- 2 min
Fermented Milk Products From All Over the World • Clabber (United States)
Clabber is the American version of soured milk. It was prepared mainly on farms, which had access to raw milk all the time. Clabber used to be added as a leavener in baked products, back in the days when baking powder was not yet available on the market, as it contains live bacteria that triggered fermentation and make the product soft and puffy once it was baked. Thus, there wasn’t a farmer’s wife that didn’t know how to make clabber or have it in the kitchen a few decades a
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- 3 min
Fermented Food Guide
Our guest writer Alper ÇİMİK from Anadolu University ( Faculty of Pharmacy) wanted to share his "Fermented Food Guide"
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