Lesson #} wild dairy ferments Get Cultured! lesson #2} wild dairy ferments nourished kitchen Print Tutorials How to make sour cream with a starter, how to make clabbered cream, how to make bonny clabber, how to make cultured butter (raw and pasteurized), how to make buttermilk, how to make farmers cheese Recipes Whole-grain buttermilk biscuits, drawn butter with herbs and garlic, election cake, true gingerbread, buttermilk pancakes, bonny clabber with cinnamon, buttermilk ranch dressing Fact Sheets 0 ways to use sour milk, trouble-shooting wild dairy ferments and buttermaking
get cultured tutorial} how to make sour cream (with a starter) Sour cream is rich and lovely, but store-bought sour creams often contain unnecessary additives like modified starch or carageenan. You can make sour cream at home with very minimal effort and excellent results. Sour cream takes less than five minutes of active time and about one day of fermentation in your kitchen. sour cream (with starter)} difficulty: easy yield: pint time: about 5 mins (active), 8 to 24 hrs (fermentation) pint cream 2 tbsps active starter culture or package direct-set starter culture mixing bowl whisk mason jar with lid. Whisk cream gently to incorporate your active starter culture or direct-set starter culture. 2. Pour the cream and starter mixture into a mason jar, cover it loosely with a lid, and allow it to sit at room temperature for twenty-four hours. 3. After twenty-four hours transfer it to the refrigerator and use within about two to three weeks. NOTE: If using a thermophilic (Bulgarian, Greek or Storebought) yogurt as your starter, you may need to culture the cream at an elevated temperature of 08 to 2 degrees Fahrenheit for six to eight hours in order for it to set properly. options for starters} Active starter culture can be pure seed starter developed in lesson #, yogurt or storebought additive-free sour cream with live and active cultures. Direct-set starter such as a powdered buttermilk/sour cream starter or Body Ecology Kefir starter can be used to culture sour cream. key benefits} Sour cream is rich in beneficial bacteria and when made from the cream of grassfed cows, goats or sheep, it is also a rich source of conjugated linoleic acid, a known cancer fighter.
get cultured tutorial} how to make clabbered cream Clabbered cream, like clabbered milk, is a near-fogotten food. It is, however, the original sour cream - made when cream was allowed to sit out and the beneficial bacteria naturally present in the milk were allowed to proliferate an do their work. Clabbered cream can only be made from raw cream. To produce sour cream from pasteurized cream, you need to follow the sour cream (with starter) tutorial also included in this installment. clabbered cream} difficulty: easy yield: pint time: 3 to 5 days (fermentation) pint raw cream from grass-fed cows mason jar with lid. Pour cream into a mason jar and cover it loosely with a lid. 2. After three days, you ll notice that the cream has thickened, or clabbered. You may remove it for cold storage or continue to let the cream ferment. do I need a starter? No! Clabbered cream does not require the use of any starter culture. Clabbered cream, like clabbered milk, is a wild dairy ferment. If, however, you suffer from gut dysbiois or are working on strategic healing, wild ferments should be kept to a minimum. NOTE: After five days, you ll notice that the cream has separated into thick solids and liquid whey. You can strain off the whey to use as a starter culture for fermented foods. The solid portion can be used as you would cream cheese. key benefits} Clabbered cream is rich in beneficial bacteria and when made from the cream of grass-fed cows, goats or sheep, it is also a rich source of conjugated linoleic acid, a known cancer fighter.
get cultured tutorial} how to make clabbered milk (bonny clabber) Clabbered milk, like clabbered cream, is a near-fogotten food. Once it was well-loved and a feature of every farmhouse kitchen. Clabber was typically eaten as a breakfast food often with sugar and cinnamon as we d eat yogurt now, and it was used widely in kitchens for producing baked goods and pancakes. Note that you cannot make clabber from pasteurized milk. clabbered milk (bonny clabber)} difficulty: easy yield: qt time: 3 to 5 days (fermentation) qt raw milk from grass-fed cows mason jar with lid. Pour milk into a mason jar and cover it loosely with a lid. 2. After three days, you ll notice that the milk has thickened, or clabbered. You may remove it for cold storage. do I need a starter? No! Clabbered milk does not require the use of any starter culture. Clabbered milk, like clabbered cream, is a wild dairy ferment. If, however, you suffer from gut dysbiois or are working on strategic healing, wild ferments should be kept to a minimum. key benefits} NOTE: If you allow the milk to ferment longer, you ll notice that after five days, the milk has separated into thick solids and liquid whey. You can strain off the whey to use as a starter culture for fermented foods. The solid portion can be used as you would cream cheese. Clabbered milk is rich in beneficial bacteria and when made from the milk of grassfed cows, goats or sheep, it is also a rich source of conjugated linoleic acid, a known cancer fighter.
