One of the themes I hope to capture in this Ancestral Fermentation series is the simplicity of cultured foods. Specifically, I want to emphasize how our ancestors continually made and ate cultured foods without any modern tools or specific cultures.
An example of this is the difference between cultured yogurt and clabbered raw milk. When we culture yogurt we use a starter that contains specific strains of bacteria that we wish to inoculate the milk with. This gives us a fairly consistent end result, which many today prefer since that is what we’re used to in store-bought products.
And then, as is the case with clabbered milk, there is what I call wild fermentation. These processes use the wild bacteria and yeasts – present in the environment or the fresh food itself – and create a cultured product.
Clabbered milk was eaten throughout various cultures and probably since the dawn of milk animals. It is, arguably, the easiest cultured milk product and you can make it right in your own kitchen.