Cultured buttermilk

General Cheese making discussion

Cultured buttermilk

Postby Patricia Thornton » Sun Mar 25, 2007 9:23 am

I have been following David Frankhauser's instructions for making cultured buttermilk because I want to start making cheese but I'm not certain what 'clabbered' means.

David's 'clabbered' milk looks like a thick creamy yoghurt whereas mine, whilst thick and somewhat creamy, is also rather lumpy.

Has any other member actually made their own buttermilk and if so, with what results?
Patty
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Postby jenny_haddow » Sun Mar 25, 2007 2:05 pm

Hi Patricia,

I believe clabbered means curdled, simply that. I haven't made buttermilk so I shall follow your progress with interest.

Jen
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Postby Patricia Thornton » Mon Mar 26, 2007 12:05 pm

Thanks Jenny. If that's so, my milk has certainly curdled although, strangely enough, it didn't smell like milk that had simply 'gone off', which I had expected.

David Frankhauser says to keep adding a ratio of 4:1 fresh milk until the result clabbers in 24 hours and this seems to have happened with my first 'new' mix. However, I might just try one more mix and see how it tastes because I want to try and make some of the Lancashire cheese Franco made on his first attempt.

I'll certainly let you know how it turns out - assuming I survive!
Patty
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Postby jenny_haddow » Mon Mar 26, 2007 1:45 pm

It's worth persevering Patty if you are going to use it for the Lancashire recipe, it's a lovely cheese and quick to the plate as you can eat it young. I'm going to set one off this week for Easter weekend, in fact it will be the first cheese I've made in some time. Too busy moving house, working, and then buying houses in France.

Hope the cheese turns out well.

Jen
Last edited by jenny_haddow on Tue Mar 27, 2007 5:57 pm, edited 1 time in total.
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Postby saucisson » Mon Mar 26, 2007 4:45 pm

Yes do report back, I'm very partial to Lancashire and If I can make it from scratch so much the better.

Dave
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