Bonny clabber is a traditional cultured dairy food in both the Southern United States and in Scotland. In the U.S., it was customarily eaten with molasses, cinnamon and nutmeg for breakfast. Bonny clabber is a wild-cultured dairy food in that it requires no starter; rather, its probiotic properties stem directly from the natural flora in the milk and in your home. In that respect, it’s similar to a wild sourdough.
Preparation is simple:
- Take 3-4 cups raw milk*, a week or two old is best
- Place the milk in a clean jar with a loose fitting lid (or you can use a towel and rubber band).
- Place in a cabinet or warmish spot for 3-4 days (less time in warmer weather).
- When you can tilt the jar to the side and it stays in one cohesive shape your clabber is finished.
- The longer you ferment, the more it will separate. The more it separates, the easier it is to strain. Strained clabber has a texture closer to clotted cream or Greek yogurt.
Voila! Easier than pie! Clabbered milk can be used in any recipe that calls for yogurt, buttermilk or kefir. It’s quite sour, but delicious and very nutritious. Children love it, especially with fruit or some natural sweetener.
*To find a reputable raw dairy source near you, visit RealMilk.com