Clabbered milk is made from unpasteurized milk left to sour, containing good bacteria. It can be made with pasteurized milk by adding probiotic yogurt and left to thicken. Mason jars work best and should be sterilized.
Clabbered milk is unpasteurized milk that has been left to sour. Once the milk has been pasteurized, many of the good bacteria have been killed off. While pasteurization makes milk fresh longer and makes it safer to drink, sour pasteurized milk contains mostly bad bacteria. When unpasteurized milk is acidic, the good bacteria or probiotics are usually the ones that multiply. This curdled, curdled milk can then be eaten as yogurt or cream cheese. To make clabbered milk, cooks need to keep a volume of unpasteurized milk in a warm place until it thickens.
Those who live near organic farms or food markets generally have the best chance of finding unpasteurized whole milk. Others may have to search a bit for this type of dairy product. Some organic food companies use refrigerated transport to ship this type of milk to customers some distance away. Milk should typically be refrigerated until the cook is ready to begin the clabbering process.
A mason jar typically works best for making clabbered milk. Cooks should sterilize these jars by boiling them in distilled water and drying them with clean towels. Ideally, the jars should have tight-fitting lids. The cook can then pour the milk into a jar and cork it tightly. Placing the jar in a warm place, such as on top of the refrigerator or in a warm cabinet, should help the probiotic bacteria start growing. This process takes a while, so patience is key.
The cook should usually shake the milk jar for several minutes every 24 to 48 hours. This helps distribute the bacteria throughout the milk, allowing it to clabber more evenly. It also allows the cook to check the consistency of the milk. Clabbered milk is typically thick and white, something like thick cream. When the milk looks like this, the cook can put it in the refrigerator and use it in the kitchen.
Cooks who simply cannot find unpasteurized milk anywhere can try making clabbered milk with pasteurized products. The milk should be heated gently over low heat. When bubbles begin to form around the edges of the pan, the cook can add a spoonful of probiotic yogurt. This adds good bacteria into the milk and allows it to ferment safely. The resulting mixture can then be poured into a glass jar and allowed to thicken for several days, just like in the process above.
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