Definition of Clabber and Kefir
Do you know What is Clabber and Kefir. If you are looking for the definition of Clabber and Kefir or want to know what is Clabber and Kefir?, 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 Kefir is fermented milk made by using kefir grains containing benefiicial yeast as well as probiotic bacteria found in the yogurt. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Kefir is Not Available 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 Kefir has Yeasty flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Kefir is traced back to North Caucasus regions.