Calories in 1 pat
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Calories in 1 tbsp
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Calories in 1 cup
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Calories in 1 stick
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Sugar
0.00 g
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Vitamin B1 (Thiamin)
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Vitamin B2 (Riboflavin)
Not Available
Vitamin B3 (Niacin)
Not Available
Vitamin B6 (Pyridoxine)
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Vitamin B12 (Cobalamin)
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Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
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Water
87.60 g
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Health Benefits
Absorps of Calcium & Vitamin B, Lactose Intolerants, Boosts immune system, Improves digestion
Aids intestinal infections, Lactose Intolerants, Reduces cholesterol, Prevents Cancer
Other General Benefits
Boosts immune system, Improves digestion
Aids intestinal infections, Lactose Intolerants, Reduces cholesterol, Prevents Cancer
Skin Care
Natural moisturizer, Natural tan remover
Adds brightness to skin, Exfoliates dead skin from body, Lightens the skin tone, Nourishes with a soft, supple and a glowing skin
Hair Care
Excellent hair conditioner, Reduces dandruff
Excellent hair conditioner
Nutritional Importance & Uses
Uses
No uses found
A good feed for chickens, pigs or dogs, Soak chicken or fish in soured milk to help tenderize the meat, Soothes your feet, Use it as a base for homemade marinade, Use it as base for smoothies
Nutritional Importance
Good source of protein, Rich in probiotics
Good source of Calcium, Rich in probiotics
Clabber and Soured Milk Allergy Symptoms
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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.
Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation.
Color
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Clabber and Soured Milk Flavor
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Clabber and Soured Milk Aroma
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Vegetarian
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Ingredients
Raw milk or unpasteurized milk
Lemon, Milk, Vinegar
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Glass container with lid, Cheesecloth, Container
Container
Preparation Time
2 days
5 minutes
Aging time
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Refrigeration Temperature