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- Clabber_(food) abstract "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. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream.Clabber was brought to the South by the Ulster Scots who settled in the Appalachian Mountains. Clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne — milk, and clábair — sour milk). 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 curdle". A German version is called Dickmilch (thick milk), a Scandinavian filbunke. In France, a similar food made from cream is known as crème fraîche.Clabber was sometimes served with a specialized spoon. This is a serving utensil formed with the handle made at a 90 degree angle from the spoon bowl, to accommodate the manner in which clabber had to be ladled out of the container in which it formed.With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy access to unprocessed cow's milk. A somewhat similar food can be made from pasteurized milk by adding a couple of tablespoons of commercial buttermilk or sour milk to a glass of milk.".
- Clabber_(food) ingredient Milk.
- Clabber_(food) wikiPageID "6339151".
- Clabber_(food) wikiPageRevisionID "567444032".
- Clabber_(food) hasPhotoCollection Clabber_(food).
- Clabber_(food) mainIngredient Milk.
- Clabber_(food) name "Clabber".
- Clabber_(food) subject Category:Cuisine_of_the_Southern_United_States.
- Clabber_(food) subject Category:Dairy_products.
- Clabber_(food) subject Category:Yogurts.
- Clabber_(food) type DairyProduct107843775.
- Clabber_(food) type DairyProducts.
- Clabber_(food) type Food100021265.
- Clabber_(food) type Food107555863.
- Clabber_(food) type Foodstuff107566340.
- Clabber_(food) type Matter100020827.
- Clabber_(food) type PhysicalEntity100001930.
- Clabber_(food) type Solid115046900.
- Clabber_(food) type Substance100020090.
- Clabber_(food) type Yogurt107849336.
- Clabber_(food) type Yogurts.
- Clabber_(food) type Food.
- Clabber_(food) type FunctionalSubstance.
- Clabber_(food) comment "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. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added.".
- Clabber_(food) label "Clabber (food)".
- Clabber_(food) sameAs m.0g1sx0.
- Clabber_(food) sameAs Q5124851.
- Clabber_(food) sameAs Q5124851.
- Clabber_(food) sameAs Clabber_(food).
- Clabber_(food) wasDerivedFrom Clabber_(food)?oldid=567444032.
- Clabber_(food) isPrimaryTopicOf Clabber_(food).
- Clabber_(food) name "Clabber".