The process of curdling or coagulating, especially when milk sours and thickens into a lumpy substance.
From Middle English 'clabber,' possibly from Dutch 'klabber' or dialectal sources meaning to clot or curdle. The '-ing' suffix makes it a present participle.
This word captures a moment of chemistry in your kitchen—when fresh milk transforms into something completely different through bacterial action. It's a perfect example of how English absorbed technical food words from other languages as trade routes brought new cooking methods.
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