Sour Milk

Soured Milk (Clabber)

Contains Bacterial Cultures:

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis biovar. diacetylactis
• Leuconostoc mesenteroides subsp. cremoris

Key Features:

• Milk Type: For best results, use whole cow's or goat's milk only.
• Additives: Free from gluten, sugar, thickeners, and any chemical additives.
• Non-GMO: Does not contain genetically modified ingredients.

How to Make Sour Milk:

1. Heat the Milk:
   • Bring 1 liter of milk to 176°F (80°C) to eliminate foreign bacteria.
   • If using pasteurized or grain milk, heat to 108°F (42°C) instead.
2. Cool the Milk:
   • Pour the milk into a container and cool it down to approximately 108°F (42°C).
   • Ensure the container has a tight lid.
3. Add Bacterial Cultures:
   • Open the sachet containing the bacteria, pour it into the milk, mix well, and seal the container tightly.
4. Fermentation:
   • Allow the mixture to ferment for up to 16 hours at around 108°F (42°C).
   • Check after 12 hours for desired thickness. If not thick enough, heat slightly and leave for a few more hours to allow further multiplication.
   • You can place the jar in warm water, use a yogurt-making machine, or wrap it in a blanket.
   • Note: Avoid shaking the container!

Additional Uses:

• Cheese Making: You can also use our sour milk to make cheese.

Benefits:

• Products made at home retain live bacteria, offering numerous health benefits. They can be enjoyed alone or combined with