This is my next adventure with the raw milk. Raw milk. It is still creeping me out just a little. I hate milk, so this is just super cow juice in my mind. Ew. The boys like it and it makes great butter, so I am approaching this next step in the milk process with excitement (and trepidation...)
So, I am clabbering the milk. This is basically the process of leaving the milk on the counter. That's it.
Why clabber milk? For one thing, I don't like to waste stuff. You can use every part of the raw milk and even use it when it has soured. Seriously. Raw milk doesn't got bad, it just changes form. (Sounds like energy, huh? Maybe there is a reason raw milk is just so good for you.)
I put the milk on the counter and now I'm waiting for it to sour. After about a day, it should be ready to turn into cream cheese and whey. I am not sure about it, but I am giving it a shot.
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