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People that turn to name calling or to aggression just because they disagree have always surprised me. How do you even have time for that? Especially when no one is even arguing 😀 Yes—pasteurized store milk can be turned into cheese with added cultures. But that is not what I was talking about. I was talking about natural dairy fermentation—a traditional skill that works only with raw milk, where cheese forms without added cultures or acids, just time, bacteria, and a skill. Different methods.
0:17
People that turn to name calling or to aggression just because they disagree have always surprised me. How do you even have time for that? Especially when no one is even arguing 😀 Yes—pasteurized store milk can be turned into cheese with added cultures. But that is not what I was talking about. I was talking about natural dairy fermentation—a traditional skill that works only with raw milk, where cheese forms without added cultures or acids, just time, bacteria, and a skill. Different methods.
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Follow these easy steps ⬇️🤍 Before you do, make sure to check the recipe in the first pinned comment under this post for step by step of making clabber. If you want to learn more about dairy fermentation and become comfortable clabbering raw milk and use clabber daily, join my Clabber Skool waiting list ( second pinned comment) 1. Use fresh clabber. I always use clabber that has just thickened, before the whey starts to separate from whey. That way the cottage cheese will turn out just slightly
0:10
Follow these easy steps ⬇️🤍 Before you do, make sure to check the recipe in the first pinned comment under this post for step by step of making clabber. If you want to learn more about dairy fermentation and become comfortable clabbering raw milk and use clabber daily, join my Clabber Skool waiting list ( second pinned comment) 1. Use fresh clabber. I always use clabber that has just thickened, before the whey starts to separate from whey. That way the cottage cheese will turn out just slightly
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