Guest guest Posted March 20, 2002 Report Share Posted March 20, 2002 At 12:28 AM 3/20/2002 +0000, you wrote: >I'm trying the clabbered milk. I waited a few days for it to separate >but it seemed to take longer than expected. Is it okay to mix it up >as you wait for it to turn into cheese/whey? I was drinking it while >I waited and so wanted it mixed up. Did that ruin it? It was sour by >the time is separated. Clabbered milk is somewhat sour naturally and normally. Think of it as natural " yogurt " which is also sour tasting. I sometimes look for " strings " of protein on the top of the milk (in a tumbler so I can see it better) and do not wait for separation to occur. But there is more beneficial bacterial activity the longer you permit it to go. As long as you are using raw milk it will be fine. -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2002 Report Share Posted March 20, 2002 Is there a point at which you know you have waited too long. By the time I dumped my last one out, it was one big blob -- I guess this was cheese but no whey dripped out at all. Can you leave it out forever and still eat it safely? BTW, I am using raw milk. ----- Original Message ----- From: theta sigma Sent: Tuesday, March 19, 2002 7:17 PM Subject: Re: clabbering milk At 12:28 AM 3/20/2002 +0000, you wrote: >I'm trying the clabbered milk. I waited a few days for it to separate >but it seemed to take longer than expected. Is it okay to mix it up >as you wait for it to turn into cheese/whey? I was drinking it while >I waited and so wanted it mixed up. Did that ruin it? It was sour by >the time is separated. Clabbered milk is somewhat sour naturally and normally. Think of it as natural " yogurt " which is also sour tasting. I sometimes look for " strings " of protein on the top of the milk (in a tumbler so I can see it better) and do not wait for separation to occur. But there is more beneficial bacterial activity the longer you permit it to go. As long as you are using raw milk it will be fine. -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2002 Report Share Posted March 20, 2002 At 11:33 AM 3/20/2002 -0600, you wrote: >Is there a point at which you know you have waited too long. By the time >I dumped my last one out, it was one big blob -- I guess this was cheese >but no whey dripped out at all. Can you leave it out forever and still >eat it safely? BTW, I am using raw milk. Well, it is a subjective process for the most part. First, I pour the milk into a clear tumbler and place a cover on it. That way I can easily see inside to check on the milk. If I am in a hurry I will place it out on the counter. If not I leave it in the refrigerator. Secondly, I observe the milk each day and lightly circulate (move the tumbler in a circular motion as with wine in a goblet) to look for any clumping of the milk. When I see some clumping starting I know that the milk is beginning to be clabbered. By the way the word clabber means " to become thick in souring " . Related to bonnyclabber: " of the churn lid " . If I let it go further the milk will separate into curds and whey. I prefer to use the clabbered milk when it just begins to separate. Hope this is helpful. -=mark=- Quote Link to comment Share on other sites More sharing options...
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