens to pasteurized milk. Love your videos!
Raw milk from a healthy cow is such a blessing. There’s so much science involved and so many amazing things one can make at home, only after getting my own milk cow, that I’ve been totally blown away by how modern society has been brainwashed to think otherwise. Even my husband’s rural family who have had milk cows for generations have so many misconceptions now of how the science of raw milk works. It’s such a huge nutritional and economic loss for people who live in a place where raw milk is deemed illegal. The amount of butter I’ve made just this week has been simply obscene. People really need to be taught better food science and where/how our food is made. Thanks for all you share! I’ve learned so much!
I was raised in Chicago in the state of Illinois which did not allow raw milk to be sold commercially, but when I moved to Maine 5 years ago raw milk was easily available. Now I am able to experiment and make all kinds of wonderful products, my favorites being kefir and kefir cheese, Greek yogurt, and more. It's made a huge difference in my health and well-being. I'm learning so much more from sites like yours. Thank you!
In Morocco, where I am from, we call the first bottle "Raïb" and we usually eat it (sweetened with syrup) like another type of yogurt. The second one, we call "Leben" and it is costumary to drink it when eating Couscous. So yeah, for us it's normal to use almost all the different stages of raw milk.
No lina lben is the by broducte of making buttter (basicly accimulating row milk cream and wisking it until it seperate into butter and a liquid ) ,lben is the original buttermilk that peaple used to make (becose yes ther is a difference between it and the cultured buttermilk that peaple in the usa find in the stors) That is why we find peables of butter in "lben beldi of traditional makers" contrery to the store bought ones here in morocco
This explains why my grandmother would say that the milk had 'turned'. She never said it was bad, just that it turned. She was a farm girl. I am learning so much from your videos, your presentations are outstanding and the information you provide is clear and easy to understand. Your videos have inspired me to do this. Thank you so very much. And God bless you and your family.
Great video! Quick story from Texas...My father was born in 1928 - next to the last child in a family of 10 children. I recall him saying that after he was weaned they started him on Clabber and when he was small he would cry at night if he didn't get, "His Clabber" prior to going to bed.
Thanks for posting! If only I had been a youtuber when I was at your stage of life. I was selling eggs and cottage cheese and cream at the local farmer's market. One thing I did different that you in this cottage cheese method was that I either heated the clabber or poured boiling water over it to wash off the whey and "firm up" the curds. I learned this from my Ukrainian mother in law. I bet we were killing off the good bacteria :( When I was at your stage, I was just known as a poor farm wife...LOL. Now I would have been trendy!
After firming up the curds with hot water, pour a bit of fresh milk or cream back into the strained curds. This re-inoculates the cottage cheese with healthy bacteria, and gives a great taste and texture.
I have a friend who told me that when she was a kid she would put hot cocoa mix in a cup and go to the barn and milk the cow right into the cup. She said it was the best hot cocoa she ever had.
Thank you very much. I learned something new today. I used to be Lactose intolerant until I tried raw milk. I am so grateful it is so much better than the milk in stores 🙏🙏🙏
People freak out when I tell them we leave our fresh eggs out on the counter. 😂. Nope....no refrigeration needed. ( As long as they're not washed). We wash them just before we use them. Been doing this for years.
@@tiffanysteffy8661 a couple of months. i try and use them by 4 weeks, but can't always. During "peak" egg production, we store them in hydrated lime solution, they last about a year.
I think leaving eggs in the fridge is an American thing. I never refrigerate eggs. And they can be washed, but in the process you wash off a protective layer so then air can get in and they don't keep quite as long.
May I also add....... I have been milking goats and drinking raw milk for over 35 yrs. Prevention is always better ...... As to mastitis prevention, the essential oil peppermint added to a lotion, cream, or balm and massaged into the udder after each milking will assure a soft and mastitis free udder. It is also very important to always strip all milk out. Sometimes this is difficult as the mother will not let all her milk down. Continue to massage and lift up on the udder to assure ALL milk is out. Then as you massage the peppermint udder cream any remaining milk will then fill the teats which will also need to be extracted. This cream is very very important for all you that want to calf/kid share. Your momma will be quite prone to mastitis as the babies mouths aren't clean.
I love your videos, I grew up in Cuba and we loved to drink our coffee and milk when the milk came out of the cow 🐄… raw milk is not allowed in my state…you make me remember my childhood. Thank you!!!
So happy to find your sweet, wonderful, presentations! I have learned so much invaluable “almost lost” facts that are trying to be deleted from our memories!! My Dad, 1 of 14 German heritage dairy farming children also had relatives who subsisted on dairy milk for sustaining them through the Great Depression! Today I am proud to be a “milk lady” who travels my area in Texas with the “Real Deal” to help as many as possible achieve former know health habits that benefit a lifetime.
Respect to you Annette. I tried raw goats milk for the 1st time last week from a local herder. I got to stroke the goats and show them my gratitude while my sterilised glass bottle was being filled. Once I start drinking it, it’s difficult to stop! It’s awesome. Now I am making yogurt, cheese, cajeta and hopefully Kafir, if I can get hold of some grains. Love & light from Spain ❤
I would love to see a whole series on milking and things you make with your raw milk!! Not much on CZcams about that. I love watching you videos you have a very wholesome feel wish you made videos more often.
Me too. I also have never broken a bone, a fact I attribute to the amount of raw milk I drank growing up. I have no real idea of how much milk I drank; but when our cow was dry, we were buying five gallons per week and I did not like the taste of store bought milk.
Lisa JW/ They know Its good. they are making money. Plus if someone got sick they would be in jail. People lived off of nature as God made it. We alwayse washed the cows bag off well. and strained the milk through a cllean cloth each time. we drank whole mild. we made butter, we had butter milk for biscuits every morning with home made butter.
Bag off well, strained the milk through a clean cloth. we made butter from the cream, had butter milk to drink, and make biscuits for breakfast ,with fresh butter. good old days before government
At 59I have learned so much from your channel and I wish I knew this information 30yrs ago,,,, my life would have been so much different,,, your husband is truly a blessed person.... PLEASE KEEP YOUR VIDEOS AND Q&A LIVE STREAMS GOING !!!!!
butter was invented from clabbered milk. They saw these "clabs" and inspected them, and noticed they had advantages compared to the sugary milk by nature.
I'm so glad I found your channel! You're a wealth of lore that's been "lost" through the technological age. Our family's been looking for people like you to fill in the gaps in our knowledge. Thank you so much!!! :D Subscribing!
