📝 About This Recipe
Before the era of commercial yogurt, clabber was the cornerstone of the rural kitchen, a thick and silky cultured dairy product born from the natural fermentation of raw milk. This ancient method transforms simple milk into a custard-like delight with a clean, tangy profile and a refreshing effervescence. Whether enjoyed as a cool breakfast or used as a leavening powerhouse in baking, clabber represents the beautiful simplicity of traditional food preservation.
🥗 Ingredients
The Culturing Base
- 1/2 gallon Raw, Unpasteurized Whole Milk (Must be fresh and high-quality for natural bacteria)
- 2 tablespoons Backslop (Optional Starter) (Previously made clabber to speed up the process)
Sweet Serving Style
- 2-3 tablespoons Cane Sugar (To taste)
- 1/2 teaspoon Ground Cinnamon (For dusting)
- 1 pinch Fresh Nutmeg (Freshly grated)
- 1 cup Fresh Peaches or Berries (Sliced)
Savory Serving Style
- 1 pinch Coarse Sea Salt
- 1 crack Black Pepper (Freshly ground)
- 1 tablespoon Fresh Chives (Finely snipped)
👨🍳 Instructions
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1
Ensure your environment and equipment are pristine. Use a glass or ceramic crock that has been thoroughly washed and dried to avoid introducing unwanted mold.
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2
Pour the raw milk into the clean glass jar or crock. If you are using a 'starter' from a previous batch of clabber, whisk it in gently now.
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3
Cover the top of the container with a clean, breathable cloth like cheesecloth or a flour sack towel. Secure it with a rubber band to keep out dust and insects while allowing gases to escape.
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4
Place the container in a warm, draft-free spot in your kitchen. The ideal temperature is between 70°F and 80°F (21°C - 27°C).
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5
Allow the milk to sit undisturbed for 24 to 48 hours. The time depends entirely on the ambient temperature and the natural bacterial load of the milk.
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6
Check for the 'set.' You will know it is ready when the milk has thickened into a jelly-like consistency and pulls away from the sides of the jar when tilted.
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7
Observe the separation. You may see clear liquid (whey) at the bottom or sides; this is perfectly normal and a sign of a successful culture.
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8
Once set, remove the cloth. If a layer of yellow cream has risen to the top, you can either stir it back in for richness or skim it off to use as 'clabber cream'.
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9
Transfer the clabber immediately to the refrigerator. Chilling for at least 4 hours will firm the texture and mellow the tangy flavor.
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10
To serve sweet: Scoop the cold clabber into bowls, sprinkle generously with sugar, cinnamon, and top with fresh fruit.
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11
To serve savory: Mix with a pinch of salt and chives, serving it alongside warm cornbread or boiled potatoes.
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12
Save the last half-cup of your clabber in a small jar in the fridge to act as a 'mother' for your next batch, ensuring a faster and more consistent set next time.
💡 Chef's Tips
Always use raw milk; pasteurized milk will simply rot rather than culture because the beneficial bacteria have been killed. If your clabber smells putrid or shows signs of pink or black mold, discard it immediately—it should smell clean and pleasantly sour like yogurt. In winter months, place your crock near a pilot light or on top of the refrigerator to maintain the necessary warmth for fermentation. Do not stir the milk while it is fermenting, as this breaks the delicate curd structure and prevents a solid set. If you prefer a thicker, Greek-style consistency, strain the finished clabber through several layers of cheesecloth for 2 hours to remove excess whey.
🍽️ Serving Suggestions
Serve chilled in a glass bowl with a heavy dusting of brown sugar and a splash of heavy cream. Pair with hot, buttered skillet cornbread for a traditional Appalachian-style supper. Use as a 1:1 replacement for buttermilk or sour cream in biscuit and pancake recipes for incredible loft. Top with honey and toasted walnuts for a high-protein breakfast. Mix with diced cucumbers and dill for a refreshing summer side dish.