Sometimes we don’t finish our raw milk before the cheesification process begins. This soured, maybe a little bitter chunky semifluid is too far gone to be put on the course for mozzarella, but it’s not at all without utility.
Katya Luniova of Slavic Beauty (cream separators, industrial butter churns, and more) published a book on what to do with raw milk that has gone to clabber. The Art of Clabber might make you clabber some milk on purpose, for which the book has advisories and recommendations.
Check it out on her website (non affiliate):
Slavic Beauty – The Art of Clabber: Applying Nose to Tail Philosophy to Dairy
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