This year we hit the perfect combination of a fresh cow and two of the smallest feeder pigs we have ever seen! They are thriving on the clabbered milk! We also add a raw egg or two to each feeding. As they have grown,we started adding some commercial feed to the mix, allowing the pellets to dissolve and stirring it well. Love your video and all the great ideas in the comments🤗
My Mama used to make clabber when I was a tiny girl. She would make butter or something first and then put the curds and whey in a towel which she hung up on the tree branch right outside the kitchen door! We loved cottage cheese too. I’m 71 now and I love the memories of our farm! I found “clabhair” but not “clabber” on Google. All of NW Europe had herds and I think we brought clabber here to the New World!
This is amazing! I'm so glad you posted this and I need your cheese recipe and lots of fun stuff! :) That said. I work in the food services industry. Specifically with dairy. Specifically, making cheeses. We go through 1.5 million gallons of milk on an average day. Listeria and E. Coli are VERY serious risks when working with milk. You would be shocked to discover how wide spread they are. They exist all over the world. They both exist all over the place. But thankfully, many many precautions are taken to keep them out of our food chain. Honestly, the military could learn a thing or two from food security practices. When those practices break down is when you hear about it on the 5 o'clock news. People died, and food is being recalled, tell your neighbors. Companies generally go out of business after it happens. I implore you to please please please make a second video, and mention sanitary and sterilization at least.. I dunno, 17 times? It truly is critical. One jar of this contaminated with E. Coli or Listeria could kill an entire family. This is also the excuse governmental agencies use to crack down on producers of raw milk. I understand the beneifts of raw milk completely and agree with you 100% on that front. Am I fear mongering? Perhaps a bit. I'll put it this way though, I'm not afraid to try it one bit. I'm looking forward to it. We have goats at home, and this is the first time I've ever heard someone explain how to do this. I'm DEFINITELY going to try it.. using sanitary practices and sterile containers and implements. ,)
Thanks for this. I've only recently discovered these videos and I love them, but there is a real risk, which can be mitigated by impeccable sanitary standards. That doesn't mean you can't or shouldn't drink raw milk, just that you should ensure you know how to handle it properly. Claiming there's no risk at all is not responsible.
That happens in industrial farms where the feed is just GMO corn and soybeans. It's a little different when it's small scale, organic, grassfed non-industrial
@@bebepilosopo5248 GMO and soybeans have ABSOLUTELY NOTHING to do with pathogens which can infect milk products. I hate GMO and soy crap too, but you can't blame bacteria on them.
YES! thanks for this video. I get at least 2 two gallons a day and not enough customers at this time, so I just dumped 4 gallons down the drain because it was chunky. I was so sad. Now I won't do it. Thank you! Can't wait for the cheese ball video!
We would love to do this. Could you tell us the costs involved in feeding a milk cow? Where we might be able to get one in our area? We are on a very limited income, but want to be self sufficient. Thanks.
Hey there... It depends so much... our cows can eat mainly grass in the pasture for 6-8 months of the year, which really reduces the cost. Goats of course are cheaper to buy and to feed and a little easier to to keep (space wise). Check your local Craigslist to see what is available in your area!
Please don't ever dump it down the drain. If you cannot use it all, put it on your plants, in your garden, etc., so all those good nutrients get used by your soil. The same thing for whey.
I absolutely love your videos. There is a certain kind of satisfaction that comes from growing, preserving, and making your own foods/things. Also, unlike many things (and people) on the internet and CZcams, you are very, very trustworthy. I wouldn’t be afraid to trust anything you told me to do! I’m a subscriber! Best - Adam
I am so thrilled to have discovered your videos and story! I love the tutorials and it's nice to see a family that worked towards their dream and attained it. Thank you for sharing all this amazing knowledge!
you guys are great! we need more folks like you. we live in northern minnesota and we are moving forward with our plans. thanks for your great contribution to our lives.
I am spell bound by the subjects that you cover as well as your presentation of life on the farm. Makes me proud of my roots and grateful to have lived in some of this era as a boy........Thanks !
I'm so glad I came across this video. We just got a very sweet family jersey cow. And I've been wanting to try this I just didn't know how. Thank you so so much. I'll be watching so much more now ❤❤
Thank you for sharing your knowledge and experience with us. I have a farm in my area that delivers, I have been learning everything I can to make Kefir, yogurt, butter, cream, soft cheese, hard cheese so many delicious nutrient dense food’s. Adding a bit of ferment to your homemade Mayo and other recipes extends its life. ♥️ I am also ordering my favorite (craving) grass fed and finished beef rich in omega 3’s and zero signs of metabolic syndrome grain fed have.
My husband remembers his grandpap having clabbered milk and cornbread every night with dinner. He said he never tried it and didn’t know what it was but looked like chunky milk lol. I’m going to try it today and see if he likes it.
thank you for this video- we get raw milk here in the UK and I literally just a half hour ago dumped out the last pint from our last batch because I tasted that it was about to turn..... I wish I'd seen this video a half hour earlier!!
I bought Matsoni starter last May. Unfortunately it didn’t arrive till the end of May. Here in Tucson by then temperatures was already triple digits and even hotter in delivery van. The culture arrived DOA. I had been watching Videos on LABs Lactic Acid Serum where they catch Lactobacillus on rice wash water. I needed yoghurt for a digestive issue so I tried it and caught a Lactobacillus that ferments pasteurized milk into delicious yoghurt after 36 hours. I call it my gift from the universe. I’ve been fermenting pasteurized milk at room temperature. And during fermentation the milk has a delicious mild sweet aroma, and the bacteria keeps my gut biome healthy and no more digestive issues. After the temperatures moderated I ordered more mesophilic yoghurt starter I can’t wait to try it. Then I will see which culture helps my problem more. But very happy with my wild strain of Lactobacillus so far. I don’t know if the strain of bacteria is local to Tucson or came on the rice I bought at the store. Don’t throw the whey away. It can be used all kinds of ways. Fermentation starter to ferment natural soda, vegetables, etc Spray on compost piles to break things down. Give to farm animals and pets. I add whey to my dog’s kibble for probiotics. Whey strained off yoghurt is rich in nitrogen a free fertilizer for your plants. Whey can be substituted for water in recipes And many more
Thank you for the video. My raw goats milk clabbered after about 6 days. It smells exactly like yogurt, just heavenly. I’d really appreciate some recipes (you might have, haven’t checked). I’m so happy to know I can keep this for months to come.
