In the last few days, I have been experimenting aka hopefully learning...
how to make good eats with clabbering raw milk
well, I can't say what exactly happened here...
but, after 3 days of clabbering a half gallon jar of raw milk...
I got what seems to be cheese along with the soft curds of natural sour cream
I understand that cheese can be preserved in olive oil, so I went ahead and did just that...
and this is what you are seeing in the photo above
preserved this way, the cheese does not need to be refrigerated
although I must admit it does look kind of funky
and this is what my clabbering milk turning into whey, sour cream and cheese looked like...
while I let it sit for a few days to do it's own delicious thing
the cheese floated to the top; the whey in the middle; the sour cream on the bottom
the sour cream is straining into the glass cup to thicken it...
the liquid whey is in a jar to be used for various other things (dogs, chickens, cooking)...
and the cheese is rather a very interesting surprise to me
it came out with a pleasant, mildly tart, cheesy taste...
and a texture between farm cheese and mozarella cheese
rennet is not readily available here on this island...
and if the warm tropical climate is enough to help out with the culturing of cheese...
from my raw milk simply from standing a few days...
I'll take it
as for the sour cream; it really tastes a lot like creamy yogurt and super good with raw honey
awfully nice as a topping on homemade granola
so, the verdict on all this pleasant accident by nature...?
I'm grateful for the freedom to have a cow and raw milk
May your day or night find merciful blessings in the Lord's grace.
