Hello all,
I was trying to make clabbered milk in order to eventually have a clabbered culture good enough to make cheese.
But it's not happening! It's not thick, nor clabbered.
So here is what I did:
- I milked my goat
- Left the pot on the counter with a cheesecloth on top of it
- After 2 days I separated the cream from the milk and left only the milk no the counter.
- It's now been 5 days, no coagulation has occured. The appearance of the milk is exactly as before, no bubbles, no air in the pot..
Our temps have been ratter high, 22C-25C.
Did I need to refrigerate the milk before? I don't understand why nothing is happening!
Oh, I have 1 Liter in the pot, if it matters.
Thanks for your input. I thought it was a simple cheese to make..