Our fear in the U.S. stems from a mass death event during the industrialization of the milk industry due to bacterial infection from dirty hands used to milk the cows. If you have a healthy cow and clean hands and jars, your good.
A magazine made up a story of an entire village dying from raw milk. My Great-Grandma reacted so scared to the idea of raw milk, she remembered the entire village that had died. I did some digging and that village never exited, the author had completely made it up!
The truth is actually kinda gross. Back in 1900's processing plants would collect milk from local farmers. This milk sat for hours in galvanised cans. the processing plant would get the milk in and when they opened the cans they would find dead rats and filth. NY city mandated pasteurization. Skip forward to the 70's US Gov't stepped in and mandated pasteurization for interstate sales
Michael Waters- The problem started during the industrialization, but NOT from dirty hands! The deaths happened because somebody had the ‘brilliant’ idea to feed “spent grain” from the the process of making beer/alcohol to the milk cows. Cows are not meant to eat this, and when they were fed this spent grain, the milk actually developed a bluish tint, and they decided to add chalk to the milk to make it look like good milk. Problem wasn’t the bluish color, but the E-coli that developed due to feeding the cows spent grain.
So glad to find your channel. I haven't seen this sort of clabbering since I was a little kid. I remember having it with fruit...usually peaches, oatmeal, and the way I liked it best was over fried potatoes. I've never heard of anyone else eating it that way but we did in our family. These days I will sometimes spoon some sour cream over fried potatoes, but it's not the same as with the home made clabber.
I'm a new subscriber and I just wanted to say how tickled I am to have found you ! Thanks so much for such clear and concise "How To's". Keep the faith and God Bless !
How nice to go to the cupbard and get clabbered ;) Thank you so much for sharing those things that unfortunately for many of us are lost and forgotten. So happy to have subscribed to your channel. Keep up the good work. BLESSINGS to your whole family and a BIG HOWDY from the high country, Arizona.
24-hour clabber is mild and smooth. No chunks or funky flavors/odors. I drink one cup every day & leave one cup as the starter for the next day's batch.
My grandma used to make home made yogurt and this thing called squeak cheese with extremely clabered milk curd and ball it up in cheese cloth really tight and then hang them and let the whey drip from them for a couple days omg that stuff was so good when I was a kid I miss it alot . and that home made yogert with mashed up barries in it yum . so many of these things pepole have lost touch with now.
+Gene King For the cottage cheese great grandma just drained the clabber thought cheesecloth for a few hours and then added a little cream into the finished product... but it isn't much like "store bought" cottage cheese.. just beware...
Homesteading Family its wonderful cottage cheese, great on baked potatoe, or just eaten like it is in dry curd form wiyh salt and pepper. tangy and sweet too, not sour.
To make cottage cheese, salt your clabbered milk well (to taste), give it a good stir, then pour it into a muslin tea towel, tie it off and hang it overnight to drain. In the morning, put the cheese into a clean bowl and crumble it. Add enough sweet heavy cream to make a "sauce," then leave it covered on the counter for a day to sour. Give it a good stir before putting it in the fridge, and chill before serving.
I make kefir daily. My dogs LOVE it! Every time they hear the jar shake from the fridge they come RUNNING for their treat! My cat likes it, too, (when he decided to come into the house) lol.
I just found your channel, I have to say I am so glad. Because I buy raw milk, and sometimes I don't get it drank, and was scared to drink it. I know milk doesn't go bad, but didn't know what to do with it. . I will never ever throw it out! I hated doing it, but that's what happens when you don't know.
I did my own take on your Dream Cheese, using homemade yogurt that I strained for 2 days. Your channel is such a resource for this beginner suburban 'steader!! Thank you!!
My Nan used to milk the cow, pour the raw milk thru a clean tea towel into a cast iron dutch oven, add a tablespoon or two of homemade apple cider vinegar, put the lid on it & put it up on the very top shelf of the wood stove in her kitchen. Served every meal with a dollop of any fruit preserve.
Agree! Thank you for this video. My grandfather was a dairy farmer and tho I don't have a milking cow I sure wished I knew a farmer where I lived that wld sell me their milk but thanks to the gov't and the fear they throw around it makes it hard for farmers to feel comfortable enough to sell it to just anyone.
Thanks for the quick-clabber trick! This is great for me since my milk tends to clabber slow and stink fast. It's weird too because the weather's hot right now. I don't understand why my milk won't clabber faster. Anyway, I'll be using the cottage cheese in pancakes so the stink should be no problem! I suspect it will cook out.
Congrats on your pregnancy! Would you consider doing a video on pregnancy and homesteading (and large family life!). We are hoping to add a fourth baby in a few months and the idea is kind of overwhelming (we have a 4, 3 and almost 1 year old). We have beef cows, pigs, chickens, ducks and guineas. My pregnancies aren't terribly tough except for extreme morning sickness for the entire pregnancy. I want a dairy cow so much, but I'm not sure how I'd handle that with morning sickness. I'd love some advice from a homestead momma. Even just keeping up with the homemade cooking becomes so tough.
+Amanda W - Hey Amanda - I totally feel your pain... you are right in the little years and it is hard to do much when your oldest helper is 4... Just keep training in obedience and joyfully working together, and make sure they are doing simple, everyday chores for the time they are about 2-3... then when the move up into finally milking a cow they will have the ethic and the ability! We didn't finally get the cow until the oldest here was about 8... now the kids do all of the milking and most of the animal care... You'll get there! (And I will consider doing a video 😉).
When we were looking for a small farm to buy I intentionally focused on communities that bordered the Amish. Now we have an abundant and inexpensive supply of fresh raw milk!
My mother used raw milk to make her curd cheese in the same way, nobody has ever fallen ill from it. Our well-known Dutch gouda cheeses were also made with home-made starter from raw milk that remained at room temperature. The condition is that your animal is healthy, you work clean, and put the milk in clean pots. I also have made from raw goatmilk Gouda cheese, 185 gallon of raw milk per week, clean working is also the condition here.
Knew allabout this from my Auntee and Granny!! Hogs love this too!! Clabber yer cream before y'churn and you'll have the best butter ever!! I do believe that it lasts better because that good clabberin' bacteria runs off them bad bacteria...y'still gotta rinse n' salt it though...
Great video. I ate my first clabber today. Yes. It’s different and fatty, but I loved it. BTW the calcium in the milk is not bio-available. It’s attached to a phosphorus molecule which makes it impossible for us to benefit from it.
