Clabbered cream

Obtained from unpasteurized whole milk that has thickened and soured naturally. The milk develops a layer of yellow cream on top, with a white, semi-firm liquid on the bottom. Pasteurized milk will not clabber the way old-fashioned fresh whole milk did in the past because it spoils first. Depending on the consistency, ice-cold clabbered milk was and sometimes still is enjoyed as a beverage. When it is very sour (and thick), it is usually enjoyed with fruit, topped with black pepper and cream, or sweetened with sugar. The term clabber means to curdle.