How To Make Clabber Culture For Cheesemaking

Thank you to Mennonite Farmhouse (‪@MennoniteFarmhouse‬ ) and Inquisitive Farmwife ( ‪@TheInquisitiveFarmwife‬ ) for organizing the Dairy Collective for the month of June. Today is my day to share a dairy themed video and I am so excited to be able to share instructions on how I keep a clabber culture on my counter and use it to make cheese.
Instructions To Make Clabber
Step 1- Place raw milk on the counter, put a loose cover on top and let it sit until the milk coagulates. It will probably take 3-4 days.
Step 2- Once it coagulates, take 1 part clabber to 50 parts milk (usually this is about a tbsp of clabber to 1 pint of raw milk) and combine. Add a loose cover on top and let this milk sit on the counter until it coagulates. It will coagulate much quicker this time. You can use the leftover "discard" clabber all over the kitchen. I like to make it into ranch dip, bake it into things, use it in smoothies ect.
Step 3- Once your clabber culture has coagulated, repeat this feed, ferment, discard, feed, ferment, discard.
Step 4- Use it for cheesemaking when it is coagulated but not "overfermented" (as talked about in the video). Use it as a replacement for freeze dried cultures in cheesemaking recipes at a ratio of 1 part clabber to 50 parts milk.
Watch Some Of The Other Dairy Themed Videos In The Dairy Collective #juneisdairymonth23 Here; • June Is Dairy Month 2023

[@merryanneadair4451]

This is amazing!!! As a child I loved hearing my grandmother tell stories of raising 5 children during the Depression. She always said their small herd of Nubian Dairy goats helped them thrive during the hard times. She told stories about the goats' personalities & all that she made with the milk. I REALLY wish I'd questioned her so much more about methods & recipes she used! I know there was no money for the cultures we have now even had they been readily available. I've often wondered how she managed! And how did I never come across all this information?? Thank you so much, I'm so excited! I'll be starting this after tonight's milking!! God bless!

[@Liondogs]

Thank you so much for this video. I have David Asher’s book and I’ve really struggled with how to make clabber. You made it so simple and it clicked finally. Your a great teacher and I’m enjoying your videos on cheese.

[@Mindy56743]

This is very good information for someone who is into learning how to make cheese like our grandparents or great grandparents did. I am sure they did not have the ability to purchase the bacteria lol.

[@NannyTam]

I love how well, and detailed you explained the process. I’m so impressed with the knowledge of dairy farmers. It’s so scientific! Thank you so much for sharing your knowledge and process. I enjoyed this lesson very much! 😊

[@tracyanderson4024]

Great job explaining the process and the science. It’s so helpful to see people like you not stress over it like so many books which intimidate me! Thank you so much!

[@MennoniteFarmhouse]

Thanks Robyn for a very informative video, I learned a lot! I hope at least one of your viewers wins at stud giveaway on July 5th at 5pm central time. Thank you donating to the giveaway as well! Good luck everyone!

[@jmilkslinger]

Such an excellent video! I did not know that part about watching for bubbles in the clabber --- a useful tip. I have switched to making ALL my cheeses with clabber because the final product is wildly superior to the freeze-dried cultured cheeses. Plus, it's kinda exotic to make cheeses that are soooo specific to my location/cows/methods. It makes me feel kinda goddessy. 😇

[@elizasedge7204]

Great comment! I would totally agree!

[@kittyrichards9915]

It would be interesting to know how you got started with cheesemaking. You obviously have an in depth knowledge.

[@diannemiller4754]

I have made a clabber before it's been hitter miss now. I'm gonna try it again with your method.

[@carlenevasseur]

I would really love to know how to make homemade cheese. Thanks for sharing with us.

[@dawnhartwell8117]

Thank you so much for such a clear explanation of what clabber is and how to use it. This was an awesome video!

[@WheretoBeginHomestead]

Im new to the whole dairy making thing - with that said, I have learned so much this month so far. This has been a fantastic collaboration and I have learned so much. I appreciate the time you took to explain to us the difference between good and bad clabber and I cant wait to start making cheese. This collab has me excited for our next learn on our homestead - Thank you again!!

[@ShaleHollow]

I like the idea of being able to use your own cultures in cheese. Thanks so much for all the science behind it, too!

[@bridgettehull4966]

Thankyou for this video it was very informative.

[@TheInquisitiveFarmwife]

So glad this #juneisdairymonth2023 collaboration got you to make a KZbin video and even More excited to learn about clabber!

[@apinchofpatience]

Have you ever made Caciocavallo with Clabber? I am getting dairy sheep and Caciocavallo is a cheese I really want to make. Love your content! Thank you for sharing!

[@tanyal6331]

I am learning a lot. This video has great info. Thanks for sharing.

[@robby9710]

Amazed at the level of skill and knowledge this month is putting out "I mean that in the most respectful way!" Just gob smacked by the talent really. Feeling truly blessed, thank you so much!!

[@mirswood18]

How interesting! I haven’t tried this yet. But thank you for all the info!