Power watching your videos today. I agree with you on the raw milk being fine. I read a book on the study that was done on the bacterium in the milk. It said that after 24 hours the good bacteria eat the bad bacteria. It totally makes sense! Otherwise it would go bad like pasteurized processed milk. I can't remember the name of the book so be I had downloaded years ago on a kindle that is broke. To bad cause it had all the studies and I would have used it here for you to reference. It is out there somewhere though!
I grew up making home made cottage cheese by letting the milk drip in a pillow case on the cloths line. Then we would bring it in and sugar it and add a tiny bit of salt and it tasted wonderful.
it also doesn't help that old folks used clabbered interchangeably with spoiled. They would always say 'throw out the milk, it clabbered', 'don't leave the milk out of the fridge it will clabber'. I never heard it mean anything else until recently (I'm from the Mid-Atlantic area of PA, DE)
I just love that you taught me about what i can do with the milk i get from my jersey other then drinking it. Tomorrow i will have cheese cloth and start the process of DREAM CHEESE!!!
Wow! This is so interesting. We use raw goat milk for my almost 1 year old in her bottle. If I lose a bottle for a day (or two) sometimes it's just chunky and sits in the dish strainer. Apparently it's clabbered???
My dad told me that his mom left the clabbered milk on the back of the woodstove oven in a brown paper bag to make cottage cheese! Of course, brown paper bags in the 1920s were made differently. His cousin made the best soured cream chocolate cake with cream cheese frosting.
Yes my mom had milk on the counter then, take the cream off the top and make butter. Then the milk left is buttermilk. Yum i love it. Not many people have there own milk cows these days. Id love to have some to make my butter.
Well I have to say.. not a flavor profile for everyone… I ABSOLUTELY LOVE ❤️ LOVE ❤️ RAW MILK 🥛…BUT clabbered… not very much… I tested about 10-12 ounces for 2 1/2 days @ say roughly 62-65* & it did clabber up ..nice smooth texture but I decided to drink it like my uncle use to drink buttermilk and well … 🤷♀️ just not that appealing so in conclusion… I’ll drink my DELICIOUS RAW MILK 🥛…. COLD 🥶 from the fridge… but I’m glad I tried it…I had to… oh …btw… I bet it would be PERFECT FOR BAKING BISCUITS… I’ll have to clabber for biscuits as I don’t buy buttermilk … that would be perfect… thank you 🙏
So you make a mother clabbered milk, say a pint, and when that is clabbered, you can use that in a new milk to make a shorter clabbbered milk with a sweeter flavor?
I made clabbered milk after noticing it cuddled in my fridge, I freaked out but thought I should check on CZcams on what to do. I wasn’t willing to throw away a litter of milk. I made hot chocolate with it at first and it tasted good 👍. Now trying the cheese
Just thought you'd like to know, all my animals love clabber, especially my kitties, they've been eating it since babyhood. 😄 I have very healthy kitties 😸 💕
I love watching your videos and am going to try the lemons and dream cheese. I once made the dream cheese years ago by taking a gallon of grocery store milk and putting in the oven in a pot with cheesecloth on top with the oven off overnight. It was the perfect temp for clabber. I really need to find fresh milk raw. I bought some at Whole Foods but it was expensive and was very thick. I was afraid of it.
“It doesn’t go bad; it goes different.” That’s how I’ve been describing what happens to milk! It makes people totally confused, because everyone is used to what happens to pasteurized milk. Love your videos!
Raw milk from a healthy cow is such a blessing. There’s so much science involved and so many amazing things one can make at home, only after getting my own milk cow, that I’ve been totally blown away by how modern society has been brainwashed to think otherwise. Even my husband’s rural family who have had milk cows for generations have so many misconceptions now of how the science of raw milk works. It’s such a huge nutritional and economic loss for people who live in a place where raw milk is deemed illegal. The amount of butter I’ve made just this week has been simply obscene. People really need to be taught better food science and where/how our food is made. Thanks for all you share! I’ve learned so much!
We've been duped into beIieving many things that aren't true, when the g0vernment gets invoIved the "information" becomes suspect.
I was raised in Chicago in the state of Illinois which did not allow raw milk to be sold commercially, but when I moved to Maine 5 years ago raw milk was easily available. Now I am able to experiment and make all kinds of wonderful products, my favorites being kefir and kefir cheese, Greek yogurt, and more. It's made a huge difference in my health and well-being. I'm learning so much more from sites like yours. Thank you!
In Morocco, where I am from, we call the first bottle "Raïb" and we usually eat it (sweetened with syrup) like another type of yogurt. The second one, we call "Leben" and it is costumary to drink it when eating Couscous. So yeah, for us it's normal to use almost all the different stages of raw milk.
Thank you, Lina, for sharing that. I always love to hear what other countries do with their foods, cooking, storing, saving! 😊
Wanting to try homemade sour cream with clabbered raw milk.
I love your food. I love oils live to learn to preserve meat in its fat the way you do it. ❤
No lina lben is the by broducte of making buttter (basicly accimulating row milk cream and wisking it until it seperate into butter and a liquid ) ,lben is the original buttermilk that peaple used to make (becose yes ther is a difference between it and the cultured buttermilk that peaple in the usa find in the stors)
That is why we find peables of butter in "lben beldi of traditional makers" contrery to the store bought ones here in morocco
Do you need a clabbered batch to make more clabbered milk? Or can you start with just raw milk?
I grew up on raw milk . If you are lactose intolerant you can drink raw no problem. I can’t wait to get my jersey cow 🐄
This explains why my grandmother would say that the milk had 'turned'. She never said it was bad, just that it turned. She was a farm girl. I am learning so much from your videos, your presentations are outstanding and the information you provide is clear and easy to understand. Your videos have inspired me to do this. Thank you so very much. And God bless you and your family.
Great video! Quick story from Texas...My father was born in 1928 - next to the last child in a family of 10 children. I recall him saying that after he was weaned they started him on Clabber and when he was small he would cry at night if he didn't get, "His Clabber" prior to going to bed.
Roy Slay agree
Lovely story❤️ Thank you for sharing that with us.
Wow, what a great start to a good, healthy life!
Awww cute
PRECIOUS
Thanks for posting! If only I had been a youtuber when I was at your stage of life. I was selling eggs and cottage cheese and cream at the local farmer's market. One thing I did different that you in this cottage cheese method was that I either heated the clabber or poured boiling water over it to wash off the whey and "firm up" the curds. I learned this from my Ukrainian mother in law. I bet we were killing off the good bacteria :( When I was at your stage, I was just known as a poor farm wife...LOL. Now I would have been trendy!
