Definition of Clabber and Amasi
Do you know What is Clabber and Amasi. If you are looking for the definition of Clabber and Amasi or want to know what is Clabber and Amasi?, then this is where you will fetch your answers. Well, in simple terms 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. While In simple terms, Amasi is the bacterial fermentation of milk which is often sweetened or flavored. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Amasi is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clabber bears Not Available flavor with a Not Available aroma whereas Amasi has Sour flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Amasi is traced back to Africa.