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Stop Buying Confusing Cheese Cultures (Make This "Lost" Starter Instead)

Homesteading Family

17,595 views

Learn how to make cheese the traditional way using natural raw milk cultures like clabber, kefir, and backsplash whey.

In this conversation with Robyn Jackson from ‪@cheesefromscratch3823‬, we dig into how to create and maintain your own starter cultures, how to troubleshoot clabber that smells a little funky, and how to use these cultures to make everything from cream cheese to aged wheels.

This episode covers:

• What clabber is and why it was used for generations
• How to build and maintain a healthy clabber culture
• How kefir can work as a starter culture
• When backsplash whey is useful and when it is not
• How to know if your culture has gone bad
• How to make a simple clabber cream cheese at home
• Why natural cultures can make your cheeses taste better than commercial starters

✅ If you want to learn how to work with raw milk in a way that is simple, safe, and incredibly rewarding, this episode will give you the confidence to begin. Learn more here: https://homesteadingfamily.com/natura...
✅ Grab a copy of Robyn's book, Cheese From Scratch here: https://homesteadliving.com/product/c...
✅ Check out my Practical Homemade Dairy Masterclass here: https://homesteadliving.com/product/c...

Time Stamps:
0:00 - Introduction
2:54 - American Blossom Linens
4:48 - Main Topic

Thanks to American Blossom Linens for sponsoring today's podcast. Be sure to grab yourself 20% off your purchase with coupon code "HOMESTEADINGFAMILY". Check out all their amazing products here: https://homesteadingfamily.com/s-amer...

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MORE ABOUT US!

WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: http://bit.ly/HFWelcomeVideo

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20 Comments

@trisha.wa.cowgirl 10 months ago

Robin's book is AWESOME! Best cheese making book I've seen so far.

@judithcook6275 10 months ago

Thank you so much for this!! I gave up years ago, I only had access to store milk. I now have a farmer who sells raw milk!! A little more research and I'm excited to try again!

@carolynsohn5346 8 months ago

It's me! I'm the new to dairy person. We started milking our cow in September. I made my first aged cheese last weekend. The wait to try it is already killing me!

@violetcasis 6 months ago

Thank you for this information. Watching you from Ghana.

@carriebeard-R.I.T.S 10 months ago

Funny, this video popped up while I was looking through the GREAT Freeze drying book by Carolyn. I highly recommend Freeze-Drying The Harvest to everyone with a Freeze dryer or if they are considering getting one.

@Mimi4UEyesNotBlue 10 months ago

Excellent Information 🎉 Thank you ladies!

@southerngirl7008 10 months ago

Amazing ! Thank you for sharing !

@christinenatvig2313 10 months ago

I have been looking for this form of video for a few years now. Thank you guys. I even have her cheese book but couldn’t put it all together. The clabber was where I was stuck. I think farmers cheese is even easier than cream cheese.

@cindygulley2972 10 months ago

This is excellent information. Thank you both.

@melaniewelch329 5 months ago

My mom, who is 88, said her mom made clabber and then churned it for butter (cultured butter) and that is how they got their cultured buttermilk to drink. I’m getting my first gallon of raw milk tomorrow from a friend who has a dairy cow and I’m going to make my first clabber culture. I plan to make cheese in a couple of weeks for the first time. I’ve already have my rennet and cheesecloths ready to go….i just need to order some cheese molds now.

@chrishirst5389 10 months ago

Thank you, ladies, for this great cheese info!❤

@k.p.1139 10 months ago

I grew up with clabber on the counter. I remember my Granny always talking to her sisters about it. Maybe this is why my mouth revolts when eating cheese. I was one of the clabber taste testers. AND the buttermilk testers. Here, taste this, 'it's GOOD". And DON'T you throw up on the floor, GET TO THE SINK! 😆 Was I the guinea pig, or was she trying to culture my taste buds? 🤔

I can say it took me years, upon years to be able to eat cheese. Now, I have been able to venture into mild cheddars. But the rest of the house, SWISS, more SWISS...Blue Cheese..🤢. So, I am wanting to start making cheese...but...Yes, cream cheese. We all like cream cheese! 😆

@nancyseery2213 10 months ago

I did try cheese and other dairy products from a class and loved it. My only problem was getting milk. My only source is about 25 miles away and involves purchasing a share of the cow and then paying more for milk. It just didn't make money "cents" to pay that much to make my own cheese.

@ingweking8748 10 months ago

She knows a lot about how to make cheese.I will try it one day.

@lisaearlywine9378 9 months ago

I make my own yogurt culture from raw milk. I'm definitely making my own for cheese when I get a milk cow and have enough raw milk. I'm reading David's book now, but will get yours as well!

@larrystrayer8336 10 months ago

As a victim Brucellosis years an ago. Bought from a “clean herd”but got infected by deer. Make sure the milk is disease free.

@Themizzifamilyhomestead 3 weeks ago

Appreciate the video learning a lot. Can you answer a question for me, please? I am new to cheesemaking. Don't remember the reason, but i started making some cheeses without a culture. Just added rennet after coming up to temp, and my cheeses tasted good. It creates a nice curd. None of the cheese have been where they needed the year to cure, only a few weeks. A simple farm cheese style . The question is , why do you need a culture?

@fourdayhomestead2839 10 months ago

👍

@carriebeard-R.I.T.S 10 months ago

Great video!

@ЧайныйВетер 8 months ago

19:41 same thing with yogurt. I wish that i have an access to fresh vegetables to get a strain more often bcs thrgh time it could change and not in a right way mostly bcs of that i cant feed it more than ones a week and milk is not allways the same though i take all the measures to prevent contamination