Clabbered Raw Milk … and 52 Uses for it

I’ve been reading all of the ‘sour’ milk emails [with a smile] and I just had to put two cents in, for what-eveclabbered milkr it’s worth.

We’ve been buying two gallons of raw milk every week  for 14 years and have never had a gallon of milk that we didn’t love and use.

One of the most amazing and wonderful things about raw milk is that it does NOT ‘spoil’ or get ‘putrid’… ever.

Real milk fresh from a happy, healthy, pastured cow that has soured HAS NOT GONE BAD! 

It has CLABBERED which means the good bacteria have simply consumed a good portion of the milk SUGAR (lactose), thereby giving the milk a more yogurt-like smell and taste.

My dad used to be extremely fond of the taste of clabbered milk; milk that is about a week or so old and has a slightly ‘sour’ taste, sometimes even little clumps of beneficial bacteria in it. Clabbered milk is loaded with beneficial bacteria and is even more nutritious than when the milk is a minute old, it just has less sugar.

Raw milk ‘transforms’ every single day and in this altered state it actually become more and more nutritious and beneficial for you to consume. The smell will be different than when it was immediately fresh from the teat; but remember this is NOT Pasteurized milk we are talking about here folks!

Pasteurized milk from the store that goes bad (past its USE BY DATE), sour and becomes very putrid is very dangerous to consume.

It is full of pathogenic bacteria. Spoiled pasteurized milk will absolutely make you very sick!

Pasteurized milk has had ALL of the enzymes, vitamins and beneficial bacteria killed during the pasteurization processing; even the fat molecules are severely denatured because of the homogenization processing, in many ways is homogenization is even worse that pasteurization, and pasteurization is horrible!

Extremely unhealthy and illness producing bacteria build up in pasteurized milk that is old or not kept under the perfect temperature of refrigeration. There isn’t anything left in the pasteurized milk that is healthy, there are no tiny healthy microbe armies that will protect the integrity of pasteurized milk like there is in Real raw milk.

When pasteurized milk is spoiled, and smells sour you’d better dispose of it immediacy or you may end up at the emergency room. Don’t ever use spoiled pasteurized milk for any culinary applications, it is simply not safe to use.

None of this is the case with Real raw milk!

The beneficial bacteria and enzymes in raw milk make the milk safe to consume and it does not spoil……ever! It just changes forms. You may not be like my dad and like the taste of it, but please do not throw it out;  It can be used for many things in your kitchen.

I remember one time I left a gallon of raw milk out on the counter [on purpose] for a week and a half trying to get it to separate, so I could make cream cheese and get some whey for fermenting vegetables.  it took nearly two weeks; It was just THAT fresh,

I’ve got some delicious recipes for you below … [I hope you haven’t thrown your healthy and nutritious raw clabbered milk out] I guarantee your children will LOVE this! And remember they are getting even more nutrition than when you thought the milk was ‘fresh’.

Clabbered milk can be used in an assortment of recipes; it will act as a rising agent, making baked goods lighter and fluffier.

CLABBERED RAW MILK SMOOTHIE

  • 1 pint clabbered raw milk
  • 2 ripe bananas
  • 1 Tablespoon or so of raw honey
  • 1 teaspoon of vanilla
  • 1/4 Cup creamy organic peanut butter

This tastes great! Kind of like a peanut butter and banana sandwich minus the bread.

…..Here are more recipes…..

CUSTARD PUDDING

  • 3 farm fresh eggs
  • 1  & 3/4 cups soured, raw milk
  • 1/4 cup Rapadura or Grade B maple syrup (maple syrup gives a kind of “flan” taste)
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt

Whip together in baking dish. Cook at 400 degrees for about 45 minutes or until knife or toothpick comes out clean. Cool, serve.

Note: I’ve also made this with 1/2 soured cream and 1/2 soured milk. TOTAL DECADENCE!

Hint: This is also very nice cooked/served in a pie crust made with lard.

TRADITIONAL EUROPEAN WHITE SAUCE

Makes 2 cups

  • 2 cups clabbered raw milk
  • 2 tablespoons arrowroot powder
  • 2 tablespoons Rapadura
  • 1 1/2 tablespoons butter
  • 2 tablespoons brandy
  • 1/2 teaspoon vanilla

Gently heat 1 1/2 cups of soured milk over medium heat but do not allow to boil. Mix Rapadura and arrowroot powder together. Add remaining 1/2 cup of cold, soured milk to Rapadura-arrowroot mixture to make a paste. Mix this paste with the heated milk and cook for 5-7 minutes, stirring constantly. Add butter, brandy, and vanilla while cooking. Add a bit of cold, soured milk after sauce is cooked to keep skin from forming on top.

Hint: This is a delicious topping for fruit, homemade cobbler, or fruit pie.

