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How to make Clabber and Kaymak?
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Clabber
Kaymak
How to make Kaymak and Clabber
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
100
100
Ingredients
Raw milk or unpasteurized milk
Homogenized Milk, Whipped cream
Fermentation Agent
-
-
Things you need
Glass container with lid, Cheesecloth, Container
Container, Large pot, Pyrex dish, Shallow pan
Time Duration
Preparation Time
2 days
24 hours
Cooking Time
-
480
Aging time
-
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
1 Month
5- 7 days
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