All posts tagged: clabbered milk

Clabbered Milk

Clabbered milk refers to fresh milk that is left to ferment at room temperature. The taste and flavour of clabbered milk varies depending on where you live since every region has a different set of wild yeasts and LABs. The taste of clabbered milk in the south west of France is very different to the one in Belgium though the texture is the same: thick and clotted. If you don’t like the clots in the milk give the bottle a good shake before you drink it. (For more information on clabbered milk see below). It is also useful to have a bottle of clabbered milk at hand for some baking recipes. Ingredients 1 lt. or 1 pt. of fresh raw milk OR 1 lt. or 1 pt. of pasteurised full fat milk[1] Method For fresh raw milk Leave the milk to rest either on the counter or on a shelf in the kitchen at room temperature. Within 24 hours the fresh, raw milk will have fermented spontaneously into thick clabbered milk. Once it has fermented …