Clabber
Clabber
Clabber (/ˈklæbər/) is a type of food product that can be used in various culinary applications. It is a type of sour milk that has thickened or curdled, often compared to a form of yogurt or cottage cheese.
Etymology
The term "clabber" is derived from the Scots language, specifically the word "claber" which means "to coagulate". It has been used in English since the late 16th century.
Production
Clabber is produced by allowing unpasteurized milk to turn sour at a specific temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, tangy flavor. The process of making clabber often involves natural fermentation, as the bacteria present in the milk consumes the lactose and produces lactic acid, which causes the milk to curdle.
Usage
Clabber is often used in baking, as the acidity can help to activate baking soda and make baked goods rise. It can also be eaten on its own, or used as a base for other dishes. In some cultures, clabber is a traditional food and is often consumed as a breakfast dish.
Related Terms
- Curdling: The process by which milk turns into clabber.
- Fermentation: The chemical process by which bacteria consume lactose and produce lactic acid, causing milk to turn into clabber.
- Sour Milk: The product that is created when milk turns sour and begins to curdle, also known as clabber.
- Lactic Acid: The acid that is produced by bacteria during the fermentation process, which causes milk to curdle and turn into clabber.
External links
- Medical encyclopedia article on Clabber
- Wikipedia's article - Clabber
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