How To Make Gouda (Clabber-Cultured)

Рет қаралды 15,771

Күн бұрын

This hot-water washed-curd cheese is cultured with clabber. (Clabber is what you get when you let raw milk sit out at room temperature until it's thick like yogurt, and it can be used in place of buttermilk in baking, as a beverage, and as a culture for cheesemaking.) This is my first time using clabber to culture cheese and I can't wait to see if it works!
Get the printable recipe PDF here: milkslinger.com/shop/gouda/
LINKS and RECIPES
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Liquid Calcium Chloride: bit.ly/3qka9u8 (New England Cheesemaking Company)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Aging containers: amzn.to/3AnHs4O (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Venison for Dinner (Cheese "guru" Kate): bit.ly/3SnupHw (KZfaq)
Book: The Measure, by Nikki Erkick: amzn.to/3ImQuUi (Amazon)
Book: Mastering Artisan Cheesemaking: amzn.to/3i1EcpJ (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Making a Clabber-Cultured Cheese
00:20 What is Clabber?
01:41 Recipe source
01:51 Heating the milk
02:01 Adding the clabber
02:46 Feeding the clabber
03:30 Adding Calcium Chloride and Rennet
04:26 Story Time: Nelson Mandela and The Jar of Clabber
05:16 Checking for a clean break and cutting the curd
06:23 Stirring the curds
07:20 Washing the curds
10:36 Stirring the curds
11:37 Pouring off the whey
13:23 Pressing
14:45 Brining
15:22 The thickened clabber
15:56 Air Drying
16:57 Vac-Packing and Aging
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

Пікірлер: 79

@jimduffy9773 Жыл бұрын

I suppose that culturing this way makes your cheese hyper local. That culture doesn't exist anywhere else. I hope you can follow up with a taste test and evaluation later.

@jmilkslinger Жыл бұрын

Oh yes, I'll follow up for sure!

@amandamarchlewski6700 11 ай бұрын

What was the result?!

@terraharvey23 4 ай бұрын

Yes, what was thw result ? Was it super yummy ?

@athenaformosa799 Жыл бұрын

I used 7 gallon raw milk and 1 gallon cream TJ make my clabber culture for my Gouda . The cheese was huge total 12 pounds ( had to use two moods)

@coopie624 7 ай бұрын

I really want to start making raw cheese. Thanks for this video!

@daniellapierre9798 Жыл бұрын

Thank you Jennifer for your great video, just can wait to hear about the outcome of this experiment, taste etc.

@nyalimuir4103 Жыл бұрын

Fascinating ❤ Thanks for sharing!

@rhodaralston4479 9 ай бұрын

I love clabber use it on my toast on anything I can think of. Love it!😊

@jmilkslinger 9 ай бұрын

Eating it on toast? That's a new one for me!

@jcromeroful 2 ай бұрын

Clabber is great stuff.

@dawnhoover2726 Жыл бұрын

So interesting!

@jcromeroful 2 ай бұрын

Such great content, and with such a pleasant delivery. Congrats providing such a enjoyable channel!

@papasmurf9146 Жыл бұрын

Interesting. I guess the first trick is figuring out how to make clabber. While watching you make it, I kept thinking it was similar to Gouda -- and then you mentioned it was similar. Really looking forward to the taste-test.

@jmilkslinger Жыл бұрын

Me, too! I can hardly stand the wait!

@Reinolds_Recipes Жыл бұрын

Thanks a lot😊

@alhachlibou3lam94 2 ай бұрын

شكرا جزيلا لك ياعزيزتي

@TheMontyOriginal 2 ай бұрын

My grandparents made clabbered milk to eat with cornbread.

@AMan-xy3lx 5 ай бұрын

lol the Nelson Mandela story was interesting. The product he was making is called "emasi" or "maas". It's popular in Southern Africa.

@newlifeacres Жыл бұрын

I'm sorry What is an aging box? I have followed your directions for this type of cheese, and I'm just at the brine stage. Best looking cheese yet for us:) we make ours with goat milk

@jmilkslinger Жыл бұрын

An aging box is just a container (usually a plastic container with a lid) to hold the cheese as it ages. It helps control humidity and creates the right kind of environment for aging.

