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Clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne—milk, and clábair—sour milk or milk of the churn dash). [8] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to ...
Strained cow-milk yogurt not made in Greece is typically sold as "Greek style" or "Greek recipe" for marketing reasons, typically at lower prices than yogurt made in Greece. Among "Greek style" yogurts, there is no distinction between those thickened by straining and those thickened through additives. [ 24 ]
The Clabber Girl name brand comes from the word "clabber", a type of sour milk. In the early 1800s, people mixed clabber with pearl ash, soda, cream of tartar, and a few other ingredients to make what we know today as baking powder. The first baking powder brand by Hulman and company was the "Milk Brand".
In summer, people drank fresh milk. [10] The backcountry relied heavily on a diet based on mush made from soured milk or boiled grains. Clabber, a yogurt-like food made with soured milk, was a standard breakfast dish and was eaten by backcountry settlers of all ages.
Camel's milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. Camel dairy farming is an alternative to cow milk in dry regions of the world. Casein [8]
Soured milk that is produced by fermentation is more specifically called fermented milk or cultured milk. [1] Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally.
During the American Civil War, some enslaved people in Maryland ate clabber milk, fish, and cornbread. [61] After the war, Maryland became known for its crabbing industry, and Maryland deep-fried crab cakes became a part of soul food cuisine. [62] A slave food garden at Mount Vernon. To supplement their diet, enslaved people grew their own food ...
Çılbır with duck-fat sautéed ramps. Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in). [1]There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. [2]
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