get cultured tutorial} how to make cultured butter and buttermilk Making cultured butter at home is a pretty simple and easy process. Cream is allowed to culture for a shorter period of time than for making true sour cream, and the resultant thickened cream is beaten until butter forms. Butter, particularly when made from the cream of cows fed on rapidly growing green grasses, is extraordinarily rich in true vitamin A as well as the antioxidant beta carotene. It is also a good source of vitamin K 2 and conjgated linoleic acid both of which show promise in the prevention of cancer. Cultured butter and buttermilk can be made from raw or pasteurized cream. cultured butter & buttermilk} difficulty: easy yield: qt time: 0 mins (active), 2 to 8 hours (fermentation) qt heavy cream 2 tbsps active starter culture or package direct-set starter culture unrefined sea salt, if desired mixing bowl whisk mason jar with lid food processor, mixing bowl and electric beater OR blender strainer. Whisk cream and starter culture together, then pour into a mason jar and close it loosely with a lid. 2. Allow the cream to culture for 2 to 8 hours. 3. Once the cream has thickened after twelve to eighteen hours of fermentation, beat it in a standmixer equipped with a whisk, a food processor, a blender or in a bowl with an electric or hand-crank blender until stiff peaks form. 4. Continue beating the cream and, all of a sudden, all at once the cream will harden and the liquid milk will separate from the butter. 5. Drain off the liquid buttermilk to reserve for another use, then scoop out the butter solids, massage the butter with your fingers, seasoning as desired with unrefined sea salt, until the butter forms a smooth ball. 6. Cover with waxed paper and transfer to the refrigerator or store in a butter bell/butter keeper at room temperature. options for starters} Active starter culture can be pure seed starter developed in lesson #, yogurt or storebought additive-free sour cream with live and active cultures. Direct-set starter such as a powdered buttermilk/sour cream starter or Body Ecology Kefir starter can be used to culture cream for butter and is, in many ways, preferably since it tends to produce a thinner cultured cream.
get cultured tutorial} how to make farm cheese Not strictly a cultured food, this is a simple tutorial for making fresh farm cheese - a homemade cheese made with very minimal effort. farm cheese} difficulty: easy yield: qt time: 0 mins (active), 2 to 8 hours (fermentation) 2 qts milk /4 cup lemon juice mixing bowl whisk heavy-bottomed stock pot butter muslin or cheesecloth strainer. Bring milk to a gently boil over a moderate flame and add lemon juice gradually as you stire continuously. 2. The curd will separate from the whey, and you can turn off the heat. 3. Once the milk solids have separated from the liquid whey, drain the cheese in through a sieve lined with cheesecloth. 4. Wrap the cheese well and rinse it under cold running water. 5. Squeeze out as much of the liquid as you can and press the cheese beneath two heavy plates. 6. Serve as you normally would any cheese and reserve the whey for soaking beans, legumes, nuts and seeds.
