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Clabber
01
lapte bătut, lapte fermentat
a thickened and curdled milk resulting from natural fermentation
What is "clabber"?
Clabber is a dairy product that forms when raw milk or cream is left at room temperature for an extended period. It undergoes a natural fermentation process, causing the milk to thicken and curdle. The acidic environment created by beneficial bacteria in the milk promotes the coagulation of proteins, resulting in the formation of clabber. It has a tangy flavor and a thick, creamy consistency, similar to yogurt or sour cream. Clabber can be used in various culinary applications, such as making cheese, baking, or adding a unique twist to recipes that call for fermented dairy products.
Example
Grandma 's clabber pancakes are a family favorite for Sunday brunch.
Clătitele cu lapte bătut ale bunicii sunt preferatele familiei pentru brunch-ul de duminică.
I left a jar of milk on the counter overnight, and it turned into clabber.
Am lăsat un borcan de lapte pe tejghea peste noapte și s-a transformat în lapte fermentat.
to clabber
01
a se brânzi, a se coagula
turn into curds
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