Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 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...
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