Definition of Clabber and Filmjolk
Do you know What is Clabber and Filmjolk. If you are looking for the definition of Clabber and Filmjolk or want to know what is Clabber and Filmjolk?, 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 Filmjolk is a traditional fermented milk product from Sweden, and a common dairy product in the Nordic countries. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Filmjolk 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 Filmjolk has Sour flavor and a Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Filmjolk is traced back to Nordic countries.