get cultured recipe} homemade buttermilk biscuits This recipe for whole grain buttermilk biscuits calls for a simple soak. Soaking flour and grain in a slightly acidic solution such as buttermilk helps to mitigate the effects of phytic acid. Phytic acid is an antinutrient naturally found in whole grain that binds minerals in your intestinal tract, preventing your body from fully absorbing them. By soaking flour in buttermilk, you can help to release neutralize the effects of phytic acid. The end result of this simple and traditional process is that your breads are more tender, easier to digest and more nutrient-dense. If using freshly ground flour, you ll only need to soak the flour in buttermilk for a few hours as freshly ground flour is rich in food enzymes. buttermilk biscuits} difficulty: easy yield: 8 biscuits time: 5 mins (active), 20 to 30 mins (oven), 2 hrs (soaking), 0 mins (baking) 2 /2 cups whole grain flour /2 cup cold butter, chopped cup freshly cultured buttermilk tsp baking soda tsp unrefined sea salt mixing bowl wooden spoon baking dish. Sift the whole grain flour before combining it with cold butter in the basin of a mixer. Mix the fat and flour together until it resembles the texture of cornmeal, then stir in the freshly cultured buttermilk, combining together until the flour, fat and buttermilk form a thick dough. 2. Allow this dough to sit, covered, in a warm spot in your kitchen for at least twelve hours. 3. Preheat the oven to 450 degrees Fahrenheit. 4. Once the oven is preheated, knead baking soda and unrefined sea salt into the dough. 5. Flour your hands and gently form the biscuits either by rolling them out and cutting them out with a biscuit cutter or roll drop them, as I prefer to do, straight from the mixing bowl onto a baking sheet or preheated baking stone. 6. Bake the biscuits at 450 degrees Fahrenheit for about ten to fifteen minutes, or until they puff up and become a golden brown color. 7. 8. Looking for gluten key benefits} Buttermilk is used in this recipe to help mitigate the antinutrients naturally found in whole grain and whole grain flours. These antinutrients include food phytate which binds up minerals in the digestive tract. By soaking the flour first in an acidic, probiotic medium like buttermilk, food phytate is degraded releasing the full nutritive power of the whole grain.
get cultured recipe} drawn butter with herbs and garlic Drawn butter with minced fresh herbs and garlic is an essential accompaniment for shellfish and makes an excellent sauce for fish, chicken and vegetables. drawn butter with herbs and garlic} difficulty: easy yield: cup time: 5 mins (stovetop) /2 lb cultured butter bunch fresh herbs of choice such as dill, parsley and chives, minced 3 cloves garlic, peeled and minced saucepan mixing bowl whisk key benefits} Butter is a traditional fat held sacred in many parts of the world. The butter made from the cream of cows grazing on fresh and rapidly growing springtime grasses was particularly prized among preindustrial peoples. Butter is potently rich in fat-soluble vitamins including vitamins A, E and K2. Moreover, butter is a rich source of conjugated linoleic acid, a fatty acid lauded for its anticarcinogenic properties.. Melt butter gently over a moderately low flame then pour into a mixing bowl or serving dish. 2. Whisk in fresh herbs and minced garlic and allow them to marinate in the melted butter for five minutes. 3. Serve as a dip for shellfish, or as a sauce for fish or potatoes.
get cultured recipe} election cake recipe A charming old-world recipe, preparing an election cake is a slow process a process that fell from favor once by the late 9th century when cakes leavened by baking powder became all the rage. Now, it s all but forgotten. Cakes of the 6th, 7th and 8th centuries were typically produced through soaking or sour leavening, while those cakes that weren t prepared in this manner, such as Portugal cake, excluded wheat flour in favor of blanched almond meal. Interestingly, it s these traditional s soaking flour in sour milk, leavening dough with sourdough starter or blanching nutmeats and removing their papery skins that optimized nourishment received from these foods. election cake} difficulty: moderate yield: 8 servings time: 8 to 2 hrs (soaking), 0 to 20 mins (active), to 2 hrs (rising), 45 mins to hr (baking) 4 /2 cups spelt, rice or soft white wheat flour /4 cups buttermilk or clabbered milk /4 cup proofed and bubbly sourdough starter /2 lb cultured cutter /4 cups whole unrefined cane sugar /4 cup blackstrap molasses tbsp white wine 2 tbsps brandy 2 eggs, beaten tbsp ground cinnamon tbsp ground coriander /2 tsp ground allspice /2 tsp grated nutmeg /2 tsp sea salt 2 cup dried druit (prunes, raisins, currants, etc) standmixer equipped with a dough hook spring form pan. Combine four and one-half cups spelt or soft white wheat flour together with one and onequarter cups sour milk and one-quarter cup bubbly sourdough starter until a thick dough resembling the texture and consistency of bread dough is formed. Form the dough into a round ball, place it in a bowl and allow it to rest, covered, at room temperature for eight to twelve hours. 2. After the dough has rested for eight to twelve hours, beat one-half pound butter, one and one-quarters cup unrefined cane sugar, onequarter cup blackstrap molasses together with one tablespoons white wine and two tablespoons brandy. Once the mixture of butter, sugar, molasses and liquor is thoroughly combined and fluffy, stir in two beaten eggs. 3. Beat butter, sugar and egg mixture with dough, adding one tablespoon ground cinnamon, one tablespoon ground coriander, onehalf teaspoon ground allspice, one-half teaspoon ground nutmeg and one-half teaspoon unrefined sea salt to the mixture, until the batter resembles a that of a thick cake then fold in dried fruit. 4. Preheat the oven to 375 degrees Fahrenheit, allowing the dough to rise until doubled in bulk while the oven preheats. 5. Bake the cake in an oven preheated to 375 degrees Fahrenheit for about forty-five minutes to one hour, or until a toothpick inserted into the cake s center comes out clean. Serve with plenty of butter and a pint of hard cider.
