Since clabber is usually milk left to sour on its own with its own bacteria, I would say no. -Jenn
losingcreekfarm.blogspot.com/ Tinkerbelle and Anna II
Belle-AKA Miss Swiss-Braunvieh
Cocoa-Brown Swiss/Jersey-The most wonderful cow I've had the pleasure to milk!
Cocoa's Twin heifers
Assorted hens and roosters
Post by Dianne Ader on Nov 2, 2010 21:27:38 GMT -5
Pasteurized milk wont clabber. It will only spoil. All the natural bacteria & enzymes have been killed. You could heat the pasteurized milk & add a culture like yogurt & you could make yogurt that way.
5th generation farmer on our families land.
Larry & Dianne Ader
Thanks for the answers =) I'm just really curious about it... I did tried it though, just half a cup of milk, cover it with a heavy black cloth and put it on top of the fridge... it clabbered w/in 24 hrs... I smelled it, it doesn't really smell that bad but has a tangy smell on it... I didn't tried it though and give it to my dog who loves it so much
Your pasteurized milk most likely just separated into curds and whey from the acidity. If you tasted it, it would taste like soured milk. Fresh clabber has a sweet and tangy flavor, not sour at all. Whisked it becomes old fashioned buttermilk. Pasteurized milk can be made into clabber/buttermilk by inoculating it with a live buttermilk or buttermilk culture. Used in cheese making, it would be a meso starter, but if cheese making is your goal, I would just purchase a meso and reculture it instead. You can use pasteurized milk to reculture a starter.
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