Raw milk is milk that has not been pasteurized. The pasteurization process heats the milk and kills much of the bacteria including beneficial bacteria. Raw milk still has that bacteria and goes sour fairly quickly compared to pasteurized, even if refrigerated. You can also intentionally sour raw milk to make a yogurt-type food known as clabber. If you want to intentionally sour the milk, you can leave it out at room temperature for several hours. If you are concerned with food safety, you can also sour the milk quickly by adding an acid.
Counter Method
Step 1
Buy the raw milk a week or two before you intend to sour it. Older raw milk will have more bacteria and sour easier than fresh milk.
Step 2
Pour the milk into the clean mason jars and seal them with the lids. Store the jars on the kitchen counter for 24 to 48 hours.
Step 3
Shake the jars periodically to see if it has thickened to a yogurt-like consistency. The milk is ready when it makes a solid mass.
Step 4
Store the clabbered milk in the refrigerator for up to seven days or use it in recipes that require yogurt, buttermilk or clabber.
Acid Method
Step 1
Use fresh raw milk or buy it a week or two before you intend to sour it. It doesn't matter as much because you are using artificial methods to sour the milk.
Step 2
Pour the milk into the clean mason jars.
Step 3
Add 3 tbsp. lemon juice to each jar. Seal the jars with the lids and swirl the contents.
Step 4
Store the jars in the refrigerator. Swirl the jars periodically to see if it has thickened to a yogurt-like consistency. The milk is ready when it makes a solid mass.
Step 5
Store the clabbered milk in the refrigerator for up to seven days or use it in recipes that require yogurt, buttermilk or clabber.
Things You'll Need
- 1 gallon raw milk
- 4 16-oz mason jars with lids
- Measuring Spoons
- Lemon juice
References
- "The New Blue Ridge Cookbook: Authentic Recipes from Virginia's Highlands to North Carolina's Mountains"; Elizabeth Wiegand; 2010
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky, et al.; 2010
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