We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all. This week’s free video shows you how I do it.
Easy Sour Cream: The Print Version
Here’s the quick run-down if you can’t or don’t want to watch a video.
Any time I’m going to clabber milk for the dog or chickens, I start it right after milking, when the milk is warm and the perfect temperature for culturing. I cover the jar of milk with a paper towel or cloth napkin and rubber band, then leave it to clabber (sour spontaneously) at room temperature for 1 to 2 days, or more in the winter when it is cooler.
(You can’t clabber pasteurized milk because it lacks naturally present organisms — though you can simulate clabber by adding a mesophilic cheese culture.)
After 1 to 2 to 3 days, both the cream and the milk are thickened from the acids produced by the proliferating organisms, and the cream has conveniently risen to the top. I skim off the cream for us and chill it until we need it. I take the clabbered milk to the animals. Voila — done! With hardly any effort at all. Except for milking the cow of course. 😉
How did I used to do this? It was easy, too, but not quite so effortless. I used to refrigerate the milk, let the cream rise, skim off the cream, and let both the cream and milk sour separately. My new way allows me to skip the fridge stage entirely (saving about a day) and the cream and milk sour together (saving multiple containers and additional counter space). I love it! Hardly any work at all — which you’ll see in the video.
By the way, you don’t need to milk your own cow to try this. If you have an abundance of raw milk from a friend or co-op, just bring the chilled milk out of the fridge and let the milk and cream sour together before skimming the cream. If not time, you’ll be saving counter space and containers!
What do you think? Are you game to try this? Do you think it would help you?
Like my free videos? Please subscribe to the Traditional Cooking School Channel on YouTube — and give this or any other video a thumbs-up!
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!