clabbered

Clabbered describes milk that has thickened and soured naturally, forming soft curds without fully separating.

This process occurs when raw milk sits at room temperature, allowing natural bacteria to ferment it.

Clabbered milk was once a common ingredient in baking and cooking before refrigeration became widespread.

Grandma used clabbered milk in her biscuit recipe.

The term derives from an Irish word for thick or curdled milk.