[@jerrilarsen5158]

Ver educational. May have give a try soon. Don’t know if I can make enough cheese for this Wisconsin gal.

[@countrymama7849]

Hi Robin. I am Crydtal @dinnerinthepines. Thank you so much for this clabber culture tutorial! You explain things in a way that is so easy to understand!

[@darklordmenet]

i'm going to have to watch this again when my brain isn't full of my cousins wedding prep...because all this good info is going over my head and i really need to know this stuff! thanks for the info!!

[@helenamorozov7256]

Very informative video thanks for sharing

[@roguewanderer6838]

Thank you so much for this video!!!! This is the exact info I’ve been looking for!!!!

[@jl5587]

Thank you for a great informative video. I didn't know you could do this.

[@DawnRaeB]

I am enjoying this collab so much. I came over from LeAnne's playlist. I never even knew what "clabber" was...except maybe spoiled milk that had to go down the sink. I'm learning so much. Thank you for your video and clear instructions/tips.

[@elainelucier6243]

Very informative video. Thank you for sharing.

[@Mardi-LovetheLandHomestead]

Thank you for your video. I have never made this before😂

[@user-bk1xq3em4t]

What a helpful, educational video!!!! Thank you!!!!

[@janetstryczek3311]

Thank you for participating in this collaboration. It is so intetesting to see the variety. Your video's info is new to me.

[@joylouise5417]

Great explanation of clabber-what it is, how to make it and how to use it! Exciting.

[@kathytegreene1562]

Thank you for the great lesson!

[@zoec3527]

You all are amazing, such good teachers

[@carmenzamastil1545]

Very educational, Thankyou so much.

[@kittyrichards9915]

I am learning so much with this series.

[@debraczahor6279]

Fun video to watch! I learned so much from you! Thamk you!

[@loriwendorff4065]

So many new things to learn!

[@karengaudiosi9390]

What a great video! Thank you

[@donnahofer6220]

Thank you so much !!! This is so informative and important to know ❤

[@LacyO86]

Excellent video! So understandable, thank you for making this!!

[@runningshoes8595]

I love cheese! Thank you!

[@LovingSoul61]

This was SO HELPFUL thank you!!!

[@jamiescountryliving]

Woah! This was fantastic! Thank you for explaining the process.

[@lifeinthepiedmontVirginia]

Making cheese is on my list. Thanks for sharing.

[@kskorner74]

good info

[@visionhag8606]

Love this information. Thank you for sharing.

[@hottlehaus8959]

So interesting. This is great info!

[@simpleacrehomestead]

Absolutely loved this video! Thank you for all the information. I look forward to putting it to use.

[@renalarue6988]

Wow, lots of interesting info! I’m loving learning about all the different steps and methods of making cheese.

[@elegantlyprimitive9150]

This is a great video thank you for the information

[@whiskeywomanwhisks]

Loving all these great recipes! I can’t wait to start making my own homemade cheese! Thanks for all the info!

[@Back2GoodOG]

What a great lesson! Thanks for all the great details! I really enjoy all the videos in this playlist! ❤🎉

[@justme-uw6bz]

Xlnt informative video, thanks so much.

[@evasteinhausser9422]

Thank you! I’ll be starting my first ever clabber today!

[@deborahcollins9623]

This is soooo great! I'm going to try some cheese making. You ladies are awesome.

[@MtnGrandma]

I am loving this collaboration. Thank you for sharing this! I am watching and watching and hope to be making cheese soon! 😊❤

[@katehouser3683]

I am learning so much from this collaboration. Thank you for sharing your knowledge with us.

[@grannaboo03]

This was wonderful information….thank you so much for sharing. I will probably have to watch again to absorb the information. 💕👏🏼

[@brookes7989]

What a great channel you have, wouldn't have found you if this giveaway hadn't happened. How exciting!!

[@anitabrown182]

Wow ..what a great video on explaining how this works. I've read it and cheese-making books but it really clicked when you explain it. Thank you

[@DougYoberg]

From the Mrs- a very needed video for me. I want to make more milk products besides yogurt!

[@mamabairds]

You are so educational! Thank you for sharing your knowledge and your life! New sub here!!

[@sarahsimplicity9513]

Thanks, this was very helpful, especially learning about the fermentation bubbles. I’ve had some very bubbly clabber😮

[@sophiabultena6781]

I just found out that KZbin unsuscribed me from your channel!!!!! Ive followed you for years and all of a sudden i never saw any videos! So i typed in your channel name and low and behold i had been unsuscribed 😳🤦🏽‍♀️

[@steviamahler6881]

Thank you for putting out such an informative video! We are new to the "dairy world"; just started milking our own small herd of goats this spring. I am eager to try clabbering for the first time, and will be coming back to this video over and over again as I somewhat nervously step into this new-to-me endeavor!

[@dorothystroecker6553]

Great information. I have clabbered milk before but didn't know that it could be used to make cheese.

[@dianesidney4931]

Wow, that is alot of information. We cannot get raw milk here, against the law for farmers to sell it. Thank you for mentionning the alternative.

