Dairy
Clabbered Cream
Clabbered cream is cream naturally soured and thickened by ambient or kitchen lactic bacteria—the farmhouse ancestor of commercial cultured creams. Flavour is tangy and variable; food safety depends on clean milk and cold handling after set. Historic recipes use clabbered cream in baking and butter-making. Modern cooks usually prefer controlled crème fraîche cultures. If experimenting, use fresh pasteurised cream and known cultures rather than open-room chance.
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History
Natural clabbering of cream was the default pre-industrial cultured cream.
American farm kitchens used clabbered cream for baking and churning.
Clabbered cream survived as a heritage term and controlled-culture revival product.