noun a type of sour milk that has thickened or curdled
verb to sour or curdle
Clabber refers to sour milk that has thickened or curdled, often intentionally through the process of natural fermentation. It can be used as a starter culture for making cheese or as a feed supplement for livestock.
Clabber can be used in culinary arts to add a tangy flavor and creamy texture to dishes. It is often used in baking, cooking, or as a base for sauces and dressings.
In food science, clabber can refer to the process of curdling milk to make a thickened, sour product. This can be used in various recipes such as clabbered milk or clabber cream.
Clabber has been used in traditional medicine as a probiotic food to promote gut health and digestion. It is believed to have beneficial bacteria that can aid in overall well-being.
In literature, 'clabber' may be used to describe a thickened or curdled milk, adding a rustic or traditional element to a scene or setting.
In psychology, 'clabber' could be used metaphorically to describe a situation or relationship that has soured or become difficult to work with, requiring careful handling to prevent further deterioration.
In the culinary field, 'clabber' is a term used to refer to soured milk that is intentionally allowed to curdle for use in various recipes, such as in baking or making certain types of cheese.
For a dairy farmer, 'clabber' may refer to a natural process of milk souring that can be used as a traditional method of preserving milk or creating cultured dairy products like buttermilk or kefir.