get cultured recipe} election cake recipe True gingerbread isn t a cut-out cookie. True gingerbread is a slightly sweet and decidedly spicy soaked flour cake. It is simple to prepare. election cake} difficulty: easy serves: about 6 time: 0 mins (active), 2 hrs (soaking), 45 mins (baking) cup buttermilk 2 /2 cups whole white wheat pastry flour or a mixture of sprouted rice flour, sorghum and buckwheat flour (for gluten-free) /2 cup cultured butter 2 pastured eggs 3/4 cup blackstrap molasses 3/4 cup unrefined cane sugar 2 tsps baking soda /2 tsp unrefined sea salt 2 tbps powdered ginger tsp powdered cinnamon /4 tsp ground cloves mixing bowl kitchen towel wooden spoon standmixer with paddle attachment baking dish 2. The next day preheat your oven to 350 degrees Fahrenheit and grease and flour a baking dish. 3. Cream butter, eggs, molasses and unrefined cane sugar until smooth and uniform, then beat this mixture into your soaked flour in a standmixer equipped with a paddle until wellcombined. Beat in unrefined sea sat, powdered ginger, powdered cinnamon and ground cloves. 4. Pour the batter into a greased and floured baking dish and bake in an oven preheated to 350 degrees Fahrenheit until a toothpick inserted into the gingerbread s center comes out clean - about forty-five minutes.. Stir one cup buttermilk into two and onehalf cups whole wheat pastry flour. Let it sit, covered by a kitchen towel, for ten to twelve hours.
get cultured recipe} buttermilk pancakes Love buttermilk pancakes? Make your own using leftover sour milk. They produce a wonderfully tender crumb and great flavor, plus the process of soaking the flour renders the grain easier to digest and its minerals better absorbed. buttermilk pancakes} difficulty: easy serves: about 6 time: 0 mins (active), 2 hrs (soaking), 45 mins (baking) 3 cups whole grain flour (spelt, brown rice, wheat, buckwheat, sorghum) 2 /4 cups sour or clabbered milk 4 eggs, beaten 2 tsps baking soda tsp unrefined sea salt /4 cup cultured butter, melted plus extra for frying pancakes mixing bowl wooden spoon or whisk skillet. Stir flour with sour or clabbered milk and allow it to sit overnight for ten to twelve hours. 2. The next morning beat in eggs, baking soda, salt and melted butter. 3. Heat a skillet over a moderate flame and melt a bit of butter in the skillet. 4. Fry pancakes, one at a time, until brown on one side then flip and cook through. NOTE: If using gluten-free flours, use a combination of /2 cups brown rice flour, /2 cup sorghum flour and /4 cup buckwheat flour. Sprouted rice flour is an excellent option for this pancake.
get cultured recipe} buttermilk ranch dressing Love a good buttermilk ranch dressing, but want to skip the refined soybean oils and other additives found in most commercial dressings? Make your buttermilk ranch dressing from scratch. Use the buttermilk from your freshly cultured and homemade butter in this recipe for an extraordinary flavor. buttermilk ranch dressing} difficulty: easy yield: pint time: under 5 mins pastured egg yolk tbsp apple cider vinegar /4 cup plain buttermilk /4 cup minced fresh herbs (parsley, dill, etc.) /2 teaspoon freshly ground black pepper dash unrefined sea salt /2 cup unrefined extra virgin mixing bowl wooden spoon or whisk. Combine the yolk of one pastured egg with one tablespoon apple cider vinegar, onequarter cup cultured buttermilk, fresh minced herbs, black pepper and sea salt together in the basin of a blender or food processor. Pulse one or two times to mix. 2. Continue processing, and slowly pour in onehalf cup unrefined extra virgin olive oil until the dressing is well-emulsified. Serve over mixed greens. key benefits} Buttermilk is rich in beneficial bacteria and food enzymes with a pleasantly acidic flavor. Egg yolk from pasture-raised hens are an excellent source of vitamin A and choline. Are richer in vitamin A, vitamin D and beta carotene than that of conventionally raised hens in battery cages. Fresh herbs are rich in antioxidants, vitamins and minerals and add considerable variety to the diet.
