Edelweiss Acres

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09/27/2025

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09/24/2025

Clabber – A Forgotten Superfood

Most of us were raised to believe that when milk “goes bad,” it’s unsafe. But that’s only true if you start with pasteurized milk.

Raw milk is different. Raw milk is alive. It contains living bacteria, enzymes, and protective compounds that keep it from spoiling the same way. When raw milk is left out, it doesn’t rot — it cultures. That cultured milk is called clabber.

Clabber was a staple in kitchens for centuries. Before refrigeration, before packets of freeze-dried starter cultures, before probiotics came in capsules, families used clabber every single day. They stirred it into pancakes, used it to make cheeses, baked it into breads, or simply ate it with a spoon. In fact, many of the recipes we think of as “buttermilk” recipes originally used clabber.

Here’s the science behind it: the natural bacteria in raw milk (lactobacillus and friends) ferment the lactose into lactic acid. That acid thickens the milk and creates a tangy, yogurt-like product. But here’s the beautiful part — those same microbes help your gut, support immunity, and make nutrients in the milk more bioavailable. Clabber is essentially an old-fashioned probiotic, tailor-made by nature.

Think about that: our great-grandparents didn’t buy pills for gut health. They didn’t order powdered cultures to make cheese. They trusted their milk to do what it was designed to do. Clabber was both food and medicine, wrapped in one simple package.

💬 Honest question: would you take a spoonful of clabber if I set it in front of you? Or would you hesitate?

09/24/2025

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2 great mentors

09/24/2025