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British

Clabber

An old farmhouse way with milk: raw whole milk left in a warm corner of the kitchen until it sours and sets to a soft, clean-tasting curd, then chilled and eaten with cream, a little sugar and nutmeg alongside bread. No starter, no rennet — just the milk's own bacteria doing the work over a day or two.

DessertsBreakfastVegetarianUnder 400 kcalUnder 30 min
10 minEasy320 kcalper serving
Clabber

Method

  1. Rinse a 500 ml glass jar and a saucer with boiling water and stand them upside down on a clean cloth to dry. Cleanliness decides whether the milk sours sweetly or spoils, so use nothing that has held anything else.
  2. Pour 300 ml of raw whole milk into the jar without stirring or shaking it. Lay a square of muslin over the mouth and tie it with string so the milk can breathe but nothing can get in.
  3. Stand the jar in a warm, draught-free corner of the kitchen at 20-24C, out of direct sun, and do not move or stir it. In summer warmth it will set in about 24 hours; in a cooler kitchen allow up to 48.

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Per serving

320kcal
12gprotein
31gcarbs
17gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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