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Clabbered Milk: Part 3 (and more to come…)

Hmmm… I checked the clabbered milk this morning. I stirred it up a bit and it was foamy under the cream. I think that means it was contaminated by yeast.

It still doesn’t smell bad which is not what I expected from leaving raw milk on the counter for almost 5 days!

I dumped it down the drain, just to be on the safe side. I ‘started’ a new batch with the warm milk that we brought in from the barn this morning.

Hopefully this time it will work.

If it does, I’ll look around for a great looking stoneware crock for the milk to clabber in!

Fresh milk, new jar, and a new cloth with a rubber band around the lid.

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