Clabber milk was a common ingredient in the homes of folks who had a dairy cow. Fresh raw milk left out would naturally ferment and sour, creating a tasty and nourishing ingredient, similar to Greek yogurt. Clabber milk was frequently eaten for breakfast or as a snack with some sweetening and cinnamon sprinkled on top. It also was used as an ingredient in baking and in making sauces such as this one. If you favor raw milk, you can try to make your own clabber by leaving a bowl out on the counter, covered with cheesecloth. It’s universally recommended that you not use pasteurized milk because it will simply spoil. Clabbering is unpredictable, though, so I use plain whole-milk Greek-style yogurt to make this sauce.
Recipe: Delicious with Ronni Lundy’s Rösti.
Reprinted from Victuals. Copyright © 2016 by Ronni Lundy. Photographs copyright © 2016 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.