Calories in 1 pat
Not Available
Calories in 1 tbsp
Not Available
Calories in 1 cup
Not Available
Calories in 1 stick
Not Available
Not Applicable
Vitamin B1 (Thiamin)
Not Available
Vitamin B2 (Riboflavin)
Not Available
Vitamin B3 (Niacin)
Not Available
Vitamin B6 (Pyridoxine)
Not Available
Vitamin B9 (Folic acid, Folate)
Not Available
Vitamin B12 (Cobalamin)
Not Available
Vitamin C (Ascorbic acid)
Vitamin D (D2+D3)
Not Available
Vitamin E (Alpha- Tocopherol)
Not Available
Vitamin K (Phylloquinone)
Not Available
Health Benefits
Absorps of Calcium & Vitamin B, Lactose Intolerants, Boosts immune system, Improves digestion
Aids intestinal infections, Reduces blood pressure, Reduces cholesterol, Heals yeast infections, Presence of calcium, Presence of calcium makes teeth strong & healthy, Protects against heart diseases, Prevents Cancer
Other General Benefits
Boosts immune system, Improves digestion
Aids hangover, Remedy for stress & anxiety, Boosts immune system, Improves digestion, Provides energy, Stimulates brain and its functions
Skin Care
Natural moisturizer, Natural tan remover
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Hair Care
Excellent hair conditioner, Reduces dandruff
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Nutritional Importance & Uses
Uses
No uses found
No uses found
Nutritional Importance
Good source of protein, Rich in probiotics
Good source of Calcium, Good source of protein, Contains good amount of Vitamins
Clabber and Curd Allergy Symptoms
Not Available
Abdominal cramps, Abdominal pain, Congestion, Constipation, Diarrhea, Difficulty in breathing, Eczema, Gas, Itchy Skin rashes, Labored breathing, Oral swelling, Rashes in the form of hives, Swelling of mouth, tongue or lips, Vomiting, Wheezing
What is
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.
Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese.
Color
Not Available
White
Clabber and Curd Flavor
Not Available
Sour
Clabber and Curd Aroma
Not Available
Fresh, Sour smell
Vegetarian
Not Available
Yes
Ingredients
Raw milk or unpasteurized milk
Milk, Yogurt
Fermentation Agent
Not Applicable
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Glass container with lid, Cheesecloth, Container
Large pot, Stirrer
Preparation Time
2 days
3- 4 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
1 Month
5- 7 days