About: Clabber (food)

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Clabber is a type of soured milk. It is produced by allowing unpasteurized milk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like consistency with a strong, sour flavor. In Joy of Cooking, "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey." Prior to the now-popular use of baking powder, clabber was used as a quick leavener in baking. Due to its stability, clabbered milk has been popular in areas without access to steady refrigeration.

Attributes	Values
rdf:type	Thing Food yago:WikicatDairyProducts yago:WikicatYogurts yago:DairyProduct107843775 yago:Food100021265 yago:Food107555863 yago:Foodstuff107566340 yago:Matter100020827 yago:PhysicalEntity100001930 yago:Yogurt107849336 Food yago:Solid115046900 yago:Substance100020090
rdfs:label	Clabber (food) (en) 클래버 (ko)
rdfs:comment	( 비슷한 이름의 클레버에 관해서는 해당 문서를 참조하십시오.) 클래버(영어: Clabber)는 저온 살균법을 사용하지 않은 우유를 특정한 습도와 기온에서 시게 하는 방법으로 만들어지는 음식이다. 특정한 습도와 기온에서 우유를 두면 시간이 지남에 따라 우유는 걸쭉해지며 강한 신 맛이 나는 요구르트와 같은 물질으로 변한다. 이 때 생긴 결과물을 클래버라고 부른다. 미국 남부의 많은 지방에서는 클래버가 황설탕, 육두구, 계피, 당밀과 함께 제공된다. 어떤 사람들은 클래버를 과일이나 후추, 크림등과 함께 먹기도 한다. (ko) Clabber is a type of soured milk. It is produced by allowing unpasteurized milk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like consistency with a strong, sour flavor. In Joy of Cooking, "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey." Prior to the now-popular use of baking powder, clabber was used as a quick leavener in baking. Due to its stability, clabbered milk has been popular in areas without access to steady refrigeration. (en)
foaf:name	Clabber (en)
name	Clabber (en)
foaf:depiction
dcterms:subject	Cuisine of the Thirteen Colonies Historical foods Cuisine of the Southern United States Fermented dairy products
Wikipage page ID	6339151 (xsd:integer)
Wikipage revision ID	1065864865 (xsd:integer)
Link from a Wikipage to another Wikipage	Cuisine of the Thirteen Colonies Molasses Breakfast Curdling Ulster Scots people Uzbekistan Historical foods Nutmeg Cinnamon Appalachian Mountains Pasteurization Baking Baking powder Amasi Joy of Cooking Hiberno-English Temperature Humidity Cuisine of the Southern United States Fermented dairy products Black pepper Yogurt Buttermilk Southern United States Fermented milk products Filmjölk Milk Brown sugar Raw milk Soured milk
sameAs	Clabber (food) Clabber (food) Clabber (food) Clabber (food) Clabber (food) Clabber (food)
dbp:wikiPageUsesTemplate	dbt:Annotated_link dbt:Ill dbt:Infobox_prepared_food dbt:Refimprove dbt:Reflist dbt:Short_description dbt:Use_mdy_dates dbt:Vimeo dbt:Yogurts
thumbnail	wiki-commons:Special:FilePath/Latte_020.jpg?width=300
image size	250 (xsd:integer)
main ingredient	Milk
has abstract	Clabber is a type of soured milk. It is produced by allowing unpasteurized milk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like consistency with a strong, sour flavor. In Joy of Cooking, "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey." Prior to the now-popular use of baking powder, clabber was used as a quick leavener in baking. Due to its stability, clabbered milk has been popular in areas without access to steady refrigeration. With the rise of almost universal pasteurization of milk and the regulation of commercial sales of raw milk, the making of clabber virtually stopped because the bacteria needed to clabber the milk is killed through the pasteurization process. Buttermilk is the closest pasteurized product to clabber that is available commercially. A somewhat similar food can be made from pasteurized milk by adding vinegar or lemon juice to fresh milk, which causes it to curdle. Clabber is sometimes a middle step in cheesemaking, such as for Uzbekistan's kurt, Polish twaróg and for some cultured cheeses. (en) ( 비슷한 이름의 클레버에 관해서는 해당 문서를 참조하십시오.) 클래버(영어: Clabber)는 저온 살균법을 사용하지 않은 우유를 특정한 습도와 기온에서 시게 하는 방법으로 만들어지는 음식이다. 특정한 습도와 기온에서 우유를 두면 시간이 지남에 따라 우유는 걸쭉해지며 강한 신 맛이 나는 요구르트와 같은 물질으로 변한다. 이 때 생긴 결과물을 클래버라고 부른다. 미국 남부의 많은 지방에서는 클래버가 황설탕, 육두구, 계피, 당밀과 함께 제공된다. 어떤 사람들은 클래버를 과일이나 후추, 크림등과 함께 먹기도 한다. (ko)
gold:hypernym	Food
prov:wasDerivedFrom	wikipedia-en:Clabber_(food)?oldid=1065864865&ns=0
page length (characters) of wiki page	5439 (xsd:nonNegativeInteger)
ingredient name (literal)	Milk
ingredient	Milk
foaf:isPrimaryTopicOf	wikipedia-en:Clabber_(food)
is Link from a Wikipage to another Wikipage of	Quark (dairy product) List of dairy products Cuisine of the Thirteen Colonies Dairy product Creole cream cheese Dali ni horbo Clotted cream Denham Tracts Souring Baking powder Clabber (disambiguation) Faisselle Irish cuisine Bonnie Clabber Bluff Buttermilk Clabber Girl Fermented milk products

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