Veta B agree
After firming up the curds with hot water, pour a bit of fresh milk or cream back into the strained curds. This re-inoculates the cottage cheese with healthy bacteria, and gives a great taste and texture.
I have a friend who told me that when she was a kid she would put hot cocoa mix in a cup and go to the barn and milk the cow right into the cup. She said it was the best hot cocoa she ever had.
COOL. I use to put ice in milk I just milked to drink it. If we had had cocoa I probably would have tried that too!
no doubt
I envy..
So cool! My aunt used to do that for me and it is really the best!!!
I would put Kahlua in a cup...and go to the barn and milk the cow right into my cup... the best Brown Cow I ever had....
Thank you very much. I learned something new today. I used to be Lactose intolerant until I tried raw milk. I am so grateful it is so much better than the milk in stores 🙏🙏🙏
People freak out when I tell them we leave our fresh eggs out on the counter. 😂. Nope....no refrigeration needed. ( As long as they're not washed). We wash them just before we use them. Been doing this for years.
In 🇬🇧 we do not refrigerate our eggs at all
How long do they last on your counter ?
@@tiffanysteffy8661 a couple of months. i try and use them by 4 weeks, but can't always. During "peak" egg production, we store them in hydrated lime solution, they last about a year.
I think leaving eggs in the fridge is an American thing. I never refrigerate eggs. And they can be washed, but in the process you wash off a protective layer so then air can get in and they don't keep quite as long.
May I also add....... I have been milking goats and drinking raw milk for over 35 yrs. Prevention is always better ...... As to mastitis prevention, the essential oil peppermint added to a lotion, cream, or balm and massaged into the udder after each milking will assure a soft and mastitis free udder. It is also very important to always strip all milk out. Sometimes this is difficult as the mother will not let all her milk down. Continue to massage and lift up on the udder to assure ALL milk is out. Then as you massage the peppermint udder cream any remaining milk will then fill the teats which will also need to be extracted. This cream is very very important for all you that want to calf/kid share. Your momma will be quite prone to mastitis as the babies mouths aren't clean.
Awesome advice!
I love your videos, I grew up in Cuba and we loved to drink our coffee and milk when the milk came out of the cow 🐄… raw milk is not allowed in my state…you make me remember my childhood. Thank you!!!
I remember my grandmother doing all of these things. Thank you so much for the video and educating people who are so scared.
So happy to find your sweet, wonderful, presentations! I have learned so much invaluable “almost lost” facts that are trying to be deleted from our memories!! My Dad, 1 of 14 German heritage dairy farming children also had relatives who subsisted on dairy milk for sustaining them through the Great Depression! Today I am proud to be a “milk lady” who travels my area in Texas with the “Real Deal” to help as many as possible achieve former know health habits that benefit a lifetime.
Respect to you Annette.
I tried raw goats milk for the 1st time last week from a local herder.
I got to stroke the goats and show them my gratitude while my sterilised glass bottle was being filled.
Once I start drinking it, it’s difficult to stop! It’s awesome. Now I am making yogurt, cheese, cajeta and hopefully Kafir, if I can get hold of some grains.
Love & light from Spain ❤
I would love to see a whole series on milking and things you make with your raw milk!! Not much on CZcams about that. I love watching you videos you have a very wholesome feel wish you made videos more often.
I grew up on raw milk and raw milk products and SURVIVED. The FDA would be very surprised.
Me too. I also have never broken a bone, a fact I attribute to the amount of raw milk I drank growing up. I have no real idea of how much milk I drank; but when our cow was dry, we were buying five gallons per week and I did not like the taste of store bought milk.
Lisa JW agree
Lisa JW yes! And we NEVER had broken bones!!
Lisa JW/ They know Its good. they are making money. Plus if someone got sick they would be in jail. People lived off of nature as God made it. We alwayse washed the cows bag off well. and strained the milk through a cllean cloth each time. we drank whole mild. we made butter, we had butter milk for biscuits every morning with home made butter.
Bag off well, strained the milk through a clean cloth. we made butter from the cream, had butter milk to drink, and make biscuits for breakfast ,with fresh butter. good old days before government
At 59I have learned so much from your channel and I wish I knew this information 30yrs ago,,,, my life would have been so much different,,, your husband is truly a blessed person.... PLEASE KEEP YOUR VIDEOS AND Q&A LIVE STREAMS GOING !!!!!
In Europe, the best butter is made from clabbered cream. Cultured butter has a richer, nuttier flavour.
Robin Betts agree
butter was invented from clabbered milk. They saw these "clabs" and inspected them, and noticed they had advantages compared to the sugary milk by nature.
Same in India. Churned clambered milk turns into butter and butter milk.
@A G organic pastures 😉
@Kleiner Helfer didnt ask
I'm so glad I found your channel! You're a wealth of lore that's been "lost" through the technological age. Our family's been looking for people like you to fill in the gaps in our knowledge. Thank you so much!!! :D Subscribing!
This year we hit the perfect combination of a fresh cow and two of the smallest feeder pigs we have ever seen! They are thriving on the clabbered milk! We also add a raw egg or two to each feeding. As they have grown,we started adding some commercial feed to the mix, allowing the pellets to dissolve and stirring it well. Love your video and all the great ideas in the comments🤗
My Mama used to make clabber when I was a tiny girl. She would make butter or something first and then put the curds and whey in a towel which she hung up on the tree branch right outside the kitchen door! We loved cottage cheese too. I’m 71 now and I love the memories of our farm! I found “clabhair” but not “clabber” on Google. All of NW Europe had herds and I think we brought clabber here to the New World!
This is amazing! I'm so glad you posted this and I need your cheese recipe and lots of fun stuff! :)
That said. I work in the food services industry. Specifically with dairy. Specifically, making cheeses. We go through 1.5 million gallons of milk on an average day.
Listeria and E. Coli are VERY serious risks when working with milk. You would be shocked to discover how wide spread they are. They exist all over the world. They both exist all over the place. But thankfully, many many precautions are taken to keep them out of our food chain. Honestly, the military could learn a thing or two from food security practices.
When those practices break down is when you hear about it on the 5 o'clock news. People died, and food is being recalled, tell your neighbors. Companies generally go out of business after it happens.
I implore you to please please please make a second video, and mention sanitary and sterilization at least.. I dunno, 17 times? It truly is critical. One jar of this contaminated with E. Coli or Listeria could kill an entire family.
