Milk that has curdled or soured naturally, used in traditional cooking especially in the American South; also called sour milk or curdled milk.
From Dutch klabber or German Klabber, possibly related to Middle Low German klabbern. It entered English in the 17th-18th century, brought by Dutch and German settlers to America.
Clabber was a practical way to preserve milk before refrigeration, and if you had clabber, you could make everything from cheese to biscuits—it's food wisdom that almost died out with modern conveniences.
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