Guest guest Posted January 3, 2008 Report Share Posted January 3, 2008 Hi Kathy, Cottage cheese is made with buttermilk. I can't say why your customers milk didn't clabber as I have goats and not a cow. Seems to me that even in the fridge the cream would have risen. > > Hi everyone, > > I haven't yet made cottage cheese from our milk but I'm going to give > it a try this week. Coincidentally, a cumstomer called tonight to say > that he tried making clabber. The milk was about 1 week old. He took > it out of the fridge, and set it out for a couple of days on the > counter and, at the end, had placed the jar on his wood stove when it > was just barely warm. He kenw it was taking too long to clabber, > finally tried it and said it tasted awful. > > Our milk is super-clean and quick-chilled right after milking. We've > never had a complaint of off-taste or anything like that so I don't > think it's a bad bug issue unless the container he put the milk in > after he took it out of the fridge had something in it. We're > wondering if milk that's been refrigerated has to be treated > differently than warm milk right out of the cow. > > He also said something about cottage cheese. I'm trying to get my > terminology right. Don't you have to make cottage cheese using > buttermilk? There are recipes on onibasu.com. Did people used to get > a type of cottage cheese by allowing milk to set out and doing > nothing else to it? > > As you can tell, I'm not a hand at making all the goodies out of our > milk yet. We are having good luck selling it and I usually make a > quick mozzarella out of any extra. Thank you for your answers so I > can help my customer with his question. > > Thanks, > Kathy in MO > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2008 Report Share Posted January 3, 2008 If you are going to grow something, it's best to set conditions to favor what you want to grow. Your customer did just about everything possible to make it impossible for the lactose eating/lactic acid producting bacteria to thrive. So, he got nasty stuff growing instead. Even the cleanest and healthiest of milk, harvested under the cleanest of circumstances is going to have some nasty stuff hanging around to contaminate it. I am continually highly amused (and sometimes downright scared) by the abuses milk is put through by folks who just don't know any better. Around our house, we either drink it up or make a cultured product out of it by the time it's 72 hours from milking. Dh and I believe fresh milk is a living food in the process of dying once it's milked. So, once it's 72 hours old it's NOT fresh!! Take as fresh of milk as possible. Remember the ancestors did not have refrigeration so they clabbered milk fresh from the cow. (If it is refrigerated then you need to warm it back up to at least 90*F.) You'll do much better if you have a starter culture to seed what you want to grow, too. Rule of thumb is a cup of good tasting buttermilk for every one gallon of sweet milk. Gently stir to disperse throughout the milk. Leave it set somewhere that warm, say about 70*F to 80*F until it's thickened. Usually that's overnight. Also, don't let the sun shine on it directly as that can cause oxidation and bad taste. If you use a freeze dried DVI I have found it works best to sprinkle it on top of the milk, wait about five minutes, and then gently stir to disperse evenly throughout. Once I get a good tasting buttermilk started, I generally use a bit of the last batch to start the next. The freeze dried DVI is my 'back up' in case I loose that line. Also, I have set (and kept it going for years)buttermilk using a good quality of storebought 'cultured' buttermilk. Since I bake bread regularly and have a huge garden, just letting milk naturally clabber doesn't give me consistantly good results. Depending upon the time of year, I can get failures if I don't give the 'goodies' a bit of an edge over the 'badies' by using a starter culture. > > Hi everyone, > > I haven't yet made cottage cheese from our milk but I'm going to give > it a try this week. Coincidentally, a cumstomer called tonight to say > that he tried making clabber. The milk was about 1 week old. He took > it out of the fridge, and set it out for a couple of days on the > counter and, at the end, had placed the jar on his wood stove when it > was just barely warm. He kenw it was taking too long to clabber, > finally tried it and said it tasted awful. > > Our milk is super-clean and quick-chilled right after milking. We've > never had a complaint of off-taste or anything like that so I don't > think it's a bad bug issue unless the container he put the milk in > after he took it out of the fridge had something in it. We're > wondering if milk that's been refrigerated has to be treated > differently than warm milk right out of the cow. > > He also said something about cottage cheese. I'm trying to get my > terminology right. Don't you have to make cottage cheese using > buttermilk? There are recipes on onibasu.com. Did people used to get > a type of cottage cheese by allowing milk to set out and doing > nothing else to it? > > As you can tell, I'm not a hand at making all the goodies out of our > milk yet. We are having good luck selling it and I usually make a > quick mozzarella out of any extra. Thank you for your answers so I > can help my customer with his question. > > Thanks, > Kathy in MO > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 To Kathy in MO regarding cottage cheese. I used the “small curd” cottage cheese recipe in Ricki Carrols book Home Cheese Making last week and it was absolutely wonderful! I took half of it and pressed and am aging it to see if it comes out like the farmer cheese I bought from our local dairy that sells milk and makes cheese. By the way I’m from St. Joe MO but live in South Carolina now. I’ve realized how lucky we are here to have a small dairy in SC that drives a refrigerated truck across the NW section of the state to deliver milk. I pick it up at one of his stops for $5 a gallon. Stacey Quote Link to comment Share on other sites More sharing options...
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