This is also the excuse governmental agencies use to crack down on producers of raw milk. I understand the beneifts of raw milk completely and agree with you 100% on that front.
Am I fear mongering? Perhaps a bit. I'll put it this way though, I'm not afraid to try it one bit. I'm looking forward to it. We have goats at home, and this is the first time I've ever heard someone explain how to do this. I'm DEFINITELY going to try it.. using sanitary practices and sterile containers and implements. ,)
E.Coli doesnot live in an acidic medium
My mother was 'raised on clabber'. She also washed and rinsed dishes in water so hot it steamed. Filth breeds sickness for sure.
Thanks for this. I've only recently discovered these videos and I love them, but there is a real risk, which can be mitigated by impeccable sanitary standards. That doesn't mean you can't or shouldn't drink raw milk, just that you should ensure you know how to handle it properly. Claiming there's no risk at all is not responsible.
That happens in industrial farms where the feed is just GMO corn and soybeans. It's a little different when it's small scale, organic, grassfed non-industrial
@@bebepilosopo5248 GMO and soybeans have ABSOLUTELY NOTHING to do with pathogens which can infect milk products.
I hate GMO and soy crap too, but you can't blame bacteria on them.
YES! thanks for this video. I get at least 2 two gallons a day and not enough customers at this time, so I just dumped 4 gallons down the drain because it was chunky. I was so sad. Now I won't do it. Thank you! Can't wait for the cheese ball video!
+Whimsical WonderFarm I know... sometimes abundance is hard to keep up with! 😉
We would love to do this. Could you tell us the costs involved in feeding a milk cow? Where we might be able to get one in our area? We are on a very limited income, but want to be self sufficient. Thanks.
Hey there... It depends so much... our cows can eat mainly grass in the pasture for 6-8 months of the year, which really reduces the cost. Goats of course are cheaper to buy and to feed and a little easier to to keep (space wise). Check your local Craigslist to see what is available in your area!
What's the difference between clabbered and kefir milk? Is it like an old milk?
Please don't ever dump it down the drain. If you cannot use it all, put it on your plants, in your garden, etc., so all those good nutrients get used by your soil. The same thing for whey.
I absolutely love your videos. There is a certain kind of satisfaction that comes from growing, preserving, and making your own foods/things. Also, unlike many things (and people) on the internet and CZcams, you are very, very trustworthy. I wouldn’t be afraid to trust anything you told me to do! I’m a subscriber! Best - Adam
Unfortunately, in my state it is not a criminal offence to posses marijuana but a crime to buy raw milk.
MAKE RAW MILK LEGAL
How messed up is that.
@@forageforage3520 +1 we should be getting high AND drinking raw milk
In some areas you can get "pet milk" (raw milk from an organic/small dairy, they lable it for pets only to get around the regulations).
CALIFORNIA??🙄
I am so thrilled to have discovered your videos and story!
I love the tutorials and it's nice to see a family that worked towards their dream and attained it.
Thank you for sharing all this amazing knowledge!
Thank you, Carolyn. I trust your teachings because you have children and youare even more careful because of them!
you guys are great! we need more folks like you. we live in northern minnesota and we are moving forward with our plans. thanks for your great contribution to our lives.
I am spell bound by the subjects that you cover as well as your presentation of life on the farm. Makes me proud of my roots and grateful to have lived in some of this era as a boy........Thanks !
I'm 74 and I remember Daddy taking about having clabber milk with corn bread.
I'm so glad I came across this video. We just got a very sweet family jersey cow. And I've been wanting to try this I just didn't know how. Thank you so so much. I'll be watching so much more now ❤❤
Yes,
I have seen so many that could use what God has given them to be healed yet they say man made is better.
So glad to follow you
Thank you for sharing your knowledge and experience with us. I have a farm in my area that delivers, I have been learning everything I can to make Kefir, yogurt, butter, cream, soft cheese, hard cheese so many delicious nutrient dense food’s. Adding a bit of ferment to your homemade Mayo and other recipes extends its life. ♥️ I am also ordering my favorite (craving) grass fed and finished beef rich in omega 3’s and zero signs of metabolic syndrome grain fed have.
My husband remembers his grandpap having clabbered milk and cornbread every night with dinner. He said he never tried it and didn’t know what it was but looked like chunky milk lol. I’m going to try it today and see if he likes it.
thank you for this video- we get raw milk here in the UK and I literally just a half hour ago dumped out the last pint from our last batch because I tasted that it was about to turn..... I wish I'd seen this video a half hour earlier!!
I bought Matsoni starter last May. Unfortunately it didn’t arrive till the end of May. Here in Tucson by then temperatures was already triple digits and even hotter in delivery van. The culture arrived DOA.
I had been watching Videos on LABs Lactic Acid Serum where they catch Lactobacillus on rice wash water. I needed yoghurt for a digestive issue so I tried it and caught a Lactobacillus that ferments pasteurized milk into delicious yoghurt after 36 hours. I call it my gift from the universe.
I’ve been fermenting pasteurized milk at room temperature. And during fermentation the milk has a delicious mild sweet aroma, and the bacteria keeps my gut biome healthy and no more digestive issues. After the temperatures moderated I ordered more mesophilic yoghurt starter I can’t wait to try it. Then I will see which culture helps my problem more. But very happy with my wild strain of Lactobacillus so far. I don’t know if the strain of bacteria is local to Tucson or came on the rice I bought at the store.
Don’t throw the whey away. It can be used all kinds of ways.
Fermentation starter to ferment natural soda, vegetables, etc
Spray on compost piles to break things down.
Give to farm animals and pets. I add whey to my dog’s kibble for probiotics.
Whey strained off yoghurt is rich in nitrogen a free fertilizer for your plants.
Whey can be substituted for water in recipes
And many more
Thank you for the video. My raw goats milk clabbered after about 6 days. It smells exactly like yogurt, just heavenly. I’d really appreciate some recipes (you might have, haven’t checked). I’m so happy to know I can keep this for months to come.
We have a class on fermented dairy here: classes.homesteadingfamily.com/store/9BdUmWa2
@@HomesteadingFamily thank you again!
Our fear in the U.S. stems from a mass death event during the industrialization of the milk industry due to bacterial infection from dirty hands used to milk the cows. If you have a healthy cow and clean hands and jars, your good.
here they blame tubriculosis being transfered from cow to human.
A magazine made up a story of an entire village dying from raw milk. My Great-Grandma reacted so scared to the idea of raw milk, she remembered the entire village that had died. I did some digging and that village never exited, the author had completely made it up!
