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Clabbered

Posted August 2019 
by Stephen Schmidt 

This word refers to milk or cream that has been thickened or curdled through the introduction of rennet (see below), bacteria, or an acidic liquid such as lemon juice or wine. Fresh cheese curds and junket pudding are rennet-clabbered; buttermilk and yogurt are bacteria clabbers; and the English dessert called posset is clabbered by lemon juice.

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