Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 hello all, i often leave a gallon of milk to sour and i drain the whey off. today i poured some soured goat milk off into a cheesecloth and i noticed it was bubbling like carbonated water. it had a loud fizz and everything. I love the taste of the milk when it's like this, and I'm just curious if anyone knows what causes the fizz and why it would be like this now and not other times i clabber milk. tia, Jana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 The fizz is an action of yeast. The same concept as the champain effect. A particular batch of milk might have some wild yeasts that are causing this. If you like this effect, I would suggest you try kefir grains as you can pretty much acheive this effect regularly. --- In , " jana_eagle " <jana@f...> wrote: > hello all, > > i often leave a gallon of milk to sour and i drain the whey off. > today i poured some soured goat milk off into a cheesecloth and i > noticed it was bubbling like carbonated water. it had a loud fizz and > everything. I love the taste of the milk when it's like this, and I'm > just curious if anyone knows what causes the fizz and why it would be > like this now and not other times i clabber milk. > > tia, > > Jana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 @@@ Jana: i often leave a gallon of milk to sour and i drain the whey off. today i poured some soured goat milk off into a cheesecloth and i noticed it was bubbling like carbonated water. it had a loud fizz and everything. I love the taste of the milk when it's like this, and I'm just curious if anyone knows what causes the fizz and why it would be like this now and not other times i clabber milk. @@@@@ I also love this fizz flavor too, and I've noticed that's it's very unpredictable whether it will be present in clabbered milk, although, like brassypep pointed out, you can get it very reliably by making kefir. For a real fizz delight use a tight lid and let it do a secondary fermentation for a few days. I think with clabbered milk there might just sometimes be parts where the air is trapped and so the fizz doesn't die out. Same for yogurt, and traditional yogurt typically has accidental yeast components. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 So, would I be able to take a bit of my batch of fizzy milk and use it to culture fresh milk? Would this ensure the same culture would develop? J > @@@ Jana: > i often leave a gallon of milk to sour and i drain the whey off. > today i poured some soured goat milk off into a cheesecloth and i > noticed it was bubbling like carbonated water. it had a loud fizz and > everything. I love the taste of the milk when it's like this, and I'm > just curious if anyone knows what causes the fizz and why it would be > like this now and not other times i clabber milk. > @@@@@ > > I also love this fizz flavor too, and I've noticed that's it's very > unpredictable whether it will be present in clabbered milk, although, > like brassypep pointed out, you can get it very reliably by making > kefir. For a real fizz delight use a tight lid and let it do a > secondary fermentation for a few days. I think with clabbered milk > there might just sometimes be parts where the air is trapped and so > the fizz doesn't die out. Same for yogurt, and traditional yogurt > typically has accidental yeast components. > > Mike > SE Pennsylvania > > The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 @@@@ So, would I be able to take a bit of my batch of fizzy milk and use it to culture fresh milk? Would this ensure the same culture would develop? J @@@@ Hmm, I don't really know to be honest, but it's worth trying. Of course, it'd be much easier to just get kefir grains, and then you're guaranteed amazing fizz and flavor for the rest of your life with no work... But my guess is that the same culture would survive for a while, just like with most fermented milk traditions like yogurt, koumiss, etc... Of course, all cultures gradually change, but I imagine it would get the job done for a good while... With fermented milks, basically it's impossible to go wrong, because no matter what you do you get *something* very nice... Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2012 Report Share Posted March 22, 2012 Um, nice article. But clabbered milk is NOT butter milk. This is why newbies get confused. Butter milk: take raw cream, make butter, what's left is buttermilk. Clabbered milk, let raw milk sour. Much different. Leo On Thu, Mar 22, 2012 at 1:20 PM, <ouched63188@...> wrote: > ** > > > Hi Lydia, > Clabbered milk is also known as buttermilk. Here is a link that shows you > how to make it. > http://melody-mundawarara.suite101.com/how-to-make-soured-milk-a97677 > Al > > clabbered milk > > > Hi all, I just read a short article on " clabbered " milk. It sounds much > like kefir, only with out the grains. Is it? Thanks, Lydia > > > Quote Link to comment Share on other sites More sharing options...
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