What is clabbered milk?

Answer 1

Clabbered milk is milk which has been allowed to naturally sour, becoming thick, tangy, and very rich. You may also know it as buttermilk. It is among a family of cultured dairy products which have been consumed for centuries, and in many regions of the world, clabbered milk is a very popular drink and cooking ingredient. Many stores sell a pasteurized version, and it is also possible to make clabbered milk at home.

The word “clabber” comes from the Irish language, and it means “to thicken.” If clabbered milk is allowed to thicken long enough, it becomes clotted cream, a popular spread from scones in many parts of the United Kingdom and Ireland. This cultured milk can also be drunk straight, plain or flavored, and it is especially popular in the American South over ice. Because clabbered milk is more shelf-stable than regular milk, it is often the milk product of choice in areas with spotty or no refrigeration, and for much of the world, fresh unclabbered milk is a relatively recent delicacy.

Traditionally, clabbered milk is made by allowing raw milk to stand until it has thickened, a process which takes 24-48 hours. The milk is also typically kept warm, encouraging the growth of beneficial bacteria. As it thickens, the acidity of the milk increases, preventing the growth of harmful bacteria and creating a very distinctive tang which many people greatly enjoy. Once the milk has clabbered, it can be refrigerated and then used in an assortment of recipes; clabbered milk will act as a rising agent, making baked goods lighter and fluffier.

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Answer 2

Clabbered milk is basically a clotted or soured or curdled milk and a traditional food of the American south. Beneficial bacteria in the milk converts the sweet milk sugar (lactose) into lactose acid. This gives the milk a tangy taste similar to yogurt. its a healthful dairy beverage. Making clabbered milk is really easy, but it can take from 24 to 36 hours, depending on the temperature of the milk and the temperature of the room.

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