How To Make Homemade Clabbered (Sour) Milk
The first item you’ll need is unpasteurised, fresh, raw milk, preferably cow’s milk.
Raw milk is high in Lactic Acid Bacteria, which ferments when exposed to room temperature, resulting in sour milk.
You should be able to see the curds and whey individually if you leave it long enough to clabber.
Contrary to popular belief, this procedure has nothing to do with deteriorating milk. Only pasteurized milk, which lacks helpful microbes, can deteriorate. It will only ferment otherwise.
This milk is high in probiotics and hence beneficial not just to our digestive system but also to our immune system and cholesterol levels.
Clabbered milk is one of the most appreciated products, both because of its special taste and because of the benefits it has for the body. Since Antiquity, it was obtained by means of specific methods, which aimed to preserve the milk’s properties for a long time. After you learn these ways, you will be able to experience a lot of new and original recipes!
To obtain a tasty clabbered milk, it is important to use good and, above all, natural products. That’s why you have to choose a quality milk, that’s the only way you’ll be able to truly enjoy the authentic traditional taste.
In conclusion, clabbered milk has many benefits, contributing positively to the health of the digestive system, improving immunity, controlling allergies, eliminating toxins and regulating cholesterol in the body. Therefore, try this extraordinary food and test different ways of consuming it!
The procedure is very simple!
In a vessel, preferably a cauldron, heat 1 liter of milk. If you heat it too much, there is no problem, let it cool until it returns to the optimal temperature.
We put the heated milk over the cold milk, you can use a ceramic or glass bowl.
Add a spoonful of clabbered milk from a previous batch or sour cream and stir.
Wrap the the bowl in a towel so that it is completely covered and leave it at room temperature, not in the refrigerator.
Depending on how warm it is in the house, it should be ready in about 24 hours. Otherwise, leave it for another day.
After it’s done, keep it in the fridge and it can be consumed within a week.
The result is extraordinary and it seems much better than the bought one!
If you want the clabbered milk to be as smooth as possible when you consume it, shake it well.
Enjoy, Good Appetite!