[@fleurettewoods6080]

I had no idea one could make their own clabber. I was anticipating buying cultures to start cheesemaking, interesting. I will need to look into this more. Is there a resource you recommend?

[@melissaoliver8680]

I really want to figure out how to do this...but I can't seem to master sour dough either! LOL I am too forgetful. I admire your wealth of knowledge!

[@hammshomestead]

I also am forgetful. I have gotten better by setting reminders on my phone and Alexa (or Siri). Has really upped my game by remembering to feed my sourdough AND my clabber!

[@petlover071]

Wow.. I didn't know it was that easy. Does it smell?

[@kingsforestconstruction4494]

Thanks Robyn! Question: Asher mentioned using the whey from a batch clabber started cheese to start his next cheese… can you explain how that works?

[@hvop3734]

My nearest raw milk farm is 50 miles away. Can I feed raw milk clabber to pasteurised milk to recreate raw milk?

[@patriciasummers8881]

Hey Robyn. This was super helpful. I’ve seen videos about clabber and made some but it didn’t seem right. I skimmed the cream off and the milk clabbered after some days but was not thick all the way through. There was whey in the bottom. Do I have to discard several times before it gets thick all the way to the bottom of the jar??? This is the big mystery to me and standing in the way of progress. I didn’t know what to do with it. Thank you so much. 😊

[@mkayradcliff]

I understand why the first batch needs to be raw milk. But after you have the bacteria going in the first batch, could you continue it with pasteurized milk starting with the second batch? It would be hard to get my hands on a small jar of raw milk for the first batch, let alone a continuous steady supply.

[@EweGoatToBeKidding]

Thank you! I do have a question; I have goats and when I leave milk out to clabber, I have the hardest time getting the milk to coagulate. It takes several days and by then they’ll often be a spot of mold on the super hard cream. It’s almost as if the cream is blocking the rest of the process. Any tips?

[@sewathome]

Hi Robyn, thanks so much for sharing. I've been wondering if this was possible, but everyone else on youtube that I've seen uses store bought cultures! I'm wondering if it's possible to do this with cold pressed raw milk? I don't have a cow and I live in Australia where the sale of fresh raw milk is illegal.

[@thedebbieadams]

What do you feed it and how?

[@elegantlyprimitive9150]

Ok I’m loving the information but I’m mixed up a little in info over load. When you make your clabber milk is there a difference between what you use for cheese or yogurt or buttermilk or cottage cheese? Or is it make the clabber and decide what to make?

[@annebauer2997]

What temperature does Clabber need to coagulate in. Mine just wouldn’t solidify, need help! Thanks

[@SimpsonAcres]

Same!

[@libbybond2525]

With Clabber culture do you also have to use rennet that is bought or fo you have all needed eith the Clabber?

[@user-dg4pf1ib8m]

Have you ever tried to clabber goats milk? I'm having trouble catching it when it's still in the bacterial fermentation stage. Seems to jump to fungal fermentation very quickly. Any experience/advice?

[@Caffeinatedkiss]

If I just want to use clabber milk as a yogurt replacement, do I have to separate the curds from the whey?

[@user-xj7fh7tw5j]

Question? I'm having trouble clabbering my raw milk. I end up with a complete separation of the whey . Am I going to long?

[@helennethers9777]

my milk after being in the fridge for 3 weeks, is now smelling bad. Did it go bad or is it clabber?

[@danashenaniganz6584]

I’ve read that one shouldn’t make bread and cheese in the same kitchen within a specific time frame because of the yeast…. Does this also apply to clabber on the counter? Thank you!

[@SimpsonAcres]

Mine has been on the countertop for 4 days and still does not look like a yogurt consistency, what am I doing wrong???

[@stephbecker8608]

I am hoping you can help me as I'm desperate to find an answer to my problem. My first Jersey milk cow made awesome clabber and cottage cheese but now my next Jersey cow I'm struggling to get a clabber made. I have had to dump many failed batches of clabber that just stay liquid and eventually gets gross looking and stinks. There is nothing wrong with the milk as I get awesome butter, cream, mozzarella cheese, etc. I've searched the internet and can not find a solution or an answer.

[@deborahjenkins7154]

I have only seen this clabber made with cow milk, what about goat. My goat milk didn't get coagulation like the cow. Nowhere the mass that I've seen with the cow. Can raw goat even be used as a clabber for cheese?

[@user-yq4sp5ij6u]

And if you can't get milk fresh from the cow . . . . ?

[@naveenpedersen4948]

Get your rug rats under control! Just joking 😂

[@4159DJ]

Mine tasted and smelled like vomit. Where did I go wrong?

[@stephbecker8608]

Did you figure out your issue? I used to make awesome clabber and cottage cheese with my first Jersey cow. My second cow and now third the clabber fails all the time and I refuse to believe it is the cow but I don't know what I'm doing wrong. I have watched so many videos trying to find trouble shooting and I'm at my wits end. 😭

[@kathleenannedecastro7148]

I am so confused