The truth is actually kinda gross. Back in 1900's processing plants would collect milk from local farmers. This milk sat for hours in galvanised cans. the processing plant would get the milk in and when they opened the cans they would find dead rats and filth. NY city mandated pasteurization. Skip forward to the 70's US Gov't stepped in and mandated pasteurization for interstate sales
Exactly. Poor industrial practices are to blame, not farmers. I have a local farmer and she gives me awesome milk
Michael Waters- The problem started during the industrialization, but NOT from dirty hands! The deaths happened because somebody had the ‘brilliant’ idea to feed “spent grain” from the the process of making beer/alcohol to the milk cows. Cows are not meant to eat this, and when they were fed this spent grain, the milk actually developed a bluish tint, and they decided to add chalk to the milk to make it look like good milk. Problem wasn’t the bluish color, but the E-coli that developed due to feeding the cows spent grain.
Thanks for sharing your knowledge; it helps me so much! Blessings to all 🤗🇨🇦
My grandfather LOVED clabber...although my mother detested it. We've come full circle, and I make kefir and other milk products.
So glad to find your channel. I haven't seen this sort of clabbering since I was a little kid. I remember having it with fruit...usually peaches, oatmeal, and the way I liked it best was over fried potatoes. I've never heard of anyone else eating it that way but we did in our family. These days I will sometimes spoon some sour cream over fried potatoes, but it's not the same as with the home made clabber.
I'm a new subscriber and I just wanted to say how tickled I am to have found you ! Thanks so much for such clear and concise "How To's". Keep the faith and God Bless !
+Terrie2ponies Thank you! And Welcome!
Thank you so much for this awesome video 🤩
OH I so want you to be my mom.. :)) So glad I found your videos!! Thank you for making and sharing these videos !!!
How nice to go to the cupbard and get clabbered ;) Thank you so much for sharing those things that unfortunately for many of us are lost and forgotten. So happy to have subscribed to your channel. Keep up the good work. BLESSINGS to your whole family and a BIG HOWDY from the high country, Arizona.
+Matt and Sarah Fish Thank you guys!
Going to share this on FB :)
Most of our activity is on FB... so you can find this video there to share... thank you!
Matt and Sarah Fish; “How nice to go to the cupboard and get clabbered”. That’s a good one. 😂
24-hour clabber is mild and smooth. No chunks or funky flavors/odors. I drink one cup every day & leave one cup as the starter for the next day's batch.
My grandma used to make home made yogurt and this thing called squeak cheese with extremely clabered milk curd and ball it up in cheese cloth really tight and then hang them and let the whey drip from them for a couple days omg that stuff was so good when I was a kid I miss it alot . and that home made yogert with mashed up barries in it yum . so many of these things pepole have lost touch with now.
I'm interested in the "old fashion" cottage cheese recipe you were talking about.
+Gene King For the cottage cheese great grandma just drained the clabber thought cheesecloth for a few hours and then added a little cream into the finished product... but it isn't much like "store bought" cottage cheese.. just beware...
Homesteading Family its wonderful cottage cheese, great on baked potatoe, or just eaten like it is in dry curd form wiyh salt and pepper. tangy and sweet too, not sour.
save the whey for your starter.
Gene King agree
To make cottage cheese, salt your clabbered milk well (to taste), give it a good stir, then pour it into a muslin tea towel, tie it off and hang it overnight to drain. In the morning, put the cheese into a clean bowl and crumble it. Add enough sweet heavy cream to make a "sauce," then leave it covered on the counter for a day to sour. Give it a good stir before putting it in the fridge, and chill before serving.
I make kefir daily. My dogs LOVE it! Every time they hear the jar shake from the fridge they come RUNNING for their treat! My cat likes it, too, (when he decided to come into the house) lol.
thank you so much for taking the time to explain everything so well and detailed. I love how much im learning from you
I just found your channel, I have to say I am so glad. Because I buy raw milk, and sometimes I don't get it drank, and was scared to drink it. I know milk doesn't go bad, but didn't know what to do with it. . I will never ever throw it out! I hated doing it, but that's what happens when you don't know.
I drank raw milk pregnant and my baby is absolutely perfect. Gave raw milk to my toddler when 8 months old and not one issue.
Thank you.
I did my own take on your Dream Cheese, using homemade yogurt that I strained for 2 days. Your channel is such a resource for this beginner suburban 'steader!! Thank you!!
My Nan used to milk the cow, pour the raw milk thru a clean tea towel into a cast iron dutch oven, add a tablespoon or two of homemade apple cider vinegar, put the lid on it & put it up on the very top shelf of the wood stove in her kitchen. Served every meal with a dollop of any fruit preserve.
Agree! Thank you for this video. My grandfather was a dairy farmer and tho I don't have a milking cow I sure wished I knew a farmer where I lived that wld sell me their milk but thanks to the gov't and the fear they throw around it makes it hard for farmers to feel comfortable enough to sell it to just anyone.
+Mahealani Whitehead Yes - It is an odd world... you can get toxic drugs over the counter but cant buy raw milk without fear.😔
Thanks for the quick-clabber trick! This is great for me since my milk tends to clabber slow and stink fast. It's weird too because the weather's hot right now. I don't understand why my milk won't clabber faster.
Anyway, I'll be using the cottage cheese in pancakes so the stink should be no problem! I suspect it will cook out.
Congrats on your pregnancy! Would you consider doing a video on pregnancy and homesteading (and large family life!). We are hoping to add a fourth baby in a few months and the idea is kind of overwhelming (we have a 4, 3 and almost 1 year old). We have beef cows, pigs, chickens, ducks and guineas. My pregnancies aren't terribly tough except for extreme morning sickness for the entire pregnancy. I want a dairy cow so much, but I'm not sure how I'd handle that with morning sickness. I'd love some advice from a homestead momma. Even just keeping up with the homemade cooking becomes so tough.
+Amanda W - Hey Amanda - I totally feel your pain... you are right in the little years and it is hard to do much when your oldest helper is 4... Just keep training in obedience and joyfully working together, and make sure they are doing simple, everyday chores for the time they are about 2-3... then when the move up into finally milking a cow they will have the ethic and the ability! We didn't finally get the cow until the oldest here was about 8... now the kids do all of the milking and most of the animal care... You'll get there! (And I will consider doing a video 😉).
Amanda W agree
When we were looking for a small farm to buy I intentionally focused on communities that bordered the Amish. Now we have an abundant and inexpensive supply of fresh raw milk!
