Re: -Clabbered Milk
Is clabbered milk the same thing as buttermilk?
Kady
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5 Responses to “Re: -Clabbered Milk”
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Is clabbered milk the same thing as buttermilk?
Kady
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October 27th, 2006 at 12:29 pm
i think >"clabbered" is a code word for spoiled/rotten.
it apparently turns faeces and pus and blood into a health food.
D
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October 29th, 2006 at 3:57 pm
Milk only spoils if it gets into the Wrong Hands:-))
Your story about pus and feces is nonsense. Breast milk has none unless
there is mastitis causing pus and a decent dairy ensures it is not in
cow’s milk - but it dairy milk is pasteurized anyway to exclude pathogens.
Be realistic!
October 31st, 2006 at 3:18 pm
> Is clabbered milk the same thing as buttermilk?
> Kady
Milk, actually the casein component, clabbers (lumps) when it
hits an acidic environment; it forms curds that can be skimmed
out of the whey. This does not imply culturing, and the result is
usually sweet whey.
Buttermilk is the liquid that is left over when the butter has
been extracted from cream and subsequently cultured.
November 1st, 2006 at 11:05 am
Actually the pus and faeces thing is true . I heard
this at my nutrition school . Pus is a component that
is allowed by law since they can’t avoid it
apparently , and in some states like Florida I think
the percentage is higher than others.
And the conditions that milking cows are kept in
(on conveyor belts in warehouse type structures their
whole miserably short lives(2 years compared to the
potential 15 of a pasture cow) , would be enough to
turn the whole nation off milk if they could witness
it .
November 11th, 2006 at 6:12 am
Clabbered Milk, according to Lecky’s book: "Clabbered milk is simply
raw milk that stands at from 80 degrees F - 100 degress F for a couple
of days."