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I have a dairy cow, and when I leave its raw milk on the counter for a couple of days, I end up with clabber (also called clabbered milk). However, I am not willing to take the risk of consuming non-pasteurized milk products during a global health pandemic. I want to try out some recipes that use uncooked clabber. And since there are cultures that can be added to pasteurized milk to make kefir, yogurt, and cheeses, I thought surely there must be some that can be added to make clabber! Alas, I have not been able to find any information on this.

What specific bacterial, fungal, or yeast cultures can be added to pasteurized milk to create clabber?

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  • joepastry.com/2014/is-clabber-anything-like-yogurt-2 suggests it's just a difference in cultures ... but I have no idea where you'd get that specific culture so that you could use pasteurized milk. Do you have a source of clabber that you know is untainted, so you could just use it like active culture yogurt? – Joe Dec 12 '20 at 1:26
  • Unfortunately, I don't have access to guaranteed-safe clabber from which I could culture more. – Kerrick Dec 14 '20 at 17:19
  • What is the relationship between your home-clabbered milk and covid-19? ...and what do you do with the rest of your cow's milk? – moscafj Jan 11 at 17:00
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I have made something like a yoghurt using just kefir and pasteurized milk. One of the two bottles was in equilibrium. Sour and with bubbles. Not so lucky though with the other bottle as it was more like yeast in taste.

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