Turn Raw Milk into a cheesemaking starter culture/ I don't use freeze dried cultures anymore!

[@lauraallen7734]

Thank you!! I literally just started a goats milk clabber and was realizing that I don’t know exactly what I’m going to do with it. Now I do!

[@SquirrelRun]

I've recently found your channel, and I appreciate you taking the time to teach! We got our very first bred cow a couple months ago, who calved 27Oct. We put a halter on her about a week ago. We started separating a night around 4 or 5 days. Both mama and baby are doing well. (Mama is a Jersey w/a blind quarter, baby is a jersey/angus.) I just started my clabber culter 6 days ago. I was wondering about the texture I'm getting and when you showed yours I knew it was right! Thank you!

[@jmilkslinger]

So what were the things you were doing wrong the first times you tried to makes cheeses with clabber as the starter culture?

[@FulbrightFarmstead]

Hi Robyn, this is great, thank you! I have tried making clabber in the past but I was unsuccessful. This makes me want to try again! I'm looking forward to more cheesemaking content from you!

[@CalamityJanesFarm]

This was so helpful to me! I thought it was ruined when it separated so I never got past that!! THANK YOU FOR TAKING THE TIME TO TEACH!!!

[@karenbecker4339]

Really helpful. Looking forward to more videos.

[@sozod2000]

Thank you for this! I got your little booklet you email and followed the steps but didn't have a full understanding so I didn't get far. I'll get the guide back out and read through it and add these notes. This video is like my trouble shooting help 🙌 I REALLY like this idea because it's sustainable! I always wondered where the starters came from because they didn't have starters back before the Industrialization era!! lol

[@trishapomeroy9251]

ROFLMAO your cup is hysterical. Cows in the chicken coop...yep 100% real life on the homestead. Never a dull moment. I've just started keeping kefir to use as a cheese culture. I made some yogurt with it using David's recipe. It turned out so fabulous!

[@kathyeyman3744]

Thanks for all the helpful information in this great video!

[@sylviawadsworth1480]

Great video! Can you list all the things you use clabber for?

[@ericapeterson3748]

I love clabber! But does it have to be started from a warm milking?

[@cheesefromscratch3823]

No you can start it from cold if you need to. To get started you might want to warm it up to 90F to jump start it.

[@sozod2000]

❓Can this clabber be used to make yogurt also?

[@JustTheGuy37]

When your first clabber happens after about 3-4 days, is it okay if only it is partially clabberated like on the top? Or are you supposed to have the whole jar clabbers before you take a spoonful out and feed to the next jar?

[@notapplicable430]

How did you create the environment for the geotrichum candidum to grow?

[@cheesefromscratch3823]

It loves raw milk, it just grows on it:)

[@JustTheGuy37]

Thanks for your video.. What do you feed your cows? Grass and supplemental feed? organic? I am trying to source raw milk in my area and no one seems to tell what they feed their cows.. I am sure what they eat will directly have an impact on the healthy bacteria in the milk. Just want raw milk without any contamination from any pesticides.. I am just trying to start a clabber culture.. :) Have you tried Kefir too? I ordered some starters but heard it is way more sour for cheesemaking..

[@pattycull9330]

Please tell us what mistakes you made to help us to see if we are making them

[@janhoover8189]

Not exactly sure what I’m doing. I have a 1/2 gallon jar, I add last weeks leftover milk to it once a week. Is it still clabber or just sour milk? It’s separated so I shake it and use in my baking. I’ve never discarded any.

[@zip3201]

Hello i have a question i was hoping someone could help me and answer. Ive been making clabber for years but just started a fresh batch with a newly freshened heifer and the milk takes days each time to turn into clabber. Everytime no matter how much or how little i add from my previous clabber culture. Does anyone know why this could be?

[@rebeccamatlock8443]

There isn't a ton of free info on clabber, thank you!

[@jessicamcleymore6447]

My clabber culture does great for 2 to 3 batches then I get a batch with white and pinkish mold.... why?!

[@groovyme1234]

4th video saying room temp. my room temperature is 97F

[@cheesefromscratch3823]

Standard room temp is about 72F so if you have a cool spot like a garage that would work better for you.

[@milkmaid4077]

I will just clabber faster😂

[@vickyannpaintingwithoils]

64-73 is what the World Encylopedia defines as standard room temp.