Clabbered milk is not.. clabbering?

[Sab77]

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..

[awakephd]

Did you add any culture, or just using the natural bacteria in the milk? Either way, I'm surprised you've not seen evidence of fermentation!

[River Bottom Farm]

How does it taste at this point? Has it soured yet? If it has soured I would make a second gen using the first to inoculate a second batch

[Sab77]

Yes it does taste sour! Ok, I will try another batch, thanks.

No I had not added culture, it was just raw milk.