@deanafoster6616 5 ай бұрын

Hello Jennifer. Love your videos. I always use clabber but have not ventured into using my kefir. Although I drink kefir everyday. What a blessing to have free cultures. So I keep going into my pantry looking for new flavors. Last week I did a Earl Grey cheddar and rosemary Gouda. Won't know for a while if they are good. But today I ventured into Star Anise. I just did 1 gallon to see if it turns out. Have you tried any off the wall flavors?

@jmilkslinger 5 ай бұрын

Fenugreek was my newest-to-me flavor, and I loved it. Let me know how your experiments turn out!

@rosejafari8917 2 ай бұрын

I'd like to see how you do that. I make kombucha with Earl Grey everyday.

@redbarncharmhomestead Жыл бұрын

Where do you find cheese molds to hold 6 gallon batch! That’s awesome

@jmilkslinger Жыл бұрын

I got the mold from New England Cheesemaking Supply Company! Here's the link: bit.ly/41dRdgl I can usually fit up to 8 gallons of milk in the press (just yesterday I made a colby that weighed 8 pounds 12 ounces), but I have to make a collar out of plastic mesh when putting in the curds because it overflows in the beginning. (There's a photo in one of the posts under the community tab, if you want a visual.)

@makeitkate3240 Жыл бұрын

What the heck with the negative comments! Well, I hear you crystal clear, and if you’re yelling at your kids then I’m an absolute monster to mine.😂 Anyway, I’m interested in your opinion - if we can use our raw milk to make clabber and then cheese, what’s up with all the regulations demanding flash chilling raw milk before it’s sold?

@jmilkslinger Жыл бұрын

Such a good question and the answer is sorta complex. . . and sorta not. My interpretation of all the mountains of data is this: raw milk has good bacteria as well as bad. In sanitary conditions, the good bacteria can thrive and manage (dominate) the bad. With pasteurized milk, the good bacteria is compromised and then the bad can thrive much more quickly/dangerously. That said, ALL milk, including raw, should be chilled pretty quickly and used in a timely manner. Culturing milk to make clabber is a controlled method. Once the clabber has been made, it needs to be either used or chilled, or it, too, can become compromised by bad bacteria. I hope that helps!

@makeitkate3240 Жыл бұрын

@@jmilkslingerIt does! Thank you!

@jonridgeon1557 Жыл бұрын

Would you mind explaining how you made your clabber culture? I have been trying to make my own but it has never become as jello as yours. yours can stand on a spoon! I dont know what im doing wrong, any advice would be super appreciated, thank you!

@jmilkslinger Жыл бұрын

Yes! Here's the video on clabber culture: kzfaq.info/get/bejne/hc13iqeF25qvqok.html

@arletaarleta5332 Жыл бұрын

are they usually knurled vacuum bags or some special ones for cheese maturation? how long after making the cheese was vacuum packed

@jmilkslinger Жыл бұрын

They are regular vacuum bags that I get from Amazon. ( amzn.to/3TRjd7a), and the cheese was vac-packed about 6-8 days after I first made it.

@arletaarleta5332 Жыл бұрын

@@jmilkslinger thank you 😊

@Tiffycha1982 3 ай бұрын

When you hold onto your milk for a few days in your buckets is it room temp or in the frodge/cooler?

@jmilkslinger 3 ай бұрын

In the fridge.

@user-cz9rs7rx4x 11 ай бұрын

How to make rennet or obtain

@jmilkslinger 11 ай бұрын

The link for the rennet is in the description box below the video!

@arunidammalage9811 Жыл бұрын

Halo nice to meet you in this video . May 16:00 I know how many litres of milk come to that 1 galon? Please let me know

@jmilkslinger Жыл бұрын

There's a little less than 4 liters per gallon of milk: 3.78 liters/gallon, to be exact.

@thenightingalefarm 10 ай бұрын

How did this one turn out ? I want to try clabber culture aswell :D

@jmilkslinger 10 ай бұрын

Fantastic! (I think I link to the tasting video at the end...)

