It's the name the attracts my interest. There is little in clabber that suggests anything good to most people.
That was a different story before the advent of pasteurization, especially in the South where clabber often made a breakfast food using many of the flavorings you'd use on oatmeal now.
Google will also find you all the information about clabber that you'd ever want, short of a sample from my refridgerator.
As you know, I make a form of clabber that is quite similar to cultured buttermilk because I start the clabber with a sample of cultured buttermilk.
What interests me the most is the I could do the same thing with yogurt, and all those people wretching over the clabber would be licking their lips for some homemade yogurt.
-- Posted from a mobile device