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Clabber with Sea Buckthorn
- Difficulty
Easy
- Ready in
25 hr
By Yurii Pryiemskyi and Simon Boyle
Published 2020
Ingredients
- Milk pasteurised, short term
1 L
Method
For this recipe, we need pasteurised milk, but with a short shelf life.
Leave the milk in a warm place for a day, so that it gets sour. It should have a homogeneous consistency, resembling thick yogurt.
Sauce
While the milk is getting sour, cook the sea buckthorn. Mix sugar with water and bring to a boil, then add sea buckthorn and cook for
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