How To Make Clabber Culture For Cheesemaking #juneisdairymonth23

hello everyone Robin here from she's from scratch and I'm so excited to be part of the dairy Collective this month so it is dairy month the June is dairy month and the Mennonite Farmhouse and then inquisitive farmweight have worked really hard to gather a different Dairy themed video every day of this month and so today is my day and I said hey I'm going to teach you guys how to make a clever culture oh [Music] thank you [Music] foreign [Music] so all of the other videos this month there's so many different ones there is stuff on milk cows Dairy goats sourcing raw milk um making things with the raw milk so yogurt and butter ice cream all sorts of things and I'm going to teach you guys how to keep a clabber culture on your counter because I think this is a really important skill to have if you have access to raw milk you should be keeping a claviculture on your cap so what is a cloud of culture a claviculture is a sour milk culture that I keep on my counter and I feed it every day and I keep it healthy by feeding it it's sort of like the sourdough equivalent but in cheese making so sourdough bread has sourdough starter cheese has collaber culture so if you have ever made cheese before you know that you can go on to a cheap Supply website and you can buy all sorts of different freeze-dried starter cultures to make your cheese well this claviculture it takes away that need to going onto the cheese Supply website and it allows you to Source your own culture off of your own Homestead from your own mouth so the only ingredient you need to make a Clapper culture is good quality raw milk there is bonus points if you can take this raw milk directly from the other bring it up to the house just strain it to keep it clean and then put it into a jar if it's still a little bit nice and warm from the utter it's going to ferment a little bit quicker for you and it just works out much better so when a calf drinks its mother's milk it's going to turn that milk into cheese in that in that little calf stomach and the one of the reasons for that is that that milk is coming out of the other at the exact right temperature to be able to make cheese so when we can kind of mimic that and follow it as closely as possible all things in cheese just become a little bit easier so today I'm actually using cold milk because I already use my claviculture this morning to make cheese so I'm going to all I'm going to do is have run up in a jar this is just liquid raw milk I just put it in and all I'm going to do is put a loose cover just like if you're making a sourdough starter over top elastic band and put that on top now what you're going to do with this first ferment of your collaber culture is you're going to leave it on the counter until it coagulates when it coagulates it's going to look like yogurt so like this kind of jelly like little jelly shake so this first time when you're making it it's kind of like when you start first start a sourdough starter off the right off the bat it takes about a week before you can use it so this first ferment is going to take probably three to four days before you actually see the coagulation and the reason for that is that there are so many different lactic bacterias and yeasts and fungus that are present in raw milk it's such a good ecology well all those little baby lactic bacterias and funguses and molds they're all little babies in this milk this is fresh milk the cow just made it and they need a chance to be able to kind of start to working start to feed start to ferment my milk a little bit so it's going to take a little bit of time that first ferment so three to four days you are going to see coagulation like this and this jar I've scooped out of already that's why it kind of looks like there's a little bit of Separation but it will be like a jar of just nice solid yogurt you will have a nice curd mess in there and so when your milk has coagulated you know that it's time to take some of that clabber culture and feed it to New milk so Pretend This is brand new milk I just poured it into the jar I just got it from the other again bonus points if it is nice and warm from the other and you're going to take some of that claviculture and you're going to add it into this new milk now the ratio for how much you should take of the powder is one to fifty so unless you are a math wizard that's going to be kind of hard to figure out so I just eyeball it I say about a little bit more than a tablespoon for my jar I'm going to put that in there [Music] and again slit on and now this stuff is going to sit on the counter and it's going to ferment a lot quicker than the first stuff and the reason for that is now it has some lactobacteria that are already activated in it and they're going to start to feed a little bit quicker and you'll probably get coagulation in about 24 hours with the second batch So eventually what you are going to have is you're going to have a milk that coagulates in about 12 hours so at 12 hours you will see that coagulation and it might take like a week before you get it to being fermenting that fast so you don't want up until this point when you have it coagulating a little bit quicker you don't want to use it for cheese making you could use this discard for all sorts of things around the kitchen you could use it for baking with raw milk because it has that separation of cream on the top and milk on the bottom the top is basically sour cream and it will be the greatest sour cream you will ever eat in your entire life so you could use it for sour cream I make cottage cheese out of it you could just use it for all sorts of things around the homestead kitchen that's what you can use the discard for now after about a week of feeding and fermenting and discarding feeding fermenting discarding you will be able to start to use this for cheese mixing and again the ratio is one to fifty so instead of adding a mesophilic or thermophilic culture into my cheese I add in a clatter culture so I add in one part clabber to 50 Parts milk so if that's a really big pot of milk I'm adding almost all of this in and always just keeping a little bit back so that you can keep that clever culture going and you can keep it going pretty much indefinitely it's really difficult to kill so one of the cool things about keeping climate culture is that because there is so many different lactic bacterias present in raw milk there is bacterias that are warm loving bacterias and bacterias that are cooler