Got milk beginning to spoil? Grandmaw NEVER let milk go to waste! Her cottage cheese was good for any meal. No one back then would THINK of pouring soured milk down the drain. Such waste!
This recipe is thirty and begins with the many healthy bacteria that infest our air. It is these delicious beauties that transform any dish when set out on the counter to culture. You can make this healthy, preservative free recipe when ever the need arises to use clabbered milk.
1/2 gallon Clabbered Milk
1 tsp. salt
1 tab. butter or sweet cream per quart
Take out that milk that is beginning to sour and let it clabber. Once completed, take out a larger pot and fill half way with water. Allow to boil, and place any utensils you are using it it for 30 seconds to clean. Put heat down to medium. Place clabbered milk and salt in another smaller pot and place that pot into the larger one. Heat on medium until curd separates. DON'T BOIL! When mixture gets too hot it becomes tough. Wait until heating is finished BEFORE adding salt and cream. Mix well and drain. Stir in cream. Refrigerate.
This recipe is thirty and begins with the many healthy bacteria that infest our air. It is these delicious beauties that transform any dish when set out on the counter to culture. You can make this healthy, preservative free recipe when ever the need arises to use clabbered milk.
1/2 gallon Clabbered Milk
1 tsp. salt
1 tab. butter or sweet cream per quart
Take out that milk that is beginning to sour and let it clabber. Once completed, take out a larger pot and fill half way with water. Allow to boil, and place any utensils you are using it it for 30 seconds to clean. Put heat down to medium. Place clabbered milk and salt in another smaller pot and place that pot into the larger one. Heat on medium until curd separates. DON'T BOIL! When mixture gets too hot it becomes tough. Wait until heating is finished BEFORE adding salt and cream. Mix well and drain. Stir in cream. Refrigerate.
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