I am so grateful that I live on a farm and milk my own cows for fresh raw milk, cream, cheese and butter! I use clabber to make my cream fraiche. This is delicious! Have you heard of clabber? I use it for my cheese starter too.
Ohh how lucky!! The absolute dream!! Raw milk butter is the best! Yes, I have heard of clabber but haven't properly explored...would love to hear more!
You can only do it with raw milk - starting it and continuing it. First up you leave a small jar of milk on the bench for 2-3 days until it sets like a soft set jelly. When it’s like this you use it to feed another small jar of milk - 1 teaspoon of this initial clabber to a jam jar of milk - leaving on the bench again. This second jar of milk will only take 24 hours to clabber. You can put it in the fridge for a couple of days or if you’re using it, just continue to feed it each day. People use it like yoghurt. I usually just use it in my bread or cooking, or icecream. Or you can use it to make crème fraiche - I teaspoon to a jar of cream. If making cheese I only ever use a fresh batch of clabber. I did post about it a little while ago on my Substack. And there’s other info online about it I’d imagine. When I’m not milking a lot nor making cheese etc I usually just keep a jar in the fridge and feed it every few days. The first one that took 2-3 days is often too sour for my liking so I feed it to the chooks. The ongoing clabber is quite sweet smelling when it’s fresh.
Thanks for this. Creme fraiche is in my top ten and I’m obsessed with raw milk - wish the local farm hadn’t stopped their vending machine while they do some year-long maintenance.
I am so grateful that I live on a farm and milk my own cows for fresh raw milk, cream, cheese and butter! I use clabber to make my cream fraiche. This is delicious! Have you heard of clabber? I use it for my cheese starter too.
Ohh how lucky!! The absolute dream!! Raw milk butter is the best! Yes, I have heard of clabber but haven't properly explored...would love to hear more!
You can only do it with raw milk - starting it and continuing it. First up you leave a small jar of milk on the bench for 2-3 days until it sets like a soft set jelly. When it’s like this you use it to feed another small jar of milk - 1 teaspoon of this initial clabber to a jam jar of milk - leaving on the bench again. This second jar of milk will only take 24 hours to clabber. You can put it in the fridge for a couple of days or if you’re using it, just continue to feed it each day. People use it like yoghurt. I usually just use it in my bread or cooking, or icecream. Or you can use it to make crème fraiche - I teaspoon to a jar of cream. If making cheese I only ever use a fresh batch of clabber. I did post about it a little while ago on my Substack. And there’s other info online about it I’d imagine. When I’m not milking a lot nor making cheese etc I usually just keep a jar in the fridge and feed it every few days. The first one that took 2-3 days is often too sour for my liking so I feed it to the chooks. The ongoing clabber is quite sweet smelling when it’s fresh.
OMG thank you for this! I absolutely need to try clabber milk now. Next time I've got my hands on raw milk, I will!
Thanks for this. Creme fraiche is in my top ten and I’m obsessed with raw milk - wish the local farm hadn’t stopped their vending machine while they do some year-long maintenance.
Isn’t it just the absolute best?? Ohhh I hope you find a replacement!
Waaaah me too. In the meantime, it’s a creme fraiche party.
My kind of PARTY!!