Re: Making Kefir, yoghurt, clabber

[Guest guest]

Clabbering milk is the easiest, just keep the milk at room tempurature. I shake

it up from time to time, but you don't even need to do that if you don't want

to.

To make kefir, you need to buy kefir grains. You keep the milk with the kefir

grains at room tempurature until is is ready (usually 24 hours, but it depends

on room tempurature). Then you pour out everything but the kefir grains (they

grow over time) to another container, and add more fresh milk to the kefir

grains.

For yogurt, you need live culture yogurt for a starter. You can make a raw

yogurt, but it will not be as thick as yogurt typically is. Otherwise heat the

milk first if you want the regular thickness. But here is a recipe I found for

raw milk yogurt:

Raw Milk Yogurt

Ingredients

· 1 quart fresh, raw milk, for a thicker product substitute 1 pint fresh cream

and 1 pint fresh milk (see sources)

· 2 tablespoons of starter: plain, unsweetened, additive-free yogurt with live

active cultures found at any grocery store (non-homogenized) or 2 tablespoons of

yogurt from a previous batch

· (For a gallon of milk use ½ a cup of yogurt. You'll need extra mason jars.)

Equipment

· yogurt maker or cooler and a 1-quart mason jar with lid or food dehydrator and

a 1-quart mason jar

· thermometer

1.Heat milk in a saucepan over a medium-low flame until it reaches about 110° F

/ 43º C.

2.Remove from heat and whisk in 2 tablespoons of starter culture (like yogurt

from a previous batch or plain, unsweetened, additive-free yogurt with live

active cultures) to inoculate the raw milk.

3.If you're using a yogurt maker, simply pour the mixture of fresh milk and

starter into the yogurt maker and culture it according to the manufacturer's

instructions for 24 hours.

4.Pour the mixture of starter and raw milk into a 1-quart glass mason jar and

cover it with a lid.

5.If you're using a cooler, place the mason jar full of milk and starter in the

center of your cooler and pour warm water (approximately 110° Fahrenheit, 43º

Celsius) until it reaches just below the lid of your mason jar. Cover with a

warm towel for added insulation and leave in a warm spot in your kitchen to

culture for 24 hours.

6.If you're using a food dehydrator, simply place the mason jar full of starter

culture and milk into the food dehydrator, set the temperature to 110°

Fahrenheit / 43º Celsius and allow it to culture for 24 hours.

7.Once the culturing period is complete, remove your still warm raw milk yogurt

from the yogurt maker, cooler or dehydrator and place it in the refrigerator to

chill and solidify for 8 hours.

8.Serve plain as a sauce, blended with fruit as a smoothie, combined with fresh

fruit or nuts or sweeten it, if desired, with a touch of raw honey.

NOTES: Raw milk yogurt has a tendency to be runny; this is normal and is caused

by the action of temperature-sensitive enzymes present in raw milk that would

otherwise be killed by heat. If liquid-like consistency is unappealing to you,

consider substituting part of the milk for fresh cream or straining the yogurt

through fine muslin or a nut milk bag.

Because the natural presence of beneficial bacteria in raw milk are likely to

eventually out-populate the desired strains in your starter it will degrade over

time. So it is necessary to maintain desired quality of your yogurt by

purchasing new starters to periodically refresh your old starter.

TIME: 10-30 minutes (preparation) and 24 hours (culturing)

>

> I have begun getting Raw Milk and enjoy it very much. Because of the fixed

delivery schedules and variable family schedules, I find at times I have as much

as a half gallon of milk remaining when I get the next batch. I am looking to

make some cultured products such as Kefir, yoghurt, and possible clabber though

I dont really even know what these thing are or taste like. I am sure this has

been covered, but I looked in the database and searched the messages without

really getting what I want which is a how to on making these products.

>