clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jar with Clabbered Milk

Clabbered Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Gigi Mitts


Simple clabbered milk recipe that you can make quickly and easily at home.


  • Raw milk
  • Lemon juice (optional)


  • Sterilized glass jar with a lid
  • Cloth for draining
  • Another dish or jar to collect drained whey


  • Before we dive into details, it’s worth mentioning that you need a sterile environment to properly ferment your milk. So, the first step is to sterilize a glass jar and its lid in boiling water.
  • Since glass tends to break at high temperatures, make sure to fill the jar with water and put it in cold water. Then wait for it to gradually warm-up. Leave it sitting in hot water for a few minutes.
  • Dry both the jar and the lid with a clean towel and leave them to cool down before pouring raw milk inside.
  • Once your jar has cooled down, pour the raw milk in. Put the lid on, but loosely.
  • For your raw milk to become sour milk, you need to let it sit at room temperature (68F – 78F pr 20C – 26C) between 1 and 5 days. If you want to get super soured milk, you can add 1 tablespoon lemon juice into raw milk.
  • You’ll know your milk is done clabbering once you notice that curds and whey have begun to separate.
  • The next step will be to take a cloth and separate the curds and whey by draining the mixture through the cloth. The longer you drain it the thicker the end product will be.
  • As you drain the curds try not to spill the whey. You can use it as a starter culture for some future milk culturing projects: cottage cheese, sour cream, cream cheese, yogurt, etc.
  • Also, save a few spoons of clabber milk from this batch. It will come in handy when you decide to prepare the next batch, as it will speed up the souring process.