Talk:Clabber (food)

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Humidity & Temperature[edit]

Anyone know the correct humidity and temperature at which the curdling is intended to occur? If so, please revise and include the reference. Thx. --CheMechanical (talk) 22:12, 13 June 2008 (UTC)[reply]

Crème fraîche[edit]

According to the article, clabber is "almost identical" to Crème fraîche. If Crème fraîche is made from cream containing 28% milkfat, and clabber is made from whole milk, how can they be so similar? Dforest (talk) 18:48, 23 November 2008 (UTC)[reply]

In a word, evaporation. Creme fraîche is basically a little further along in the process than clabber when it starts being made. To quote the wikipedia Creme fraîche article: "Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream." Clabber can be made the same way with unpasteurized dairy milk except it takes longer, sometimes days, during which time it loses water weight and gains in fat content relative to its mass. Also, remember that the milk being used pre 20th century in this region would have likely come from a grass fed Devon cow, a process which produces extremely rich, high fat content milk. Now a free range fed Devon milking cow is rarely found outside of family farms in Virginia or England. What an 18th century farmer would refer to as milk and the milk people get from the supermarket today are quite different in terms of its fat content, (good) bacteria content, and nutritional quality. 96.238.177.146 (talk) 10:59, 16 January 2009 (UTC)[reply]

Quark[edit]

Quark ist made from cooked milk and lab. What you mean is "Dickmilch" what translates to Thickened Milk. In Germany it's either turned into a hot soup or eaten with sugar and zwieback. —Preceding unsigned comment added by 86.168.208.93 (talk) 21:48, 31 May 2009 (UTC)[reply]

The speculation about "Scottish nannies" has been removed. Bainne clábair / bonny clabber was a low-status food in the American South, not something that was adopted by the southern gentry. In Ireland and Scotland it was a common food of the peasantry. See

http://dictionary.reference.com/browse/Bonnyclabber

http://books.google.com/books?id=gGol2H-zE-4C&pg=RA1-PA163&lpg=RA1-PA163&dq=bainne+clabar&source=bl&ots=-cKTNti1sF&sig=mbzNg7o8QzAshhWgbXy531vr4LM&hl=en&ei=jzoeSv2JFc-wmAe8lei9Bg&sa=X&oi=book_result&ct=result&resnum=10

for more info. —Preceding unsigned comment added by 173.130.240.119 (talk) 07:30, 28 May 2009 (UTC)[reply]

Current consumption[edit]

In Kazakhstan, простокваша is sold as a fairly popular commercial flavored drink. The Russian Wikipedia links this to the English Wikipedia page for soured milk rather than hither. Google translator translates простокваша as clabber. Kdammers (talk) 13:44, 11 December 2016 (UTC)[reply]