get cultured fact sheet} troubleshooting wild dairy ferments and buttermaking Having trouble with your cultured butter? Not sure if your bonny clabber is bonny? Here s a quick and simple guide to trouble-shooting your wild dairy ferments and home-cultured butter. My clabbered milk has separated into two distinct layers. When clabber is left out for an extended period of time, usually four or more days, you will see the milk solids separate from the whey forming two distinct layers. Drain off the whey (liquid portion) and use it as a starter culture for fermented foods or to soak flour, grains, beans, legumes, nuts and seeds. The solid portion can be used like cream cheese or yogurt and was often traditionally flavored with cinnamon and sugar. My clabber never thickened. Depening on the ambient temperature of your home, clabber should thicken within one to three days, after about three days it is likely to separate into curds and whey. Leave it out a bit longer in the warmest spot of your kitchen. My clabber has spots of mold. If your clabber appears moldy, discard it immediately and do not use it. This happens occasionally in milk that was stored in the refrigerator for a long period of time before being removed from the refrigerator to be fermented on the countertop. Cooler temperatures favor the formation of molds and yeasts and it s best to avoid fermenting any foods, milk included, in cool temperatures. Can I make clabber from my pasteurized milk? No. Clabber is formed by beneficial bacteria naturally present in milk. When milk is pasteurized both good and bad bacteria are killed. Since pasteurized milk lacks these good bacteria, clabber cannot form. My cultured raw butter tastes funny and cheese-like. Cultured raw butter does not taste like storebought butter. It is typically a rich yellow color depending on what the cows have eaten and how long the butter was allowed to ripen. Raw cream and butter is rich in food enzymes, including lipase, and as a result raw butter often takes on a cheese-like flavor. It is fine to eat, but it may take some getting used to since the flavor can differ so drastically from storebought. What kind of starter can I use to make cultured butter? Cultured butter can be made from any kind of starter. You can use your yogurt starter which is easy since you will not have to maintain multiple starter cultures for different dishes and can, instead, maintain one single mother starter for sour cream, cultured butter and yogurts. Mesophilic and thermophilic starter cultures both work well, but if you use a thermophilic starter, you will need to culture your cream at an elevated temperature. Mesophilic starters can be cultured at room temperature (70 to 77 degrees Fahrenheit). If you do not like to maintain or do not have time to maintain a mother starter culture for your dairy ferments, consider using Body Ecology Kefir Starter which provides specific bacteria and makes a beautiful cultured butter.
lesson #: yogurt get cultured fact sheet} troubleshooting wild dairy ferments and buttermaking My cream doesn t seem to culture for sour cream or cultured butter. This most likely occurs because you are using ultrahigh-temperature (UHT) pasteurized milk. UHT milk and cream have been denatured at very high heat which allows them to be shelf-stable at room temperature for extended periods of time. As such these types of milks and cream can have trouble maintaining the microbial life necessary to produce sour creams and cultured butters. If possible, choose raw cream or milk from grass-fed cows or low-temperature, vat-pasteurized cream and milk from grass-fed cows. purchasing a butter bell or butter keeper. My butter just looks like whipped cream. You haven t whipped it enough! If your cultured butter just looks like whipped cream, continue whipping it or churning it, and it will become buttery with the liquid buttermilk separating from the butterfat. Will salting my butter make it last longer? Yes! Cultured (unsalted) butter will keep for a month or so in the refrigerator and quite possibly longer, but salting the butter (just a sprinkling) can extend that shelf life by about one-third. Can I store raw butter at room temperature. Raw butter and all butter can be stored at room temperature for about a week. If you would like to store your butter at room temperature, we recommend 2
