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How do you make clabbered milk?

Updated: 10/22/2022
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15y ago

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Clabbered milk is also called fermented milk, curdled milk, and sometimes buttermilk. It has also been called yogurt, kefir, or matzone. It is thick and curdy milk. You can make it by letting raw (unpasteurized) milk sit in a non-metallic container until it thickens, usually in a warm environment so beneficial bacteria grow, which takes 1-2 days.

In recipes, if you do not have buttermilk, you can add 1 1/2 teaspoons of vinegar or lemon juice to one cup of milk, which will cause a similar texture and sour flavor.

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Q: How do you make clabbered milk?
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