How do you make clabbered milk?

April 15, 2011

Hi All,

Is there a specific technique that one should use in order to make

clabbered raw milk? I already make yogurt and kefir, but am curious

whether I can just leave milk out on the counter with no culture but its

own probiotics...or am I courting illness??

I know intellectually, now, that raw milk is super-healthy. And each

time I use it for something new, I have to re-remind myself that

pasteurization is just a newfangled notion...but my old brainwashed self

still gets worried!

Thanks,

Sarabeth

April 15, 2011

I've done it hundreds of times with no problem and I love the flavor almost

as much as kefir and yogurt, sometimes more because it changes a lot. The

only technique I could recommend is putting a lid on the container to keep

out bugs.

-Mike

On Fri, Apr 15, 2011 at 4:12 PM, Sarabeth Matilsky <sara@...> wrote:

>

> Hi All,

>

> Is there a specific technique that one should use in order to make

> clabbered raw milk? I already make yogurt and kefir, but am curious

> whether I can just leave milk out on the counter with no culture but its

> own probiotics...or am I courting illness??

>

> I know intellectually, now, that raw milk is super-healthy. And each

> time I use it for something new, I have to re-remind myself that

> pasteurization is just a newfangled notion...but my old brainwashed self

> still gets worried!

>

> Thanks,

> Sarabeth

>

April 16, 2011

The only thing that might interfere with raw milk clabbering is if there are

antibiotics in the milk, which can happen when the cow has been injected for one

reason or another. Otherwise the process of clabbering goes as Mike has stated.

This is not a new idea, as you know and state. There are untold centuries of

experience behind it. But what we are missing in our " culture " is the experience

of having lived with these sorts of things from birth up. So we have lost the

trust that our senses can tell us when something goes wrong and the milk has