Clabber is a type of soured milk. It is produced by allowing unpasteurizedmilk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like consistency with a strong, sour flavor. In Joy of Cooking, "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey."[1]
Prior to the now-popular use of baking powder, clabber was used as a quick leavener in baking.[2] Due to its stability, clabbered milk has been popular in areas without access to steady refrigeration.[3]
With the rise of almost universal pasteurization of milk and the regulation of commercial sales of raw milk, the making of clabber virtually stopped because the bacteria needed to clabber the milk is killed through the pasteurization process.[2]Buttermilk is the commercially available pasteurized product closest to clabber.[2] A somewhat similar food can be made from pasteurized milk by adding vinegar or lemon juice to fresh milk, which causes it to curdle.[3]
Clabber is sometimes a middle step in cheesemaking, such as for Uzbekistan's kurt,[4] Polish twaróg [pl] and for some cultured cheeses.[5][6]
Clabber was brought to the South by the Ulster Scots who settled in the Appalachian Mountains. Clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne—milk, and clábair—sour milk or milk of the churn dash).[7] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle".
Clabber was sometimes served with a specialized spoon. This is a serving utensil formed with the handle made at a 90 degree angle from the spoon bowl, to accommodate the manner in which clabber had to be ladled out of the container in which it formed.
Similar foodsedit
Similar foods are the South African amasi, German Dickmilch (thick milk), Scandinavian filmjölk, Russian prostokvasha, Lithuanian rūgpienis , Latvian rūgušpiens, Polish zsiadłe mleko [pl] and Hungarian aludttej.
clabber, food, clabber, type, soured, milk, produced, allowing, unpasteurized, milk, turn, sour, ferment, specific, humidity, temperature, over, time, milk, thickens, curdles, into, yogurt, like, consistency, with, strong, sour, flavor, cooking, clabber, milk,. Clabber is a type of soured milk It is produced by allowing unpasteurized milk to turn sour ferment at a specific humidity and temperature Over time the milk thickens or curdles into a yogurt like consistency with a strong sour flavor In Joy of Cooking Clabber is milk that has soured to the stage of a firm curd but not to a separation of the whey 1 ClabberMain ingredientsMilkPrior to the now popular use of baking powder clabber was used as a quick leavener in baking 2 Due to its stability clabbered milk has been popular in areas without access to steady refrigeration 3 With the rise of almost universal pasteurization of milk and the regulation of commercial sales of raw milk the making of clabber virtually stopped because the bacteria needed to clabber the milk is killed through the pasteurization process 2 Buttermilk is the commercially available pasteurized product closest to clabber 2 A somewhat similar food can be made from pasteurized milk by adding vinegar or lemon juice to fresh milk which causes it to curdle 3 Clabber is sometimes a middle step in cheesemaking such as for Uzbekistan s kurt 4 Polish twarog pl and for some cultured cheeses 5 6 Contents 1 History 2 Similar foods 3 See also 4 References 5 External linksHistory editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed Find sources Clabber food news newspapers books scholar JSTOR May 2009 Learn how and when to remove this template message Clabber was brought to the South by the Ulster Scots who settled in the Appalachian Mountains Clabber is still sometimes referred to as bonny clabber originally bainne clabair from Gaelic bainne milk and clabair sour milk or milk of the churn dash 7 Clabber passed into Scots and Hiberno English dialects meaning wet gooey mud though it is commonly used now in the noun form to refer to the food or in the verb form to curdle In rural areas of the Southern United States it was commonly eaten for breakfast with brown sugar nutmeg cinnamon or molasses added Some people also eat it with fruit or black pepper and cream Clabber was sometimes served with a specialized spoon This is a serving utensil formed with the handle made at a 90 degree angle from the spoon bowl to accommodate the manner in which clabber had to be ladled out of the container in which it formed Similar foods editSimilar foods are the South African amasi German Dickmilch thick milk Scandinavian filmjolk Russian prostokvasha Lithuanian rugpienis Latvian ruguspiens Polish zsiadle mleko pl and Hungarian aludttej See also editList of dairy products Quark dairy product Acid set cheese Clabber Girl American brand of baking ingredientsReferences edit Rombauer Irma S Becker Marion Rombauer 1975 Joy of Cooking Bobbs Merrill Company p 533 ISBN 0026045702 Clabber is milk that has soured to the stage of a firm curd but not to a separation of the whey a b c Christensen Emma January 8 2009 Word of Mouth Clabber The Kitchn Retrieved May 27 2015 a b McMahon Mary What Is Clabbered Milk DelightedCooking Retrieved May 27 2015 Makarenko Nikita September 4 2018 These Tasty Uzbek Cheese Balls Can Last for Years OZY Archived from the original on September 24 2020 Make your own clabber Cheese in the city making cheese at home June 14 2019 Nicholson David November 11 2012 Making Bonnyclabber cheese on the Middle Peninsula Daily Press Bonnyclabber Definition of bonnyclabber by Merriam Webster Merriam Webster Retrieved May 27 2015 External links editNatural Cheesemaking Clabber on Vimeo Retrieved from https en wikipedia org w index php title Clabber food amp oldid 1156268248, wikipedia, wiki, book, books, library,
