This is an amazing thing, clabbering milk. I always love these ‘recipes’ for things that if you just leave something on the counter and leave it for a few days, voila! You have something else. And for the first time in my life, I understand why they would name a baking powder brand after this wonderful stuff, as it has the ability to make bread rise!
For this ‘recipe’ you will need farm fresh (raw) milk, NOT pasteurized milk. Pasteurized and homogenized milk does not sour properly, but putrifies or rots due to the lack of beneficial bacteria that fresh raw milk has. I find it interesting that raw milk has gotten such a bad rap but even when it’s past the drinking stage, it’s still a usable product, with even more nutrition than before.
How to Make Clabbered Milk
Farm fresh raw milk (unpasteurized), about a week or two old is best.
Leave your milk on the counter in a jar (sealed) for 2-3 days in a warm spot until solids appear. Shake it to see if it’s turned thick. It should not yet be separated.
If the milk is still mostly white when shaken, and has turned thick, it is done clabbering. Store your clabbered milk in the refrigerator. If you leave the milk on the counter longer, it will separate turn into curds and whey. If this happens, drain off they whey and cream cheese and use in your favorite recipes.
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