Clabber

Clabber is a naturally soured, thick milk product. It is produced by allowing unpasteurized milk to sit at room temperature until it naturally ferments into a yogurt-like consistency. The souring is due to the action of naturally occurring lactic acid bacteria in the milk, which consume lactose and produce lactic acid. This acid lowers the pH of the milk, causing the milk proteins (casein) to coagulate and thicken.

Clabber is typically thicker than yogurt but has a softer, less strained texture than some other cultured milk products like quark. It is characterized by its tangy, slightly acidic flavor. Historically, clabber was a common food in rural communities before the advent of widespread refrigeration and pasteurization, serving as a way to preserve milk and utilize surplus production.

While traditionally made with raw (unpasteurized) milk, modern clabber can be made with pasteurized milk by adding a culture of lactic acid bacteria (a starter culture) to initiate the fermentation process. The flavor profile and consistency can vary depending on the milk used (e.g., cow, goat, sheep) and the specific bacteria present.

Clabber can be consumed directly, often with sweeteners like honey or maple syrup, or used as an ingredient in cooking and baking. It has been used in various traditional dishes, particularly in regions where it was a staple food source. Its role in food preparation has decreased with the availability of commercially produced dairy products.