What is Clabbered Milk?

In the olden days, Clabbered milk was made from fresh raw whole milk in the southern region of USA

Clabbered milk is also known as clotted, soured, or curdled milk. The fresh raw milk is left to ferment without adding anything at room temperature for 2 to 3 days depending on ambient temperature. The natural bacteria in the milk. predigests the lactose in the milk and converts it into lactic acid. The milk gets thick, and tastes tangy like yogurt.

The pasteurization process kills the good bacteria that is responsible in making clabbered milk. If the pasteurized milk is left at room temperature, it becomes rancid and smelly.

What is the difference between Clabbered Milk and Yogurt?

The milk is never heated to make clabbered milk. The natural bacteria present in the raw milk ferments the milk. Ideal incubation temperature for fermentation is 90 ºF for 48 hours. During incubation, the cream will rise to the top. One may stir the milk every six to eight hours to mix the floating cream back into the milk. Fermentation converts lactose into lactic acid, giving it a tangy taste.

To make yogurt, the milk is heated to 200 ºF to change its protein structure and then cooled down to 115 ºF at which point the starting culture is added. Ideal incubation temperature is 110 ºF for six hours. During incubation, do NOT stir the milk, it may separate the whey. Fermentation converts lactose into lactic acid, giving it a tangy taste.

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