CREME BRULEE

Serves 8

  • 1 quart heavy, soured raw cream
  • 8 medium egg yolks
  • 1/2 cup Rapadura
  • 1 tablespoon vanilla extract
  • 8 rounded teaspoons Rapadura or Sucanat

Heat cream gently with vanilla but do not let it boil. Beat egg yolks with Rapadura or Sucanat until smooth and well blended. Beat vanilla and hot cream into yolk mixture. Pour into 8 4-inch ramekins (about 3/4 cup per ramekin). Set dishes in very shallow pans of warm water. Bake 45-60 minutes in a 300-degree oven until custard sets and forms a crust on top.

Let custards cool, cover lightly with waxed paper and chill 4 hours in the refrigerator. To serve, sprinkle 1 rounded teaspoon Rapadura or Sucanat over the top of each. Place under the broiler until the sugar melts, being careful not to burn. (It melts very quickly!) Let the casseroles cool and then return to refrigerator until melted sugar forms a crust. Serve very cold.

Hint: Serve this when your vegetarian friends come to dinner. They won’t be able to get enough of all the wonderful animal fats in this dessert.

Want MORE?????

BELOW ARE FIFTY TWO USES FOR SOURED (Clabbered) RAW MILK

  1. Make scrambled eggs with it.
  2. Make quiche with it.
  3. Add it to a breakfast smoothie.
  4. Make homemade pudding with it (if slightly soured).
  5. Make hot chocolate with it.
  6. Use it for garden fertilizer (just pour around the base of your plants or trees). It really gets the worms going crazy.
  7. Give it to your pet.
  8. Make egg custard pudding with it.
  9. Make traditional European White Sauce with it.
  10. Make raw kefir with it.
  11. Make yogurt with it.
  12. Use it to soak pancake batter.
  13. Use it to soak cold breakfast cereal batter.
  14. Use it to soak waffle batter.
  15. Remove the soured cream off the top and add to homemade soups.
  16. Remove the soured cream off the top and add to meatloaf.
  17. Just drink it. It tastes like buttermilk and is very good for you.
  18. Use to make devil’s food cake.
  19. Make omelets with it.
  20. Use it instead of water to cook up your soaked breakfast oatmeal.
  21. Use it to soak crepe batter.
  22. Soak banana bread batter with it.
  23. Soak pumpkin bread batter with it.
  24. Use it to soak buttermilk biscuit batter.
  25. Soak muffin batter (any kind) with it.
  26. Use it to make Real, delicious cream cheese and whey (for fermenting vegetables).
  27. Remove the sour cream off the top and add to a baked potato.
  28. Add buttermilk culture and make buttermilk with it.
  29. Take a bath in it. It was good enough for Cleopatra, right?
  30. Separate out the whey and make ricotta cheese
  31. Make mozzarella cheese with it.
  32. Make flan.
  33. Make sweet potato casserole with the sour cream off the top.
  34. Make cottage cheese with it.
  35. Make ice cream with it (4 yolks, 2 cups soured milk or cream or combination, 1/2 C. Grade B real maple syrup, 1 teaspoon vanilla, dropper full of Sweet-Leaf Stevia (any flavor).
  36. Use it instead of evaporated milk to make pumpkin pie.
  37. Use it to clear up pinkeye. (this works in 1/2 the time than the meds. from the Doctor.
  38. Soak frozen fish in it until thawed for improved texture and flavor.
  39. Soak lamb and chicken in it to improve the meat quality and the moistness.
  40. Soak dull looking silverware in it for at least 30 minutes and then rinse for a beautiful shine.
  41. Use it as a conditioner for your hair.
  42. Repair fine cracks in your china by boiling them in the soured raw milk (the milk reacts with a chemical in the china to seal the crack). I’ve never done this myself but it supposedly works.
  43. Use ice cold to sooth the discomfort of poison ivy.
  44. Dab some on mild sunburn for instant, cooling relief.
  45. Rub dry skin patches with it several times a day to make skin soft again.
  46. Make cheese sauce with it.
  47. Make paneer (easy South Asian cheese that requires no rennet).
  48. Make potato cheese soup.
  49. Freeze it and use it later when you have a dire need for clabbered milk.
  50. Make tapioca pudding with it.
  51. Make bread pudding (soak the bread in the milk).
  52. Stew pork loin in it.

After you taste and try some of these you may want ALL of your milk to be clabbered!

Do you have ideas that I’ve not mentioned……please share….

Here’s to your health my friends!!

“Let food be thy medicine; and medicine be thy food.” Hippocrates

http://cheflynda.com/

 

2 thoughts on “Clabbered Raw Milk … and 52 Uses for it

  1. Looking good, ChefLynda. Glad to see the site back up and running. The changes are welcome, albeit subtle in some cases. PS: My wife wants to know what makes it a European white sauce; but she also asks why seedless cucumbers from Mexico are called European cucumbers, too. So, whatever! :-p

  2. The French invented the classic way of making a European white sauce; using a mixture of butter & flour to make a roux then stirring in milk.

    This was during the time the rest of us were running around naked and gnawing on roots that we dug up from the ground with our hands.

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