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Fermented milk from Ireland and Scotland
Clabber is raw milk left to sour on its own until it sets into a thick, solid curd. It was eaten with a spoon, beaten with brown sugar, and used as a leavener for batter cakes before baking powder. It needs raw milk, because the souring bacteria come from the milk itself.
A short entry: the sources we found record only what is said here about Clabber / bonny clabber itself. Its own sources do not record how it is made, so the steps and scenes below are those of Viili, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Clabber / bonny clabber.
| Raw (unpasteurised) cow milk | Nothing else is added[wp] |
| Brown sugar, for eatingto taste | [foe] |
| Starter | spontaneous |
Total time across the steps of Viili: 36 h – 44 h
What changes: A dried viili starter is revived by passing it through fresh milk
A laboratory protocol. The dry starter is added at 5 % (w/v) to sterilised milk, then moved into fresh sterilised milk after each round; after three more transfers it counted as active. Output: active viili starter.
Microbes at work in this step
lactic bacteria in the dry starter multiply, reaching about 9 log cfu/g after the first transfer
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Clabber is raw milk left to sour on its own until it sets into a thick, solid curd. It was eaten with a spoon, beaten with brown sugar, and used as a leavener for batter cakes before baking powder. It needs raw milk, because the souring bacteria come from the milk itself.
Clabber is milk soured by its own bacteria with no starter, salt or heating, and eaten as the set curd. Buttermilk and cultured milks use pasteurised milk and an added culture.
Clabber is raw milk eaten without heating after it sours. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk of serious illness. Pasteurised milk does not clabber reliably, because pasteurisation kills the bacteria needed.
Every number is labelled with how it is known. How this atlas is made
The name comes from Irish bainne clábair. A 1917 newspaper letter says bonny clabber had been a favourite dish in Staffordshire 80 or 90 years before, and still was in Scotland. Ulster Scots carried it to Appalachia.