get cultured fact sheet} ten ways to use sour milk Don t cry over soured milk! Use it instead. From soaking grain, flour and beans to fertilizing your garden, sour milk offers myriad uses. Note that we recommend using sour raw milk, if your pasteurized milk has gone beyond its expiration date, it needs to be discarded. One of the benefits of raw milk is that it sours as beneficial bacteria proliferate; by contrast, pasteurized milk will putrefy and should not be used once it has gone bad.. Soak grains and beans. Grains and legumes can provide nourishment and variation for the diet, but they are also potent sources of food phytate and enzyme inhibitors. If you consume grains, beans, nuts and seeds, it s essential that you first soak or preferment these foods to reduce the amount of antinutrients. By soaking grains and beans in a slightly acifidic medium, you foster the release of food enzymes that degrade antinutrients like phytate, thus improving not only the digestibility of the food, but also your body s ability to better assimilate any minerals it may contain. Wondering how to? Add two tablespoons to onequarter cup sour milk to one cup whole grains or beans. Cover with warm filtered water and allow it to soak or pre-ferment for twelve to twenty-four hours in a warm spot in your kitchen. Drain the grains or beans, rinse them well and cook as you normally would noting that soaked grains and legumes require about one-third less overall cooktime. 2. Make baked goods. Just as whole grains and beans contain enzyme inhibitors and food phytate, so do whole meal flours. Traditionally, grain-eating peoples milled their whole grains, sifted them well and soaked them or soured them prior to making baked goods. Vestiges of these all but forgotten practices include making sourdough breads or buttermilk pancakes and biscuits. You can use sour milk to prepare baked goods, improving flavor, crumb and digestibility as well as mineral absorption. Wondering how to? When making your favorite baked goods, simply replace the liquid used with sour milk adding two to three tablespoons additional sour milk, mix with flour and allow the dough to soak overnight for twelve hours or so. After the dough has soaked overnight for twelve hours, mix in remaining and bake as you normally would. 3. Water your plants. Soured raw milk can be used as an effective fertilizer - encouraging the growth of plant life without harmful effects of commercial fertilizers. Wondering how? Mix soured raw milk with water at a : ratio, and water your plants with it periodically. 4. In a sauce, casserole or gratin. Sour raw milk often develops a cheese-like flavor due to the presence of food enzymes like lipase. Replace regular milk with sour milk in preparing sauces for casseroles or gratins, then prepare the dish as you normally would. It s a great way to use up sour milk and it adds depth of flavor to your sauces, casseroles and gratins. Wondering how? Simple replace reqular milk or liquid with sour raw milk on a : basis. 5. Make custards and puddings. Consider preparing sweets like custards and puddings from your soured raw milk. While your kids may not appreciate the flavor of soured milk on its own (few of
lesson #: yogurt get cultured fact sheet} uses for sour milk continued... us do), once you ve mixed it with honey, whole unrefined cane sugar or maple syrup, they ll never know. Wondering how? Replace fresh milk or cream with sour milk on a : ratio in sweet dishes like custards and puddings. 6. Add it to scrambled eggs. A little bit of soured milk or cream can enhance the flavor of scrambled eggs, making them lighter and fluffier. Wondering how? Beat up four to six farm eggs with two tablespoons sour cream or milk until smooth and uniform, cook as you normally would. 7. Make dessert sauces. Much like preparing custards and puddings, sour milk can be used to make dessert sauces. Sweetened with honey, unrefined cane sugar, maple syrup by another natural sweetener, dessert sauces like vanilla or chocolate sauces can be made with sour milk. 9. Make a cream soup. Sour milks and cream can enhance the flavor of cream-based soups - providing a more complex and slightly tart flavor thus reducing the need for salt. Wondering how? Stir sour milk into the soup after the soup is finished cooking, lest it curdle. 0. Make pancakes. Love buttermilk pancakes? Make your own using leftover sour milk. They produce a wonderfully tender crumb and great flavor, plus the process of soaking the flour renders the grain easier to digest and its minerals better absorbed. Wondering how? Mix three cups whole grain flour (spelt, brown rice, wheat etc.) with 2 /4 cups sour milk. Allow the batter to soak overnight and the next morning beat in four eggs, 2 teaspoons baking soda, teaspoon unrefined sea salt and one-quarter cup melted butter or coconut oil. Prepare as you would any other pancake recipe. Wondering how? Replace fresh milk on a : ratio with sour milk. Cook and flavor as you normally would. 8. Let it clabber. Clabber, once popular in the southern United States, has fallen out of favor. Once your milk is a touch sour, you can set it out on the counter and in a few days it will have form curds and whey or clabber. Use the whey as a starter culture for fermented foods and use the clabber as you would yogurt or cream cheese. Wondering how? Set fresh or sour raw milk on the counter in a warm spot in your kitchen until it separates into curds and whey (two to three days). 2