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((short description|Type of fermented milk))
((Use mdy dates|date=November 2021))
((Infobox prepared food
| name             = Clabber
| image            = Latte 020.jpg
| image_size       = 250px
| caption          = 
| alternate_name   = 
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = 
| served           = 
| main_ingredient  = [[Milk]]
| variations       = 
| calories         = 
| other            = 
))
'''Clabber''' is a type of [[soured milk]]. It is produced by allowing [[pasteurization|unpasteurized]] [[milk]] to turn sour ([[Fermented milk products|ferment]]) at a specific [[humidity]] and [[temperature]]. Over time, the milk thickens or curdles into a [[yogurt]]-like consistency with a strong, sour flavor. In [[Joy of Cooking]], "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey."<ref name=irma>((Cite book|title=Joy of Cooking|first1=Irma S|last1=Rombauer|first2=Marion Rombauer|last2=Becker|author1-link=Irma S. Rombauer|author2-link=Marion Rombauer Becker|publisher=[[Bobbs-Merrill Company]]|date=1975|isbn=0026045702|page=533|quote=Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey.))</ref>

Prior to the now-popular use of [[baking powder]], clabber was used as a quick leavener in [[baking]].<ref name=Kitchn/> Due to its stability, clabbered milk has been popular in areas without access to steady refrigeration.<ref name=delighted>((cite web|title=What Is Clabbered Milk?|url=https://www.delightedcooking.com/what-is-clabbered-milk.htm|website=DelightedCooking|access-date=27 May 2015|first=Mary|last=McMahon))</ref>

With the rise of almost universal [[pasteurization]] of milk and the regulation of commercial sales of [[raw milk]], the making of clabber virtually stopped because the bacteria needed to clabber the milk is killed through the pasteurization process.<ref name=Kitchn>((cite web|title=Word of Mouth: Clabber|url=http://www.thekitchn.com/word-of-mouth-clabber-73245|website=The Kitchn|access-date=27 May 2015|first=Emma|last=Christensen|date=January 8, 2009))</ref> [[Buttermilk]] is the commercially available pasteurized product closest to clabber.<ref name=Kitchn/> A somewhat similar food can be made from pasteurized milk by adding vinegar or lemon juice to fresh milk, which causes it to [[Curdling|curdle]].<ref name=delighted />

Clabber is sometimes a middle step in cheesemaking, such as for [[Uzbekistan]]'s kurt,<ref>((Cite web|url=https://www.ozy.com/around-the-world/these-tasty-uzbek-cheese-balls-can-last-for-years/88971/|title=These Tasty Uzbek Cheese Balls Can Last for Years|date=September 4, 2018|website=[[Ozy (media company)|OZY]]|first=Nikita|last=Makarenko|url-status=live|archive-url=https://web.archive.org/web/20200924041033/https://www.ozy.com/around-the-world/these-tasty-uzbek-cheese-balls-can-last-for-years/88971/|archive-date=September 24, 2020))</ref> Polish ((Ill|twaróg|pl)) and for some cultured cheeses.<ref>((Cite web|url=https://www.cheese-in-the-city.com/2019/06/14/make-your-own-clabber.html|title=Make your own clabber|date=June 14, 2019|website=Cheese in the city, making cheese at home))</ref><ref>((Cite web|url=https://www.dailypress.com/news/dp-xpm-20121111-2012-11-11-dp-fea-bonnyclabber-cheese-20121111-story.html|title=Making Bonnyclabber cheese on the Middle Peninsula|first=David|last=Nicholson|website=[[Daily Press (Virginia)|Daily Press]]|date=November 11, 2012))</ref>

==History==
((refimprove|section|date=May 2009))
Clabber was brought to the South by the [[Ulster Scots people|Ulster Scots]] who settled in the [[Appalachian Mountains]]. Clabber is still sometimes referred to as ''bonny clabber'' (originally "bainne clábair", from Gaelic ''bainne''—milk, and ''clábair''—sour milk or milk of the churn dash).<ref>((cite web|url=http://www.merriam-webster.com/dictionary/bonnyclabber|title=Bonnyclabber – Definition of bonnyclabber by Merriam-Webster|work=[[Merriam-Webster]]|access-date=27 May 2015))</ref> Clabber passed into Scots and [[Hiberno-English]] dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". 

In rural areas of the [[Southern United States]], it was commonly eaten for [[breakfast]] with [[brown sugar]], [[nutmeg]], [[cinnamon]], or [[molasses]] added. Some people also eat it with fruit or [[black pepper]] and cream.

Clabber was sometimes served with a specialized spoon.  This is a serving utensil formed with the handle made at a 90 degree angle from the spoon bowl, to accommodate the manner in which clabber had to be ladled out of the container in which it formed.

==Similar foods==
Similar foods are the South African ''[[amasi]]'', German ''Dickmilch'' (thick milk), Scandinavian ''[[filmjölk]]'', Russian ''prostokvasha'', Lithuanian ''rūgpienis'' , Latvian ''rūgušpiens'', Polish ''((ill|zsiadłe mleko|pl))'' and Hungarian ''aludttej''.

==See also==
* ((annotated link|List of dairy products))
* ((annotated link|Quark (dairy product)))
* ((annotated link|Clabber Girl))

==References==
((Reflist))

==External links==
* ((Vimeo|408893731|Natural Cheesemaking: Clabber))

((Yogurts))

[[Category:Cuisine of the Southern United States]]
[[Category:Fermented dairy products]]
[[Category:Cuisine of the Thirteen Colonies]]
[[Category:Historical foods]]

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