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..
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!
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
Yes it does taste sour! Ok, I will try another batch, thanks.
No I had not added culture, it was just raw milk.