Friday, February 4, 2011

Still working with the Two Gallons of Milk, clabber , and cheese

cheese waiting for spices

It's been pretty busy around here for somebody who is supposed to be "Resting".
This morning Cecil and I were "Tasting"...Do any of you know what "Clabber Milk" is :o)
It's those clumps of cheese like substance that has formed when it separates from the Whey!  (That's the best I can explain it, and since some of you don't know any better, I'm almost the smartest cookie :o)  Anyway, in the old days it was served with a nice slice of 
hot buttered cornbread or a homemade biscuit. Cecil was served a piece of Raisin bread with it and he was glad to get it :o)...I pamper him enough, that he can go lacking sometimes. In fact he was darn right happy that I served him some Clabber, he hasn't had it in 50 years ( so he says, it's probably more ) I haven't had it since I was! Heck , I don't remember when either .. Anyway, we both enjoyed the quick little taste of childhood memories, and I'm back to getting this done.. There are it seems zillions of steps before I'm done, that's because I'm already tired.. But the B/S was very good this morning  (heck, l only had a puny bowl of chicken noodle soup last night for dinner, at least it was homemade and not from a box.)
Jalapeno and garlic spices added to cheese
This cheese has been separated from it's whey and I have it wrapped in a cloth in a strainer to drain more whey off of it..and I have added a Jalapeno pepper and smashed cloves of garlic to it's mix.. after it drains a little more  I will put it into one of my containers and try to mold it into a shape :o).. I don't have any "Cheese making equipment" neither did my grandma :o) She used what she had and that's what I'm going to do... I still have a pot on the stove that contained Whey only ...I'm trying some instructions I found on the Internet, maybe it will be okay and I've learned something or else it will be a flop  (not exactly, I'll make a pan of biscuits with it and it's not a waste).


Mr. H. said...

Clabbered milk...hmmm. I learn something new everytime I come here. You are pretty darn smart. Since we have finally found a good source for fresh cows milk we are excited to make some of our own soon as I get a chance to read up on it a bit.:)

The Gingerbread House said...

Mr. H. Thanks for the compliment, I still do dumb things now and then :o)...There are so many different ways of making the cheese on the internet and everyone thinks theirs is the best way..You will find your own. How lucky you are to have a source of fresh cow's milk.

ladydi said...

I have read the Little House books by Laura Ingalls Wilder more times than I can tell you, and I was always interested in reading the chapter about making cheese. (And making hats out of straw! Maybe you'll try that, too?)

The Gingerbread House said...

Ladydi,That sounds like an interesting craft to try too! :o) Maybe we can find a book on it and work together on the internet :o) hahaha..

Ohiofarmgirl said...

i just love reading about your cheese making! can you believe i cant make ricotta cheese at all!? great work. our hens love the whey we get from cheese making. they drink it up.
happy monday!

The Gingerbread House said...

Ohiofarmgirl, I'm sure you can share a lot about cheese making I never dreampt of :o)

Elizabeth said...

My southern grandfather ate corn bread soaked in butter milk every morning for as long as I can remember. I used to think that all granddaddies and grandmammas ate corn bread and butter milk for breakfast. He must have known something that we didn't. He lived to be 96 years old and died peacefully in his sleep.

I think I'll serve up some corn bread and butter milk to my family for breakfast tomorrow! Won't they be surprised?! They'll think we've transported back to Texas while they slept!

The Gingerbread House said...

Elizabeth, sounds like a good idea to me..I've got one corn muffin left over ...maybe I'll give myself a treat :o)