Clabber with Sea Buckthorn


Preparation info

    • Difficulty


    • Ready in

      25 hr

Appears in

Recipes from Ukraine

Recipes from Ukraine

By Yurii Pryiemskyi and Simon Boyle

Published 2020

  • About


  • Milk pasteurised, short term 1 L


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.


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