Having the texture or quality of clabbered milk; thick, lumpy, and curdled.
Formed from 'clabber' plus the adjective-forming suffix '-y,' making it a descriptive word for something resembling clabbered milk.
This old dairy term would have been part of everyday kitchen vocabulary—imagine trying to describe spoiled milk before modern food science had fancy words like 'coagulated.' 'Clabbery' made perfect sense!
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