loving bacterias so we call these thermophilic and mesophilic and if you were going to go on to a cheese Supply website and buy these you would see that there's a whole bunch of different varieties of each of them what you can actually do is using a collaboration culture in your cheese making is you can use your cheese making technique to kind of isolate which type of bacteria you use so some cheeses will have you heat the milk to a warmer temperature which is for thermophilic bacterias and the thermicophilic bacterias that are present in this clatter will actually be the ones that thrive because the situation is kind of the environment is more is better for them I don't know what the word is it's better for them if you wanted a mesophilic cheese well then you would be heating it to a bit of a lower temperature and that would be allowing the mesophilic the lower temperature loving bacteria is to thrive so you're using your cheese making technique but the gist of it is that you can use copper culture to make all of your cheeses now there is one exception and that exception is that it needs to be good quality collabor culture so I'm going to give you a little bit of a science lesson so fermentation is how we are able to preserve our milk and cheese making and before Refrigeration there was fermentation fermentation is really important for cheese making and for us to be able to preserve our milk so with cheese making there's basically two stages of fermentation the first stage is called bacterial fermentation this is when lactic bacterias which if you have ever fermented like vegetables or anything you kind of know what a lactic bacteria is but a lactobacteria is a type of bacteria that likes to feed on sugar with cheese making we're also dealing with lactic bacterias so lactic bacterias come into your milk or in the case of raw milks are already present there and they start to feed on the sugar in the milk the lactose is the sugar in the milk so they feel in the lactose and as they feed on it they ferment it into lactic acid so this does acidify some milk and it sets the stage for the second stage of fermentation which is called fungal fermentation so fungal fermentation refers to mold to yeast and it kind of needs it's something that you use with almost every aged cheese recipe you're going to make it's kind of once bacterial fermentation has done the fermenting the fungal fermentation starts and bacterial fermentation only lasts for a little bit because what lactic bacterias do is they feed on that lactose which means they eat all of the lactose in that milk are most of the lactose in that milk there's not a lot of food left and they make the environment really acidic and they can't survive in an aesthetic environment so they start to die off and as they start to die off this leaves room for other yeasts and funguses that can survive in those harsh acidic environments without those big sugars like lactose it leaves room for them to start to come in and I'm going to show you something here so I have something that is like a weird gross science experiment on my counter I have some serrated over fermented cream here this was kind of an accident I forgot in on the counter for a little bit too long and I was like I'm just going to save it for this video anyways if you look close you can see that there's some bubbles in there so those bubbles are caused by yeast so you can see it's a little separated there those yeast bubbles are caused by CO2 which is a byproduct of the yeast feeding in that milk so if you yep so if you look at your claviculture and you see even one tiny little bubble in there you know that you're okay hey guys can you go do that outside please so if you look into your Cloud culture and you see even one tiny little yeast bubble in there one tiny bubble because lactic bacterias they don't make bubbles if you see one tiny bubble you know that the lactic bacterias have kind of done their job they're starting to die off they're not as strong and now yeasts are starting to come into that milk that milk has gone from its bacterial fermentation stage to its fungal fermentation stage well with cheese making we want lactic bacterias to use as starter cultures for our milk so we need to take that milk or this clabber when it is filled with good lactic bacteria not when it is starting to have those lactic bacterias die off and not be as strong but when they're really strong when they have just coagulated that milk and they haven't had a chance to start to die off so that is the rule for using collabor for cheese making you need to make sure that it hasn't over fermented again if you see even time one tiny little yeast bubble in there it's no longer good for cheese making you can save it all you have to do is you take a scoop of it you feed it to New milk and you allow those lactic bacterias to again coagulate your milk and then you take it right at coagulation not when it has one little yeast bubble it and put right at coagulation so if you get tired of feeding your claviculture you can put it in the fridge just like a sourdough starter so you can feed it you can let it ferment to coagulation and you can throw it in the fridge it will last in there for probably about a week before you need to take it out feed it again let it ferment in coagulation and then you can put it back in the fridge now if you're going to use it for cheese making you're probably going to want to feed it a couple times and get it strong again before you use for cheese making if you're just pulling it out of the fridge you can also freeze it it will last I think about three months in the freezer and when you bring it out you're just going to add it into your new milk let it ferment and again a few feeds before it's good for cheese making again thank you guys for watching this video let me know in the comments if you have any questions if you've ever made clabber if you have any tips and tricks as well people can read down in the comment section to find anything thank you to the inquisitive Farm life and Mennonite Farmhouse for organizing this collaboration be sure to check out their account for a full list of all the different accounts that are posting videos this month of June and check out some of those other videos because when do you get like an entire month filled with videos all from different farmhouses about Dairy so that's cool [Music]

Channel: Cheese From Scratch

Views: 5,896

Keywords: iMovie

Id: SY03e_ikvF8

Length: 14min 37sec (877 seconds)

Published: Fri Jun 16 2023