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Have you ever got raw milk soured by itself? I bet you have! The souring process is natural and inevitable. The milk coagulates and thickens with time and with the help of beneficial microorganisms found in it and the air. Do not stir the milk while souring!
 
To speed up the milk souring process:

leave it at room temperature
leave the jar open (or loosely cover it with a cotton napkin)
get raw milk and do not pasteurize it

As a result, you will get fermented or cultured milk which is also known as CLABBER. It is an excellent dairy product, and you can use it so many way. Please note that the milk should turn sour all through!

The main stages of milk souring are:

Tiny bubbles appear in the milk.
The bubbles will begin to form passages.
The curd rises, and the whey remains at the bottom. Can be used for making cottage cheese, good to drink (when chilled), suitable for baking
The curd becomes denser, leaving more whey beneath. Can be used for making cottage cheese and baking
A crust will begin to form on top. Still good for baking
Milk and crust will develop an unpleasant sour smell. Not good for cooking

How to tell if clabber is good and fresh? If it smells like fresh natural yogurt-a healthy sour dairy smell-it is good! If it gets an unpleasant smell of a spoiled yogurt-do not use for consumption or cooking.

With whole milk, it’s better to skim the cream with a spoon and use it later.
You can separate cream from milk and leave the skimmed milk to sour

Here are 7 ideas what you can do with CLABBER:


1. Make Cottage Cheese or Cream Cheese

2. Make Really Fluffy Pancakes.

3. Use It for Cooking
If your recipe requires sour cream or yogurt, you can substitute curdled milk

4. Use It for Baking
If the milk turns too acidic, use it for baking. Natural leavener

5. Freeze It
Freeze it, after all, and use it for baking later.

6. Feed it to Your Animals

7. Use as Fertilizer
If the smell gets too intense and unpleasant, use it in your garden as a fertilizer or add it to your compost.

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