clabber pasteurized milk

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traditionally raw milk was left out while it soured and curdled producing clabbered milk. if you leave out supermarket milk, however, it will just go bad as it no longer has the beneficial bacterias to initiate the process of fermentation.

this recipe is a work-around to make clabbered milk using homogenized, pasteurized milk and supermarket cultured buttermilk. the result is richer and thicker than cultured buttermilk, with a tang but less of the tartness. good as a dessert topping.

tip from Cook's Illustrated
1 part active, cultured buttermilk
7 part warmed whole milk
special equipment
non-reactive container (ceramic, glass or stainless steel)
1. combine buttermilk and milk in a container and allow the mixture to ferment at room temperature until it thickens and sours, at least overnight and possibly up to 36 hours. refrigerate to stop fermentation once it has reached desired texture and piquancy,
note that this is not the same as just adding an acid to pasteurized milk, which will also curdle milk proteins but will not be as smooth or as thick. using buttermilk re-introduces the culture back into the pasteurized milk which allows it to curdle to a thicker consistency.

sourness comes from the lactid acid produced by the bacteria which also causes the milk-solid proteins, caseins, to curdle. the acids kill harmful bacteria and also break down the proteins making it easier for the body to digest. beneficial for those who are lactose-intolerant.

supermarket milk has been heated and held briefly at the elevated temperature (pasteurized) to destroy the bacterias as well as the enzymes which help the digestion of the milk proteins. without the bacteria, the fermentation process necessary to make clabbered milk cannot occur, therefore the need to introduce a live culture.

semi-geeky reference for clabbering milk or cheese-making endeavors:

sorrel could possibly be used to curdle raw milk, too.

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