Clabber with Sea Buckthorn

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Preparation info

    • Difficulty

      Easy

    • Ready in

      25 hr

Appears in

Recipes from Ukraine

Recipes from Ukraine

By Yurii Pryiemskyi and Simon Boyle

Published 2020

  • About

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