@stephanienuce7711 Жыл бұрын

how do we know how much clabber to use? is there a % ?

@jmilkslinger Жыл бұрын

1/4 cup clabber per gallon of milk

@stephanienuce7711 Жыл бұрын

@@jmilkslinger thank you soooooo much!!! excited to try this! i actuallybhave clabber and raw goats milk and rennet and salt! do not have the cheese press yet but im going tonrig something up tontry this ! very excited! thanks

@KIMBERJimenez Ай бұрын

hello a newbie here learning to make cheese after been making my clabber for the last four days to make cheese. You mentioned 157 culture? Wht is this please and where can I purchase iit? Thank you.

@jmilkslinger Ай бұрын

Hmm, I'm not sure what 157 culture is! Was it something I said (I can be a bit of a mush-mouth), or something I wrote in the footnotes? This might take some detective work 😅

@angiepeevy7680 Жыл бұрын

Where did you find the curd knife that you are using?

@jmilkslinger Жыл бұрын

Here's the link: amzn.to/3OncD7H

@angiepeevy7680 Жыл бұрын

@@jmilkslinger Thank you!!

@jld4411 7 ай бұрын

Jennifer, im curious why you add calcium chloride to raw milk?

@jmilkslinger 6 ай бұрын

You definitely don't need to! However, I have noticed that I sometimes seem to get a slightly better yield when I use calcium chloride (maybe it depends on where the cow is in her lactation? maybe I'm imagining things?), so sometimes I just add it, kinda like insurance: it doesn't do any harm and it might help...

@user-jb6jn2ut9x 4 ай бұрын

Is it necessary to add calcium chloride to raw milk?

@jmilkslinger 4 ай бұрын

Nope!

@user-yq4sp5ij6u 3 ай бұрын

Have you ever used kefir, as per David Asher?

@jmilkslinger 3 ай бұрын

Yes! I thought it was brilliant. . . at first. And then I started tasting my cheeses and realized that the kefir imparted a funky flavor that I didn't like (sob).

@miguelpadilla8664 27 күн бұрын

Why did you add calcium cloride if you didnt pasteurize?

@jmilkslinger 26 күн бұрын

@littleme3597 Жыл бұрын

Quit yelling at your kids. They are great and helping you!

@jmilkslinger Жыл бұрын

They're fabulous kids! (most days. . . ha!)

@BVisser7 6 ай бұрын

Calcium Chloride with raw milk? Can you explain that :) Thanks!!

@jmilkslinger 6 ай бұрын

Not necessary, but it doesn't hurt! I did an experiment once and noted a slightly higher yield with calcium chloride, so sometimes when I feel that the milk isn't as "strong" as normal (depends on the cow's lactation cycle), I add the calcium chloride.

@BVisser7 6 ай бұрын

@@jmilkslinger - Awesome! Thank you so much. We have a small herd of jerseys so this was helpful! Love the channel. Keep it up!

@joycehazlerig1957 Жыл бұрын

What kind of milk is this? I’m guess cows milk from the color

@jmilkslinger Жыл бұрын

Yes, cow milk: Jersey.

@horsechic2368 10 күн бұрын

Can you feed the clabber with COLD fresh, raw milk?

@jmilkslinger 10 күн бұрын

Yes!

@horsechic2368 10 күн бұрын

@@jmilkslinger awesome! Thanks!!

@l2iowacowgirl893 Жыл бұрын

Why do you add calcium chloride to raw milk?

@jmilkslinger Жыл бұрын

Calcium chloride is not necessary when using raw milk, but when we were milking our Holstein for an extended time, I noticed that her milk wasn't yielding as much cheese and started wondering if the calcium levels in her milk her dropping. I did an experiment --- one cheese with CaCl2 and the other without --- and the one with the CaCl2 had a slightly bigger yield, so I decided it didn't hurt to add that, just in case. I'm not currently using CaCl2 in my cheeses because the milk we're getting (not from the Holstein) is STRONG strong stuff. The yield is fantastic.