My mother used raw milk to make her curd cheese in the same way, nobody has ever fallen ill from it. Our well-known Dutch gouda cheeses were also made with home-made starter from raw milk that remained at room temperature. The condition is that your animal is healthy, you work clean, and put the milk in clean pots. I also have made from raw goatmilk Gouda cheese, 185 gallon of raw milk per week, clean working is also the condition here.
Knew allabout this from my Auntee and Granny!!
Hogs love this too!!
Clabber yer cream before y'churn and you'll have the best butter ever!! I do believe that it lasts better because that good clabberin' bacteria runs off them bad bacteria...y'still gotta rinse n' salt it though...
Great video. I ate my first clabber today. Yes. It’s different and fatty, but I loved it.
BTW the calcium in the milk is not bio-available. It’s attached to a phosphorus molecule which makes it impossible for us to benefit from it.
I think the phosphorus added is what makes the calcium bio available. They always say you need calcium and phosphorus together.
Power watching your videos today. I agree with you on the raw milk being fine. I read a book on the study that was done on the bacterium in the milk. It said that after 24 hours the good bacteria eat the bad bacteria. It totally makes sense! Otherwise it would go bad like pasteurized processed milk. I can't remember the name of the book so be I had downloaded years ago on a kindle that is broke. To bad cause it had all the studies and I would have used it here for you to reference. It is out there somewhere though!
My dogs and cats love clabbered milk
My cat LOVES clabber and raw milk.
You are a unicorn, very rare to find a woman like you.
+Treasure Geo 😊
It's an Idaho thing. We're all like this.
And look good too! Double bonus !
She's adorable!
Thank you for this
I grew up making home made cottage cheese by letting the milk drip in a pillow case on the cloths line. Then we would bring it in and sugar it and add a tiny bit of salt and it tasted wonderful.
My cats love kefir. I use my old GT kombucha bottles to bottle my kefir and every time I crack open the lid they come running!
You are so right. I'm glad this information is getting out again.
Thank you for explaining this to me. I was wondering for a while now
I have always enjoyed buttermilk . I remember my grandmother keeping a pan of milk on the hearth to make her buttermilk.
Wow. Watched your vid on water-glassing eggs & now here I am. Great vids! You are just adorable. I always do as much as I can "from scratch."
deenibeeniable same 🤓
it also doesn't help that old folks used clabbered interchangeably with spoiled. They would always say 'throw out the milk, it clabbered', 'don't leave the milk out of the fridge it will clabber'. I never heard it mean anything else until recently (I'm from the Mid-Atlantic area of PA, DE)
I just love that you taught me about what i can do with the milk i get from my jersey other then drinking it. Tomorrow i will have cheese cloth and start the process of DREAM CHEESE!!!
Such fantastic tutorials and invaluable information.
Thank you
Your videos are a national treasure.
Yeah! My Dad always talking about his Mom clabbering milk and I always wondered how that happened. Thanks for all the great information!
Wow! This is so interesting. We use raw goat milk for my almost 1 year old in her bottle. If I lose a bottle for a day (or two) sometimes it's just chunky and sits in the dish strainer. Apparently it's clabbered???
Omg thank you so much for this
When I was a youngster W used to put a little sugar in a glas of clabber and it was awesome.
Lol my dog must have refined taste bc he's always loved soured and cultured dairy
Yogurt is a great way to preserve milk...it lasts a while in the fridge... sometimes...yummy!🤗
I always say, "Raw milk sours; pasteurized milk spoils." That's what's different.
Thanks for the video.
My dad told me that his mom left the clabbered milk on the back of the woodstove oven in a brown paper bag to make cottage cheese! Of course, brown paper bags in the 1920s were made differently.
His cousin made the best soured cream chocolate cake with cream cheese frosting.
Please tell us where to get bottles and jars like that. Would so much appreciate it. Thanks for your sharing.
We like to buy the half gallon jars here: homesteadingfamily.com/azure-standard-a-homesteading-family-review/
My mom would do this then turn it into cottage cheese. Still the best cottage cheese I ever had.
Yes my mom had milk on the counter then, take the cream off the top and make butter. Then the milk left is buttermilk. Yum i love it. Not many people have there own milk cows these days. Id love to have some to make my butter.
make some butter.
Well I have to say.. not a flavor profile for everyone… I ABSOLUTELY LOVE ❤️ LOVE ❤️ RAW MILK 🥛…BUT clabbered… not very much… I tested about 10-12 ounces for 2 1/2 days @ say roughly 62-65* & it did clabber up ..nice smooth texture but I decided to drink it like my uncle use to drink buttermilk and well … 🤷♀️ just not that appealing so in conclusion… I’ll drink my DELICIOUS RAW MILK 🥛…. COLD 🥶 from the fridge… but I’m glad I tried it…I had to… oh …btw… I bet it would be PERFECT FOR BAKING BISCUITS… I’ll have to clabber for biscuits as I don’t buy buttermilk … that would be perfect… thank you 🙏
So you make a mother clabbered milk, say a pint, and when that is clabbered, you can use that in a new milk to make a shorter clabbbered milk with a sweeter flavor?
I do not disbelieve anything you said in this video, but thick milk left out for days will be a tough thing to relearn in our modern mindset.
I loved my grandmother in the summer
Milk our jerseys. Eat & drink again
I made clabbered milk after noticing it cuddled in my fridge, I freaked out but thought I should check on CZcams on what to do. I wasn’t willing to throw away a litter of milk. I made hot chocolate with it at first and it tasted good 👍. Now trying the cheese
Just thought you'd like to know, all my animals love clabber, especially my kitties, they've been eating it since babyhood. 😄
I have very healthy kitties 😸 💕
I find that when the milk turns to clabber within 24 hours, during warm weather, it's the nicest tasting.
I love watching your videos and am going to try the lemons and dream cheese. I once made the dream cheese years ago by taking a gallon of grocery store milk and putting in the oven in a pot with cheesecloth on top with the oven off overnight. It was the perfect temp for clabber. I really need to find fresh milk raw. I bought some at Whole Foods but it was expensive and was very thick. I was afraid of it.
Thank you so much! Finding raw milk info is so hard. I recently dumped out 2 gallons of raw milk I had bought that I thought went bad.
my kitten just recently had a bowl of clabbered goat's milk and love it...older kitty, not so much
I will be a farmer one day, I don’t want to be in this society that doesn’t allow any freedom (food wise) I want to be self sufficient